Brioche de Saint-Genix
Makes approximately 12
The origins of this leavened sweet bread can be traced back to 1880 and the small village of Saint-Genix-sur-Guiers, when local pastry chef Pierre Labully adapted an 18th-century recipe for brioche that his wife gave him by adding pink-hued glazed almonds.
⅓ cup lukewarm water (85° to 90°)
1 (0.25-ounce) package instant yeast
3½ cups all-purpose flour, divided
¼ cup granulated sugar
1¼ teaspoons sea salt
3 large eggs, room temperature and divided
⅓ cup lukewarm whole milk (85° to 90°)
2 teaspoons vanilla extract
⅓ cup unsalted butter, cubed and room temperature
1 cup chopped Pink Pralines (recipe follows), divided
1½ tablespoons finely chopped Pink Pralines (recipe follows)
4 teaspoons Swedish pearl sugar
• In the bowl of a stand mixer, whisk together ⅓ cup lukewarm water and yeast until yeast dissolves. Using the paddle attachment, beat in 1 cup flour at low speed until a stiff dough forms. (If all the flour is not incorporated, knead dough in the bowl by hand until it is.) Cover, and let rise in a warm, draft-free place (75°) until doubled in size, 15 to 20 minutes. Add 2¼ cups flour, granulated sugar, and salt, beating until incorporated. Beat in 2 eggs, milk, and vanilla extract at low speed until a shaggy dough forms. Scrape down sides of bowl.
• Switch to dough hook attachment. Beat at low speed until dough is tacky and elastic, approximately 10 minutes. (If dough is too sticky, add remaining ¼ cup flour, 1 tablespoon at a time, until tacky and elastic.) Beat in butter, approximately 1 table-spoon at a time, letting each addition incorporate before adding thenext, 3 to 4 minutes per addition. Continue to beat until a soft, smooth, and elastic dough forms, 5 to 7 minutes more.
• Lightly oil a large bowl.
• Turn out dough onto a lightly floured surface. Shape dough into a smooth ball. Place dough in prepared bowl, turning to oil all sides. Cover and refrigerate overnight. (Alternately,
