Recipe for almond brioche en tete?

Last Updated on December 17, 2024

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If you love breakfast pastries, but are looking for something a little different than your typical croissant, then this recipe for almond brioche en tete is perfect for you! This rich and buttery brioche is studded with almond slices and rolled into a cute little bun shape – it’s almost too pretty to eat!

Ingredients:

1/2 cup (120 ml) milk
1/4 cup (50 grams) sugar
1 teaspoon (5 ml) active dry yeast
3 egg yolks
1 teaspoon (5 ml) vanilla extract
1/2 cup (113 grams) unsalted butter, at room temperature
1 3/4 cups (245 grams) all-purpose flour
1/2 teaspoon (2.5 ml) salt
1/2 cup (60 grams) sliced almonds

Instructions:

In a small bowl, combine the milk, sugar, and yeast. Stir gently to combine and let sit for 5 minutes until the mixture is foamy.

In a large bowl, whisk together the egg yolks and vanilla extract. Add the milk mixture and whisk until combined.

Add the butter to the bowl and mix with a wooden spoon or spatula until combined. Mix in the flour and salt until a soft dough forms.

Turn out the dough onto a floured surface and knead for 10 minutes. The dough will be sticky, but resist the temptation to add more flour – just keep dusting your hands and surface with flour as needed.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.

Once the dough has doubled, turn it out onto a floured surface and gently roll into a log. Cut the log into 12 equal pieces.

Roll each piece of dough into a ball, then flatten slightly. Place a few almond slices on top of each piece of dough, then Roll up the dough, enclosing the almonds inside. Pinch the seam to seal.