Praline Cream Brioche

introduction

This Praline Cream Brioche is soft, rich, and sweet. It has a tender crumb and a creamy praline filling that melts in your mouth. For a cozy meal idea, pair it with a warm, hearty soup like creamy Parmesan Italian sausage soup to balance the sweetness.

why make this recipe

Make this recipe when you want a special bread that feels fancy but is simple to make. It works for brunch, dessert, or a gift. The dough is forgiving and the praline cream adds a nutty caramel flavor. You get a golden top and a soft inside.

how to make Praline Cream Brioche

This brioche uses a rich dough and a sweet praline filling. Follow the steps below and work with warm milk and soft butter for best rise.

Ingredients :

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup warm milk
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1 cup praline paste or praline cream
• 1 egg (for egg wash)

Directions :

1. In a large bowl, combine warm milk and yeast, letting it sit for about 5 minutes until frothy.
2. Add eggs, sugar, and salt, and mix.
3. Gradually add flour and knead until smooth.
4. Incorporate softened butter until fully blended.
5. Allow dough to rise in a warm place for about 1 hour.
6. Roll dough out and spread praline cream evenly.
7. Roll the dough into an oval shape and place on a baking tray lined with parchment paper.
8. Let rise again for about 30 minutes.
9. Preheat the oven to 350°F (175°C).
10. Brush the top with beaten egg for a golden color.
11. Bake for 25-30 minutes or until golden brown.
12. Cool before serving.

how to serve Praline Cream Brioche

Slice the brioche warm or at room temperature. Serve plain or with a light spread of butter. You can also serve it with a savory side for contrast, such as a rich green bean dish like green bean casserole with cream cheese for a holiday-style table.

how to store Praline Cream Brioche

Let the bread cool fully. Store in an airtight container or a bread bag at room temperature for up to 2 days. For longer storage, wrap well and freeze up to 1 month. Thaw at room temperature and warm briefly in the oven before serving.

tips to make Praline Cream Brioche

• Use warm (not hot) milk so the yeast wakes up but does not die.
• Make sure the butter is soft but not melted for easy blending.
• Knead until the dough is smooth and slightly elastic for a good crumb.
• If your kitchen is cold, let the dough rise in a warm oven (off) with the light on.
• For a meal idea that mixes sweet and savory, try pairing with a simple chicken main like Churu Chicken Amarillo recipe.

variation (if any)

• Add chopped toasted nuts to the praline cream for extra crunch.
• Mix a little cinnamon into the dough for warm spice.
• Make individual rolls instead of one loaf for faster baking and smaller servings.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 2 1/4 teaspoons of instant yeast and mix it with the dry ingredients. No need to proof in warm milk.

Q: Can I make the dough in a stand mixer?
A: Yes. Use the dough hook and mix on low until smooth, then add butter and mix until elastic.

Q: How do I tell when the brioche is done?
A: The top should be golden brown and the loaf should sound hollow when tapped on the bottom. An internal temperature around 190°F (88°C) also works.

Q: Can I skip the praline paste and use jam or chocolate?
A: Yes. You can use jam, chocolate spread, or pastry cream for a different flavor.

Q: Can I make this recipe dairy-free?
A: Replace milk with a plant milk and use a dairy-free butter substitute. The texture may change slightly.

Chef Carol

Praline Cream Brioche

This Praline Cream Brioche is a soft, rich, and sweet bread filled with creamy praline that melts in your mouth, perfect for brunch or as a dessert.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: French

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup warm milk should be warm, not hot
• 3 large eggs
• 1/2 cup unsalted butter, softened should be soft, not melted

Filling and Topping

• 1 cup praline paste or praline cream
• 1 egg for egg wash

Method

 

Preparation

1. In a large bowl, combine warm milk and yeast, letting it sit for about 5 minutes until frothy.
2. Add eggs, sugar, and salt, and mix.
3. Gradually add flour and knead until smooth.
4. Incorporate softened butter until fully blended.
5. Allow dough to rise in a warm place for about 1 hour.
6. Roll dough out and spread praline cream evenly.
7. Roll the dough into an oval shape and place on a baking tray lined with parchment paper.
8. Let rise again for about 30 minutes.

Baking

1. Preheat the oven to 350°F (175°C).
2. Brush the top with beaten egg for a golden color.
3. Bake for 25-30 minutes or until golden brown.
4. Cool before serving.

Notes

Slice the brioche warm or at room temperature. Serve plain or with a light spread of butter. Store in an airtight container or bread bag at room temperature for up to 2 days, or freeze up to 1 month.