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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the brioche: mix the salt, yeast, eggs, honey and melted butter with the water in a large bowl. Mix in the flour without kneading. The dough will be loose, but will firm up when chilled. Cover the dough with a towel (not to be covered air-tight at this point) and allow to rest a room temperature for 2 hours. Next, cover the dough bowl with plastic wrap and chill in the fridge before proceeding to work with it. | 2. To make the almond cream: cream together the butter, almond paste, flour, egg and almond extract in a food processor until smooth and set aside. Note: The creamy consistency requires a processor for a smooth blend. | 3. To assemble the brioche: Dust the brioche dough with flour and gather into a ball, stretching the dough around the bottom and sides of the ball. | 4. Roll dough out in an 10×14″ rectangle, about a 1/4″ thick. This may require quite a bit of flour on the counter to make sure the dough does not stick. | 5. Spread the almond cream on the dough, leaving an inch clear around the edges. Roll up dough, starting from a short end, jelly-roll style. Freeze log for about 15 minutes. | 6. Grease a 10″ round springform pan with butter and dust with sugar. | 7. Cut chilled dough into eight pieces (dental floss works well for a clean cut) and arrange in pan swirl-side up. Allow dough to rest for one hour. | 8. Preheat oven to 350 degrees. Just before baking, mix together sugar, zest and almonds and sprinkle over brioche. Bake 50-65 minutes, until set in the middle. | 9. Remove from oven and allow to sit for 2-3 minutes. Then run a knife around the inside and slide the brioche onto a serving plate. Enjoy warm or room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup		0.0	0.0	0.0	0.0
yeast	3/4	tablespoon		24.975	2.7567	3.2238	0.1215
salt	3/4	tablespoon		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
honey	1/4	cup		-	-	-	-
butter	3/4	cup	melted	342.0	15.714	10.686	28.8
flour	3 1/2 - 3 3/4	cups		0.0	0.0	0.0	0.0
almond paste	1/2	cup		519.83	54.2644	10.215	31.4849
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	1/4	cup		0.0	0.0	0.0	0.0
egg	1			286.0	1.44	25.12	19.02
almond extract	1/4	teaspoon		-	-	-	-
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
orange		tablespoons		-	-	-	-
almond	1/2	cup	sliced	963.56	0.0	0.0	109.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.