Brioche aux Pralines Roses is a soft, buttery French bread studded with bright pink candied almonds known as pralines roses. Originating in Lyon, this treat stands out for its golden crust and pops of pink throughout the crumb. The sweetness of the pralines melts slightly into the dough while baking, creating gooey pockets of sugar and almond. It’s traditionally enjoyed for breakfast or as an afternoon snack, best served slightly warm. This recipe makes one loaf and serves 6 to 8 people.
Ingredients
For the dough:
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250g all-purpose flour
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30g sugar
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1 tsp salt
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10g fresh yeast (or 4g active dry yeast)
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3 eggs (at room temperature)
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150g unsalted butter, softened and cut into cubes
For the filling and topping:
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150g pralines roses (crushed slightly)
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1 egg yolk (for brushing)
Making the Dough
In a large bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in one tablespoon of lukewarm water. Let it sit for 5–10 minutes if using active dry yeast.
Add the eggs and yeast to the flour mixture. Mix with a dough hook on medium speed (or by hand) for about 5–7 minutes until the dough is smooth and elastic.
Add the butter a few cubes at a time, mixing well after each addition. The dough will be sticky at first but will come together with continued kneading—about 10 more minutes. When it’s smooth, cover the bowl with a towel or plastic wrap and let it rise for 1½ to 2 hours, or until doubled in size.
Adding the Pralines
Once the dough has risen, punch it down gently. Flatten it slightly and sprinkle in about two-thirds of the crushed pralines roses. Fold the dough over and knead lightly to distribute the pralines without crushing them too much.
Shape the dough into a ball or log and place it into a buttered loaf pan or directly on a parchment-lined baking sheet if you prefer a round loaf. Cover and let rise for another 45 minutes.
Baking
Preheat the oven to 180°C (350°F). Brush the top of the dough with beaten egg yolk, then sprinkle the remaining pralines roses on top.
Bake for 25–30 minutes, or until the brioche is golden and sounds hollow when tapped on the bottom. If it browns too quickly, cover loosely with foil in the last 10 minutes.
Let it cool slightly before slicing.
Serving
Serve warm or at room temperature with coffee, tea, or simply on its own. The melted sugar around the pralines creates little pink veins in the bread, giving each slice both color and crunch.
Brioche aux Pralines Roses brings a touch of Lyonnaise charm to any table—a tender crumb, sweet almond crunch, and a playful pop of color that feels like a celebration.
