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Round golden brioche praluline sliced open on a wooden board, showing pink praline chunks throughout the soft crumb.

Buttery Homemade Brioche Praluline with Pralines

A soft, buttery brioche loaded with crushed pink Lyon pralines, baked in a round pan until the crust turns deep golden and the sugar caramelizes into sticky pockets.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 3 hours 25 minutes
Servings: 10 servings
Course: bread
Cuisine: French
Calories: 445
Ingredients Method Notes

Ingredients
  

Dough
  • 500 g bread flour
  • 60 g granulated sugar
  • 10 g salt
  • 10 g instant yeast about 2 1/4 tsp
  • 4 large eggs room temperature
  • 120 ml whole milk warmed to about 100F/38C
  • 250 g unsalted butter softened and cubed
Praline and Finish
  • 300 g pink pralines roughly chopped, pea to chickpea sized pieces
  • 1 egg yolk for egg wash
  • 1 tbsp whole milk for egg wash
  • 2 tbsp pearl sugar optional, for topping

Method
 

Make the Dough
  1. In the bowl of a stand mixer, combine the bread flour, sugar, salt, and instant yeast.
  2. Add the eggs and warmed milk. Mix on low speed with the dough hook for 3 to 4 minutes until the dough comes together into a shaggy mass.
  3. Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth and starts pulling away from the sides of the bowl.
  4. Add the softened butter a few cubes at a time, waiting until each addition is fully absorbed before adding more. This takes 10 to 12 minutes. The dough will look broken at first, then come back together smooth and elastic.
First Rise and Fold in Pralines
  1. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot (about 24C / 75F) for 90 minutes, until doubled in size.
  2. Turn the dough onto a lightly floured surface and pat it into a rough rectangle. Scatter the chopped pralines over the top.
  3. Fold the dough over itself a few times by hand to distribute the pralines evenly, working gently so you don't crush the pieces into dust.
Shape, Proof, and Bake
  1. Shape the dough into a ball and place it in a buttered 23 cm / 9-inch round cake pan. Cover loosely and let rise 45 to 60 minutes, until puffy and nearly doubled.
  2. Heat the oven to 180C / 350F. Whisk the egg yolk with 1 tbsp milk and brush it over the top of the loaf.
  3. Sprinkle the pearl sugar over the top if using. Bake for 35 to 40 minutes, tenting loosely with foil after 20 minutes if the top is browning too fast.
  4. Bake until the internal temperature reaches 190F / 88C and the crust is deep golden brown. The loaf should sound hollow when tapped on the bottom.
  5. Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool at least 30 minutes before slicing, the melted praline sugar stays very hot.

Notes

  • Knead butter in gradually, rushing this step leaves a greasy, dense crumb.
  • Use a stand mixer if you have one, this dough is sticky and slow to knead by hand.
  • Room temperature ingredients incorporate faster, pull eggs and butter out 30 minutes ahead.
  • Fold pralines in gently with your hands, not the mixer, to keep pieces intact.