Best Almond Brioche Recipes

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BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE



Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Almond Toffee Brittle image

Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 15

3/4 cup milk
1 tablespoon dry active yeast
7 extra-large eggs
1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 ounce honey
2 tablespoons coarse salt
1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
Nonstick cooking spray, for bowl
Moloko Butterscotch
3 ripe bananas, pureed until smooth
Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
1 cup granulated cane sugar
1 tablespoon ground cinnamon
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
  • Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
  • Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
  • In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
  • Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
  • Preheat oven to 350 degrees.
  • In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

ALMOND BRIOCHE TOASTS



Almond Brioche Toasts image

This eggy bread gets a dose of sweet almond cream and sliced almonds, a family favorite breakfast that gets everyone out of bed and into the kitchen fast!

Provided by Martha Stewart

Categories     Bread Recipes

Yield Makes 10 slices

Number Of Ingredients 8

10 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
1 1/2 cups finely ground almonds (5 ounces)
1 large egg
1 teaspoon pure almond extract
1 twelve-ounce loaf brioche, sliced into ten pieces
1/3 cup almonds, sliced
Confectioners' sugar for dusting

Steps:

  • Heat oven to 350 degrees. In bowl of electric mixer with paddle attachment, beat butter and granulated sugar until creamy. Scrape down sides of bowl. Add ground almonds, egg, and almond extract; beat until well combined.
  • Generously spread 3 tablespoons of mixture onto each brioche slice. Garnish with almond slices, and place on an ungreased baking pan. Bake until tops are golden brown and brioche is toasted on both sides, about 20 minutes. Remove from oven; place on wire rack to cool. Dust with confectioners' sugar. Serve warm or at room temperature.

ALMOND BRIOCHE



Almond Brioche image

Make and share this Almond Brioche recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 15

3/4 cup lukewarm water
3/4 tablespoon yeast
3/4 tablespoon salt
4 eggs
1/4 cup honey
3/4 cup butter, melted
3 1/2-3 3/4 cups flour
1/2 cup almond paste
4 tablespoons butter (at room temperature)
1/4 cup flour
1 egg
1/4 teaspoon almond extract
1/4 cup sugar
zest from an orange (about 2 tablespoons)
1/2 cup sliced almonds

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Grease a 10″ round springform pan with butter and dust with sugar.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 495.9, Fat 26.7, SaturatedFat 13, Cholesterol 141.8, Sodium 724.2, Carbohydrate 54.8, Fiber 2.6, Sugar 16.5, Protein 10.6

Almond brioche is a delicious and indulgent breakfast or snack that is made with a sweet, fluffy dough and flavored with almonds. It is one of the most popular types of brioche, a type of French pastry that is often served for breakfast or brunch.

The History of Brioche

Brioche dates back to the 16th century in France, where it was originally known as "broyé" or "broyer", which means "to grind" or "to crush". This early version of brioche was made with flour, butter, and egg yolks and was often served with savory dishes, such as stews and soups. Over time, brioche evolved into a sweeter pastry, with added sugar and milk. In the 19th century, it became even more popular, especially in Europe, where it was often served with jam and coffee. Almond brioche is a modern twist on this classic pastry, adding the rich flavor of almonds to the sweet, buttery dough.

The Ingredients

The ingredients for almond brioche are relatively simple, but they come together to create a rich and flavorful pastry. Flour: A combination of all-purpose flour and bread flour creates the perfect texture for the brioche, with a soft, tender crumb. Milk: The liquid in the dough, milk adds richness and flavor to the brioche. Eggs: Both egg yolks and whole eggs are used in this recipe, adding richness and helping to bind the dough. Sugar: A sweetener that adds flavor and helps to activate the yeast. Butter: A key ingredient in brioche, butter adds richness and a soft, melt-in-your-mouth texture to the pastry. Almonds: Almond meal, slivered almonds, or chopped almonds are added to the dough or used as a topping to add flavor and crunch. Yeast: Essential for leavening the dough and creating a light, fluffy texture. Salt: Balances the sweetness and helps to develop the flavor of the dough.

The Process

Making almond brioche is a labor of love, with multiple steps and plenty of time for the dough to rise and rest. Here's a general overview of the process: 1. Combine the flour, sugar, salt, and yeast in a large mixing bowl. 2. In a separate bowl, whisk together the eggs, milk, and melted butter. 3. Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough forms. 4. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until it becomes smooth and elastic. 5. Place the dough in a greased bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 1-2 hours, until it has doubled in size. 6. Punch down the dough and shape it into a round or rectangular loaf, either plain or stuffed with almond paste or jam. 7. Place the dough into a greased baking dish or loaf pan, cover with plastic wrap, and let it rise again for another hour or so. 8. Brush the top of the dough with melted butter or egg wash, and sprinkle with slivered almonds or almond meal. 9. Bake the brioche in a preheated oven at 350°F for 30-40 minutes, until golden brown and fragrant. 10. Let the brioche cool on a wire rack for a few minutes before slicing and serving.

Variations

Almond brioche can be customized in many different ways, depending on your preferences and the ingredients you have on hand. Here are a few ideas: - Chocolate almond brioche: Add cocoa powder and chopped dark chocolate to the dough for a decadent twist. - Cherry almond brioche: Mix dried cherries or cherry jam into the dough for a fruity twist. - Almond croissant: Roll the dough into croissant shapes and stuff with almond paste for a classic French pastry. - Cinnamon almond brioche: Add ground cinnamon and brown sugar to the dough and top with cinnamon sugar and almonds.

In Conclusion

Almond brioche is a delicious and satisfying pastry that is perfect for breakfast, brunch, or anytime you want a sweet treat. With a fluffy, buttery dough and a rich almond flavor, it is sure to please even the pickiest eaters. So why not give it a try and see for yourself what all the fuss is about?

Almond Brioche Recipes: Tips to Create a Delicious Treat

Almond brioche is a classic pastry that is loved by many. This delicious treat is a perfect breakfast or afternoon snack. The rich and fluffy texture combined with the nutty flavor of almonds makes almond brioche a favorite among pastry lovers. But making almond brioche recipes can be challenging, especially for beginners. In this article, we will share valuable tips to help you create a perfect almond brioche that will impress all your friends and family.
1. Choosing the right ingredients
The quality of your ingredients plays a vital role in the success of your almond brioche recipe. Make sure to use high-quality flour, butter, and eggs. The flour should have a high protein content to create a sturdy and elastic dough. The butter should be cold and unsalted, and the eggs should be fresh. For the almond filling, make sure to use ground almonds that are freshly roasted to enhance the flavor. You can also add almond extract or almond paste to intensify the nutty taste.
2. Proper mixing and kneading of the dough
Mixing and kneading the dough properly is crucial to create a soft and tender brioche. Follow the recipe instructions carefully and mix the ingredients in the right proportions. Knead the dough until it becomes smooth and elastic. This will take around 10-15 minutes depending on the recipe. Make sure to rest the dough for at least an hour before shaping it. This will allow the gluten to relax and make the dough easier to work with.
3. Creating the almond filling
To create the almond filling, mix together the ground almonds, sugar, and butter until well combined. You can also add almond extract, vanilla extract, or orange zest to add more flavor. Keep the filling aside until you are ready to fill the brioche.
4. Shaping the brioche
Shaping the brioche can be a bit challenging, especially if you are a beginner. The key is to work with the dough gently and be patient. Roll out the dough to a thickness of about ¼ inch and cut it into rectangles. Spoon the almond filling onto each rectangle, leaving a small border around the edges. Roll up the rectangles tightly and pinch the edges together to seal them.
5. Proofing and baking the brioche
Once you have shaped the brioche, let it rise for at least an hour or until it has doubled in size. Brush the brioche with egg wash and sprinkle some sliced almonds on top. Bake the brioche in a preheated oven at 375°F for around 20-25 minutes or until it is golden brown.
6. Storing and serving the brioche
After baking, let the brioche cool down for a few minutes before serving. You can dust some powdered sugar on top for an extra sweet touch. For storage, wrap the brioche tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. You can also freeze the brioche for up to a month.
Conclusion
Almond brioche is a classic pastry that is loved by all. With these valuable tips, you can create a perfect almond brioche that will impress your friends and family. Remember to use high-quality ingredients, knead the dough properly, and be patient while shaping the brioche. With some practice, you can master the art of making almond brioche and enjoy this delicious treat whenever you want.

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