This almond brioche is a little invention and an ABC hack. I missed the class as I forgot that I booked it. In the end, I just went to collect the recipe.
Since I didn’t go for class and didn’t have the ingredients, I just hack the whole recipe and did it the way I thought makes sense.
You won’t find this on the ABC studio menu and it is also hard to guess which recipe I hacked from. Haha.
This is not a traditional way to make brioche, but this is a super easy way to make it. Close in terms of taste.
If you want to find more ABC Cooking studio hacks, please feel free to see my simple creations! These combine their decades of wisdom in teaching cooking and baking with my crazy insistence of not wanting to follow recipes.
Almond Brioche
Equipment
- Bread tin (24cm x 13 cm)
- Mixing bowls
- Scraper
- Weighing scale
- Baking paper
- Oven and baking tray
Ingredients
Bread Dough Group A
- 110 g Bread flour
- 30 g Cake flour
- 2 tsp Instant yeast
- 2 tsp Syrup any kind
- 2 no egg yolks
- 130 ml Water at 40C
Bread Dough Group B
- 110 g Bread flour
- 30 g Cake flour
- 1/2 tsp Salt
- 30 g Butter Unsalted
Flavour
- 1/2 cup Raisins or any dried fruit to your likingh
Topping
- 15 g Almonds slivered
- 1 Egg white
After baking
- 1 tsp Snow powder
Filing
- 80 g Cream cheese Optional
Instructions
- Mix all ingredients of Bread Dough Group A until bubbles appear.
- Add Bread Dough Group B to Group A mixture to form a dough. Knead until dough is smooth.
- Spread the dough out to about 20cm round (roughly).
- Add half the raisins. Fold in half and add the other half of the raisins.
- Fold again to bury the raisins inside the bread. Massage lightly to distribute the dried fruits into the dough.
- Rest for 25 minutes at 40C.
Filings
- Divide the cream cheese into 5 portions.
- After the first proof, punch down and reshape into a ball. Rest on the bench for another 10 minutes.
- Roll out the dough into a rectangle measuring 24 cm x 15cm
- Cut the dough lengthwise into 5 strips.
- Place the cream cheese into each dough and wrap up.
- Braid the dough using 5 strands method.
- Place the braided dough into the bread tin and rest in a 40C prover for 25 minutes.
Topping
- Brush the top with egg white, add some almond nuts.
Baking
- Bake in an oven preheated at 170C for 30 minutes.
