This delicious brioche is a speciality from Saint-Genix, a town located in the Isère region of France, where I grew up. My family often eats it Sundays for breakfast and this recipe takes me straight back to those morning memories. The added saffron adds a honey-like flavour that brings out the brioche’s buttery taste.
500g plain flour
10g of yeast
350g unsalted butter
8–10 saffron threads
200g pink almond pralines
1 pinch of salt
1. In a large mixing bowl mix together 375g of plain flour, the 6 eggs, added one by one, and a pinch of salt.
2. In a separate bowl, mix 125g of flour, 10g of yeast and a little water. Once combined, add to the rest of the dough.
3. Delicately incorporate 350g of softened butter until the dough is soft and glossy. Add in the saffron to the dough and mix lightly.
4. Cover the bowl with cling film, place in the fridge and leave to rest overnight.
5. Take out of the fridge and add the almond pralines.
6. Place the dough in a greased 20cm round deep cake tin and leave to prove for 1h30 at ambient temperature.
7. Heat your oven at 200˚C and bake your brioche for 35 minutes to an hour (depending on the depth of your dish), or until a skewer inserted into the centre comes out clean.
8. Remove the brioche from the tin and cool on a wire rack. It is best enjoyed warm at breakfast!