Almond Sweet Brioche

Yield: 10 servings

Ingredients

• Bread
• 1/2 cup milk
• 1/2 cup heavy whipping cream
• 4 tbsp butter
• 2 tbsp vanilla
• 500g flour
• 50g sugar
• 1 tsp salt
• 10g yeast
• 1 egg, beaten
• Filling
• 3 egg whites
• 300g almond paste
• 6 tbsp butter, softened
• 3 tbsp sugar
• 75g almond flour
• 2 egg yolk
• 2 tsp milk
• Sliced almonds

Directions

1. In a small saucepan, combine the milk, cream, butter, and vanilla.  Warm until just beginning to simmer.  Remove from the heat and let cool.
2. In a large bowl, combine the flour, sugar, salt, and yeast.  Mix together.  Add in the warm milk and egg, and mix until it forms a sticky dough.
3. Knead until the dough is smooth.
4. Place the dough in a clean, oiled mixing bowl.  Cover with plastic wrap and let it rise until doubled, about 1-2 hours.
5. For the filling, whip the egg whites until frothy (but not to stiff peaks!).  Add the almond paste and butter, and mix until smooth.  Add the sugar and almond flour and mix to combine.
6. Roll the dough into a 13x18 inch rectangle.  Spread the filling over the dough, leaving about 1/4 inch gap at the edges.
7. Roll the dough on the long side.  Use a sharp knife to slice lengthwise, being careful to leave about 1" uncut at one end.  Pull the two sides apart to form one long rope.  Twist the dough several times.
8. Line the bottom of a 9" cake pan with parchment paper.  Grease the sides.  Place the dough into the pan, forming a spiral.
9. Let the dough rise for 30-45 minutes.
10. In a small bowl, whisk together the yolk and milk.  Brush over the top.  Sprinkle with sliced almonds.
11. Bake at 365°F for 50-60 minutes, covering the top halfway through when it's browned.
• I waited too long to cover mine, and it got overly browned.  Learn from my mistake.
12. Let cool for 30 minutes before removing from the pan.  Cool on a wire rack.
13. Serve warm.

Adapted from Gâteaux & Délices.