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Ingredients:
For the brioche dough:
🔸 500 g of wheat flour (type 55 for better elasticity)
🔸 20 g of fresh baker's yeast (or 7 g of dry yeast)
🔸 70 g of caster sugar (use fine sugar for better incorporation)
🔸 10 g of salt (always add it last so as not to harm the activation of the yeast)
🔸 4 eggs (medium sized, at room temperature for a better emulsion)
🔸 180 g of unsalted butter (at room temperature, in pieces)
For the filling:
🔸 200 g of praline (homemade or store-bought praline)
🔸 100 g of crushed hazelnuts or almonds (optional, for crunch)
🥣 Instructions:
1. Preparing the dough:
In a small bowl, crumble the fresh yeast and add a little warm milk (about 50 ml of the total) to dissolve it. Let it sit for about 10 minutes until it becomes foamy. If you are using dry yeast, mix it directly with the flour.
2. Mixing the dry ingredients:
In a large mixing bowl, sift the flour, sugar and salt. Note: it is important to sift the flour to aerate the dough. Make a well in the centre to add the beaten eggs and yeast.
3. Incorporating the eggs and yeast:
Add the eggs to the well in the flour and start mixing with a wooden spoon or spatula, gradually incorporating the flour. Then incorporate the dissolved yeast.
4. Kneading:
Once the dough begins to form, transfer it to a floured work surface. Knead for about 10 minutes until the dough is smooth and elastic. You can also use a stand mixer with the dough hook to make this step easier.
5. Adding the butter:
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