Brioche aux pralines

Instructions

1. Place the flour, yeast, salt and sugar in the bowl of an electric stand mixer fitted with a dough hook and beat on low speed to combine.
   
2. Place 4 eggs and the milk in a bowl and whisk until well combined. With the motor running on low speed, add the milk mixture to the dry mixture and beat until the dough is smooth and elastic. Gradually add the butter until well combined. Transfer the dough to a tray lined with plastic wrap, cover and refrigerate for 12 hours.
   
3. Roll out the dough on a lightly floured work surface into a 30 cm x 40 cm rectangle, about 5 mm thick. Lightly beat the remaining egg and lightly brush the dough all over. Sprinkle the crushed praline all over the dough, leaving a 3 cm border on the edges. Starting from one long side, roll the dough into a log and place seam side down on your work surface. Trim the ends and cut the log into 12 even-sized pieces. Place the rounds, cut side up on a baking paper lined oven tray. Brush the tops with the beaten egg and cover the tray loosely with plastic wrap. Stand in a warm place for 1- 2 hours or until doubled in size.
   
4. Preheat oven to 200 ˚C (fan-forced oven 180˚C).
   
5. Remove the plastic wrap and bake the brioche scrolls for 8 - 12 minutes or until golden and cooked through.

• Pink praline, almonds with a pink-coloured candied sugar coating, is a specialty of the French town of Lyon, and brioche aux pralines are a popular pastry in the Lyon region. Pink praline is not easily available in Australia, but you can substitute other praline or candied nuts.