The French take on the classic braided sweet bread becomes both beautifully decorative and delicately flavoured thanks to bright pink sugar-coated almonds.
| Ingredients | ||
|---|---|---|
| 520 | g | flour |
| 25 | g | fresh yeast |
| 75 | g | sugar |
| 215 | g | milk |
| 115 | g | eggs |
| 10 | g | salt |
| 60 | g | butter |
| 200 | g | Pralinés Roses (almonds coated in pink sugar) |
Using the dough hook attachment, knead all ingredients except the butter and the Pralinés Roses into a smooth dough, about 5 minutes. Once the dough is smooth, incorporate the butter and the Pralinés Roses and knead for another 5 minutes. Reserve a few of the almonds for later.
Cover the bowl and leave the dough to rise until doubled in size, about 1 hour. Remove the dough and knead briefly to release the air.
Divide into three equal portions and roll each into a strand of similar length. Braid the strands into a loaf and leave to rise again, covered, until doubled in size, about 50 minutes more.
Preheat the oven to 170°C fan.
Brush the loaf with beaten egg and sprinkle with the remaining Pralinés Roses. Bake for about 30–40 minutes, until beautifully golden brown.
