Almond and Red Berry Brioche

Indulge in the heavenly flavors of almond and red berry brioche! This delectable pastry combines the richness of almonds with the burst of sweetness from red berries. The soft and buttery dough, filled with creamy almond cream and adorned with vibrant raspberries and blackcurrants, makes for a truly irresistible treat. Give it a try and satisfy your cravings!

Ingredients:

For the dough:

• 50 g sugar
• 50 ml warm milk
• 50 ml warm water
• 8 g active dry yeast
• 1 egg
• vanilla extract
• 50 g vanilla yogurt
• 350 g flour
• 2 g salt
• 50 g softened butter

For the almond cream:

• 50 g softened butter
• 50 g sugar
• 50 g almond powder
• Lemon zest

For the egg wash:

• 1 egg yolk
• 1 tbsp milk

Filling:

Blackcurrants, raspberries, sliced almonds...

Preparation:
For the dough:

In the bowl of your stand mixer, add all the dough ingredients in order (except the butter) and knead on low to medium speed.
Add the softened butter in pieces and knead for another 10 minutes.
Cover the bowl well and let the dough rise and double in volume for about 2 hours.

For the almond cream:

Mix the softened butter with the sugar and almond powder.
Add the lemon zest and mix well.
Set aside.

Shaping:

Punch down the dough on a lightly floured work surface and roll it out into a large rectangle using a rolling pin.
Spread the almond cream on half of the dough.
Fold the dough in half, maintaining the rectangular shape.
Cut strips about 5 cm wide using a pizza cutter or a knife.
Take each strip of dough with filling and make two spaced slits along the length. Then, twist the strip several times to create a twist and start rolling it into a snail shape.
Place the brioches on a baking sheet.
Let them rise again for at least 30 minutes (it may take longer depending on the room temperature).
Preheat the oven to 180°C (convection mode).
Brush the brioches with beaten egg yolk mixed with milk using a pastry brush.
Press raspberries and blackcurrants on top and sprinkle with sliced almonds.
Bake for approximately 25 minutes.
Once out of the oven, generously brush with syrup or glaze.