INGREDIENTS
Brioche Base:
- 60 g whole milk (¼ c.)
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g all-purpose flour (1 ⅓ c.)
- ½ tsp. salt
- 1 egg, room temperature
- 42 g unsalted butter (3 tbsp.), room temperature
Honey Almond Crust:
- 80 g honey (¼ c.)
- 80 g granulated sugar (¼ c. + 2 ½ tbsp.)
- 56 g unsalted butter (¼ c.)
- ⅛ tsp. salt
- ½ tsp. ground cinnamon
- 115 g sliced almonds (1 ⅓ c.)
Cinnamon Honey Cream Center:
- 1 packet instant vanilla pudding (96g / 3.4 oz)
- 225 g heavy whipping cream (1 c.)
- 225 g whole milk (1 c.)
- ½ tsp. ground cinnamon
- 1 tbsp. honey
DIRECTIONS
- Prepare Your Pan: Butter your baking dish. Crumple a parchment paper sheet, then smoothen it and set it inside the buttered dish, making sure it extends up the sides. This technique ensures easy removal of the cake post-baking.
Brioche Base: 2. Warm the milk in a microwave-safe cup to about 100°F / 38°C. Mix in yeast and sugar. Let stand for about 5 minutes until it foams.
- In a stand mixer with a dough hook, combine flour, salt, egg, and butter. Pour in the foamy yeast mixture.
- Knead at a low speed for a minute, then enhance to medium-high speed and continue for 15 minutes or until it passes the windowpane test.
- Ideally, cover and refrigerate overnight. If you’re short on time, cover with a towel, and let it rise in a warm place until it doubles in size (~1 hr).
- Once risen, deflate gently and shape into an 8-inch circle inside your prepared baking dish. If it’s resilient, let it rest for 5 minutes before shaping again. Cover and allow to rise until doubled (~30-45 min). Preheat oven to 350°F / 175°C near the end of the rising time.
Honey Almond Crust: 7. In a saucepan, combine honey, sugar, butter, salt, and cinnamon. Stir on medium heat until it reaches a boil. Maintain boiling for 2 minutes.
- Take off the heat, swiftly stir in almonds, and promptly spread over the risen brioche.
- Bake for 15-20 minutes or until a thermometer reads 190°F / 88°C.
Cinnamon Honey Cream Center: 10. In a bowl, combine all cream ingredients. Whip for 2 minutes and refrigerate.
- Once the brioche is slightly cooled (yet still warm), slice horizontally into two. Further, cut into 8 slices.
- Fill each slice with the cream, using either a piping bag or a knife.
Serving Suggestion: Best enjoyed fresh. Offer a slice to someone you adore and watch their eyes light up!
