Pink praline babka: a soft brioche recipe with Lyon pralines

Ingredients

• 1 ready-to-roll brioche dough (or homemade dough)
• 1 jar of Pralinette pink praline spread
• 1 egg yolk
• A few crushed pink pralines

Instructions

• Preheat your oven to 180°C.
• Generously spread the brioche dough with Pralinette, leaving about 1 cm free around the edges.
• Roll the dough up tightly to form a long log.
• Cut the roll in half lengthways, then gently braid the two halves so the pink marbling shows through.
• Place the babka in a lightly buttered loaf tin, brush with egg yolk and bake for 30 to 35 minutes, until golden.

• Let it cool for a few minutes before serving.

Fancy a different filling? Discover all our artisan spreads.