Brioche de Saint-Genix 

Ingredients

- 350 g flour
- 20 g yeast
- 2 serving spoons milk
- 170 g melted butter
- 3 eggs
- 1 pinch of salt
- 3 serving spoons caster sugar
- 200 g pink pralines.

Preparation 

Leave to stand overnight + 2hrs - Cooking time: 30 min
Combine the yeast with the milk, and then mix in the melted butter. Add the whole eggs, caster sugar, flour and salt. Knead the mixture for as long as possible. Leave overnight in a cool place.

The next day, knead the dough again and then place it onto a floured board. Roll it out and then fold it in four. Turn it and repeat the process twice more. The dough is now ready to be used.
Add 150 g coarsely crushed pink pralines to the dough.

Leave it to rise for two hours, place 5 or 6 whole pralines on top and sprinkle with coarse sugar.
 
Cook in a gentle oven for about 30 min.