Spiced almond brioche

Preparation info
    • Difficulty


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By Christine Manfield

Published 1999

  • About

I make this brioche when apricots, nectarines and yellow peaches are in season. I poach the fruit in a light sugar syrup with a hint of cardamom and vanilla and serve it with the brioche and pure thick cream for an ethereal taste combination.

I’m sure it’s on the menu in heaven!


  • 200 g plain flour
  • 50 g ground almonds
  • pinch of


  1. Combine flour, ground almonds, salt and half the castor sugar in bowl of an electric food mixer fitted with a dough hook.
  2. In another bowl, dissolve yeast in warm milk with remaining sugar and ground cardamom. Whisk eggs.
  3. Add yeast mixture to flour with dough hook on low speed, then add eggs and knead on high for 5 minutes or until dough appears elasti