Braided brioche with almonds and almond flavoured glaze

Dough (this is best done below 24°C)

1. Whisk the dry ingredients together.
2. In a stand mixer with the dough hook, combine the eggs and dry ingredients at low speed. Add the vanilla.
3. Mix until the dough begins to pull from the sides of the bowl.
4. Add the butter and continue at low speed. Once the butter is incorporated, turn up the speed to medium and mix until the dough is smooth and glossy. Use a spatula to help incorporate the butter if needed.
5. Wrap the dough in wax paper and refrigerate for 12-14 hours to proof.

 
Shape the dough
 

1. Remove the dough from the wax paper.
2. Weigh the dough and divide it into three equal portions.
3. Wrap the three individual portions in cling wrap and place them back in the fridge for 20 minutes.
4. Work with one portion of the dough at a time. Lightly flour a surface and your hands.
5. Shape the dough into a log, then roll out the dough with your hands evenly to produce a rope about 40 cm.
6. After you have 3 ropes, take the first rope and roll it out to a 60cm length. Repeat with the other ropes. Work in a cool area, and don’t handle the dough too long with your hands.
7. Line up the three ropes side by side. Create a plait.
8. Join the ends of the plait to form a circle and place the braid onto a silicon baking sheet.
9. Loosely drape the cling wrap over the braid and cover it with a large bowl to prevent the dough from drying out. Leave to proof for 2-3 hours until double in size.
10. Preheat the oven to 170°C.
11. Carefully apply the egg wash to the braid.
12. Scatter almond flakes over the eggwash.
13. Bake for 20 minutes at 170°C and then 10 minutes at 160°C. Cover the bread with foil if it browns too fast towards the end. Let cool.
14. Mix the glaze ingredients together and drizzle over the bread and serve.