Companion Brioche

• 2 pkgs dry yeast
• 3 Tbsp 2% milk
• 2 eggs
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp salt
• 1/3 cup soft butter
• 3/4 cup raspberry glazed almonds

1. Dissolve the yeast in milk in the bowl fitted with the kneading/crushing blade. Add the eggs, flour, sugar, salt and butter. Launch the P2 pastry program, without the stopper. After 3 minutes 30 seconds of mixing your dough should be shaped like a ball. Be careful to leave it in the Prep&Cook to rise for the next 40 minutes of the program.

2. At the end of the program, place the dough in a separate bowl and cover with plastic wrap. Refrigerate for 2 hours.

3. Remove dough and incorporate almonds into it. Form a ball and place on a cookie sheet lined with parchment paper. Cover with a cloth and let dough rise for 2 hours at room temperature.

4. Preheat the oven to 325°F.

5. Bake for 30 minutes.