Raspberry hazelnut brioche bostock from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 25) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brandy or Frangelico for almond extract.

  • anya_sf on November 24, 2021

    I was lazy and used hazelnut meal rather than toasting and grinding hazelnuts; the hazelnut cream was still very flavorful. I used probably double the raspberries to nearly cover each slice. Possibly because of that, the bostock took closer to 25-30 min to set and start turning golden. Really delicious!

  • Rutabaga on September 24, 2018

    Since I made the hazelnut cream and syrup the night before, this was a quick breakfast dish to pull together on Sunday morning. I used a loaf of Hefezopf from our local German bakery for the bread. It's delicious; the tart raspberries (and I'm sure I used more berries than called for) nicely balanced the rich sweetness of the hazelnut cream, and the syrup ensured the dish wasn't too dry and was well flavored.

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