For the brioche dough:
In a stand mixer fitting with a dough hook attachment, combine the dry ingredients (flour, fresh yeast, sugar, salt) and water. Mix on high speed until evenly combined.
While continuing to mix on high, add eggs one at a time, mixing until each egg is fully incorporated before adding the next. Your dough will start to form and develop elasticity.
Once the dough pulls away from the sides of the mixing bowl (after a few minutes), add the butter and mix until it’s fully incorporated. Eventually the dough will pull off the sides of the mixer and become smooth (a few more minutes).
Transfer the dough into the baking dish lined with a large piece of plastic wrap. Loosely wrap the dough in the plastic wrap and begin proofing (fermentation). Leave the dough out in a warm room with some humidity (i.e., near an oven) for 30-45 minutes, or until it doubles in size. Once proofed, use the palm of your hands to push down the dough to rid it of excess air. Place it into the refrigerator, still wrapped in plastic, to chill for 5 hours or overnight.
For the pralines:
While the dough is chilling, make the pralines. Preheat oven to 320°F.
Toast the almonds on a baking sheet lined with parchment for 15 minutes. Remove from oven and set aside.
In a saucepan, combine the first 67g of sugar with the first 17g of water. Bring to a boil on medium heat while whisking occasionally. Add 1-2 drops of red food coloring. Continue cooking until it reaches 250°F. Remove from the heat, add the toasted almonds, and mix until evenly coated. Add the 15g of rosewater, mixing until the sugar crystallizes around the almonds. Spread the almonds onto a parchment-lined sheet tray to cool. Wash and fully dry your saucepan.
Once the almonds have cooled, repeat process two more times with the remaining two portions of sugar, water, and food coloring. Once the almonds have built a substantial coating of pink sugar, set aside to cool. Once cool, roughly chop the pralines.
For the brioche lyonnaise:
Butter a 9x13 rectangular baking dish.
Remove the chilled dough from the refrigerator.
Lightly dust your work surface with flour. Portion the dough into 6, 100g-sized balls. Using your hands, flatten the balls of dough into individual discs.
Place a handful of pink pralines in the center of each disc and pinch the dough so the pralines are sealed inside (save some pralines to sprinkle on top). Roll the dough into balls and place them into the baking dish. Cover the dish gently with plastic wrap and let the dough proof in a warm room until the balls double in size.
Preheat oven to 350°F.
Whisk together egg, milk, and salt to make the egg wash. Gently brush the surface of the brioche with a thin layer of egg wash. Sprinkle the remaining pink pralines on top of the brioche.
Bake for 25-30 minutes until golden brown. Remove from the oven, let cool for a few minutes.
