Raspberry Brioche Crown
Raspberry Brioche Crown — a Bakels recipe in 2 components, makes 1 Brioche Crown. Uses Instant Superglaze Neutral 15 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 6 min
- resting time
- 5 min
- proofing time
- 30 min
- baking temperature
- 210 °C
- baking time
- 20 min
Ingredients
Group 1
| Ingredient | Quantity |
|---|---|
| Flour | 1.5 kg |
| Baktem 10% Brioche Paste Concentrate | 0.15 kg |
| Caster sugar | 0.12 kg |
| Yeast | 0.03 kg |
| Water | 0.75 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Fruit Filling - Raspberry 50% | 0.075 kg |
| Instant Superglaze Neutral 15 kg | 0.025 kg |
| Chopped pistachio | 0.005 kg |
Method
- Group 1
Add the ingredients into a spiral mixer.
Mix for 3 minutes on slow speed.
Scrape down.
Mix for 6 minutes on fast speed.
Scale into 700 g pieces and allow to rest for 5 minutes.
Pin out the dough into a 45 cm x 25 cm rectangle.
Assembly: Spread 75 g of Fruit Filling - Raspberry 50% over the dough and roll the dough up tightly.
Cut the dough vertically, down the centre, to give two pieces.
Twist the pieces together, with the raspberry side showing.
Move the dough onto a baking tray, forming a crown.
Knot the two ends together and prove for 30 minutes.
Bake at 210°C for 20 minutes.
Decoration: Once cooled, brush each crown with 25 g of Instant Superglaze - Neutral and sprinkle with 5 g of roughly chopped pistachios to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.