Baby Brioche


Sep 29, 2023

1 min read

500 g Bread Flour
50 g Sugar
10 g Salt
6 g Instant Dry Yeast
60 g Water
250 g Eggs
200 g Anchor Unsalted Butter
Crusty Bun Topping
200 g Anchor Unsalted Butter
200 g Icing Sugar
50 g Eggs
175 g Cake Flour
15 g Ground Lemongrass
               Red Colouring
Raspberry Marmalade
500 g Raspberry Puree
110 g Sugar
4 g NH Pectin
Raspberry-Lemongrass Crème Diplomat
250 g Anchor Whipping Cream
125 g Raspberry Puree
150 g Fresh Lemongrass (chopped)
30 g Custard Powder
50 g Sugar
40 g Anchor Unsalted Butter
4 g Gelatin Powder
24 g Water
500 g Anchor Whipping Cream
Red Mirror Glaze
140 g Sugar
65 g Water
150 g Glucose
100 g Condensed Milk
12.5 g Gelatin Powder
62.5 g Water
150 g White Couverture Chocolate
    Red Colouring
  1. In a spiral mixer, mix bread flour, sugar, salt, instant dry yeast and water​.
  2. Add in eggs gradually, mix on low speed for 7 minutes and medium speed for 5 minutes​.
  3. Add in softened Anchor Unsalted Butter, mix on low speed for 2 minutes and medium speed for 3 minutes, conduct windowpane test​.
  4. Round and cover dough, let rest for 45 minutes at room temperature​.
  5. Portion the dough into 30g and 8g​.
  6. Shape each portion into round shape.
  7. Place 9g dough into round silicon mould (Ø=4cm).
  8. Line 30g dough on baking tray with Silpain​.
  9. Proof buns at 28°C and RH±90% for around 90 minutes​.
  10. Before baking 30g brioche, place a disc of crusty topping directly on top​.
  11. Before baking 8g brioche, egg wash the surface of small brioche​.
  12. Bake in convection oven at 160°C for 8-10 minutes for 8g brioche bun and 12-15 minutes for 30g brioche bun until golden brown​.
  13. Let cool completely on wire rack before using. 
Crusty Bun Topping 
  1. Sift cake flour and ground lemongrass.​
  2. In a mixer with paddle, mix Anchor Unsalted Butter with icing sugar until light and fluffy​.
  3. On low speed, add eggs and mix well​.
  4. Add sifted lemongrass flour and red colouring​.
  5. Transfer to silicon paper and roll to 3mm​.
  6. Store in freezer until set​.
  7. Cut with round cutter (Ø=8cm) . 
Raspberry Marmalade 
  1. In a pot, heat raspberry puree with half of the sugar to 40°C. ​
  2. Mix the rest of the sugar with pectin then sprinkle over puree. ​
  3. Cook to 103°C and transfer to bowl to cool.
  4. Transfer to piping bag​.
  5. Leave it in chiller until ready to use. 
Raspberry-Lemongrass Crème Diplomat 
  1. Sprinkle gelatin into 24g water and set aside to bloom​.
  2. In a pot, heat 250g Anchor Whipping Cream, raspberry puree and chopped lemongrass until boil. Remove from heat and let infuse for 30 minutes​.
  3. Strain raspberry lemongrass cream mixture into another pot and return to stove​.
  4. Mix custard powder and sugar together, add to raspberry cream mixture, stir until thickened, ensure no lumps​.
  5. Add bloomed melted gelatin and mix well​.
  6. Add Anchor Unsalted Butter and mix well with a hand whisk.
  7. Pour raspberry lemongrass custard into a container and do contact wrapping with clingfilm to prevent skin from forming​.
  8. Let cool completely in chiller before folding in 500g whipped Anchor Whipping Cream​.
  9. Transfer to piping bag with fine tooth open star tip (12mm). 
Red Mirror Glaze 
  1. Sprinkle gelatin into 24g water and set aside to bloom​.
  2. In a pot, cook sugar and 65g water to 103°C​.
  3. Add glucose, condensed milk and melted gelatin​.
  4. Pour into jug with white chocolate, using a hand blender to blend until smooth​.
  5. Add red colouring to desired consistency.​
  6. Cover and keep in chiller overnight​.
  7. Use glaze at 30-35°C. 
  1. Dip half of 9g Brioche Bun into Red Mirror Glaze, place on tray and let glazed brioche set in chiller​.
  2. Make a small hole in the middle of 30g Brioche Bun, fill bun with Raspberry Marmalade​.
  3. Place a white chocolate ring decoration atop raspberry jam filled 30g brioche​.
  4. Pipe a rosette with Raspberry Lemongrass Crème Diplomat on white chocolate ring​.
  5. Finish with glazed brioche atop. ​ 
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