Mini raspberry brioche buns

Ingredients

• 250 ml Whole milk (Warm 38‑40°C, do not exceed 50°C)
• 7 g Dry baker's yeast (1 sachet)
• 500 g Wheat flour (type 45) (Sift)
• 50 g Granulated sugar
• 1 pinch Salt
• 1 unit Egg (At room temperature)
• 50 g Unsalted butter (Soft, diced, at room temperature)
• 200 g Thick crème fraîche (For the filling)
• 150 g Frozen raspberries (Slightly thawed before use)
• 1 unit Egg (for glazing) (Beaten with a little water)
• 30 g Sliced almonds (For decoration)

Instructions

1. Temper the milk

   Heat the milk to 38‑40°C (use a thermometer). Do not exceed 50°C to avoid killing the yeast.

   Time: PT5M

   Temperature: 38-40°C

2. Activate the yeast

   Add the dry yeast to the warm milk, stir until fully dissolved and let rest for 10 minutes.

   Time: PT10M

3. Mix the dry ingredients

   In the mixer bowl, add the sifted flour, sugar and salt, then mix briefly.

   Time: PT2M

4. Incorporate the liquids

   Make a well in the center of the dry ingredients, pour in the egg and the milk‑yeast mixture, then knead on medium speed until the dough releases from the bowl walls (≈10 min).

   Time: PT10M

5. Add the butter

   Fold in the soft diced butter and knead another 10 minutes until the dough is supple, elastic and non‑sticky.

   Time: PT10M

6. First rise

   Shape a ball, place it in a lightly floured bowl, cover with a clean kitchen towel and let rise for 1 h 30 min at 25‑27°C until it doubles in size.

   Time: PT1H45M

   Temperature: 25-27°C

7. Chill in refrigerator

   Gently deflate the dough, reshape into a ball, cover with plastic wrap and refrigerate for 1 h 30 min to make shaping easier.

   Time: PT1H30M

   Temperature: 4°C

8. Division and shaping

   Remove the dough, deflate again, weigh it (520 g) and divide into 7 pieces of about 74 g each. Form smooth balls.

   Time: PT10M

9. Shape the disks

   Flatten each ball with a rolling pin to a disk about 1 cm thick. Place on a baking sheet lined with parchment paper, spacing them slightly.

   Time: PT5M

10. Second rise

    Cover the disks with a clean kitchen towel and let rise for 45 minutes at room temperature.

    Time: PT45M

    Temperature: 25-27°C

11. Prepare the filling

    In a small spoon or ramekin, place a heaping tablespoon of thick crème fraîche then add a few frozen raspberries.

    Time: PT5M

12. Fill the brioche buns

    Gently hollow the center of each disk with the tip of a small spoon and spoon in the crème‑raspberry mixture.

    Time: PT5M

13. Glaze and decorate

    Brush each brioche with beaten egg using a pastry brush, then sprinkle with sliced almonds.

    Time: PT2M

14. Preheat the oven

    Preheat the oven to 180°C convection.

    Time: PT10M

    Temperature: 180°C

15. Bake

    Bake the brioche buns for 15 minutes until golden.

    Time: PT15M

    Temperature: 180°C

16. Cooling

    Remove the brioche buns from the oven, place on a rack and let cool completely before serving.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g