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Mini raspberry brioche buns
Moist mini brioche buns flavored with crème fraîche and frozen raspberries, perfect for a Valentine's Day breakfast or brunch. The slightly sweet leavened dough is egg‑glazed and topped with sliced almonds.
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Critical Success Points
- • Monitor the milk temperature (38‑40°C)
- • Properly activate the yeast (10 min rest)
- • Knead until the dough releases from the bowl walls
- • Incorporate the butter until the dough is supple and elastic
- • First rise until doubled in volume
- • Chill in refrigerator to ease shaping
- • Second rise before baking
- • Egg glaze for a beautiful color
Safety Warnings
- • Handle the hot oven – wear kitchen gloves
- • The milk must be warm, not scalding, to avoid killing the yeast
- • Raw egg used for glazing can pose a salmonella risk – wash hands after handling
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