Bel Foodservice
Sugar brioche

Sugar brioche

Salted caramel, sugar and Kiri® Professional Cooking & Spreading in a traditional French brioche. The dough is inserted with the Kiri® Professional Cooking & Spreading and a cube of salted caramel is placed on top of each hole. Finished with granulated sugar, this brioche is bound to be an explosion of taste.

Portions
- +
Preparation time
360
minutes
Cooking time
90
minutes
Price category
–

Ingredients

The dough

  • 500 g bread flour
  • 10 g salt
  • 80 g granulated sugar
  • 50 g milk
  • 250 g whole eggs
  • 20 g fresh yeast
  • 300 g cultured butter

The salted butter caramel

  • 40 g water
  • 170 g glucose syrup
  • 180 g cream 35%
  • 1 vanilla bean
  • 40 g granulated sugar
  • 20 g maple syrup
  • 45 g Kiri® Professional Cooking and Spreading
  • 170 g granulated sugar
  • 3 g unsalted butter
  • 50 g roasted chopped almonds
  • 45 g sea salt

The Kiri® cream

Assembly

  • whole egg
  • granulated sugar

Preparation

The dough

  1. In the bowl of a stand mixer, add all the ingredients, except the butter.
  2. When the dough can be stretched without tearing, add the butter little by little.
  3. When all the butter is mixed in, transfer to a bowl and cover with cling film. Refrigerate for 12 hours (primary fermentation).

The salted butter caramel

  1. Warm the water and glucose syrup in the microwave, mix.
  2. Heat the cream and vanilla pod (without the seeds) in the microwave.
  3. In a saucepan placed over medium heat, cook the sugar without stirring until the sugar is melted and starts cooking.
  4. Once the sugar has taken a caramel colour, add the hot vanilla cream and keep stirring until well combined.
  5. Then, add the maple syrup and Kiri® Professional in the saucepan. Bring to a boil.
  6. Remove from heat. Add 1/5 of the sugar and mix well.
  7. In a different saucepan, add the water and glucose syrup and the rest of the sugar. Heat over medium heat without stirring until the sugar is melted.
  8. Add the caramel to the saucepan, mix well.
  9. Bring the mix to 115°C then add the butter and chopped almonds. Lastly, add the salt. Remove from heat.
  10. Transfer the caramel to a rectangle pan.
  11. Leave at room temperature for 30 minutes then refrigerate for 1 hour, until hard enough to cut.

Shape the dough

  1. Transfer the dough to a floured surface, press to release the air inside the dough.
  2. Divide the dough in portions and shape into balls. Keep some and store the rest.
  3. Leave to rise at room temperature for 45 minutes to 1 hour, until they have grown in size (about 1.5 times).
  4. Lightly flour the dough and roll out into a circle, rotating it as you go.
  5. Leave to rise a second time at room temperature 45 minutes, until fluffy and grown in size.

The Kiri® cream

  1. Mix Kiri® Professional and sugar until well combined. Transfer to a piping bag.

Assembly

  1. Take the caramel out of the fridge and warm the sides of the pan (using a stove or a blowtorch) to remove it.
  2. Cut the caramel into little squares.
  3. Press your fingers into the dough as if to make holes.
  4. Apply some egg brush.
  5. Fill each hole with a little Kiri® Professional.
  6. Add a piece of caramel on top.
  7. Sprinkle with granulated sugar.
  8. Bake at 220°C for 7 to 9 minutes.
  9. When golden, the brioches au sucre are done.

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