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Description
Soft, fluffy brioche rolls filled with sweet raspberry and finished with a smooth cream cheese frosting and freeze-dried raspberries. A perfectly indulgent treat for any time of day.
Ingredients
450g
Water
5g
Freeze Dried Raspberry Sprinkles
Method
- Add IREK brioche mix, yeast and water to planetary mixer and mix for 2+ 10 mins
- Take dough out and flatten slightly and transfer to the fridge for cooling
- After 20 mins take the dough out and roll out into a rectangle 30cm x 60cm at a thickness of 1 cm
- Evenly spread raspberry filling across the dough
- Roll the dough into a spiral from the 60cm side
- Cut dough roll into 5cm slices
- Transfer rolls into a 20cm x 20cm greased tin leaving from between each for proofing
- Leave to proof for 1 hour
- Bake at 180o C for 30-35 mins
- Allow to cool slightly, spread cream cheese frosting over the top and sprinkle with freeze dried raspberries.
