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Description
Soft, buttery brioche buns swirled with a rich speculoos filling, baked as a pull-apart sharing loaf and finished with sweet icing and festive chocolate decorations. Perfect for Christmas displays, seasonal sharing and indulgent festive treats
Ingredients
450g
Water
50g
Water
Method
1. Add the Mella IREKS Brioche Mix to the mixing bowl with the water and yeast.2. Mix on slow speed for 2–3 minutes, then mix on medium speed until a smooth, elastic dough is formed.
3. Cover the dough and allow it to rest/prove until doubled in size.
4. Knock back the dough, then roll it out on a lightly floured surface into a large rectangle.
5. Spread an even layer of speculoos over the centre of the dough, leaving a small border around the edges.6. Roll the dough up tightly from the long side to create a log.7. Cut into equal-sized buns and place into a lined baking tray, leaving a little space between each one.
8. Cover and prove again until the buns are light and puffy.
9. Bake at 180°C for 20–25 minutes, or until golden brown and fully baked.10. Allow to cool slightly, then drizzle with white icing.11. Finish with Christmas chocolate decorations, sprinkles and sugar pearls.
