Pan brioche is an original French recipe with a delicate flavor, perfect for eating instead of bread, or for making canapés or even for breakfast, spread with jam.
It is a very simple, fluffy and fragrant preparation. It can be prepared as a roll filled with jam or cream or, as in this case, in the shape of a braid. In this recipe, we bring you a version of Pan brioche decorated with a cute pink icing, made with Taste and Color Pink!
Ingredients for a frosted brioche bun
- 250 g flour: 150 g Sweet Soft flour + 100 g type 0 flour
- 70 g of egg whites, about 2
- 1 pinch of salt
- 20 ml of seed oil
- 50 g of caster sugar
- 8 g fresh brewer’s yeast or 3 g dehydrated yeast
- Peel of 1 small lemon
- 1 teaspoon of honey
- 1 tablespoon of Alchèrmes liqueur
- 1 teaspoon vanilla essence
- 70 ml of semi-skimmed milk
- Cherry jam to taste for the filling
- water to taste, powdered sugar, 1 teaspoon of Taste and Color Pink (for the topping icing)
Preparation of Pan brioche
In a bowl prepare a leaven with ingredients taken from the total: mix a little 0 flour with a teaspoon of sugar, 40 ml of milk and the brewer’s yeast, cover with plastic wrap and let it rest for about 40 minutes.
In the bowl of the planetary mixer, pour the Soft Sweet flour, egg whites, remaining sugar, lemon, oil, and remaining milk; also add the previously prepared yeast and start kneading with the dough hook until the dough pulls away from the bowl. Form a loaf and place it on the floured work surface, kneading a little more by hand. If necessary, add a little type 0 flour.
Once ready, place the loaf in a large bowl, cover it with a tea towel and let it rise for about 2 hours, until it has doubled in volume.
Once it has risen, place the dough on a floured board or baking paper and roll it out as evenly as possible with a rolling pin. You should get a rectangle 2-3 mm thick.
Spread the cherry jam on the surface, leaving a border of about 1 cm. Wrap the pastry rectangle on itself from the long side, trying to make as tight a roll as possible.
At this point, cut the roll in half lengthwise and gently intertwine the two halves. Let the Pan brioche rise for about 1 hour more before baking. After an hour has passed, bake in a preheated oven at 180 °C for about 40-45 minutes until golden brown.
Meanwhile, prepare the icing to decorate your Pan brioche. Start by mixing about 50 g of powdered sugar, with 1 teaspoon of Pink dye and a few drops of water. Mix until the consistency is not too runny.
Now, your frosting is ready as well. Once the brioche bun is baked, let it cool and garnish the surface with the frosting.
For the recipe, thanks to Erika of Sugar Games.
