Raspberry Brioche Crown

1. Add group 1 ingredients into a spiral mixer.
2. Mix for 3 minutes on slow speed.
3. Scrape down.
4. Mix for 6 minutes on fast speed.
5. Scale into 700g mounts and allow to rest for 5 minutes.
6. Pin out the dough into a 45cm x 25cm rectangle.
7. Spread 75g of Fruit Filling – Raspberry 50% over the dough and roll the dough up tightly.
8. Cut the dough vertically, down the centre to give two pieces.
9. Twist the pieces together, with the raspberry side showing.
10. Move the dough onto a baking tray, forming a crown.
11. Knot the two ends together and prove for 30 minutes.
12. Bake at 210°C for 20 minutes.
13. Once cooled, bush each crown with 25g of Instant Superglaze - Neutral and sprinkle with 5g of roughly chopped pistachios to finish.

Yield: 1 Brioche Crown

• Baktem 10% Brioche Paste Concentrate
• Fruit Filling – Raspberry 50%
• Instant Superglaze – Neutral