A unique Easter recipe, these Sweet Fruit and Custard Brioche Style Buns combine a velvety custard filling topped with the sweet burst of berries wrapped in the soft, rich brioche style exterior. Created using our easy-to-use Mauri Bun Bread mix, these are sure to spark joy and satisfy this Easter.
| Ingredients | Weight (kg or L) |
|---|---|
| SWEET FRUIT & CUSTARD BRIOCHE STYLE BUNS | |
| Mauri Bun Bread Mix | 1.250kg |
| Mauri Instant Dried Yeast or | 0.018kg |
| Mauri Compressed Yeast | 0.056kg |
| Water (variable) | 0.625kg |
| Castor Sugar (to sweeten dough) | 0.110kg |
| Blueberries, Blackberries or Raspberries | 15-20g to serve |
| RAP CUSTARD | |
| Mauri RAP Instant Custard Mix | 0.250kg |
| Cold water | 0.625kg |
86002 Bun Bread Mix 12.5kg; 60695 Instant Dry Yeast 10kg (500g pack); 35874 Instant Dry Yeast 10kg (5kg pack); 10897 Compressed Yeast 12kg; 16581 RAP Instant Custard Mix 15kg
Yield: 28-30 buns at 70g portions.
Add Mauri Bun Bread Mix, yeast, water and castor sugar to a bowl and mix in a spiral mixer for 2 minutes on 1st speed, then 7-9 minutes on 2nd speed or until optimum dough development to achieve a finished dough temperature of 26-28°C.
Place the dough covered in a bowl and allow to rest for 20 minutes.
Cut and portion dough into 70g pieces. Mould individual dough pieces into tight round balls and place onto baking tray ready for proofing.
Proof for 40-60 minutes at 85% relative humidity, 38°C.
Egg wash the tops of each bun. Then using your fingers, create a small cavity in each pre proofed bun and pipe RAP Custard into each cavity. On top of the custard place several pieces of either raspberries, blueberries or blackberries.
Bake for 12-15 minutes (no steam) at 180-190°C.
Add cold tap water and Mauri RAP Instant Custard Mix to bowl.
Blend on low speed for 1 minute and scrape down.
With a whisk, mix for 5 minutes on high speed.
Leave to stand for 10-15 minutes prior to use.
