Ingredients
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½ quantity brioche Dough
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250 g Rhubarb
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50 g Sugar
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Egg
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1 quantity pastry Cream
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1 quantity Crumble
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1 punnet of Raspberries
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Icing Sugar
Directions
We first came across brioche served as fresh fruit buns at Alice Trent’s bakery in Connecticut. It was summer, and she had crushed fresh local raspberries into the buns by hand before baking. We loved the combination of tender brioche dough and tart summer fruit sprinkled with sugar, and when we returned we added these delicious buns to the GAIL’s repertoire.
Steps
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1
Done
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To make the brioche buns, take the prepared dough out of the fridge. While it is still cold, use your hands to gently roll it into a sausage shape and cut it into 9 equal pieces. Shape them into little balls by rolling them briefly between the palm of your hand and the worktop. Place these on a baking sheet lined with non-stick baking paper, leaving 5 cm gaps between each one. Put the baking sheet inside a large plastic bag, well-inflated with air so that the bag doesn’t come into contact with the dough, and leave on the worktop to rise for 1½–2 hours until doubled in size. |
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2
Done
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While the brioche is rising, toss the rhubarb with the sugar and set aside for 20 minutes until the rhubarb starts to give up its juices. Preheat the oven to 220°C/gas mark 7, and line a baking sheet with non-stick baking paper (for easy cleaning) then stand a wire rack on it. Arrange the rhubarb on the rack in rows, and bake for 12–14 minutes or until the rhubarb is soft, but still holds its shape. Allow to cool. Reduce the oven temperature to 190°C/gas mark 5. |
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3
Done
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When the brioche buns have risen, remove the plastic bag, take a pastry brush and gently lacquer the buns all over with egg wash. Use two or three fingers to press down gently down into the centre of each bun to create a central well, leaving a generous raised border all around the edge. This will puff up as the buns bake, protecting the filling in the centre. |
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4
Done
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Drop two generous tablespoons of pastry cream into the well. Top each bun with some rhubarb, sharing the pieces out evenly between the buns, pressing them lightly into the cream. Sprinkle the raw crumble topping around the edge of each brioche and bake for 15–18 minutes until both the dough and the crumble are golden brown. Remove from the oven and leave to cool. Top with the fresh raspberries, and dust with icing sugar before serving. |
