Modified version of “brioche suisse“. Brioche suisse is the rectangular version of pain aux raisins. Difference is of course the form, but also the brioche dough vs. puff pastry, the chocolate drops vs. the sultana’s filling.
Here the dough is not that rich as the real brioche: less butter and eggs. The filling is half chocolate and half sultana’s (not mixed).
As they were served straight away I did not glaze them with sirup or icing sugar after baking.
- 300 g white bread flour
- 80 g butter
- 1 pinch of salt
- 20 g sugar
- 20 g yeast
- 2 tablespoons milk
- 2 eggs
- 350 g pastry cream (crème patissière) (used some ready made)
- about 200 g baking chocolate or sultanas (or both)
1. Mix flour, salt and sugar. You can add the butter to the flour at the start or first mix the dough and add the butter at the end.
Mix the yeast with the milk, add the eggs. Mix all to a very soft dough. Original recipes indicate more egss and butter.
Leave to rise for about 1 hour.
2. Turn out the dough on a floured work surface.
Roll out the dough into a rectangle (dough +- 0.5 cm thick).
Cover 2 third of the rectangle with the pastry cream. Spread the sultana’s or chocolate on top of the cream.
Fould the dough part without cream to the middle, and fold the other end on top.
Cut the dough ino rectangular pieces about 4 cm width.
Trasfer to a greased baking tin.
Leave to rise for 45 minutes.
3. Bake in a preheated oven at 190-200 C for about 20 minutes or until golden brown. For the final touch the buns can be glazed with some egg mixture before going into the oven and glazed with a syrup or icing sugar after baking.
Leave to cool on a wire rack.
9 brioches suisses