Recipes

These iconic Italian brioche buns are made exceptionally soft and fluffy thanks to the water roux technique, perfectly balancing a rich flavor with a light, airy texture. Generously filled with a silky mascarpone cream and sweet strawberry jam, they create an irresistible treat that pairs beautifully with your morning coffee

Read the full recipe below

Water Roux Starter:

15 g all-purpose/plain flour
75 g cold water

Add the flour and water to a small saucepan and use a whisk to combine. Place over medium heat and whisk continuously for about 2-3 minutes until the mixture thickens to a smooth, pudding-like consistency, then cool down.

Dough:
275 g all-purpose/plain flour
30 g caster sugar
5 g fine salt
1 sachet (7 g) instant dry yeast
1 large egg, cold
100 g whole milk, cold
65 g unsalted butter, softened and cubed

Egg Wash:
1 large egg, room temperature
2 tbsp milk, room temperature
Whisk together

Mascarpone Cream:
250 g heavy cream, cold
250 g mascarpone, cold
40 g powdered sugar
Strawberry jam, for filling

Let’s get started!

In the bowl of a stand mixer, combine the flour, sugar, salt and yeast. Add the milk, egg, and cooled water roux, then mix until a rough dough begins to form.

Knead on medium-low speed for about 15 minutes, until the dough becomes smooth, elastic, and pulls cleanly away from the sides of the bowl.

Let the dough rest for 10-15 minutes to relax the gluten. Add the softened butter and continue kneading until fully incorporated. Knead for a further 5-10 minutes, until the dough is smooth, silky and elastic.

Transfer to a lightly greased bowl, cover, and leave to rise in a warm place for about 1 hour, or until doubled in volume. Then refrigerate for at least 2 hours (or up to overnight) for the second proof.

Once chilled, turn the dough out onto a lightly floured surface to prevent sticking. Divide it into 8–10 equal portions and shape into smooth balls ( add a little flour if needed to prevent sticking to your hands). Place them on lined baking trays, spacing them apart.

Cover loosely with greased cling film and let rise for 1–3 hours, until almost tripled in size and lightly springy to the touch.

Preheat the oven to 195°C no fan (175°C fan). Brush the buns with egg wash and bake for about 12 minutes, until golden. Cool completely before filling.

Mascarpone Cream
Gently loosen the mascarpone in a mixing bowl. Add the chilled cream and powdered sugar, then whip until the mixture becomes airy, voluminous, and holds stiff peaks.

Stop immediately once the cream is stable and silky – over-whipping will compromise its delicate texture.

Assembly
Use a serrated knife to slice each bun from the top, without cutting all the way through, so it stays hinged open.

Spoon a little strawberry jam into the base of each bun, then top with the cream.

Smooth the cream with a knife, create a small divot at the top, and finish with a small dollop of jam.

Best served on the day they are made.
Enjoy!