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BAKE TEMP : 200°C falling to 180°C
MIXING TIME : 10 MINS
BAKE TIME : 12 - 15 MINS
PREP TIME : 30 MINS
For Brioche Dough
For Butter Core & Finish
Dough Mixing: Place SwissBake® T55 Flour, SwissBake® Brioche 25, fresh eggs, fresh yeast, and water into a spiral mixer. Mix on slow speed for 4 minutes to fully hydrate the ingredients and begin dough formation. Gradually add the pliable unsalted butter, then increase to fast speed and mix for 6 minutes until the dough becomes smooth, glossy, and reaches full gluten development. The dough should pass the windowpane test. Target dough temperature should be 24°C to 26°C.
Bulk Rest & Scaling: Transfer the dough to a lightly oiled container and allow it to rest at room temperature for 20 minutes. After resting, scale the dough into 55g pieces. Round each portion tightly into smooth balls, place them on a tray, cover, and rest for 10 minutes before shaping.
Shaping & Butter Filling: Roll each dough ball into a teardrop or cone shape. Using a rolling pin, roll the teardrop from the wide base down to the tip into a long, thin triangle of approximately 25 cm. Place one frozen 10 g salted butter baton at the wide base of each triangle. Roll the dough tightly over the butter, gently stretching the tip while rolling to form a crescent-style roll with 4–5 distinct tiers. Pinch the outer ends gently to help secure the butter inside.
Panning & Proofing: Place the shaped rolls seam-side down onto solid baking trays lined with parchment paper. Proof for 40 minutes at 31°C with 75% relative humidity. If the proofer cannot be strictly calibrated, keep the proofer temperature below 28°C to 30°C to prevent the salted butter core from melting and leaking before baking.
Finishing Before Baking: After proofing, gently spray the tops of the rolls with water. Sprinkle a small pinch of Fleur de Sel over the centre of each roll to create the signature salt bread finish and enhance the contrast between the rich brioche dough and salted butter core.
Baking: Preheat the deck oven to 200°C. Bake the rolls at 200°C under a falling temperature of 180°C for approximately 12–15 minutes, until the tops are deep golden brown. Inject 3 seconds of steam immediately upon loading to support oven spring and create a shiny crust. Open the oven damper for the final 3 minutes of baking to dry and crisp the outer shell.
Cooling & Texture Check: Transfer the baked rolls immediately to wire racks. The bottom of each roll should be heavily caramelized and fried crisp from the escaped butter core, while the interior should remain soft, rich, and layered. Serve fresh for the best contrast between the crisp base, tender crumb, and salted buttery centre.
