A slightly sweet, deeply rich bun. It can be made with or without the icing.
I used around 1/2 the brioche dough. I baked half of the and then froze the other half. They will keep for 2 months tightly wrapped in the freezer. Defrost overnight, and then treat as you would normally (30 min rising time, and then bake).
1/2 brioche dough
2 Tbs raspberry jam
3/4 cup confectioners sugar
1 tsp water
1. On a lightly floured bench, roll out brioche dough into a rectangle roughly 16 x 12 inches, with the narrow edge towards you.
2. Spread the jam evenly over the dough, leaving a couple of cm (1 inch) spare around the edge farthest from you.
3. Roll the dough from the edge closest to you, to the edge farthest away from you. Making sure that the roll is tight.
4. Using a sharp knife cut the jam log into 1 inch rolls, and place on the baking sheet. At this stage you can tightly wrap the log with glad wrap and place in the freezer - it keeps for around 2 months.
5. Preheat the oven to 375F.
6. Allow the buns to rise for 30 min.
7. Bake for around 20-25 min. Make sure at around half way through baking, you rotate the baking sheet, for even baking.
8. Place on a cooling rack to cool.
9. Sift the icing sugar into a small bowl and add the 1 tsp of water. Stir until combined, and drizzle on top of the rolls.
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