Honey Butter Brioche Toast Recipe

For Brioche Dough 

• SwissBake® Brioche 25 (B12580) – 250g 
• SwissBake® French-style T55 Flour – 750g 
• Cold Water – 300g 
• Fresh Eggs – 200g 
• Unsalted Butter – 100g 
• Fresh Yeast – 50g 

For Honey-Butter Soak 

• Molten, Unsalted Butter – 150g 
• Honey – 150g 
• Brown Sugar – 100g 
• Fine Sea Salt – 3g 

For Cream Topping 

• SwissBake® Whipping Cream Powder – 150g 
• Cold Milk or Water (4°C) – 150g 

For Garnish 

• Red Fruit Gel / Strawberry Glaze – 50g 
• Fresh Mint Leaves – as needed 

Brioche Dough Preparation: Place SwissBake® French-style T55 Flour, SwissBake® Brioche 25, cold water, unsalted butter, fresh eggs and fresh yeast into a mixing bowl of a spiral mixer. Mix for approximately 4 minutes on slow speed to hydrate the ingredients and bring the dough together, then continue mixing for 6 minutes on fast speed until the dough is smooth, elastic, and properly developed. Maintain the final dough temperature between 24°C to 26°C. 

Bulk Fermentation, Scaling & Panning: Transfer the prepared dough into a lightly oiled container, cover, and allow it to rest for 20 minutes at room temperature. After bulk rest, scale the dough into equal portions and place them into greased rectangular loaf moulds or tins. Proof the loaves at 31°C with 75% relative humidity for 40 minutes. 

First Bake and Brioche Staling: Bake the proofed brioche loaves at an initial temperature of 200°C, falling to 180°C, for approximately 20–25 minutes. Remove the baked loaves from the pans immediately and cool completely on wire racks. For best soaking performance, allow the loaves to rest at room temperature for 24 hours so they stale slightly. This step helps the bread absorb the honey-butter soak while preventing the structure from collapsing under the liquid glaze. 

Honey-Butter Soak Preparation: In a saucepan over low heat, melt the unsalted butter with honey, brown sugar & fine sea salt. Stir continuously until the sugar is fully dissolved and the glaze becomes smooth. Keep the honey-butter soak lukewarm so it remains fluid and easy to brush into the scored brioche. 

Whipped Cream Topping Preparation: In a planetary mixer fitted with a whisk attachment, combine SwissBake® Whipping Cream Powder with cold milk or water at 4°C. Whip on high speed for 3–4 minutes until stable, firm peaks form. Transfer the whipped cream into a piping bag fitted with a medium round nozzle and keep chilled until assembly. 

Slicing, Scoring & Soaking: Slice the day-old brioche loaves into thick, uniform rectangular blocks. Using a sharp serrated knife, score a cross-hatch grid pattern into the top surface of each slice, cutting approximately halfway down the depth of the bread. Generously brush the top and scored interiors of each brioche slice with the warm honey-butter soak, ensuring the glaze penetrates into the cuts. Place the soaked slices onto a parchment-lined baking tray. 

Second Bake: Bake the soaked brioche slices in a preheated oven at 180°C for 8–10 minutes, until the edges are crisp, caramelized, and deep golden brown. After baking, transfer the caramelized toast to a wire rack and allow it to cool slightly so the exterior can crisp up before topping. 

Final Assembly & Garnishing: Pipe a clean circular nest or rosette of whipped cream in the centre of each toast. Fill the centre of the cream nest with glossy red fruit gel or strawberry glaze. Finish with a fresh mint leaf or garnish as required. Serve fresh for the best contrast between the crisp caramelized edges, soft brioche centre, honey-butter flavour, and chilled cream topping.