Antonio Bachour comes with a unique and contemporary approach to pastry and over the years, has developed a remarkable creativity. This Red Velvet Brioche with Cream Cheese Filling is just one of the many desserts that comes to support that. Enjoy!

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*recipe for twelve 3.2”/8cm ring molds

● Dough

4 cups (500g) strong bread flour
4 ½ tbsp (30g) milk
2 tbsp (18g) fresh yeast
¾ tbsp (12g) salt
1 ½ tbsp (20g) granulated sugar
2 tbsp (40g) honey
4 large eggs (240g)
2 egg yolks (40g)
2 sticks of softened butter (225g)
red food coloring

● Craquelin

⅔ stick of butter (80g)
½ cup (100g) brown sugar
1 cup (100g) pastry flour
red food coloring

● Cream Cheese Filling

2 ¼ cup (500) cream cheese
⅘ cup (100g) powdered sugar
vanilla pod

● Steps:

1. Start making the dough a day ahead.

2. Combine milk and yeast and mix until dissolved. In the bowl of a mixer combine all the ingredients except the butter and the food coloring. Knead on low speed for 3-4 minutes, until the dough comes together. Start adding the softened butter, one tablespoon at a time. Finally add the red food coloring. Once it has all incorporated, knead for 10 minutes. Form a ball, place it into a lightly oiled bowl and proof 1-1.5 hours at room temperature.

3. Knock the air out of it and proof overnight in the fridge. The next day, cut the dough in even pieces and weigh each ball so that it is roughly 60g. Form each ball, rolling it underneath the cup of your hand to make it smooth. Let rise for 2h.

4. For the Craquelin, mix all the ingredients using the paddle attachment. Roll to 2mm thickness. Cut 2.8”/7cm disks and freeze.

5. Preheat the oven to 325 °F (170°C). Brush the brioche buns with egg wash (1 medium egg + 1 egg yolk) and top with a craquelin disk. Bake for 12-14 minutes.

6. For the Filling, mix all the ingredients with the paddle attachment. Transfer to a piping bag fitted with a filling nozzle. Once cooled, fill the brioche with the cream cheese filling.

● Tips:

1. I strongly recommend making the dough one day ahead, it’s a lot easier to work with the next day.

2. How to know when to stop kneading? If you can stretch the dough without tearing it, then it’s kneaded enough.

3. To get even brioche balls, I recommend weighing each one and using 3.2”/8cm ring molds. Coat them with cooking spray and line with parchment paper.

4. For the Filling, the cream cheese should be at room temperature.

I bake you!

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