Brioche Saint Genix




  • Mix sponge ingredients for 2-3 at low speed, round then rest for 120 mins
  • Weigh dough ingredients and mix together with sponge until well-developed
  • Rest for 30 mins.
  • Cut into 70gms, put fillings and round. Place in muffin molder or mamon molder
  • Final fermentation 60 minutes to 90 minutes
  • Brush with Sunset Glaze
  • Add on top the crumbles, candied almonds, and pearl sugar
  • Bake for 18-25 mins at 180°C


  • Grease a large baking sheet. (Do NOT use parchment paper or foil. Bake directly on the greased pan).
  • Mix the red tinted sugar and sea salt.
  • In a separate bowl, whip egg white and vanilla with a whisk until frothy.
  • Add-in almonds to the wet mixture and stir until coated evenly
  • Once almonds are coated, sprinkle the dry ingredients over the almonds and stir until evenly distributed.
  • Spread the almonds evenly, in a single layer, on the prepared baking sheet.
  • Bake at 120C for a full 1 hour and no less than that. Stir every 15 minutes.
  • Let cool.


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