Buns and brioches

The pearl sugar, partially melted into the dough, gives to the brioche, bun or sugar bread all its crunchy flavour.

Several pearl sizes may contribute to the aesthetic quality of these buns.

You can add either big nibs of the same size as the grapes that are incorporated in the dough or small pearls as a decoration after the gilding.

Smooth brioche decorated with red coloured and strawberry flavoured pearl sugar Carrare. 

The coloured pearl sugar is coated and does not melt on pastries with a high water level.

The Christmas buns are a very popular type of sugar bread in Belgium and in the north of France.