CakeChristmas
CakeChristmas
The fruit brioche cooked in a square mould. A thin blanket of chocolate and two small corners made of marzipan give the look of a low box, without masking the brioche on the sides.
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Illusion cakes / Brioches, pancakes & donuts

Panettone Brioche Box

A recipe by CakeChristmas / Updated on 30 October 2026.

The fruit brioche cooked in a square mould. A thin blanket of chocolate and two small corners made of marzipan give the look of a low box, without masking the brioche on the sides.

Square mold 18 x 18 x 8 cm, 12 parts / Pulp raised long kneaded and baking in high mold

12Indicative portions
1 hPreparation
50 minBaking
5 hRest & Cooling
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The fruit brioche cooked in a square mould. A thin blanket of chocolate and two small corners made of marzipan give the look of a low box, without masking the brioche on the sides. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Mix flour, yeast, milk at 30 °C, sugar, eggs and salt. Knead for 10 minutes, then stir in three additions and knead for 10 to 15 minutes, until the dough is elastic. Add raisins, candied fruits, zest and vanilla.
  2. Allow the dough to double for about 2 hours at 24 °C. Gently degas and place in a square mold 18 x 18 x 8 cm covered. Equalize without tamping it; the raw dough should remain under half the height.
  3. Let rise 1 hour 30 minutes to 2 hours until about 2 cm from the edge. Heat to 170 °C. Cut a small cross in the center and place the 10 g of butter provided.
  4. Bake 40 to 50 minutes in the bottom of the oven; cover the top with paper if it colours too much. Aim for about 93°C at the heart. Cool completely before unmoulding.
  5. Equalize only an excessive bump with a saw knife. Melt the chocolate and spread a thin layer on top, leaving the sides brioche naked. Spread the marzipan on 2 mm, cut out two small triangles of 3 cm and apply them flat on two opposite corners. Keep the remaining almond and brioche fall for service. No separate lid or fragile hinge.

Preserve and Serve

3 days well packed at cool room temperature.

Baking tips for this recipe

  • Weigh the yeast and uses the type indicated in the recipe: yeast and yeast are not interchangeable.
  • Observe the increase in volume during shoots. A cool room can lengthen the times indicated.
  • Respect the dimensions of the mold and the amount of dough: a brioche too tight or too full does not cook in the same way.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.

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