{"id":15514,"date":"2018-04-27T10:19:34","date_gmt":"2018-04-27T08:19:34","guid":{"rendered":"https:\/\/bake-street.com\/?p=15514"},"modified":"2026-04-08T12:29:11","modified_gmt":"2026-04-08T10:29:11","slug":"fujisan-bread","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/fujisan-bread\/","title":{"rendered":"Fujisan Bread, Mount Fuji laminated brioche"},"content":{"rendered":"

What is it that makes me enjoy myself most in the world? Well, in my daily life, a lot of things, but in my kitchen it’s making bread and Viennoiserie dough (laminated and unlaminated). That’s why I couldn’t stop making a recipe like this before the hot weather came and made it difficult for us. This is something I must learn to do, to work all kinds of dough regardless of the temperature we are. It’s one of my challenges to get. For the moment and until the temperature allows me I’ll leave you with this Fujisan Bread<\/strong>.<\/p>\n

Many of you ask me how I know or find such different recipes, and the truth is that many of them come after searching for other things. This one came while I was looking for a recipe in Pinterest that led me to this blog<\/a> where I saw his version of the bread I bring you today. I was fascinated, loved and fell in love.<\/p>\n

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\"Pan <\/picture><\/div>\n

That’s when I started looking for more information about the recipe and saw that the original Fujisan bread is the one I left you and I learned how to make it, as well as following its wonderful recipe, through this blog<\/a>. There is another version called “Singapourienne<\/em>” which is the one shown by the girl from the first blog I shared above. That, of course, I hope and wish I will have time to do it during these holidays if the weather is with me, hahaha.<\/p>\n

Fujisan Bread origin.<\/h5>\n

This bread can be found under the name of Fujisan Bread (\u5bcc\u58eb\u5c71\u9762\u5305)<\/strong>, Mt Fuji Swirl (\u0e40\u0e21\u0e49\u0e32\u0e17\u0e4c \u0e1f\u0e39\u0e08\u0e34 \u0e2a\u0e40\u0e27\u0e34\u0e23\u0e4c\u0e25)<\/strong>, depending on the area where we find it; Malaysia, Thailand, Philippines, China or even Australia. There is a bakery chain called BreadTop<\/a> that serves this sweet treat in both formats, you can find them without filling or with a filling of cream, coconut jam and pandan.<\/p>\n

Its appearance is inspired by Mount Fuji<\/strong> in Japan, hence its name.<\/p>\n

This sweet is very similar to a spongy and soft laminated brioche. When BreadTop launched its product, it described it as ‘Crispy, golden crust, a smooth, buttery taste, sugar on top as bright as spring snow<\/strong>‘.<\/p>\n

\"Pan <\/picture><\/div>\n

Without a doubt this bread is wonderful, slightly sweet, with a delicate texture, very aromatic and incredibly irresistible. When eating it it can be very reminiscent of a Danish or croissant dough, but with a more fluffy and soft inside. The outer texture is crispy and crackling, but the inner texture is tender, soft and silky. We can separate layers in the same way we would with an ensaimada<\/a> or puff pastry dough, although not as much as a croissant. The subtle finish of icing sugar reminds us of the snow we find on the top of the mountain.<\/p>\n

Making the recipe.<\/h5>\n

As this is a dough that we will handle in the same way as when we work with puff pastry, we must pay special attention to the whole process. Be careful with the temperatures of both the dough and the butter so that the layers are maintained and the butter does not melt and integrate into the dough.<\/p>\n

I recommend you take a look at this Danish dough post<\/a><\/strong>, in which I not only talk about what a laminate is and what types of dough there are, flours, butter, osmotolerant yeast (in this case, it is not applicable), but also discuss in more detail how to make it. I also left you some time ago how to make a Laminated Danish sandwich loaf<\/a> and maybe some of the steps will help you.<\/p>\n

In this last recipe I made the mistake of using a pan that was too small for the amount of dough I placed. So don’t make this mistake…. It is not that the bread will be bad, but the crumb will not open all that it should open because we do not let it expand as it should.<\/p>\n

\"Pan <\/picture><\/div>\n

A while ago I saw\u00a0Yohan Ferrant<\/a> a method to form the sheet of butter, which will be destined to laminate the dough, much more comfortable, simple and clean than the one I used to make before. Since then, I always do it this way and the result is better by far. Don’t forget to visit his profile, I always learn things through his photos and videos.<\/p>\n

Respect the rising times as well as the ambient temperature while fermenting. Make sure that it does not exceed 77\u00baF (25\u00baC) at any time, otherwise we may obtain an undesirable result (the butter will melt). And finally, let it cool down completely before you eat it. I know I’m asking a lot of you, but you’ll thank me for it \ud83d\ude09<\/p>\n