The Fika collection adds a new recipe, arriving just in time for the holidays. Fikagrum’ is a modern take on gingerbread spice bread, that classic of European Christmas tables whose aroma of cinnamon, ginger, clove, and anise we instantly associate with winter.

In this interpretation, the spices don’t stand alone. Blood orange and tangerine bring a citrus freshness that balances their warmth, while pecan adds a toasted crunch that rounds out the bite. The result is a fruity, spiced, deeply indulgent brioche, designed for the Christmas display case.

The recipe is calculated for 6 brioches.

Five preparations, one creation

Fikagrum’ is built from five preparations:

• Brioche dough. The foundation of the whole recipe and the common thread across the FiKaTime range.
• Plain brioche. The shaped piece that receives the filling and the finish.
• GELANIKA heat-stable blood orange and tangerine filling. The citrus heart of the brioche and the recipe’s main technical innovation.
• Pecan streusel. Adds crunch and toasted notes to the surface.
• Spray glaze. Gives shine to the finish and protects the piece.

GELANIKA: a filling that withstands the oven

At the heart of the Fika concept is GELANIKA, one of the range’s most important developments. In Fikagrum’, it takes the form of a blood orange and tangerine filling, made with gellan gum and sodium citrate.

A fruit filling in viennoiserie has to pass a tough test: the oven. Many fillings turn liquid with heat, overflow, or migrate into the dough and make it soggy. A heat-stable filling holds its shape, texture, and position during baking and afterward.

Here’s how the two ingredients work:

Gellan gum. This is the gelling agent that gives the filling its structure. It forms a firm, heat-resistant gel that withstands oven temperature without melting.

Sodium citrate. Helps control the behavior of the gellan in the presence of minerals from the fruit. It allows for proper hydration and precise, reproducible gelling.

Thanks to this combination, GELANIKA delivers stability, precise gelling, and consistent results before and after baking. The citrus stays at the center of the brioche, with its intense color, well-defined texture, and the full flavor of blood orange and tangerine.

Tips for the brioche dough

In a brioche dough, the order of ingredients matters. Two details make the difference:

Salt, at the end of kneading. Adding it in the final stage delays gluten network formation and makes the dough easier to work with in the early stages.

Yeast, added later. If it isn’t added at the start, fermentation begins a little later and is easier to control during kneading.

FiKaTime: modern, easy-to-produce viennoiserie

Fikagrum’ is the latest addition to the FiKaTime, concept, and follows our vision of viennoiserie that is modern, indulgent, and simple to produce.

FiKaTime is built on three pillars: a shared base dough, stable fillings, and a flexibility that makes work in the bakery easier. With a single base and fillings that withstand baking, you can create very different pieces without complicating daily production.

Fikagrum’ proves it in festive style: spices, citrus, and pecan in a brioche that looks, smells, and tastes like Christmas.