Brioche

Ingredients

Wheat flour	100%	10000 g
Salt	2%	200 g
Yeast	5%	500 g
Proson Vruchten Citrus (fruit citrus) »	33%	3300 g
Proson Luxe au Beurre »	10%	1000 g
Eggs	25%	2500 g
Sugar	10%	1000 g
Butter	2,67%	267 g
Orange Juice	1,67%	167 g
Lemon Juice	1%	100 g
Shredded Lemon Rind	0,1%	10 g
Shredded Orange Rind	0,1%	10 g
Vanilla	qs%	qs g
Rum	qs%	qs g
Crumble (decoration)
Lemon and Orange Rind	%	1000 g
Almond Powder	%	1667 g
Powdered Sugar	%	1667 g
Lemon Juice	%	qs g

Working method
Kneading	Mix all ingredients into a well developed dough.
Dough temperature	Approx. 26ºC.
Scale	Approx. 60 grams.
Intermediair proof	Approx. 30 minutes.
Moulding	Like buns or crown.
Dough proof	Approx. 150-180 minutes.
Decorating	With the crumble.
Baking	Approx. 35 minutes at 145ºC.