Mini Brioche

Ingredients

Working method
Kneading	Knead all the ingredients into smooth and flexible dough. In the first speed setting for approximately 3 minutes and in the second speed setting for approximately 8-12 minutes.
Dough temperature	Approx. 27ºC
Bulk proof	Approx. 90 minutes. Turn after approximately 45 minutes.
Scale	2000 grams for 30 pieces
Intermediair proof	Approx. 10 minutes
Dividing	Divide/shape and place on the tray. Brush with egg.
Final proof	Approx. 75 minutes
Cutting	Cut into the dough after approx. 60 minutes.
Baking	Approx. 9 minutes at 260ºC ? 270ºC.

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