Brioche
Ingredients

Flour | 100% | 10000 g |
Proson Vruchten Citrus (fruit citrus) » | 33% | 3300 g |
Proson Luxe au Beurre » | 10% | 1000 g |
Sugar | 10% | 1000 g |
Fresh Yeast | 5% | 500 g |
Butter | 2,67% | 267 g |
Salt | 1,5% | 150 g |
Shredded Lemon Rind | 0,1% | 10 g |
Shredded Orange Rind | 0,1% | 10 g |
Vanilla | qs% | qs g |
Rum | qs% | qs g |
Eggs | 25% | 2500 g |
Orange Juice | 1,67% | 167 g |
Lemon Juice | 1% | 100 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 smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Approx. 1800 grams (30 pieces) |
Dough rest | Approx. 30 minutes |
Dividing | Divide and round up Place the dough pieces op with baking paper prepared baking sheets or place them in baking tins |
Final proof | Approx. 150-180 minutes |
Decorating | Just before baking sprinkle with the crumble |
Baking | Approx. 35 minutes at 145ºC |