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