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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
BRC Halal Kosher RSPO Skal

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