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Flour (High-protein) 100% 10000 g
Crème de Luxe » 20% 2000 g
Butter 20% 2000 g
Sugar 15% 1500 g
Fresh Yeast 10% 1000 g
Milk Powder 5% 500 g
Salt 1,5% 150 g
Egg 20% 2000 g
Water approx. 35% 3500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough Approx. 3 minutes in the 1st gear and approx. 8-12 minutes in the 2nd gear
Dough temperature Approx. 27ºC
Scale Approx. 1200 grams (30 pieces)
Dough proof Approx. 20 minutes
Dividing Divide and round up. Place the dough pieces in baking tins and brush with egg wash
Final proof Approx. 2 hours. If desired incise once after approx. 1 hour and place it back into proofer
Baking Approx. 15 minutes at 200ºC with a mild floor heat
BRC Halal Kosher RSPO Skal

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