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Mother's Day Brioche


Flour (high protein) 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 8% 800 g
Salt 1,5% 150 g
Whole egg 20% 2000 g
Water approx. 30% 3000 g
Cranberry (Chopped) 40% 4000 g
Creme Patissier 20% 2000 g
Half Apricots 35% 3500 g
Jelly 3% 300 g
White Chocolate Shavings 10% 1000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough. (Approx. 3 minutes in the first gear and approx. 8-12 minutes in second gear.) After kneading directly mix filling in
Dough temperature Approx. 27ºC
Bulk proof Approx. 90 minutes total, degas after 45 minutes
Scale Dough pieces approx. 350 grams for baking tin of 9 x 20 cm (Pound Cake) and pointed model
Dough proof Approx. 20-30 minutes
Moulding Mould as a short loaf. Place the dough pieces into the baking tins
Final proof Approx. 80 minutes
Decorating Just before baking incise once in the the length and pipe a track of yellow cream (approx. 45 gram) accross the length
Baking Approx. 30 minutes at 155ºC
Finishing After cooling down decorate with half apricots and brush with Jelly. Decorate the edges with white chocolate shavings
BRC Halal Kosher RSPO Skal

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