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Soft Brioche Buns


Flour (high protein) 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 7% 700 g
Salt 1,5% 150 g
Whole egg 20% 2000 g
Water approx. 30% 3000 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 2nd gear
Dough temperature Approx. 27ºC
Bulk proof Total approx. 90 minutes, with a degas after 45 minutes
Scale Approx. 2000 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets. Brush with egg wash
Final proof Total approx. 75 minutes, incise after 60 minutes
Baking Approx. 9 minutes at 260ºC-270ºC
BRC Halal Kosher RSPO Skal

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