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Soft Mini Brioche Buns


Flour (high protein) 70% 7000 g
Sonnet Briochemix 30% » 30% 3000 g
Fresh Yeast 7% 700 g
Salt 1,5% 150 g
Eggs 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 the 2nd gear
Dough temperature Approx. 30ºC
Bulk proof Approx. 90 minutes in a container After 45 minutes fold the dough once
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10-15 minutes
Dividing Divide and round up Place the dough pieces on baking sheets (See also \"Extra information\")
Final proof Approx. 60-75 min at 32ºC
Baking Approx. 12 minutes at 200ºC
Extra information
Remarks For the best results place the baking sheets, just after dividing and rounding up, for one night in the refrigerator covered with plastic Next day remove it from the refrigerator and let it come to bakery temperature and after that direct into the final proofing
BRC Halal Kosher RSPO Skal

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