Search

Brioche

Ingredients

  • 10000 g - 100% Flour
  • 3300 g - 33% Proson Vruchten Citrus (fruit citrus)
  • 1000 g - 10% Proson Luxe au Beurre
  • 1000 g - 10% Sugar
  • 500 g - 5% Fresh Yeast
  • 150 g - 1.5% Salt
  • qs g - qs% Vanilla
  • qs g - qs% Rum
  • 2500 g - 25% Eggs
  • 100 g - 1% Lemon Juice

Crumble (decoration):

  • 1000 g Lemon and Orange Rind
  • 1667 g Almond Powder
  • 1667 g Powdered Sugar
  • qs g Lemon Juice

Working method

  • 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
  • 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
  • Just before baking sprinkle with the crumble
  • Baking: Approx. 35 minutes at 145ºC