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
