Cinnamon Brioche Schnecken
Cinnamon Brioche Schnecken based on Sonnet Briochemix 30%.
Pieces pieces
Ingredients
- 1400 g - 70% Flour (High-protein)
- 600 g - 30% SONNET BRIOCHEMIX 30%
- 120 g - 6% Fresh Yeast
- 34 g - 1,7% Salt
- 940 g - 47% Water approx.
Filling 1:
- 450 g - 22,5% Dairy butter
- 350 g - 17,5% Almond paste
- 300 g - 15% Brown caster sugar
- 40 g - 2% Cinnamon powder
Working method
- 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. 26ºC.
- Shape the dough into an easily rollable piece. and let it rest for approx. 10 minutes.
- Mix all ingredients of the filling to a harmonius mass.
- Roll the dough into a sheets of 120 x 40 cm and a thickness of 2,5 mm.
- Spread the cinnamon filling regularly across the slice and roll it in the length. Cut pieces of 3 cm. Place the dough pieces on a baking sheet 40 x 60 cm. with a high border so that they bake against each other.
- Brush 2 times with egg wash.
- Final proof approx. 60 minutes.
- Baking approx. 20-25 minutes at 220ºC. without steam
