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Mother's Day Brioche

Ingredients

  • 7000 g - 70% Flour (high protein)
  • 3000 g - 30% Sonnet Briochemix 30%
  • 800 g - 8% Fresh Yeast
  • 150 g - 1.5% Salt
  • 2000 g - 20% Whole egg
  • 3000 g - 30% Water approx.

Filling:

  • 4000 g - 40% Cranberry (Chopped)

Decoration:

  • 2000 g - 20% Creme Patissier
  • 3500 g - 35% Half Apricots
  • 300 g - 3% Jelly
  • 1000 g - 10% White Chocolate Shavings

Working method

  • Mix all ingredients into a smooth and well developed dough. (Approx. 3 minutes in the first gear and approx. 8-12 minutes in second gear.) After kneading directly mix filling in
  • Dough temperature: approx. 27ºC
  • Bulk proof: Approx. 90 minutes total, degas after 45 minutes
  • Scale: Dough pieces approx. 350 grams for baking tin of 9 x 20 cm (Pound Cake) and pointed model
  • Dough proof: Approx. 20-30 minutes
  • Mould as a short loaf. Place the dough pieces into the baking tins
  • Final proof: Approx. 80 minutes
  • Just before baking incise once in the the length and pipe a track of yellow cream (approx. 45 gram) accross the length
  • Baking: Approx. 30 minutes at 155ºC
  • After cooling down decorate with half apricots and brush with Jelly. Decorate the edges with white chocolate shavings
| It is possible to use a different fruit filling, such as cherry or tropical.