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Brioche Buns

Ingredients

Group 1

Ingredient

KG

Brioche Paste 10% Concentrate

6.250

Yeast

0.250

Egg

1.655

Water

1.720

Total Group: 1

Total Weight: 9.875

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.

Product Used

Ingredients

Group 1

Ingredient

KG

Brioche Paste 10% Concentrate

6.250

Yeast

0.250

Egg

1.655

Water

1.720

Total Group: 1

Total Weight: 9.875

Method

Brioche Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 14 minutes.
4. Scale as desired.
5. Prove for approximately 1 hour and 40 minutes at 26℃ (79℉).
6. Bake at 170℃ (338℉) for 35-40 minutes.

Brioche Buns

Display Conditions

Category

Occasion

Finished Product

Brioche, Soft Roll

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