1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g into round shape.
5. Prove for 95-105 minutes.
6. Bake at 170℃ for 35-40 minutes.
Yield: 175 brioche buns
Bread, Roll & Morning Goods, Brioche Concentrates
Premium brioche 10% concentrate, to produce top quality brioche goods.
View productGranville Way, Bicester Oxon OX26 4JT United Kingdom