1. Add all ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at 90g into round shape.
5. Prove for 60 minutes.
6. Bake at 220℃ for 12-15 minutes.
Yield: 200 brioche buns
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Premium brioche 10% concentrate, to produce top quality brioche goods.
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