Brioche Buns

Group 1

KG

%

Bread flour

10.000

100.00

Brioche Paste 10% Concentrate

1.000

10.00

Sugar

1.500

15.00

Yeast

0.070

7.00

Water

5.500

55.00

Total Weight: 18.070

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 60 minutes.
6. Bake at 220℃ for 12-15 minutes.

Yield: 200 brioche buns

Display Conditions

Category

Occasion

Finished Product

Brioche, Soft Roll