Ingredients

Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
0.100
Flour
1.000
Sugar
0.150
Yeast
0.070
Water
0.550
Total Group: 1
Total Weight: 1.870

Method

Chocolate and Hazelnut Christmas Star

1. Add all ingredients to the mixing bowl, mix on slow speed for 3 minutes, then mix on fast speed for 5 minutes.
2. Check dough temperature is approx 27℃.
3. Scale into 150g dough pieces and leave to rest for 5 minutes.
4. Roll out the dough pieces into roughly 10 inch circles, and place aside.
5. Spread hazelnut chocolate spread thinly on 1 of the circle layers. Place another circle dough piece on top and repeat this step twice. Finally place a fourth circle on top.
6. Using a 12 cake portion cutter, make the cuts then twist the outer pieces twice.
7. Prove for 45 minutes.
8. Bake for 14 - 17 minutes at 210℃ (410℉).
9. After removing from the oven, tap the tray and glaze with Bun Glaze RTU.

Ingredients

Group 1
Ingredient
KG
Brioche Paste 10% Concentrate
0.100
Flour
1.000
Sugar
0.150
Yeast
0.070
Water
0.550
Total Group: 1
Total Weight: 1.870

Method

Chocolate and Hazelnut Christmas Star

1. Add all ingredients to the mixing bowl, mix on slow speed for 3 minutes, then mix on fast speed for 5 minutes.
2. Check dough temperature is approx 27℃.
3. Scale into 150g dough pieces and leave to rest for 5 minutes.
4. Roll out the dough pieces into roughly 10 inch circles, and place aside.
5. Spread hazelnut chocolate spread thinly on 1 of the circle layers. Place another circle dough piece on top and repeat this step twice. Finally place a fourth circle on top.
6. Using a 12 cake portion cutter, make the cuts then twist the outer pieces twice.
7. Prove for 45 minutes.
8. Bake for 14 - 17 minutes at 210℃ (410℉).
9. After removing from the oven, tap the tray and glaze with Bun Glaze RTU.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Brioche, Occasion Bread, Soft Roll, Sweet Good

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