Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Butter
0.070
Sugar
0.100
Brioche Paste 10% Concentrate
0.100
Fresh yeast
0.080
Cinnamon
0.020
Pecan
0.500
Total Weight: 2.370

Method

Cinnamon and Pecan Brioche Loaf

1. Place all of the ingredients (except pecans) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Add pecans on slow speed for 1 minute.
5. Scale 320g into long tin.
6. Prove for approximately 1 hour.
7. Add 10g of nibbed sugar before baking.
8. Bake at 220℃ (428℉) for 18 minutes.

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Butter
0.070
Sugar
0.100
Brioche Paste 10% Concentrate
0.100
Fresh yeast
0.080
Cinnamon
0.020
Pecan
0.500
Total Weight: 2.370

Method

Cinnamon and Pecan Brioche Loaf

1. Place all of the ingredients (except pecans) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Add pecans on slow speed for 1 minute.
5. Scale 320g into long tin.
6. Prove for approximately 1 hour.
7. Add 10g of nibbed sugar before baking.
8. Bake at 220℃ (428℉) for 18 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Brioche, Occasion Bread

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