Group : Brioche
Ingredient
KG
Flour
1.000
0.100
Sugar
0.060
Yeast
0.040
Water
0.550
Total Weight: 1.750
Group : Filling
Ingredient
KG
Cinnamon Remonce
0.125
Total Weight: 0.125
Total Weight: 0.000
- Add all ingredients into a spiral mixer.
- Mix for 3 minutes on slow speed, then 8 minutes on fast speed.
- Scale at 900g and pin into a rectangle.
- Spread the filling evenly over the dough piece.
- Roll into a tight sausage shape.
- Cut into 80g dough pieces.
- Place six dough pieces into a small bread tin.
- Prove for approx. 45 minutes.
- Bake at 210°C for approx. 25 minutes.
- Finish with Clean Label Bun Glaze RTU, whilst still warm.
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