Cream-Filled Tsoureki

Easter

Group : Brioche
Ingredient
KG
Bread flour
1.000
Water
0.550
Baktem 10% Brioche Paste Concentrate
0.100
Caster sugar
0.060
Yeast
0.040
Almond extract
0.010
Zest and juice of one whole orange
-
Total Weight: 1.760
Group : Filling/Topping
Ingredient
KG
RTU Cream Filling
0.340
Total Weight: 0.340
  1. Place all brioche ingredients into a spiral mixing bowl.
  2. Mix for 3 minutes on slow speed and 8 minutes on fast speed.
  3. Scale at 150g pieces and pin out into a rectangle shape.
  4. Spread 20g of RTU Cream Filling of your choice onto each dough piece.
  5. Roll into tight sausage shape.
  6. Twist 3 pieces together to form a plaited loaf.
  7. Brush with egg and pipe on 40g of RTU Cream Filling.
  8. Sprinkle with 30g flaked almonds on each loaf, then prove for approx. 35 minutes with 5 minutes drying.
  9. Bake at 210°C for approx. 30 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Brioche

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