Filled Brioche

Easter

Group 1
Ingredient
KG
%
Bread flour
10.000
100.00
Baktem 10% Brioche Paste Concentrate
1.000
10.00
Yeast
0.500
5.00
Sugar
0.300
3.00
Water
5.500
55.00
Total Weight: 17.300
Group 2
Ingredient
KG
%
Sultanas
1.500
15.00
Raisins
1.500
15.00
RTU Cream FIlling
0.010
0.10
Total Weight: 3.010

1. Add group 1 ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. Add fruit from group 2 on slow speed, until fully dispersed.
4. Dough temperature should be 23-26°C.
5. Scale at 70g.
6. Prove for 45 minutes.
7. Make indentation into the dough and pipe 10g of desired RTU Cream Filling (orange, lemon, chocolate and/or caramel).
8. Bake at 210°C for 18 minutes, without steam.
9. Brush with Bun Glaze RTU straight from the oven to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Brioche

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