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

Ambient

Category

Bakery

Occasion

Easter

Finished Product

Brioche

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