Filled Brioche

Easter

Easter

Ingredients

Group 1

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

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

Category

Occasion

Finished Product