Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
1.000
10.00
Sugar
0.800
8.00
Yeast
0.300
3.00
Water
5.500
55.00
Total Weight: 17.600
Group : Assembly/Decoration
Ingredient
KG
%
Egg
-
-
Total Weight: 0.000

Brioche

  1. Add all ingredients into a spiral mixer.
  2. Mix for 2 minutes on slow speed.
  3. Scrape down.
  4. Mix for 6 minutes on fast speed.
  5. Mould dough into a ring shape and allow to relax.
  6. Scale at 70g.
  7. Place an egg in the centre of the dough ring.
  8. Prove for 40 minutes.
  9. Bake at 220°C for 20 minutes.
  10. Paint the egg with food colouring and top with sprinkles.

Yield: 251 Italian Easter Breads

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Easter

Finished Product

Finished Product

Brioche, Occasion Bread