Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.050
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Mincemeat
0.800
Total Group: 1
Total Weight: 2.520

Method

Mincemeat Tear and Share Brioche

1. Place all of the ingredients (except mincemeat) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Place dough on table and chop the mincemeat into the dough to create a tear and share.
5. Scale 250g in foils.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 12 minutes.

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.050
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Mincemeat
0.800
Total Group: 1
Total Weight: 2.520

Method

Mincemeat Tear and Share Brioche

1. Place all of the ingredients (except mincemeat) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Place dough on table and chop the mincemeat into the dough to create a tear and share.
5. Scale 250g in foils.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 12 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Brioche, Occasion Bread

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.