Group : Group 1
Ingredient
KG
%
Flour
1.000
100.00
0.100
10.00
Muscovado sugar
0.100
10.00
Yeast
0.025
2.50
Water
0.550
55.00
Total Weight: 1.775
Group : Group 2
Ingredient
KG
%
Dates
0.300
30.00
Walnuts
0.200
20.00
Total Weight: 0.500
Group : Group 3
Ingredient
KG
%
0.250
100.00
Muscovado sugar
0.050
20.00
Water
0.120
48.00
Oil
0.065
26.00
Total Weight: 0.485
Total Weight: 0.200
- Add group 1 ingredients into a spiral mixer.
- Mix for 2 minutes on slow speed.
- Scrape down.
- Mix for 6 minutes on fast speed.
- Add the dates and walnuts and mix for 1 minute on slow speed.
- Allow the dough to rest.
- Add all group 3 ingredients into a mixing bowl, fitted with a beater.
- Mix for 2 minutes on low speed.
- Scrape down.
- Mix for 5 minutes on medium speed.
- Pin out the dough and spread the vegan cake mix over the dough.
- Scale into paper cases at 140g.
- Prove the dough for 60 minutes.
- Bake at 220°C for 20-25 minutes.
- Once cool, drizzle Vegan Caramel PF over the brioche to finish.
Yield: 19 Brioche
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