skip to main content

Brioche Rolls using Sonneveld Proson Luxe au Beurre

Email Recipe         Download Recipe         Print Recipe

Method

  • Kneading: mixing time approx. 2 minutes slow and 8 minutes fast, until well developed

  • Dough temperature: approx. 25-27°C

  • Scale: approx. 70 grams

  • Intermediair proof: approx. 10-15 minutes

  • Moulding: mould into rounds and fingers, place on baking tray

  • Final proof: approx. 65-70 minutes

  • Baking: approx. 13 minutes at 210°C

Brioche

Ingredients

Click Shopping List key to Add/Remove item to your Shopping List

Metric Converter

Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!

=