skip to main content

Cinnamon Brioche using Sonneveld Proson Luxe au Beurre

Email Recipe         Download Recipe         Print Recipe


  • Mix all ingredients into a smooth and well developed dough

  • Dough temperature: Approx. 28-30°C

  • Scale: Approx. 2100 grams (30 pieces)

  • Dough proof: Approx. 20-30 minutes

  • Moulding: Roll the dough pieces into a slice with a thickness of approx 3mm

  • Add Cinnamon Paste on the slice

  • Make a roll and cut slices

  • Place the slices on with baking paper prepared baking sheets

  • Final proof: Approx. 60-70 minutes

  • Baking: Approx. 10 minutes at 220°C

Generic Baking1


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!

Delivery across
Ireland & Scotland