Cinnamon Brioche using Sonneveld Proson Luxe au Beurre
Method
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
Ingredients
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to Add/Remove item to your Shopping List- 10.000 kg 22 lbs 1 oz kg Hutchison Carr's Bakers Flour
- 1.500 kg 3 lbs 5 oz kg Sonneveld Proson Luxe au Beurre MB
- 1.200 kg 2 lbs 10 oz kg Sugar Tate & Lyle Gran (Cane)
- 0.500 kg 1 lbs 2 oz kg Proson Wit Bourgondy (white)
- 0.500 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.150 kg 0 lbs 5 oz kg Salt
- 4.800 L 20.16 cups Water
- Filling: Cinnamon Paste
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