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