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
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 10.000 kgs 22 lbs 1 oz Hutchison Carr's Bakers Flour
- 1.500 kgs 3 lbs 5 oz Sonneveld Proson Luxe au Beurre MB
- 1.200 kgs 2 lbs 10 oz Sugar Tate & Lyle Gran (Cane)
- 0.500 kgs 1 lbs 2 oz Proson Wit Bourgondy (white)
- 0.500 kgs 1 lbs 2 oz AB Mauri Pinnacle Baker's Yeast
- 0.150 kgs 0 lbs 5 oz Salt
- 4.800 ls 20.16 cups Water
- Filling: Cinnamon Paste
Metric Converter
Use our quick and easy conversion converter to convert your recipes from metric to imperial, and vice versa!
=
