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Cinnamon Brioche using Sonneveld Proson Luxe au Beurre

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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

Generic Baking1

Ingredients

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