Ingredients
Click 
to Add/Remove item to your Shopping List
to Add/Remove item to your Shopping List- 10.000 kg 22 lbs 1 oz kg Hutchison Carr's Bakers Flour
- 3.300 kg 7 lbs 4 oz kg Proson Vruchten Citrus
- 1.000 kg 2 lbs 3 oz kg Sonneveld Proson Luxe au Beurre MB
- 1.000 kg 2 lbs 3 oz kg Sugar Tate & Lyle Gran (Cane)
- 0.500 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.267 kg 0 lbs 9 oz kg Avonmore Unsalted Butter 40x227g
- 0.150 kg 0 lbs 5 oz kg Salt
- 0.010 kg 0 lbs 0 oz kg Shredded Lemon Rind
- 0.010 kg 0 lbs 0 oz kg Shredded Orange Rind
- Vanilla
- Rum
- 2.500 kg 5 lbs 8 oz kg Eggs
- 0.167 L 0.7014 cups Orange Juice
- 0.100 L 0.42 cups Lemon Juice
- 1.000 kg 2 lbs 3 oz kg Lemon and Orange rind
- 1.667 kg 3 lbs 11 oz kg Almond Powder
- 1.667 kg 3 lbs 11 oz kg Powdered Sugar
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Fruit Brioche using Sonneveld Proson Luxe au Beurre
Method
Kneading: Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 26°C
Scale: Approx. 1800 grams (30 pieces)
Dough rest: Approx. 30 minutes
Dividing: Divide and round up, place the dough pieces op with baking paper prepared baking sheets or place them in baking tins
Final proof: Approx. 150-180 minutes
Decorating: Just before baking sprinkle with the crumble
Baking: Approx. 35 minutes at 145°C
