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Fruit Brioche using Sonneveld Proson Luxe au Beurre

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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

Generic Baking1

Ingredients

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