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
Ingredients
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to Add/Remove item to your Shopping List- 10.000 kgs 22 lbs 1 oz Hutchison Carr's Bakers Flour
- 3.300 kgs 7 lbs 4 oz Proson Vruchten Citrus
- 1.000 kgs 2 lbs 3 oz Sonneveld Proson Luxe au Beurre MB
- 1.000 kgs 2 lbs 3 oz Sugar Tate & Lyle Gran (Cane)
- 0.500 kgs 1 lbs 2 oz AB Mauri Pinnacle Baker's Yeast
- 0.267 kgs 0 lbs 9 oz Avonmore Unsalted Butter 40x227g
- 0.150 kgs 0 lbs 5 oz Salt
- 0.010 kgs 0 lbs 0 oz Shredded Lemon Rind
- 0.010 kgs 0 lbs 0 oz Shredded Orange Rind
- Vanilla
- Rum
- 2.500 kgs 5 lbs 8 oz Eggs
- 0.167 ls 0.7014 cups Orange Juice
- 0.100 ls 0.42 cups Lemon Juice
- 1.000 kgs 2 lbs 3 oz Lemon and Orange rind
- 1.667 kgs 3 lbs 11 oz Almond Powder
- 1.667 kgs 3 lbs 11 oz Powdered Sugar
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