Brioche Cinnamon
Ingredients
- 10000 g - 100% Flour
- 1500 g - 15% Proson Luxe au Beurre
- 1200 g - 12% Sugar
- 500 g - 5% Proson Wit Bourgondy (white)
- 500 g - 5% Fresh Yeast
- 150 g - 1.5% Salt
- 4800 g - 48% Water approx.
Filling:
- Cinnamon Paste
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 28-30ºC
- Scale: approx. 2100 grams (30 pieces)
- Dough proof: Approx. 20-30 minutes
- Roll the dough pieces into a slice with a thickness of Final proof: Approx.3 mm 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 220ºC
