Brioche Cinnamon
Brioche Cinnamon based on Proson Luxe au Beurre & Proson Wit Bourgondy (white)
Ingredients
- 10000 g - 100% Flour
- 4800 g - 48% Water approx.
- 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
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 3 mm. Add Cinnamon Paste on the slice and 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.
