Mother's Day Brioche
Ingredients
- 7000 g - 70% Flour (high protein)
- 3000 g - 30% Sonnet Briochemix 30%
- 800 g - 8% Fresh Yeast
- 150 g - 1.5% Salt
- 2000 g - 20% Whole egg
- 3000 g - 30% Water approx.
Filling:
- 4000 g - 40% Cranberry (Chopped)
Decoration:
- 2000 g - 20% Creme Patissier
- 3500 g - 35% Half Apricots
- 300 g - 3% Jelly
- 1000 g - 10% White Chocolate Shavings
Working method
- Mix all ingredients into a smooth and well developed dough. (Approx. 3 minutes in the first gear and approx. 8-12 minutes in second gear.) After kneading directly mix filling in
- Dough temperature: approx. 27ºC
- Bulk proof: Approx. 90 minutes total, degas after 45 minutes
- Scale: Dough pieces approx. 350 grams for baking tin of 9 x 20 cm (Pound Cake) and pointed model
- Dough proof: Approx. 20-30 minutes
- Mould as a short loaf. Place the dough pieces into the baking tins
- Final proof: Approx. 80 minutes
- Just before baking incise once in the the length and pipe a track of yellow cream (approx. 45 gram) accross the length
- Baking: Approx. 30 minutes at 155ºC
- After cooling down decorate with half apricots and brush with Jelly. Decorate the edges with white chocolate shavings
Notes
| It is possible to use a different fruit filling, such as cherry or tropical.