Brioche Parisienne

The Classic Brioche

WORKING METHOD

DOUGH

  • Mix all ingredients with the sponge until well developed
  • Rest for 30 mins.
  • Cut into 60gms and 15gms roll into a ball.
  • Rest for 15 mins.
  • Place in the Bun Moulder
  • Rest for about 45 mins
  • Brush with Sunset Glaze.
  • Bake for 18-25 mins at 180°C

SPONGE

  • Mix all ingredients for 2-3 minutes at low speed.
  • Rest in the proofer in 120 minutes.

Discover

Related recipes