Brioche Buns
Brioche Buns — a Bakels recipe, makes 200 brioche buns. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 3 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 23-26 °C
- proofing time
- 60 min
- baking temperature
- 220 °C
- baking time
- 12-15 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bread flour | 10.000 kg | 100% |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1.000 kg | 10% |
| Sugar | 1.500 kg | 15% |
| Yeast | 0.070 kg | 7% |
| Water | 5.500 kg | 55% |
Method
Add all ingredients into a spiral mixing bowl.
Mix for 3 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Dough temperature should be 23-26 °C.
Scale at 90 g into round shape.
Prove for 60 minutes.
Bake at 220 °C for 12-15 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.