Recipe library Bakels recipe Sweet yeast bakery1 component

Cinnamon and Pecan Brioche Loaf

Name: Cinnamon and Pecan Brioche Loaf
Ingredients: 1.000 kg Wheat flour; 0.500 kg Water; 0.070 kg Butter; 0.100 kg Sugar; 0.100 kg Bakels Brioche Paste Concentrate SG 12.5 kg; 0.080 kg Yeast; 0.020 kg Cinnamon; 0.500 kg Pecan

Cinnamon and Pecan Brioche Loaf — a Bakels recipe. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.

Cinnamon and Pecan Brioche Loaf — Bakels recipe photo

mixing time (slow speed): 3 min
mixing time (fast speed): 7 min
mixing time (adding pecans, slow speed): 1 min
proofing time: 1 h
baking temperature: 220 °C
baking time: 18 min

Ingredients

Ingredient	Quantity
Wheat flour	1.000 kg
Water	0.500 kg
Butter	0.070 kg
Sugar	0.100 kg
Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate	0.100 kg
Yeast	0.080 kg
Cinnamon	0.020 kg
Pecan	0.500 kg

Method

Place all of the ingredients (except pecans) into a spiral mixing bowl.
Mix on slow speed for 3 minutes.
Mix on fast speed for 7 minutes.
Add pecans on slow speed for 1 minute.
Scale 320g into long tin.
Prove for approximately 1 hour.
Add 10g of nibbed sugar before baking.
Bake at 220°C (428°F) for 18 minutes.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.