Italian Easter Bread
Italian Easter Bread — a Bakels recipe in 2 components, makes 251 Italian Easter Breads. Uses Bakels Brioche Paste Concentrate SG 12.5 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 6 min
- proofing time
- 40 min
- baking temperature
- 220 °C
- baking time
- 20 min
Ingredients
Group 1
| Ingredient | Quantity |
|---|---|
| Flour | 10 kg |
| Bakels Brioche Paste Concentrate SG 12.5 kgBaktem 10% Brioche Paste Concentrate | 1 kg |
| Sugar | 0.8 kg |
| Yeast | 0.3 kg |
| Water | 5.5 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Egg |
Method
Brioche: Add all ingredients into a spiral mixer.
Mix for 2 minutes on slow speed.
Scrape down.
Mix for 6 minutes on fast speed.
Mould dough into a ring shape and allow to relax.
Scale at 70 g.
Place an egg in the centre of the dough ring.
Prove for 40 minutes.
Bake at 220°C for 20 minutes.
Paint the egg with food colouring and top with sprinkles.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.