Recipe FILLED BRIOCHE ‘PAIN D’EPICES’
Recipe
Ingredients
BRIOCHE DOUGH
- 500 g Flour T45
- 12,5 g Salt
- 75 g Sugar
- 20 g Fresh yeast
- 300 g Whole eggs
- 250 g Be Better plant-butterTotal weight; 1157,5g
Makes 20pcs
Preperation
1. Knead together in the kitchen aid or kneader, flour, yeast,
salt, sugar and eggs (make sure to keep the yeast separated
from the YEAST ).
2. Once obtained a dough incorporate little by little the
cold Be Better plant-butter in cubes.
3. Keep on kneading until obtained a smooth dough that
contains a good glutinous web.
4. Proof for 30min at room temperature.
5. Place in the fridge for min 2h.
6. Divide the dough in pieces of 40g each.
7. Place in the ‘brioche à tête’ mould add diameter , brush
once with egg wash.
8. Proof the brioche for 4h at 25oC, egg wash once again.
9. Place the disk of brioche crumble on the top.
10. Bake at 165oC – 15-20min.
1. Combine everything together using the paddle.
2. Roll out at 2mm in between twee plastic or paper sheets.
3. Freeze.
4. Cut rounds of Ø60cm.
