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Русский Brioche mix is 5% concentrate for the production of all kinds of yeast-raised cakes.
Particularly recommended for brioche type French breakfast rolls. The pastry contains rather large amount of butter and eggs and minimum amount of sugar.
Brioche, braided sweet bread, breadstick
Dough
Ingredients | Ingredients [g] |
Wheat flour 500 | 1 000 |
Brioche Mix | 50 |
Yeast | 80 |
Sugar | 150 |
Sugar | 20 |
Fat (margarine/butter) | 150 |
Eggs | 75 |
Water | 300 |
Kneading | 3’ + 4’ |
Method:
Knead all dough ingredients to normal consistency. Allow the initial fermentation of the dough for about 20 minutes. Then weigh out the desired amount, shape the dough and allow fermentation at 35°C and humidity of 80% for 60-80 minutes. Then spread the dough chunks with egg whites or another glazing agent and bake without water condensation.
Baking: 180°C without water condensation
Baking time: 20-30 minutes
Yeast cake, yeast bundt cake
Dough
Ingredients | Ingredients [g] |
Wheat flour 500 | 1000 |
Brioche Mix | 50 |
Yeast | 70 |
Sugar | 120 |
Salt | 20 |
Fat | 100 |
Eggs | 100 |
Water | 370 |
Kneading | 3’ + 5’ |
Method:
Knead all dough ingredients to normal consistency. Allow the initial fermentation of the dough for about 30 minutes. Then weigh out the desired amount, shape the dough in a pan, decorate with fruits and/or crumble and allow fermentation at 35°C and humidity of 80% for about 60-50 minutes. Bake without water condensation in a deck oven.
Baking: 180°C without water condensation
Baking time: approximately 50 minutes.
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