BRIOCHE

Nov 30, 2017

BRIOCHE


BRIOCHE
category
ingredients
quantity
top croissant 5 grain mix
1000 g
water
400 g
sugar
50 g
honey
20 g
crystal melange 25% cream - cake
80 g
eggs
50 g
baker's yeast
50 g
dried fruit or wild berries
to taste

FOR DECORATION
category
ingredients
quantity
cerealtop chiaro mix
to taste

Work all of the ingredients together to form an even dough. Rest the dough for around 10 minutes, then form the brioche or twists and leave to rise. Before baking, brush the surface will egg and decorate with Cerealtop mix. Bake as standard.


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