Recipes
Butter Brioche

With paper-thin crust and a silky, tender crumb. - Vienna

Recipe

Group Weight / Volume
Vienna 10.000 gr
Yeast 500 gr
Water (cold) 4.000 gr

Preparation

    Use the planetary mixer or a stand mixer to mix all the ingredients together with the spiral hook. Mix for 3 minutes at low speed and then for 5 minutes at high speed if you use the planetary mixer or at low speed  for as long as it is needed if you use the stand mixer. The dough you get should be well developed (stretchy) and reach 26-28°C temperature.

    Allow the dough to rest for 5 minutes either in the mixer bowl or cover it and place it onto a working surface.

    Cut the dough into 1.500 gr portions for 30 brioche buns (50 gr each).

    Round up the cut dough portions and allow them to rest for 10 minutes. Either proof them or cover them up with a plastic sheet and place them onto a working space.

    Cut each dough portion into 30 even parts (either by hand or via a cutter machine) and mould into a round or a long mini loaf-like shape.

    Place them into specialized molds or onto a greased baking tray (you can use Carlex to grease it).

    Proof (35°C with steam) for 40-50 minutes, depending on the dough’s maturity process speed.

    Shine the brioches with Ovex Powder (egg wash replacer) or with egg wash.

    Bake at 230°C without steam for 8 minutes (50 gr brioche).

    To preserve them make sure they are packaged properly without any delay (after they have cooled down).

Butter Brioche