Premium Euro-Brioche Base

  • 50 LB
  • 61205.01

Premium Euro-Brioche Base is a dry blend of specialty ingredients for simplifying production of traditional brioche. Use at 50% based on suggested label recipe.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Premium Euro-Brioche Base 5 lbs. 50%
Bread Flour 5 lbs. 50%
Yeast Compressed 12¾ oz. 8%
Whole Eggs 2 lbs. 20%
Butter / Margarine 2 lbs. 20%
Water or Whole Milk 2 lbs. 8 oz. 25%
INSTRUCTIONS
Small Batch
  1. Mix: Mix all ingredients except butter for 5 minutes in 1st speed, then 2 minutes in 2nd speed.
  2. Add: Add butter and mix for another 5-8 minutes in 2nd speed, until the dough pulls away from the side of the bowl.
  3. Dough temperature: 76°-80°F.
  4. Rest: Rest dough for approximately 1 hour.
  5. Scale: Scale into 6 oz. pieces and shape oblong.
  6. Shape: Form strands, braid three pieces together, and place in strap pans.
  7. Proof: About 2 hours or until approximately doubled in size; apply egg wash.
  8. Bake: 350°F for 25-30 minutes.
  9. Note: Whole milk produces a softer, finer crumb texture.