Recipe detail

Pastry Brioche buns

25.11. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pastry

Cuisine: French

Program steps

  • Preheating:
  • 170 °C

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1
Combination
40 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 150 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 15

Name Value Unit
yeast 58 g
salt 30 g
bread flour 2.25 kg
water 1 kg
eggs 4 pcs
canola oil 320 g
sugar 150 g

Directions

Combine water, eggs and yeast in a large
planetary mixer.
Add the flour, sugar and oil continue to mix on low
speed for 5 minutes.
Add the salt and continue to mix for another 5 minutes.
Transfer to a large container and bulk ferment for 1 hour.
Perform strength-building fold and allow to rise for a second hour.
Portion out the dough into 230 g balls.
Shape into round balls and leave to rise for 20 minutes.
Brush with an egg wash & bake

Recommended accessories

Perforated aluminium sheet, teflon coated