Recipe detail

Name: Brioche buns
Yield: 15
Cuisine: French
Ingredients: 58.0000 g yeast; 30.0000 g salt; 2.2500 kg bread flour; 1.0000 kg water; 4.0000 tPcs eggs; 320.0000 g canola oil; 150.0000 g sugar

Pastry Brioche buns

25. 11. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pastry

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
170 °C

To view the entire table, move the table to the right.

Combination

40 %

Termination by time

00:25 hh:mm

150 °C

100 %

Ingredients - number of portions - 15

Name	Value	Unit
fresh yeast	58	g
salt	30	g
fine durum wheat flour	2.25	kg
water	1	kg
chicken eggs	4	pcs
vegetable oil	320	g
caster sugar	150	g

Nutrition and allergens

Allergens: 1, 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	775.2 kJ
Carbohydrate	119.6 g
Fat	22.9 g
Protein	18.1 g
Water	0 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