Ingredients
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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1.5 kg 3 lbs 5 oz kg Sonneveld Proson Luxe au Beurre MB
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1.2 kg 2 lbs 10 oz kg Sugar Tate & Lyle Gran (Cane)
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0.5 kg 1 lbs 2 oz kg Proson Wit Bourgondy (white)
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0.5 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
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0.15 kg 0 lbs 5 oz kg Salt
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4.8 L 20.16 cups Water
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Filling: Cinnamon Paste
Cinnamon Brioche using Sonneveld Proson Luxe au Beurre
Method
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Mix all ingredients into a smooth and well developed dough
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Dough temperature: Approx. 28-30°C
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Scale: Approx. 2100 grams (30 pieces)
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Dough proof: Approx. 20-30 minutes
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Moulding: Roll the dough pieces into a slice with a thickness of approx 3mm
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Add Cinnamon Paste on the slice
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Make a roll and cut slices
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Place the slices on with baking paper prepared baking sheets
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Final proof: Approx. 60-70 minutes
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Baking: Approx. 10 minutes at 220°C
