Ingredients
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10 kg 22 lbs 1 oz kg Carr's Bakers Flour
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3.3 kg 7 lbs 4 oz kg Proson Vruchten Citrus
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1 kg 2 lbs 3 oz kg Sonneveld Proson Luxe au Beurre MB
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1 kg 2 lbs 3 oz kg Sugar Tate & Lyle Gran (Cane)
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0.5 kg 1 lbs 2 oz kg AB Mauri Pinnacle Baker's Yeast
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0.267 kg 0 lbs 9 oz kg Ballyrashane Unsalted Butter 20x500g
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0.15 kg 0 lbs 5 oz kg Salt
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0.01 kg 0 lbs 0 oz kg Shredded Lemon Rind
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0.01 kg 0 lbs 0 oz kg Shredded Orange Rind
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Vanilla
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Rum
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2.5 kg 5 lbs 8 oz kg Eggs
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0.167 L 0.7014 cups Orange Juice
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0.1 L 0.42 cups Lemon Juice
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1 kg 2 lbs 3 oz kg Lemon and Orange rind
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1.667 kg 3 lbs 11 oz kg Almond Powder
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1.667 kg 3 lbs 11 oz kg Powdered Sugar
Fruit Brioche using Sonneveld Proson Luxe au Beurre
Method
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Kneading: Mix all ingredients into a smooth and well developed dough
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Dough temperature: Approx. 26°C
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Scale: Approx. 1800 grams (30 pieces)
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Dough rest: Approx. 30 minutes
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Dividing: Divide and round up, place the dough pieces op with baking paper prepared baking sheets or place them in baking tins
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Final proof: Approx. 150-180 minutes
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Decorating: Just before baking sprinkle with the crumble
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Baking: Approx. 35 minutes at 145°C
