Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.050
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Mincemeat
0.800
Total Weight: 2.520

Method

Mincemeat Tear and Share Brioche

1. Place all of the ingredients (except mincemeat) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Place dough on table and chop the mincemeat into the dough to create a tear and share.
5. Scale 250g in foils.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 12 minutes.

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Water
0.500
Sugar
0.050
Brioche Paste 10% Concentrate
0.100
Yeast
0.070
Mincemeat
0.800
Total Weight: 2.520

Method

Mincemeat Tear and Share Brioche

1. Place all of the ingredients (except mincemeat) into a spiral mixing bowl.
2. Mix on slow speed for 3 minutes.
3. Mix on fast speed for 7 minutes.
4. Place dough on table and chop the mincemeat into the dough to create a tear and share.
5. Scale 250g in foils.
6. Prove for approximately 1 hour.
7. Bake at 220℃ (428℉) for 12 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Brioche, Occasion Bread