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3 Cards in this Set
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PARISIAN BRIOCHE
SPONGE instant yeast .5 oz 15g water, warm 4 fl oz 120 ml bread flour 8 oz. 240 g. eggs 5 eggs 240 g granulated sugar 1 oz. 30 g DOUGH instant yeast .25 oz. 8 g water warm 1fl oz 30 ml sponge 1lb 5oz 645 g high gluten flour 1lb .5 oz 645g granulated sugar 4 oz. 120g eggs lightly beaten 8 eggs 390g salt .75 oz 23 g unsalted butter room temp 13 oz 390 g egg was |
1) Prepare sponge, combine yeast, water, flour, eggs, sugar. mix low speed until smooth combine, cover plastic ferment for 2 hrs.
2) prepare dough, dissolve yeast in water. add it to sponge along with flour, sugar, 180 grams of eggs and salt. mix on low speed until soft dough forms, appx 3 min. 3) add remaining eggs in six increments, waiting for eggs to be fully incorporated before adding more. 4)add butter, in six increments 5)cover the dough 6)punch down dough, divide into 4.75 oz round pieces 7) butter 3 large brioche pans with 5 round dough. 8) proof at 85degree appx 70% volume 9) egg wash bake at 375f until 38 to 40 min |
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JUMBO CINNAMON BUNS
DOUGH water warm 1qt 960ml ap flour 5lb 2400g granulated sugar 12oz 360 g active dry yeast 1 oz. 30g dry milk powder 1.25oz 40g salt .25oz 7 g butter softened 10oz 300g FILLING butter softened 6oz cinnamon, ground .25 7g brown sugar 6oz 180 g powder sugar glaze |
1) combine all the dough ingredients in large bowl with dough hook. knead 6 to 8 min
2)place dough in a oiled bowl, cover ferment until double. 3)punch down dough and roll out on a lightly floured surface. shape into rectangle. appx 18x30 inches 4) to make filling spread butter over the surface of the dough. combine the cinnamon, sugar, and raisins and sprinkle this mixture over the butter, covering the dough evenly. 5) Starting with longer side, roll the dough into a spiral. Place the rolls close together, cut side up, on a paper lined sheet pan and allow them to rise until doubled. 6) bake at 300F until golden brown appx 30 min 7) cool slightly then toped with powder sugar. |
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YEAST-RAISED DOUGHNUTS
granulated sugar 8 oz 240 g salt 1oz 30g bread flour 3lb 8 oz 1680 g dry milk powder 3 oz 90g cinnamon .04oz 1g mace .25 oz 7g shortening 6oz 180g eggs 6 eggs 300 g buttermilk 6 floz 180ml vanilla extract 1fl oz 30ml instant yeast 1oz 30 g water warm 95F 1pt 470ml |
1) combine the sugar, salt, flour, milk powder, cinnamon, mace and shortening in the bowl mixer with a hook. mix briefly, beat eggs and add to the flour mixture along with buttermilk and vanilla.
2)Dissolve the yeast in water and add to flour, mix low speed about 2 to 3 min, then increase the speed to medium. Knead dough to 5 to 7 min. 4)Divide to 4 dough, refridge 3 and work on one. roll dough to 1/2 inch thick rectangle. cut out with doughnut cutter place on floured sheet pan. 5) portion the remaining dough, then cover and proof until it has increase 75% in volume. 6) Fry the doughnuts in batches at 375F. Cook until puffed and browned. appx 1 min. Flip until browned on otherside. 7) combine the sugar and cinnamon in a flat pan. toss the hot doughnuts in mixture |
