Cinnamon Braided Brioche Bread
17-028
Group Dough
Ingredient
KG
%
Bread Flour
0.500
50.00
All Purpose Flour
0.500
50.00
Sugar
0.190
19.00
Salt
0.016
1.60
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
BAKELS LECITEX
0.010
0.80
Cinnamon
0.005
0.50
Egg Yolk
0.200
20.00
Water
0.400
40.00
BAKELS DAIRY BLEND
0.100
10.00
Total Weight: 1.936
Group Coating
Ingredient
KG
%
Cinnamon
0.005
-
Brown Sugar
0.100
-
Total Weight: 0.105
Group Streusel
Ingredient
KG
%
All Purpose Flour
0.020
-
Brown Sugar
0.170
-
Cinnamon
0.005
-
BAKELS MARGARINE SPECIAL
0.340
-
Total Weight: 0.535
How to do it:
1. Grease loaf pan and cover bottom and sides with sugar-cinnamon coating.
2. Combine bread flour, all-purpose flour, sugar, salt, Bakels Instant Active Dry Yeast, Lecitex, cinnamon, egg yolks, and water in a mixer with a dough hook for 2 minutes on low speed.
3. Add the Bakels Compound Butter and continue mixing on high speed for 5 minutes.
4. Round the dough, cover and rest for 10 minutes.
5. Scale the loaves at 400 grams each and set aside 133 grams for braided dough.
6. Mold the dough for the loaf and braid the dough as topping for the loaf.
7. Coat with cinnamon and brown sugar.
8. Proof.
9. Distribute the streusel on top of the braided loaf.
10. Bake at 180°C for 30 minutes.
Yield: 3 x 400 grams with 133 grams braided
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