BRIOCHE CON IL TUPPO (SICILIAN STYLE) - Molino Dallagiovanna
Grams Ounces Baker’s % Flour Brioche “00” 1000 35.27 100 Water 200 7.05 20 Eggs 250 8.81 25 Yolk 100 3.52 10 Sugar 150 5.29 15 Honey 60 2.11 6 Butter 250 8.81 25 Salt 18 0.63 1.8 Fresh Yeast 45...
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Cooking tools:
- Stand mixer
- Kitchen scale
- Mixing bowl
- Refrigerator
- Proofer
- Oven
- Baking sheet
- Spoon
- Spatula
- Measuring spoon
Ingredients
- Flour Brioche "00" 1000 g / 35.27 oz / 100%
- Water 200 g / 7.05 oz / 20%
- Eggs 250 g / 8.81 oz / 25%
- Yolk 100 g / 3.52 oz / 10%
- Sugar 150 g / 5.29 oz / 15%
- Honey 60 g / 2.11 oz / 6%
- Butter 250 g / 8.81 oz / 25%
- Salt 18 g / 0.63 oz / 1.8%
- Fresh Yeast 45 g / 1.58 oz / 4.5%
- Vanilla bean 1
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