Andrew Ingredients | Fruit Brioche using Sonneveld Proson Luxe au…
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- scotland
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Ingredients
- 10kg Carr's Bakers' Flour
- 3.3kg Proson Vruchten Citrus
- 1kg Sonneveld Proson Luxe au Beurre SG
- 1kg Sugar Tate & Lyle Gran (Cane)
- 500g AB Mauri Pinnacle Bakers Yeast
- 267g Ballyrashane Unsalted Butter 20x500g
- 150g Salt
- 10g Shredded Lemon Rind
- 10g Shredded Orange Rind
- - Vanilla
- - Rum
- 2.5kg Eggs
- 167ml Orange Juice
- 100ml Lemon Juice
- 1kg Lemon and Orange rind
- 1.667kg Almond Powder
- 1.667kg Powdered Sugar
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