Andrew Ingredients | Cinnamon Brioche using Sonneveld Proson Luxe au…
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Ingredients
- 10kg Carr's Bakers' Flour
- 1.5kg Sonneveld Proson Luxe au Beurre SG
- 1.2kg Sugar Tate & Lyle Gran (Cane)
- 500g Proson Wit Bourgondy (white)
- 500g AB Mauri Pinnacle Bakers Yeast
- 150g Salt
- 4.8l Water
- - Filling: Cinnamon Paste
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