Brioche de Limoux Sustainable

Working Method

Brioche de Limoux Sustainable

Author: Vincent Fogaroli

Celebrate the holiday season in a more sustainable way by opting for a plant-based version of brioche de Limoux. Can a brioche be made without eggs and butter? The answer is yes! Thanks to Puratos technologies like Easy Soft’r Plant-Based, we have crafted for you a 100% plant-based festive brioche recipe.

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Mixing (Spirale)		Mix 10' slow without the Mimetic and 10' slow again with. Add the Zest 1' before the end.
Dough T°C		26°C
Bulk Fermentation		Overnight at 4°C.
Scaling and Pre-shaping		Divide 430gr dough pieces and shape round. Give a resting time of 30' in the fridge. Roll out into circles of 30cm.
Final Layout		Mix 250gr of cream together with 650gr of candied fruits. Pipe 150gr around the edge of the circle (5cm fron the edge). Fold the oustide dough circle over the cream and seal. Cut a cross in the middle and fold over the ring of dough. Shape well to get an evenly shape.
Final Fermentation		180' at 30°C and 85% humidity.
Decoration		Brush with Sunset Glaze Easy Plus and decorate with candied fruits and pearl sugar.
Baking		Deck oven: Top T°C: 180°C, Deck T°C: 180°C Time: 25' Damper: Close
Cooling		When the core temperature is at 36°C pack in plastic bags to keep them fresh.

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Brioche de Limoux Sustainable

Ingredients

Working Method

Brioche de Limoux Sustainable

Brioche de Limoux Classix

Brioche de Limoux Creative

Brioche de Limoux Health & Well-Being