Buttery French Brioche Fat-Reduced

Working Method

Cooling: Directly after baking, place on a grid, when the core temperature is at 36°C, then pack it in plastic bags.

Tips & Tricks:

Having the first mixing without the fat will allow you to get a better and stringy texture.
When you place the balls into the Nanterre mold, place them slightly on the side to avoid having a hole in the crumb after baking.

About this recipe

Expand your product offering with this innovative and more sustainable buttery French brioche fat-reduced recipe. With up to 9% lower environmental impact than traditional brioche, it's a guilt-free indulgence for your customers. Incorporate this eco-friendly twist on a classic pastry into your product line and contact us for more information.

Mixing Spiral	Mix 20' slow without the fat and mix again 10' slow with, giving a short second speed if needed. 30' at 1st speed
Dough Temperature	26°C
Bulk fermentation	14 hours ambient temperature. Overnight bulk fermentation at 3°C and 80% humidity.
Scale	80 g + Pre-shape round and put again at 3°C for a few minutes. Grease the mold with butter.
Intermediate proof	10'
Make Up	Shape the dough round and place eight balls into the (Nanterre) mold.
Final Fermentation	180' at 28°C, 80% humidity
Decoration before baking	Glaze with Sunset Glaze Easy Plus.
Oven temperature °C	180° C bottom & 180°C Top
Baking Time	25'

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Buttery French Brioche Fat-Reduced

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Working Method

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