Cranberry, Currant & Chia Seed Brioche

Ingredients

15g fresh yeast
70g milk
500g strong flour
15g gluten flour
300g egg
8g salt
10g castor sugar
200g butter
220g Barker's Cranberry, Currant & Chia Breadshot

Method

Dissolve the yeast with the warm milk.

Add the warmed milk and yeast to the flour, gluten flour and the eggs. Develop the dough for 8 minutes.

Once the dough has fully developed add the sugar and salt. Then add the butter gradually and continue mixing until you have developed a smooth, clear elastic dough.

Add the Barker's Cranberry, Currant & Chia Breadshot and continue to mix until combined.

Place the dough in a lightly oiled container and cover with cling film. Allow the dough to prove at room temperature for 90 minutes in a warm place.

Knock back the dough.

Place the dough back into the container and cover with cling film.  Place it in the refrigerator for at least 2 hours to allow it to firm up completely.

Remove the dough from the container, portion into desired sizes and shape the dough.

Prove the dough and then bake at 180ºC.

Cranberry, Currant & Chia Seed Brioche

Cranberry, Currant & Chia Seed Brioche

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