1kg strong bread flour
10g dried yeast
Develop group 1 to form an elastic dough.
Add the salt and sugar and mix through until combined.
Add the butter in stages ensuring that the butter has been mixed through completely at each addition.
Once the butter has been completely incorporated place the developed dough into a lightly oiled container and cover with plastic wrap. Allow the dough to ferment at room temperature for 90 minutes.
Knock the dough back and then place into the refrigerator overnight.
Ingredients (Butter Mix (Caramel))
300g soft brown sugar
5g ground cinnamon
Method (Butter Mix)
Place all of the ingredients into a mixer and blend together with the paddle attachment.
Place the mixture into a piping bag ready for assembly.
280g Barker’s Professional Beetroot Breadshot Filling
40g cinnamon sugar (38g brown sugar and 2g ground cinnamon)
Roll out the brioche dough into a rectangular shape to 3mm thickness.
Spread the Barker’s Professional Beetroot Breadshot over the surface.
Then sprinkle the cinnamon sugar over the top.
Roll up the brioche dough and lightly brush or spray with water.
Roll in brown sugar to coat the outside of the roll. Place the brioche roll back into the refrigerator to firm back up so that it is easier to cut and portion.
Remove from the refrigerator and cut into portions.
Pipe a quantity of the butter/sugar mixture into the bottom of each mould.
Place the cut brioche on top.
Prove and then bake at 180°C for approximately 20 to 25 minutes. Turn out of the moulds immediately once you remove them from the oven.
Yields: 20 Brioche Buns