bake - February 2018 - 50

formula of the month

Chocolate Honey Walnut Brioche
10 pounds bread flour
2 pounds Star'Bake Sweet
1 pound, 8 ounces eggs
1 pound, 8 ounces unsalted butter
4 pounds, 8 ounces water
For filling:
Chocolate hazelnut spread
Finely chopped walnuts
Honey glaze
Whole caramelized walnuts
Using a spiral mixer, combine flour and Star'Bake Sweet and
blend at a low speed for 1 minute. Add eggs, softened butter
and water and blend ingredients for 4 minutes on your mixer's
first speed, and then another 6 minutes on its second speed, or
until dough is fully developed. Maintain dough temperature at
78°F (26°C) while mixing.
Once the dough is fully developed, divide dough in half, place
onto a slightly dusted tray and flatten into a rectangle. Place
dough into a cooler to chill for at least 1 hour.
After chilling the dough, roll out the dough to a thickness of
4 mm using a rolling pin or sheeter. Next spread an even layer
of hazelnut spread over the dough followed by finely chopped
walnuts. Then begin rolling up the dough (as one would do
when making cinnamon buns).
Once the dough has been completely rolled up, divide dough
by slicing into 2 oz (56 g) portions and place into an oil coated
and flour dusted muffin tin. Allow rolls to proof for approximately 60 minutes in a proofer.
Bake at 340°F (171°C) in a revolving oven for approximately
11-13 minutes. Remove from oven and let cool. Once cooled,
apply a honey glaze to each bun and garnish with a single,
whole caramelized walnut.

50 < FEB 2018 |


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