Soboro Brioche
Serves 23
Directions
- 1Cut the dough into pieces and place it on a pile of flour.
- 2Cut the dough into pieces and place it on a pile of flour.
- 3Cut the dough into pieces and place it on a pile of flour.
- 4Mix the dough and flour together until crumbly.
- 5Mix the dough and flour together until crumbly.
- 6Mix the dough and flour together until crumbly.
- 7Shape the dough into a ball.
- 8Shape the dough into a ball.
- 9Shape the dough into a ball.
- 10Place the dough ball on a pile of soboro.
- 11Place the dough ball on a pile of soboro.
- 12Place the dough ball on a pile of soboro.
- 13Press the dough into the soboro.
- 14Press the dough into the soboro.
- 15Press the dough into the soboro.
- 16Place the formed dough on a baking sheet.
- 17Place the formed dough on a baking sheet.
- 18Place the formed dough on a baking sheet.
- 19Bake the doughs.
- 20Bake the doughs.
- 21Bake the doughs.
- 22Remove the baked goods from the oven.
- 23Remove the baked goods from the oven.
- 24Remove the baked goods from the oven.
Ingredients
- 375 g bread flour
- 375 g bread flour
- 375 g bread flour
- 125 g T65 flour
- 125 g T65 flour
- 125 g T65 flour
- 75 g milk
- 75 g milk
- 75 g milk
- 250 g egg
- 250 g egg
- 250 g egg
- 90 g sugar
- 90 g sugar
- 90 g sugar
- 10 g salt
- 10 g salt
- 10 g salt
- 13 g fresh yeast
- 13 g fresh yeast
- 13 g fresh yeast
- 250 g cold butter
- 250 g cold butter
- 250 g cold butter
- 140 g butter
- 140 g butter
- 140 g butter
- 45 g 100% peanut butter
- 45 g 100% peanut butter
- 45 g 100% peanut butter
- 150 g sugar
- 150 g sugar
- 150 g sugar
- 12 g starch syrup
- 12 g starch syrup
- 12 g starch syrup
- 30 g egg
- 30 g egg
- 30 g egg
- 200 g all-purpose flour
- 200 g all-purpose flour
- 200 g all-purpose flour
- 84 g corn powder
- 84 g corn powder
- 84 g corn powder
- 3 g salt
- 3 g salt
- 3 g salt
- 5 g baking powder
- 5 g baking powder
- 5 g baking powder
- 3 g baking soda
- 3 g baking soda
- 3 g baking soda
Tips
- Mix all dough ingredients except butter, then gradually add butter and mix until smooth.
- Rest dough at room temperature for one hour, then chill in fridge for 12 to 24 hours.
- Mix wet Soboro ingredients until creamy, then add chilled dry ingredients and mix by hand until crumbly.
- Divide dough into 50g portions, shape into balls, and chill for one to two hours.
- Reshape dough, lightly wet, and press soboro on top.
- Proof at 27°C for two hours.
- Bake at 170°C for 12 to 13 minutes.