|For the Brioche|
|48.35 %||bread flour|
|2.99 %||diced, dried fruit (cranberry & apricot, 6 mm)|
|For the Walnut Cream Topping|
|24.58 %||California walnut meal|
|4.56 %||pastry flour|
Application: Baked goods
Mix the bread flour, yeast, salt and sugar.
Add the eggs and mix until the dough does not stick to sides of mixing bowl.
Proof dough for three hours at room temperature.
Section off dough into desired loaf size.
Let dough proof for two hours at 30 °C heat and humidity (or 4 – 5 hours at room temperature).
Bake Brioche at 163 °C for 25 minutes until lightly browned.
Slice 2.5 cm thick brioche slices, lay on sheet tray.
Lightly brush the baked brioche with a simple syrup.
Pipe out approximately 50 grams of walnut cream on top of baked brioche slice.
Bake brioche with walnut cream topping at 180 °C for 15 minutes until lightly browned.
Sprinkle finished and cooled product with powdered sugar.
Finished product can be sold as a frozen retail product and baked at home by consumer.