Ingredients
Dough
- 1000 gr. Flour (13%)
- 80 gr. Fresh yeast
- 300 ml Full-fat milk
- 105 gr. Sugar
- 16 gr. Salt
- 200 gr. Eggs
- 25 gr. Lemon zest
- 80 gr. Soft luxury dough improver
- 200 gr. Debic Cake Gold
Filling
- 300 gr. Dried cranberries
- 300 gr. Chocolate chips, bake-resistant
Method
- For this dough, first make a starter.
- A starter is a liquid yeast preparation.
- This gives the dough a lighter structure, more volume and a more distinctive flavour.
Dough
- Mix 1/3 of the flour, yeast, milk and sugar to make a starter.
- Cover with the rest of the flour and leave to rest for 20′.
- Add the Debic Cake Gold together with the rest of the ingredients and knead until you have a supple dough: 6′ on the first setting and 6′ on the second setting.
- Maximum dough temperature 24 °C.
- Carefully fold in the dried fruit and chocolate chips.
- Weight the dough into 750 gram portions and shape into boules.
- Divide these boules into 30 portions and push into brioche moulds.
- Leave to rise 40′ at 28 °C and 80% humidity.
- Bake 8′ at 220 °C