O-Tentic Brioche



  1. Stir the Sponge N Dough until well combined then rest for at least 2 hours at room temperature and cover.
  2. Stir the main ingredients and then add Sponge N Dough, stirring until halfway smooth.
  3. Add butter and mix again until the dough becomes smooth.
  4. Rest the dough for 15 minutes and round @50gr.
  5. Rest for 5 minutes and then fill with Carat Supercrem. Shaping it into a round shape then put it in a special Bluder pan.
  6. Ferment in a proofing cabinet for 45 minutes with a WT temperature of 35°C/RH 70%.
  7. Before baking, brush the top using Sunset Glaze and toppings.
  8. Bake in an oven with an upper temperature of 170°C and a lower temperature of 200°C for 18 minutes.
  9. O-Tentic Brioche is ready to be served.


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