Coffee Boy

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Buttery French Brioche Fat-Reduced

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Mixing spiral	4 min. slow and then 6 min. fast
Dough temperature	28°C
Bulk Fermntation	10 min.
Scale	50g
Intermediate proof	10 min.
Make Up	Make a round shape and fill with butter.
Final fermentation	90 min. at 30°C and 70% RH
Prepare Topping	Mix all the ingredients of the topping recipe together with spatula until you obtain a homogeneous batter.
Decoration:	Pipe the coffee topping on the bun.
Baking time	15 min.
Oven temperature:	180°C

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Coffee Boy

Coffee Boy recipe

Ingredients

Dough

Filling

Topping

Working method

Author: Abraham Silva

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