Allan Bay Pan Brioches

See the recipe by Chiara Rozza

Blog: La Kucina di Kiara

type-00 Bread Line Molino Soncini Cesare Green Oats flour1kg
caster sugar100g
beer yeast40g
powdered milk40g
saltpinch of

Ingredients for the filling/topping


Place the flour, four eggs, butter, caster sugar, beer yeast, powdered milk and 20g of salt into a dough maker. Work it for four minutes at the first speed, and then for eight minutes at the second. Remove the dough from the machine, form it into a ball, place it in a lightly-floured pot, cover and leave it to rise in a cool place for around two hours.
Now work the dough again, this time by hand, then divide into two and then place them into two buttered rectangular moulds. Cover and leave to rise for another hour. Gently whisk the remaining egg, then use it to brush the surface of each brioche: bake at 180°C for 40 minutes. Leave to cool at room temperature.


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