Ingredients

Dough	Grams
Flour	1000
Salt	15
Butter	200
Sugar	130
Eggs	100
Water	+/- 350
Yeast	20
Milk Powder	50
Softr Alpaga	10

Working Method

Brioche

Mixing (spiral): 4 minutes slow speed and 10 minutes fast speed

Dough temperature: 27 °C

First Rest: 15 minutes

Cut and scale: 100g each

Second Rest: 15 minutes

Roll then Proof for 60 minutes

Bake at 200 °C without steam for 15 mintues