Baking brioche with TOBIO
- 500g light baking mix
- 800ml sheep's milk
- Add 1 packet of yeast:
- Dry: Mix with baking mix beforehand
- Fresh: Dissolve in sheep's milk beforehand
- Pinch of salt
- 50g allulose*
- Optional:
- Pinch of ORGANIC vanilla
- grated organic lemon zest
- Knead very well and for a long time! Kneading is what gives the dough its elasticity and fine pores.
- Cover and leave to rise for 3 hours at room temperature.
Tip: The finished dough can now be left in the fridge overnight if you want to bake fresh brioche buns for breakfast...
Baking preparations
- Take the dough (or parts of it) and carefully shape it into the desired form (Buchteln, Kipferl, Zopf, Germknödel...). Do not knead brutally, otherwise the fluffiness will be lost.
- When shaping, sprinkle some of the TOBIO baking mix onto the baking surface and onto your hands to prevent stickiness and for the later crust.
- Cover the dough pieces with a cloth and leave to rest ("proof") for 1 hour.
Allulose
This product or food has not yet been approved for sale or use in the EU. The information provided in this context is for information purposes only and does not constitute a recommendation for purchase or consumption. The use or consumption of this unauthorized food is at your own risk. We, the authors and the publisher, accept no responsibility for any health risks or legal consequences that may arise from the use of this unauthorized food. It is also recommended that consumers inform themselves about the applicable laws and regulations in the EU before consuming or using the unauthorized food. It is the responsibility of consumers to ensure that they only consume or use products that comply with applicable laws and regulations. Before purchasing or using this food, it is recommended that you inform yourself about the current legal requirements and seek professional advice if necessary.