- Lesaffre Brioche Premix 1000g
- Unsalted Butter 150g
- Compressed yeast 60g or SAF Gold dry yeast 24g
- Water+\- 390 ml
- Mixing Spiral add ingredients to a bowl and mix till fully developed
- Divide and rest for a few minutes
- Mould into required shapes
- Bake @ 210 deg C with steam.