Mix for 10 minutes on 1st speed, adding half the sugar after 5 minutes and the other half after 7 and a half minutes.
Add the margarine and mix again for 9 minutes slow
Add the Inclusions and mix for 1 minute slow
Dough
75ºF
Bulk Fermentation
30 minutes at ambiant temperature
Scalping and Pre-Shaping
Divide dough pieces of 30 grams and pre-shape round
Shaping
Shape round and place on a brioche mould previously greased
Final Fermentation
1h30 at 82ºF and 80% humidity
Decoration
Glaze with Sunset Glaze Easy Plus and sprinkle the crumble.
Place a frozen insert of 15grams of Carat Nuxel Hazelnut
Baking
Place in the deck over at 450ºF for 7 minutes
Final
When the core temperature is at 96ºF, pack in the plastic bag
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