Brioche is a unique type of Viennoiserie with a higher amount of butter, eggs, and milk. This is followed by a specific method of production that adds to our Brioche a characteristic flavour making this type of pastry a special and prestige treat.
Kuglof – a treat for every day!
Day 1
Ingredients
To bring the best to you, we use only high-quality ingredients, such as butter high in fat, and free-range locally supplied fresh eggs.
Mixing and first fermentation
As an enriched dough, the mixing process is specific due to the high amount of butter, eggs and milk. The goal is to develop a dough with a soft fluffy structure and rich buttery taste.
After mixing, the dough needs to rest for half an hour then folded and put on second fermentation.
Because sweet, yeasted dough always contains sugar and butter in higher ratios, the dough must be further developed than most laminated dough.
Second fermentation and first rising
During cold fermentation, the low temperature slows down the process and develops proper structure and special flavours.
The dough is to be in the fridge overnight.
Day 2
Shaping and final proofing (second rising)
Form the dough into a shape. The classic shape of Kuglof is the round, fluted crown, nearly as tall as it is wide, with a vertical hollow in the middle.
To achieve its final volume, soft and gentle texture, Kuglof is left in a proofing cabinet in between 1 to 2 hours prior to baking.
Baking
Once the proofing has been done, the Brioche is ready to be baked and enjoyed!
Laminated brioche
