
By François Galtier
Ingredients
PUFF BRIOCHE DOUGH
- Flour T55 2000g
- Sugar 300g
- Salt 40g
- Lemon Zest 20g
- Orange Zest 20g
- Yeast 100g
- Eggs 600g
- Whole Milk 400g
- Brittany Puff Pastry Butter / Extra Puff Pastry Butter 200g
- Brittany Puff Pastry Butter / Extra Puff Pastry Butter 1000g
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