bake - April 2019 - 50
formula of the month
brioche donuts
This basic formula is used to create choc-
Mix
Fry
olate brioche donuts, basic glazed rings,
Place dry ingredients in a mixer bowl and
Fry at 375°F; 1 minute per side.
beer & peanuts donuts, Boston cream
combine using a dough hook.
Cool to room temperature except when
donuts and tres leches donuts. The
versatility makes them suitable for many
Add milk and egg (and brewed espresso,
additional applications. Formula courtesy
if making chocolate brioche donuts).
ABOUT THE BAKER
of Rachel Wyman, owner of Montclair
Bread Co. in Montclair, New Jersey.
Mix on low for 2 minutes.
Rachel Wyman grew up in Maryland
and as a child watched her grand-
www.montclairbread.com
Ingredients
used with vanilla glaze.
Add the butter in small chunks as the
mother make wedding cakes. After
milk and egg combine.
graduating from the University of
Florida with a degree in French, she
4.876 kilograms bread flour
0.680 kilograms specialty flour*
Mix on medium for 10 minutes or until
studied baking and pastry at the
0.454 kilograms sugar
the dough is fully developed.
Culinary Institute of America in Hyde
Park, New York, where she discovered
0.227 kilograms cocoa powder
0.085 kilograms baking powder
Rest
a passion for baking bread. She has
0.085 kilograms instant yeast
Rest dough for 20 minutes.
worked for Bread Alone, Amy's Bread
and the Ritz-Carlton and has developed
0.017 kilograms salt
3.289 kilograms whole milk
Roll dough to a thickness of ½ inch; cut
bread recipes for Tribeca Oven. In 2014,
0.680 kilograms egg
to form rounds, rings or bulls-eyes. Bulls-
she won The Cooking Channel's "Donut
0.017 kilograms brewed espresso
eyes are cut rings with the center dough
Showdown" competition with innova-
0.907 kilograms unsalted butter
balls left in place.
tive entries such as a Sangria donut
*A flour of choice, such as whole wheat
Proof
She is the owner of Montclair Bread Co.
or pastry, to add flavor and texture.
Proof at 80°F for 45-60 minutes.
in Montclair, New Jersey.
with red wine dough and fruit filling.
50 < APR 2019 | bakemag.com
JOHN UNREIN
chocolate
http://www.montclairbread.com
http://www.bakemag.com
bake - April 2019
Table of Contents for the Digital Edition of bake - April 2019
bake - April 2019
Editor's Note - THE CONVENIENCE ISSUE: infused edibles
Contents
Management - THE FUTURE of Sprouted Grains
Technical Corner - Demystifying Preferments
Practical Marketing - NEW YORK meets DENVER
Equipment Innovations - Aluminum Soldiers
Infused edibles
The Power of BREAD
Chocolate & Decorating - Chocolate GLAZES
Cakes - Celebrating SWEETS
Sweet Goods - IBIEducate
Breads - The Importance of Water Quality
CAKENOMICS
Pump Up the Flavor
TIME SAVING TIPS - Craveable Desserts
SUPPLY SIDE ECONOMICS - THE CLEANER LABEL REVOLUTION
WINNING PROMOTIONS
INNOVATIVE PRODUCTS
Product Showcase
Ad Index
Formula of the Month - Chocolate Brioche Donuts
bake - April 2019 - bake - April 2019
bake - April 2019 - bake - April 2019
bake - April 2019 - 2
bake - April 2019 - Editor's Note - THE CONVENIENCE ISSUE: infused edibles
bake - April 2019 - 4
bake - April 2019 - 5
bake - April 2019 - Contents
bake - April 2019 - Management - THE FUTURE of Sprouted Grains
bake - April 2019 - 8
bake - April 2019 - Technical Corner - Demystifying Preferments
bake - April 2019 - Practical Marketing - NEW YORK meets DENVER
bake - April 2019 - Equipment Innovations - Aluminum Soldiers
bake - April 2019 - Infused edibles
bake - April 2019 - 13
bake - April 2019 - 14
bake - April 2019 - 15
bake - April 2019 - 16
bake - April 2019 - 17
bake - April 2019 - 18
bake - April 2019 - 19
bake - April 2019 - The Power of BREAD
bake - April 2019 - 21
bake - April 2019 - 22
bake - April 2019 - Chocolate & Decorating - Chocolate GLAZES
bake - April 2019 - 24
bake - April 2019 - 25
bake - April 2019 - Cakes - Celebrating SWEETS
bake - April 2019 - Sweet Goods - IBIEducate
bake - April 2019 - 28
bake - April 2019 - 29
bake - April 2019 - Breads - The Importance of Water Quality
bake - April 2019 - 31
bake - April 2019 - 32
bake - April 2019 - 33
bake - April 2019 - 34
bake - April 2019 - CAKENOMICS
bake - April 2019 - Pump Up the Flavor
bake - April 2019 - 37
bake - April 2019 - 38
bake - April 2019 - 39
bake - April 2019 - TIME SAVING TIPS - Craveable Desserts
bake - April 2019 - 41
bake - April 2019 - SUPPLY SIDE ECONOMICS - THE CLEANER LABEL REVOLUTION
bake - April 2019 - WINNING PROMOTIONS
bake - April 2019 - INNOVATIVE PRODUCTS
bake - April 2019 - 45
bake - April 2019 - Product Showcase
bake - April 2019 - 47
bake - April 2019 - 48
bake - April 2019 - Ad Index
bake - April 2019 - Formula of the Month - Chocolate Brioche Donuts
bake - April 2019 - 51
bake - April 2019 - 52
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