Christmas Brioche - Kougehlopf Cranberries Pistachio

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Prepare the prefermented dough at least 1 hour before the mixing (1000g bread flour / 620g water / 10g dry yeast / 15g salt mixed 4' and 6')

Complexity level:

Mixing Spiral			5' slow 5' fast, then add the fats and mix again 5' in fast. At last add the chocolate drops.
Dough Temperature			28°C
Bulk fermentation			30'
Scale			300g for the large kougelhopf and 80g for the small ones. Pre-shape round.
Intermediate proof			15'
Make Up			Press in the middle and make a small crown. Then place in greased moulds (place a whole almond on each hole at the bottom of the big moulds)
Final Fermentation			120' at 32°C 85% RH
Oven temperature °C			200°C
Baking Time			15' for the small ones and 25' for the big ones
Decoration after baking			Brush with melted butter and dust with icing sugar

Christmas Brioche - Kougehlopf Cranberries Pistachio and White Chocolate