BRIOCHES FOR ICE CREAM (MADE WITH PANDORA)

Knead all the ingredient together with a kneading machine, until you obtain a velvet smooth dough. It is recommended to add the water in more than once.

Shape the dough into a ball, cover it with a plastic cloth and let rest for 20 at room temperature.

Divide the dough into 70-90-g portions and shape them into balls. 

Store into the proofer room at 28-30°C with relative humidity of approximately the 80% for 50-70 minutes.