Fruit brioches

Knead until a smooth dry dough is obtained and the temperature of the dough must be between 26 and 28°C. Leave to rise at 28-30°C until the volume has more than tripled (about 2 hours).

Add all the final dough ingredients to the first dough and work well until a smooth, uniform dough is obtained. Leave to rest for 20-30 minutes at 28-30°C then divide into 40 gramme pieces.
Roll into balls and flatten slightly with the palm of your hand.
Leave in a rising room at 28-30°C with relative humidity of 60-80% for 80-90 minutes.
Spraying with water, sprinkle with caster sugar and dust with sugar powder.
Bake in a ventilated oven for 12-15 minutes at 160-170°C.

Filling with Frutta in crema Blueberry or Apricot or Mandarin.