Mix all the ingredients together for 3 minutes at low speed and then for 5 minutes at high speed until you get a well developed, smooth dough (27-28°C temperature).

Allow the dough to rest for 5 minutes.

Cut the dough into 1.500 gr portions (30 pieces of 50 gr each).

Round up the pieces.

Cut the dough into 30 parts that weigh 50 gr with a cutter machine, round up and mould.

Either fill the dough or create a variety of brioche bites.

Decorate with Decoration Corn.

Proof (35°C, 75% RH) for 40-45 minutes.

Bake at 240°C without steam, for 8-12 minutes.