Mix all the ingredient together at low speed for 3 minutes and then switch to high speed for 5 minutes until you get a well developed, stretchy dough of 27-28°C temperature.

Allow the dough to rest for 5 minutes.

Cut the dough into 1.500 gr (for 30 pieces of 50 gr weight).

Round up the cut dough.

Cut the dough into 30 pieces of 50 gr via the use of a cutter machine and mould.

Fill the brioche dough with preferable fillings.

Decorate with off-white or black sesame.

Proof (±35°C, 75% RH) for 45-50 minutes.

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