This may seem like a rehash of a previous post, but I hope it is not.
I have been baking a brioche type of pastry for many years with great results. But, I need a second set of eyes to see if I could improve (reduce the production time) on it.
I may have posted in another thread about this pastry, called an ensaymada, which is a Filipino sweet roll.
Anyway, here are the steps I take after measuring my ingredients
(mise en place).
Proof the yeast with a portion of the liquid (milk).
Place a little more than half the flour into mixing bowl.
Add remaining milk into flour along with yeast mixture. Mix with dough hook until a heavy batter-like dough is formed.
Cover and allow to rise for about an hour to develop a sponge.
Deflate sponge and slowly add sugar and egg yolks to batter/sponge.
Add remaining dry ingredients to mixing bowl and knead until smooth and elastic.
Add softened unsalted butter until all is incorporated.
Knead dough until smooth, elastic, and shiny.
After that, I allow to rise until double in bulk. I then weigh out each piece make up my rolls, place on pans and final proof them, then bake.
Any suggestions on how to improve this process?