Recipes

Brioche

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Sweet Bread & Bun Mix 1 packet
4 g Yeast sachet (supplied in box) 1 sachet
200 g Unsalted butter ⅞ cup
360 g Large eggs 6 large

Method

  1. Cut butter into small 1 cm cubes.

  2. Place all of the ingredients in to the bread machine tin in the order recommended by the bread machine manufacturer. Consider butter and eggs as the water component.

  3. Place the bread tin into the bread maker and set on a basic bread cycle.

  4. If possible, select large loaf and light crust.

  5. Press start, and then wait for Brioche to be baked.

  6. Remove Brioche from bread tin as soon as possible after baking and cool on a wire rack.

Helpful Hints

  • ADDITIONAL NOTES
    Variations in the recipe are possible, provided a similar dough consistency is achieved.
    -For a healthier alternative, substitute milk for a proportion of egg and butter
    -For a richer alternative, substitute up to double the quantity of butter for egg
  • Try combining pre-soaked fruit or chocolate chips into the dough at the end of the kneading cycle
  • Brioche dough can be hand-moulded in to buns, plaits or baked in muffin trays for single-serve portions. To prepare dough for shaping by hand, follow the ‘Sweet Buns by Hand’ method provided on our Sweet Bread & Bun
  • Mix packaging.
  • Ensure butter and eggs are warmed to room temperature

  • Specialty Breads
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