Recipes

Basic Brioche

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
660 g Laucke Wallaby Flour 4⅛ cups
75 g Milk 3¾ tbsp
35 g Yeast 2⅞ tbsp
15 g Salt 2⅜ tsp
70 g Sugar 5½ tbsp
380 g Eggs 5 x Extra large eggs
185 g Butter (softened) ¾ cup

Method

  1. Preheat oven to 190°C.

  2. Warm the egg and milk to 20°C.

  3. Add to the dry ingredients, and mix until fully developed (approx 7 minutes).

  4. Add the softened butter, and blend into the dough to form a silky, smooth dough.

  5. Cover and leave to ferment in the fridge for 30 minutes.

  6. For Fluted Brioche

  7. Scale the bottom pieces at 70 grams, and the top pieces at 15 grams. 

  8. Mould the bottom pieces into a round shape, and place into buttered fluted brioche moulds.

  9. Mould the top pieces into a round shape and then roll them into a tear drop shape.

  10. Make a hole in the centre of the bottom piece and insert the tapered end of the top piece into the hole.

  11. Wash with egg wash and prove.

  12. Baking temperature: 190°C.

  13. Baking time: 12 – 15 minutes.

  14. For fruited brioche, add 160 grams of sultanas.

  15. For brioche Nanterre, weigh 90 g dough pieces, mould round, elongate slightly, and place 4 pieces into a tin or foil 170 x 90 x 45 cm.

  16. Egg wash and prove.

  17. When proofed, using scissors which have been dipped in hot water, cut across the top lengthways, to a depth of approximately 5 cm.

  18. Mould into various shapes.

  • Sweet Bread
  • Bake for 12 - 15 minutes
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