Brioche - using Laucke Wallaby Bakers Flour

Brioche is a highly enriched French bread that is sweet, with cake and pastry characteristics. The high egg and butter content gives it a rich, soft crumb.





Ingredients Volumetric
500 g Wallaby Bakers Flour 3⅛ cups
15 g Wallaby Baker’s Yeast 4 tsp
50 g Sugar - Optional for rolls 3 tbsp
50 ml Milk (Warm) 2½ tbsp
100 g Eggs 2
100 g Butter – softened or melted ½ cup
8 g Salt 1⅓ tsp
120 ml Water (Warm) ½ cup


  1. Dissolve the Wallaby Baker’s Yeast in the warm water, warm milk and sugar and set aside for 20 minutes to activate (begin bubbling).

  2. In a mixing bowl, combine the Wallaby Bakers Flour, sugar, eggs and dissolved yeast. Using a dough hook, mix on slow speed until combined.

  3. Just soften / melt the butter and slowly add to the mixer and then mix the dough very well on medium speed until smooth / silky and shiny.

  4. Divide the dough into 80 g pieces. Shape them as you wish and place on papered or greased trays leaving sufficient space for them to rise.

  5. Find a warm place to allow the rolls / buns to rise and keep them covered. Uncovered in your oven (not turned on) with a baking dish full of boiled water is a good proofer.

  6. Allow the dough:- rolls / buns to almost double in size

  7. Turn oven on to 180 Deg C. If oven is slow to heat up allow 10 minutes otherwise place tray/s in oven.

  8. Bake for approximately 15 – 25 minutes to desired colour.

Helpful Hints

  • Brioche can be formed and baked many different ways using different tins, moulds and even free form or plaits.
  • The best way to tell Brioche is baked is to look for an even golden colour with no pale areas.
  • For an added effect after baking, brush the tops of the bread with egg and milk mixture.
  • This complete dough would be suitable for baking in a large bread pan but would need to be baked for 45 – 50 minutes.

  • Specialty Breads
  • Bake for rolls 15-25 minutes


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