Recipes

Golden Brioche Mix

This indulgent French classic is enriched with whole eggs and boasts a golden crust and sweet, buttery crumb. Ideal for a range of products including loaves, buns and plaits.

Ingredients

Weight/
Volume
Ingredients
BAKING BY HAND
500 g Golden Brioche Mix 1 sachet
4 g Yeast 1 sachet
230 ml (+/- 20 ml) Water 0.9 cup (+/- 1 tbsp)
BAKING IN A BREAD MACHINE
500 g Golden Brioche Mix 1 sachet
4 g Yeast 1 sachet
250 ml (+/- 20 ml) Water 1 cup (+/- 1 tbsp)

Method

  1. Place 500 g Golden Brioche Mix, 4 g yeast (1 sachet, provided) and 230 +/- 20 ml lukewarm water into a mixing bowl.

  2. BY HAND: Place ingredients into a mixing bowl. Mix by hand for at least 10 minutes and knead until smooth and elastic. The formed dough can be moved to the bench top to complete kneading if preferred.

    OR DOMESTIC MIXER with dough hook: Mix for 2 minutes on low speed, then for another 10 minutes on medium speed.

    OR BREAD MACHINE: Mix using the dough/pizza cycle.

  3. When dough is ready, gently divide into your required number of pieces. Generally 100 g for rolls, divide in half for 2 small loaves or use the full dough for a large loaf.

  4. Cover and rest the dough piece(s) for about 10 minutes, and then shape as desired.

  5. Place units into oiled bread tins, or rolls onto oven trays lined with baking paper.

  6. Cover with a dusted cloth, and allow to rise (proof) in a warm place until at least doubled in size.

  7. Glaze if desired as described in Tips below.

  8. Gently place into oven pre-heated to 200°C, and bake rolls 15 - 20 minutes, or loaves for 35 – 40 minutes until desired colour is achieved.

  9. BAKING IN A BREAD MACHINE:

  10. Place 500 g Golden Brioche Mix, 4 g yeast (1 sachet, provided) and 250 +/- 20 ml water (depending on Bread machine type) into the bread machine bowl, in the order specified by the your bread machine manufacturer.

  11. Select your preferred cycle (we recommend ‘Light Crust’ if available on your machine). and remove remove the loaf once the cycle is complete, and allow to cool before slicing. Tip: You may need to gently slide a knife or spatula around the edge of the loaf to help release it.

Helpful Hints

  • TIPS FOR A PERFECT RESULT
    Brioche is generally recognised by its very shiny crust. Whisk together equal quantities of milk and whole egg and run through a sieve. This can be applied gently with a soft brush or a water sprayer to the top surface of the dough just prior to baking. Brushing on some melted butter or margarine after baking can enhance the crust appearance even more.

    As this product will be very tender and buttery, it should not need spreading with butter or margarine, but if so, use softened spread to prevent breaking the surface.

  • Specialty Breads
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