Recipes

Golden Brioche Loaves and Rolls

Ingredients

Weight/
Volume
Ingredients
1,500 g Laucke Wallaby Flour
220 g Caster Sugar (White)
25 g Refined Salt (Iodised)
15 g Laucke Crusty 1% Improver
40 g Yeast, dried
300 g Eggs (Whole)
420 g Milk (Full Fat)
200 g Water
200 g Softened Butter

Method

  1. Mix all ingredients except the softened butter on low speed for 2 minutes, then for 8 minutes on high speed.

  2. Add softened butter, then mix on high speed for 4 minutes.

  3. Place into oiled bowl or tub, and place into fridge for 60 minutes.

  4. Divide and pre-shape round/Brioche Rolls 90 g/Brioche Loaves 550 g.

  5. Cover and rest for 20 minutes.

  6. Final Mould 90 g Brioche rolls and 550 g Loaves place onto tray and tins.

  7. Proof for approximately 30 minutes for Rolls, and 60 minutes for Loaves.

  8. Bake in Oven at 190°C for Rolls 15 minutes, Loaves 25 minutes.

  • Sweet Bread
  • Bake: 15 minutes Rolls, 25 minutes Loaves
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