The Perfect Brioche


2,000 g Laucke Euro Flour
40 g Salt
200 g Sugar
100 g Compressed yeast
1,320 g Eggs
200 g Water
1,000 g Butter (softened)


  1. Place the dry ingredients into a mixing bowl.

  2. Add the water and ¾ of the egg.

  3. Mix the dough on 1st speed for 2 minutes, and then 2nd speed for 5 minutes, or until the dough is almost fully developed (it is important to develop the gluten structure before all the egg is added).

  4. Add the balance of the egg slowly whilst still mixing.

  5. Add sufficient egg to achieve a very soft, elastic, very smooth and shiny dough.

  6. While mixing slowly, add the softened butter in small amounts, continue to mix until a smooth, elastic silky dough is achieved. Do not overmix as this will cause overheating and the dough will become oily and greasy.

  7. Transfer the dough into a lightly oiled container, cover with a plastic sheet, and ferment for 1 hour.

  8. Gently knock back, and flatten out to a thickness of approx 5 cm, place into a shallow container, cover with plastic, and refrigerate overnight (12 – 18 hours).

  9. The next day remove from the refrigerator and mould into desired varieties.

  10. Bake at 200°C - 210°C.

  11. Brioche Variations:

    Brioche loaf

    Place six 70 gram round moulded pieces into a greased bread tin (three each side).

  12. Egg wash, proof and bake at 200°C – 210°C.

  13. Braided Brioche

    Roll out dough pieces scaled at 150 grams (for a 2 strand plait) to approximately 70 mm ropes. Plait as for a 2 strand plait and place onto prepared baking trays. Egg wash and proof, before baking sprinkle with nibbed sugar or flaked almonds.

  14. Bake at 200°C – 210°C.

  15. Any plait can be produced if the scaling weight is adjusted to multiples of 300 grams.

  16. Russian style braided loaves

    Scale the dough at 250 grams (or larger if desired).

  17. Mould into a rectangle shape, and rest for 10 minutes.

  18. Roll the dough out into a rectangle 3 – 4 mm in thickness. Spread with custard and sprinkle with sultanas.

  19. Roll up the rectangles as for Chelsea buns, and cut into two pieces lengthwise, twist the two pieces together exposing the cut surfaces at all times.

  20. Place onto prepared baking trays, egg wash, proof and bake at 200°C – 210°C.

  21. Bresse – style brioche tarts

    Scale dough pieces at 50 – 60 grams, mould round, allow to rest, and then roll into disks 8 – 10 cm in diameter, and place on prepared baking trays.

  22. Egg wash and proof, before baking pipe custard onto the brioche and place fruit on top (sliced apple, apricot halves pineapple rings etc.)

  23. Bake at 200°C – 210°C, when baked, brush with apricot jam.

  • Specialty Breads


Are you sure you want to print? Print Cancel