Doughs

Laminated Brioche

Name: Laminated Brioche
Prep time: 15 min
Yield: 2358 g
Ingredients: 1000 g All-purpose flour T55; 420 g Liquid whole eggs; 100 g Whole milk; 18 g Fine salt; 40 g Caster sugar; 30 g Fresh yeast; 250 g Unsalted butter 82%; 440 g Puff pastry butter 84%; 60 g Caster sugar

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

All-purpose flour T55g

Liquid whole eggsg

Whole milkg

Fine saltg

Caster sugarg

Fresh yeastg

Unsalted butter 82%g

Puff pastry butter 84%g

Caster sugarg

Total2358 g

Preparation steps

1
Prepare brioche dough: mix flour, sugar, salt, yeast, eggs. Add butter speed 2.
2
Bulk ferment 1h, then refrigerate 2h.
3
Prepare butter block: flatten butter into a 15×15 cm square.
4
Enclose butter in dough, first single fold.
5
Refrigerate 30 min. Second single fold.
6
Refrigerate 30 min. Third single fold.
7
Roll out to 4 mm. Cut and shape as needed (croissant-style, squares).
8
Proof 1h30-2h at 25°C.
9
Egg wash, bake 15-18 min at 170°C.

Nutritional values

Per 100g

Calories

414.9 kcal

Protein

6.8 g

Carbs

36.4 g

Sugars

5.5 g

Fat

26.7 g

Saturated fat

17.6 g

Fibre

1.2 g

Salt

0.8 g

Allergens

GlutenEggsMilk

Other recipes in the same category

Chocolate Chip Brioche Craquelin Crumble Almond Crumble Puff Pastry Puff Pastry for Pastéis de Nata

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

See the features Frequently asked questions