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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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  1. 50 grams caster sugar

  2. 150 ml luke warm water

  3. 1 tablespoon dried yeast

  4. 450 grams white flour

  5. 1 teaspoon salt

  6. 50 ml milk

  7. 1 egg beaten

  8. 50 grams melted butter

For the glaze

  1. 2 tablespoons granulated sugar

  2. 2 tablespoons water






  1. Stir one teaspoon of caster sugar into the luke warm water and sprinkle on the dried yeast. Leave in a warm position (room temperature) until frothy.
  2. Sift the flour and salt into a mixing bowl. Add the remaining caster sugar and mix well.
  3. Then add into the centre of the flour the yeast mixture, 40 ml of the warm milk, the beaten egg and the melted butter.
  4. Mix the dough using a wooden spoon to start with. Then mix by hand when less sticky. Add some more milk if required.
  5. Knead the dough until smooth and elastic for about eight minutes.
  6. Wrap dough in cling wrap or place in a plastic bag and put back in bowl. Leave in a warm place for about one hour or until double in size. Then knead dough again back to its original size.
  7. Divide mixture into twelve round portions and arrange on a greased baking sheet (allow spaces in between for increase in size), and make a deep cross with a sharp knife in each dough ball. Cover with a greased plastic sheet or cling wrap.
  8. Allow to rise once more in a warm place for about half an hour. Meanwhile, heat oven to 220 degrees centigrade.
  9. Crosses optional. Make a flour and water paste using 110 grams of flour and 3 tablespoons of water. Roll out thinly and divide into strips. Wet on one side and stick onto buns.
  10. Bake the buns for about fifteen minutes or until golden brown. While the buns are being baked, melt the glaze sugar in the water over low heat. When buns are ready, remove from oven and brush with the glaze sugar and water.

Alternative Recipe for Brioches à la Fleur d'Oranger:

  1. 200 grams white bread flour
  2. 3 tablespoons milk
  3. 5 grams bakers yeast
    (1/2 tablespoon)
  4. 35 grams caster sugar
  5. 1/2 teaspoon salt
  6. 2 tablespoons eau de fleur d'oranger
  7. 1 tablespoon rum
  8. 30 grams butter
  9. 1 egg
  10. 1 egg yolk
  11. cane sugar for sprinkling on brioches


  1. Melt the butter and allow to soften. In a mixing bowl, sift in the bread flour and the salt. Warm the milk and dissolve in it the bakers yeast. Gradually add to the bread flour and blend in using a spatula.
  2. Add the caster sugar, eau de fleur d'oranger, rum, butter and the whole egg. Mix well for at least 7-10 minutes trapping any air pockets inside, similar to the preparation of puff pastry. If necessary, add some more flour to obtain a smooth and elastic dough.
  3. Form the dough into a ball and cover with plastic wrap. Place in a warm location (20-25°C) for 30 minutes. The dough will rise and should be recover its shape when touched with a finger.
  4. Separate the dough into four portions, without breaking the dough in more than four pieces so that any trapped air is retained. Carefully, form four dough balls so that the dough does not collapse. Place the dough balls on a large flat oven plate, lined with baking paper in a warm place for three hours and allow to double in size.
  5. Meanwhile heat up the oven to 180°C. Just before placing the brioches on the oven plate in the oven at a mid height location, brush with the beaten egg yolk using a brush. Sprinkle with normal cane sugar and allow to cook for 35 minutes or until cooked to your preference.
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Madeleine Philippe © 2010 
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.