Pain Brioche
Beautiful bread with a method that really takes the pain out of Pain Brioche! Viva la France...again.
I have an ongoing love affair with bread making that will never end, unless it ends me of course. Which is possible. Something has to take me out though; be it ice cream, chocolate or bread, I will go with a big smile on my face.
This recipe has been copied many times throughout Thermo land. I came up with the frozen butter trick back in 2009 when I first wrote this recipe. It has been around that long, but this is an update. There are many reasons why you should use ice cold butter in your brioche, least of which being that the Thermomix can handle anything. Little cubes of unmelted butter in dough, will melt in the baking, leaving you with beautiful texture, buttery airy bread that is to frankly, die for. Or live for. Depending on your perspective I guess.
Serve warm, with plenty of Pepe. And homemade jam of course. Smile is getting very big right now...yours?
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Need
- 120 Grams butter BUY
- 2 eggs large
- 2 Teaspoons dried active yeast
- 2 Tablespoons sugar
- 130 Grams whole milk
- 360 Grams bakers or strong flour
- 1 Teaspoon pink salt flakes BUY
- Egg wash for glazing
- Ten Times sugar (icing sugar) for dusting Recipe
Do
- 1
Weigh and cube butter, place on plate in freezer.
- 2
Place eggs, yeast, sugar and milk into the Thermomix bowl and blend 5 sec/speed 5. Warm 2 min/37ºC/speed 1.
- 3
Add flour and knead 4 min/Interval. Through hole in lid, add cold cubed butter a little at a time. The finished dough will be sticky and glossy, but quite malleable. Scrape out onto buttered Silicone Mat and with buttered hands, knead into a smooth ball. Do not be tempted to add flour.
- 4
Place into glass bowl, cover tightly with plastic wrap and place in fridge over night (or for at least 12 hours) to rise slowly.
- 5
Punch down and form into loaves or buns. Allow to rise in a 40ºC oven for as long as it takes to double. (It may take a couple of hours as the dough has to ‘wake up’ after being in the fridge.)
- 6
Brush with egg wash before baking for 20 minutes in 180ºC oven on a bread setting until sounding hollow when tapped on the bottom. Remove from tin and place back in the turned off oven after baking just to dry crust a little. Dust with plenty of icing sugar whilst still warm. This is optional.
- 7
Serve immediately, and honestly, try not to eat the entire thing in one sitting, as it is excellent when grilled the next day and served with sliced peaches and mascarpone, drizzled with real maple syrup...sorry, must stop drooling and get to the gym.
More
Serve immediately, and honestly, try not to eat the entire thing in one sitting, as it is excellent when grilled the next day and served with sliced peaches and mascarpone, drizzled with real maple syrup...sorry, must stop drooling and get to the gym.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
