Pain Brioche

2 loaves or 6 buns Prep Time 20 minutes   Cook Time 20 minutes   Rated:

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?

Pineapple Jam

Whole Cherry Jam

Dried Apricot Preserves

Easy Blueberry Jam

Chia Berry & Vanilla Jam

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!

Need

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

More Bakery

That's all the recipes!

No more recipes to load