The very delicate and beautiful brioche easily made with the help of your Thermomix.
I did a bread making class at the very beginning of one of my European trips at the fantastic Bread Ahead bakery and cooking school at the Borough Markets. If you have been to London but managed to miss the Borough Markets, it is time to get back on a plane/train/automobile and go visit, even if only to sample the Bread Ahead famous donuts...but those markets!! Seriously. They are the best in the world.
ANYHOO, so as soon as I knew I was London bound, I booked myself in to a sweet dough course. It was only half a day and this is one of the recipes. Beautiful fluffy brioche made by hand...shock horror. (Actually it was very therapeutic to not use the Thermomix for a change) But this version I have thermomixed up for you...you're welcome. I did manage to break a sweat kneading in the butter...so you know...Thermo is easier by far.
Once you have made this beautiful bread and if you don't devour it immediately with loads more butter, then think croutons, French toast, bread and butter pudding or just slice it and freeze it to use on demand. It is best fresh when served as bread, but otherwise find another use for it, I don't want to be responsible for putting you off your brioche!
We love our brioche around here...so here are a few more recipes to be thinking about trying:
Brioche Pistachio Scrolls with Lemon
Raspberry Brioche Bread Pudding
Orange Zest Brioche Tarts with Orange Custard and Blueberries
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Need
- 500 Grams bakers or strong flour
- 12 Grams Fine grind salt
- 30 Grams raw caster sugar BUY
- 15 Grams fresh yeast, crumbled or 2 tsp active dried yeast
- 6 eggs beaten with a fork
- 250 Grams unsalted butter cubed and softened BUY
- egg wash and pearl sugar to finish
Do
- 1
Place flour, salt and sugar into Thermomix bowl and blend 2 sec/speed 6,
- 2
Add the yeast and eggs and blend 6 sec/speed 6.
- 3
Knead 2 min/dough setting/Interval. Allow to rest in the Thermomix bowl for 2 minutes.
- 4
Add the butter to Thermomix bowl and knead 3 min/Interval/dough setting or until butter is completely incorporated and the dough ball is clean and no longer sticky. Do not add flour to make this happen. If it is still sticky after kneading, add more time until it is smooth and elastic and easily removed from the Thermomix bowl.
- 5
Dust a bowl with flour and place the dough into it to rise. Cover and prove until double.
- 6
Place into the fridge overnight.
- 7
Next day grease 2 loaf tins, or if you are braiding, line a baking tray with paper.
- 8
Form your loaves as you wish and cover and prove approximately 2 hours, but you can cook them sooner if you are happy with how they are looking.
- 9
Preheat oven to 180°C.
- 10
Brush with egg wash and decorate with pearl sugar if using.
- 11
Bake 20 minutes until golden but not too dark. Remove from tin if using and place directly onto the oven rack for a further 5 minutes.
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!
