Thermomix BriocheMake on Fresco
I have just returned from Europe this week, and although it feels like ages ago, I did do a bread making class at the very beginning of my trip 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 sweet 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 of 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 invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams bakers or strong flour
- 12 Grams Fine grind salt
- 30 Grams raw caster sugar BUY
- 15 Grams fresh yeast, crumbled
- 6 eggs beaten with a fork
- 250 Grams unsalted butter cubed and softened BUY
- egg wash and pearl sugar to finish
Place flour, salt and sugar into Thermomix bowl and blend 2 sec/speed 6,
Add the yeast and eggs and blend 6 sec/speed 6.
Knead 2 min/Interval. Allow to rest in the Thermomix bowl for 2 minutes.
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.
Dust a bowl with flour and place the dough into it to rise. Cover and prove until double.
Place into the fridge overnight.
Next day grease 2 loaf tins, or if you are braiding, line a baking tray with paper.
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.
Preheat oven to 180°C.
Brush with egg wash and decorate with pearl sugar if using.
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.
This is just one of our Insider recipes. Join us today and start cooking!