Thermomix Brioche

Make on Fresco
2 loaves Prep Time 24 hours   Cook Time 20 minutes   Rated:

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're welcome. I did manage to break a sweat kneading in the 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 are a few more recipes to be thinking about trying:

Pain Brioche

Chocolate Cherry Brioche

Pesto Brioche Crescents

Brioche Ice Cream Burgers

Brioche Pistachio Scrolls with Lemon

Raspberry Brioche Bread Pudding

Orange Zest Brioche Tarts with Orange Custard and Blueberries

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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/dough setting/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.

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