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1 Danish Custard / Brioche

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Danish Custard / Brioche

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4

Ingredients

12 portion(s)

Custard

  • 300 g milk
  • 2 egg yolks
  • Pinch salt
  • 50g sugar
  • 30g cornflour

Dough

  • 250g milk
  • 5 g dried yeast
  • 2Tbsp sugar
  • 100g butter
  • 500g flour
  • Pinch salt
  • 2tsp baking powder
  • 1 egg
  • flaked almonds por sprinkling
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  • 6
    55min
    Preparation 40min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1.  

    CUSTARD

     

    Place milk, egg yolk,salt , sugar, vanilla  in TM and cook  7 minutes/ 90 Degrees/speed 4

     

    Set aside in bowl with glad wrap on surface to avoid skin forming.

     

    DOUGH

     

    Place milk in TM bowl, add yeast,and sugar. Activate at 3 min/ 37 Degrees/ Speed 1

     

    Place butter in TM and mix 37  Degrees 1 minute

     

    Add all remaining ingredients and knead for 3 min.

     

    Shape log on floured Thermomat and cut with spatula into 12 pieces.

    Roll each piece into oval shape. Flatten with a rolling pin so you have a very thin handsized piece of dough.Place a good tablespoon of custard at one end, slice the other end six  times almost to the rim. roll up so the sliced part sits on top but the rim is tucked under.

    Brush with milk and sprinkle with flaked almonds. Set aside for 30 minutes in a warm place.

     Preheat oven to 180 degrees C

    Bake 12- 15 minutes until slightly golden

    Dust with icing sugar before serving.

     

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

These can be frozen and thawed at room temp., if there are any left over!!

You can also make the dough let it prove  first and come back to it later

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I have noticed the Custard recipe calls for adding...

    Submitted by MarilynL on 1. April 2017 - 15:20.

    I have noticed the Custard recipe calls for adding Vanilla in the Recipe's preparation, but there is nothing in the Ingredients listed. I added 1 teaspoon of Vanilla Extract.

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  • thanks - that was a silly

    Submitted by foodieforever on 7. June 2015 - 12:23.

    thanks - that was a silly mistake on my behalf - all fixed tmrc_emoticons.)

     

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  • is it really a pinch of salt

    Submitted by smiley6 on 7. June 2015 - 12:14.

    is it really a pinch of salt and after 1 tsp of salt again, or would that be sugar ??

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  • Very nice, I sprinkled some

    Submitted by dianagoodman on 2. June 2015 - 22:11.

    Very nice, I sprinkled some cinamon on and they were fantastic.  They do get stale quickly though, so freezing them worked out really well.  My daughter took one to school nearly everyday.  Might add some stewed apple next time too.

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  • Thanks I have amended recipe.

    Submitted by foodieforever on 10. May 2015 - 21:32.

    Thanks I have amended recipe. Enjoy

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  • I can't wait to give this

    Submitted by livbambola on 28. April 2015 - 13:11.

    I can't wait to give this recipe a go!! It looks like a great thing to bring for dessert or to a picnic!

    Can you tell me what temperature the oven needs to be on? Thank you!

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

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