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Brioche


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Ingredients

24 portion(s)

DOUGH

  • 250 grams Milk
  • 1/2 tablespoon Yeast
  • 2 large eggs beaten
  • 55 grams sugar
  • 120 grams unsalted butter
  • 1/4 tablespoon salt
  • 430 grams bakers flour
  • 6
    1h 10min
    Preparation 1h 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Preparation
  1. Warm the milk and butter  at 37 degrees for 3 minutes and speed 1. Butter should melt. Add yeast., sugar, eggs, salt and mix 5 seconds sp3. Add flour, mix 7 seconds speed 5, then 6 minutes closed lid, interval or dough function. The dough should be glossy and sticky. Do not walk away while the dough is needing in case the Thermomix jumps around.

  2. Turn into a bowl, cover loosely with cling film and put in fridge overmight until double in size. This gives the best flavour. If you are in a hurry, put the bowl somewhere warm until the dough is double in size, probably 30 minutes. 

  3. To use the dough, turn out of the bowl and pat into a long rectangle.. Roll up (with various fillings if you want) into a long thin log, cut into 24, put each one into a muffin tin or arrange in a large baking dish, prove for 20 minutes in a warm place until double in size. Bake for between 10 minutes (in a muffin tin) to 20 minutes (large baking dish) at 180 degrees. 

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Tip

The photo is made with fresh peaches and a cinnamon butter spread over the long rectangle, then rolled up and sliced to make scrolls.



Or butter and flour a large square brownie tin, pour the dough in and let it double in size then bake at 180 degress until cooked all the way through. To get a good crust, use a heavy metal tin, I have preheated a cast iron skillet and then transferred the risen dough into that before baking.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Reduced the sugar by half and made savoury brioche...

    Submitted by Lorz on 9. April 2018 - 09:34.

    Reduced the sugar by half and made savoury brioche with pesto, feta, sundried tomatoes, spinach and cheese. Left to prove for 2 hours. Delicious! Would recommend Smile

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  • Janes2701 wrote: Mine doubled

    Submitted by KMJansen on 4. April 2016 - 06:52.

    Janes2701

    Mine doubled in size however it is very sticky and won't form a shape....just goo really. I am pretty sure I followed the recipe correctly. I have put in fridge now until tomorrow.

    question for anyone: will it be easier to handle tomorrow or is it fundamentally no good now.? 

     

    So sorry I just saw this now. The dough is very sticky any way and very soft when handled. Sometimes if the eggs are especially large it will be even stickier than usual. In that case put it in a bread tin and bake a loaf rather than trying to shape it. I recently made a flavoured sugar mix and used that to help with the shaping - use the sugar much as you would use a little flour to keep it from sticking to the thermomat.

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  • Amazing! I let them rise in

    Submitted by alicia3766 on 16. January 2016 - 21:32.

    Amazing!

    I let them rise in the sun for half an hour and they doubled in size. The mixture was quite sticky but a little flour when making them into buns solved that problem. 

    This brioche is absolutely amazing! My whole family loved them. I served them with buffalo chicken and blue cheese dressing.

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  • Mine doubled in size however

    Submitted by Janes2701 on 28. December 2015 - 13:13.

    Mine doubled in size however it is very sticky and won't form a shape....just goo really. I am pretty sure I followed the recipe correctly. I have put in fridge now until tomorrow.

    question for anyone: will it be easier to handle tomorrow or is it fundamentally no good now.? 

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  • I made the dough and baked it

    Submitted by TomasVereb on 9. December 2015 - 21:22.

    I made the dough and baked it on the same day. It was very easy to make and work with the dough.When it was baked came out light and fluffy and full of flavour. I recommend this recipe to everyone.Thank you

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  • Best brioche recipe yet I've

    Submitted by Nenevae on 13. September 2015 - 13:09.

    Best brioche recipe yet

    I've tried a couple, and this one is so simple and yields delicious results. Light, fluffy and buttery. My daughter can't get enough. 

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  • I made this recipe in order

    Submitted by Maida on 4. March 2015 - 12:36.

    I made this recipe in order to make a poppy seed strudel and a walnut strudel. I did leave it in the fridge overnight. The quantity was just right and both strudels turned out delicious. I'm so happy that I've found an easy and tasty Brioche at last.  Cooking 7

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  • Delish!!!... I had no idea

    Submitted by miahawkes on 12. December 2014 - 17:16.

    Delish!!!... I had no idea what I was doing and they turn out great!!

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  • This is fabulous... I made 2

    Submitted by Nib on 17. December 2013 - 18:38.

    This is fabulous... I made 2 round loaves from the mix...brilliantly soft and fluffy. Awesome!

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  • This recipe is amazing - we

    Submitted by blessingsx3 on 23. November 2013 - 08:52.

    This recipe is amazing - we had it at a recent demo tmrc_emoticons.)

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