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1 Pain brioché

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Pain brioché

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Ingredients

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  • 280 gram water
  • 40 grams sugar
  • 600 grams flour
  • 5 grams salt
  • 2 eggs yolks
  • 1 cube Fresh baker's yeast, or 2 teaspoons of dry yeast
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Recipe's preparation

    Preparing the Dough

  1. In the bowl mix the yeast, water, sugar & cook 1 minute at 37 C/speed 1-2.

  2. Add the flour, egg yolks, salt and mix 2 minutes 30 seconds. Closed lid/ Dough mode

  3. Mix 10 seconds/Counter-clockwise operation/ speed 2 in order to separate the dough from the bowl. 

  4. Rest the dough in a warm place until double in volume, 20-120 minutes.

  5. Pat the dough to release the air, and knead by hand slightly to make smooth ball. .Form the dough into the chosen  shape: ball, plait, or mould into a loaf.

    Place the formed dough into a mould or baking tray, pre-covered with baking paper. 

  6.  Brush egg yolk onto the top of the dough with a pastry brush. Rest the dough again e, for 20 to 120 minutes, until it has doubled in volume. Brush again with egg yolk.

    7. Baking the Brioché

  7. Preheat the oven to 220C. Cook in the oven 10 minutes/220C [th. 7/8], then around 15 minutes /160C [th. 6].

    If the crust colours too quickly, cover the top with aluminium foil.

  8. Let it rest 5 minutes in the oven.  

    Remove it from the oven, allow it to cool, and then unmould it.

    Et Voila! Fresh fluffy brioché!

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Tip

Brioche is lovely sweet bread for breakfast or morning tea, & delicious with sweet spreads like jam.

Note that one cube of fresh baker's yeast equals 42grams of fresh yeast, or 42/3 (14) grams of dry yeast.

Recipe translated from the French Vorwerk's  "à Table avec Thermomix"

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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  • Hi Meri, I make my brioche

    Submitted by anniembee on 27. May 2013 - 12:09.

    Hi Meri, I make my brioche wholemeal, and it is soo soft and fluffy, absolutely delicious, but is has a lot more water ration. I top it off with some crusty sugar rocks, and it is DIVINE! Love

    See the wholemeal recipe here - http://www.recipecommunity.com.au/recipes/annies-wholemeal-brioch%C3%A9/74911

    Anniebee!

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  •  Made this sweet bred befor

    Submitted by merry law on 6. May 2013 - 23:35.

     Made this sweet bred befor with whole eggs,found it wasn't soft enough . I will try this recipe . 

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  • Hi, For yeast conversion: 2

    Submitted by Thermomix in Australia on 20. March 2013 - 13:53.

    Hi,

    For yeast conversion:

    2 tsp of dried instant yeast is equivalent to a 7g sachet.

    2 tsp dried instant yeast is also equivalent to 20g of fresh yeast.

    If you are using fresh yeast, please keep the yeast refrigerated until you are using it!

    Thermomix Head Office

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  • Hi Clare I have not tried

    Submitted by anniembee on 20. March 2013 - 12:39.

    Hi Clare I have not tried this recipe, but the info I have is to use 14 grams of dry yeast if converting from a cube of 42grams of fresh yeast (I googled it). I converted this recipe to the Wholemeal version in the wholemeal brioche I baked using Laucke's Golden Wholemeal bread mix, and I used their ration of dry yeast which was 4.5 grams. So I am not sure what is best: 14 grams or 4.5 grams.

    Anniebee!

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  • Hi. Can you please clarify

    Submitted by ClareNZ on 18. March 2013 - 07:01.

    Hi. Can you please clarify the dry yeast quantity?  I'd love to try this.  Many thanks. 

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