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Home » Recipes » Thermomix » Almond Cream Braided Brioche using a Thermomix

Almond Cream Braided Brioche using a Thermomix

Name: Almond Cream Braided Brioche using a Thermomix
Prep time: 41 min
Cook time: PTM
Total time: 175 min
Yield: 1 servings
Cuisine: ["French"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(5)

Preparation time

41 min

Total time

175 min

Servings

Calories / Serving

474 Cals

Difficulty

Average

Almond Cream Braided Brioche using a Thermomix

Indulge in the heavenly delight of brioche with almond cream, a sweet symphony that dances on your palate! Originating from France, this decadent pastry combines the rich, buttery flavor of traditional brioche with a luscious almond cream filling that takes it to a whole new level of deliciousness. Legend has it that brioche was once considered a luxury reserved for the aristocracy, making it a true treat for those who enjoy a bit of extravagance with their morning coffee. With a hint of orange zest and a sprinkle of flaked almonds, each bite is a delightful experience that transports you to a quaint Parisian café. So, roll up your sleeves and bake your way to bliss with this charming recipe that’s sure to impress your friends and family!

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Ingredients

250 g Flour t55
50 g Granulated sugar
5 g Salt
7 g Dehydrated baker's yeast
120 g Milk
60 g Butter
3 Eggs
50 g Raisin
100 g Almond cream
20 g Flaked almond

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Steps

Prepare the Dough

Add 250 g of flour t55, 50 g of granulated sugar, 5 g of salt, 7 g of dehydrated baker's yeast in the food processor bowl.
Mix manual: 5sec / 0°C / Speed 4.
Add 120 g of milk, 60 g of butter in the food processor bowl.
Mix manual: 20sec / 0°C / Speed 4.
Add 1 egg in the food processor bowl.
Mix knead: 3:00min / 0°C / Speed 1.
Add 50 g of raisin in the food processor bowl.
Mix knead: 1:00min / 0°C / Speed 1.
Transfer the content of the food processor bowl in a mixing bowl cover with towel.
Setaside the dough in a bowl during 1h 30.

Shape and Fill the Brioche

Preheat the oven at 180°C.
Line a baking sheet with baking paper.
Punch down the risen dough.
Divide it into two equal portions.
On a lightly floured surface, roll each portion into a rectangle approximately 30×20 cm.
Spread 100 g of almond cream over the dough.
Fold each rectangle in half lengthwise and cut into three strips, leaving one end attached.
Braid the three strips together and form a circle, pinching the ends to seal.
Place the content of the dough on a baking tray.
Repeat with the second portion of dough.
Setaside the dough on the baking tray during 20min.

Egg wash

Add 1 egg in the bowl.
Mix manual: 0sec / 0°C / Speed 1.

Bake the Brioche

Brush 1 egg on the dough.
Sprinkle 20 g of flaked almond over the dough.
Cook in the oven at 180°C during 20min.
Bake for 20-25 minutes, or until golden brown.
Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.