Baker's Style Brioche using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Baker's brioche is not just any bread; it's a fluffy cloud of buttery goodness that will make you feel like you're floating in a bakery dream! Originating from the charming bakeries of France, this rich, sweet bread has been delighting taste buds since the 16th century. With a delightful mix of fresh yeast, silky butter, and a touch of sugar, it's no wonder this treat has become a breakfast staple across the globe. Legend has it that the word 'brioche' comes from the Norman dialect, meaning to knead, which is fitting because you’ll be kneading your way to happiness as you bake this masterpiece. So, roll up your sleeves and get ready to braid your way to brunch royalty with this delectable delight!
Ingredients
- 300 g Flour t45
- 50 g Granulated sugar
- 7 g Dehydrated baker's yeast
- 150 g Milk
- 75 g Egg
- 75 g Butter
- 5 g Salt
Steps
Dough
- Add 300 g of flour t45, 50 g of granulated sugar, 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Add 150 g of milk, 75 g of egg in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Add 75 g of butter, 5 g of salt in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl.
- Lightly oil the bowl.
- Setaside the dough with a cling film cover with plastic wrap during 1h .
Shaping and Second Proof
- Preheat the oven at 180°C.
- Gently deflate the dough.
- Transfer the content of the mixing bowl on a workplan.
- Lightly flour the surface.
- Shape the dough into a loaf.
- Place the content of the workplan in a baking tray.
- Grease the loaf pan.
- Setaside the dough with the cling film cover with plastic wrap during 30min.
Baking
- Brush the top of the brioche with Milk or Egg wash (optional, for extra shine).
- Cook in the oven at 180°C.
- Bake until golden brown (25-30 minutes).
- Setaside the dough in the baking tray let cool during 10min.
- Transfer the content of the baking tray in a strainer.
- Let the brioche cool completely.
