Sparkling Water Brioche using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a cloud of fluffy delight that dances on your taste buds and leaves you sparkling with joy – that's the magic of Sparkling Water Brioche! This whimsical creation combines the lightness of traditional brioche with the effervescence of sparkling water, resulting in a bread that’s as airy as it is delicious. Originating in the heart of French patisserie, this recipe is perfect for those who believe that happiness can indeed be baked. The addition of chocolate chips adds a playful twist, making each bite a delightful surprise. So, whether you're enjoying it for breakfast or as a sweet afternoon treat, this brioche is bound to make you feel like you're floating on a fluffy cloud of indulgence!
Ingredients
- 500 g Flour t55
- 10 g Salt
- 80 g Granulated sugar
- 20 g Fresh baker's yeast
- 100 g Egg
- 120 g Sparkling water
- 120 g Butter
- 100 g Raisin
Steps
Preparation
- Add 500 g of flour t55, 10 g of salt, 80 g of granulated sugar, 20 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 100 g of egg, 120 g of sparkling water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Cut into small pieces, and add 120 g of butter in the food processor bowl.
- Mix knead: 5:00min / 0°C / Speed 1.
- Add 100 g of raisin in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Cover with a clean cloth.
- Setaside the preparation content in the bowl during 1h .
Shaping and Baking
- Preheat the oven at 180°C.
- Transfer the content of the bowl on a workplan.
- Punch down the dough gently and shape it into a round.
- Place the content of the workplan in a baking paper.
- Setaside the preparation content in the baking paper during 30min.
- Cook in the oven at 180°C.
- Bake for 30-35 minutes or until golden brown.
- Transfer the content of the baking paper on a plate let cool.
- Serve Cold.
