Thermomix Brioche

This is a quick recipe for Brioche, a delicious sweet buttery bread , perfect for breakfast. I make these quite regularly and I love it! It’s very close to the ones you’d buy at a French boulangerie without the horrendous price tag…

(Source: Nathan of Supertoinette forum)

Ingredients

500g plain flour
70g icing sugar
90g butter
120g milk
3 eggs
1 pinch of salt
1 paquet of instant yeast (7g) 

  1. If you don’t have icing sugar, make it with Thermomix: put the sugar in the bowl and mix 20 sec speed 10.
  2. In the Thermomix bowl, put the milk, eggs and the icing sugar 2min 37° speed 2
  3. Add yeast and flour, set the time to 4 min and press the kneading button.
  4. Without removing the lid, add the butter and salt and knead for a further 5 min.
  5. Make sure the cup is in place and leave the dough to rest until it raises the cup away from the lid (takes about 2 hours and a half)
  6. Turn out the dough onto the worktop.
  7. Preheat the oven to 50°
  8. Oil your hands and form 9 balls (roughly 75g each) and one bigger one with the remaining dough.
  9. Place the big ball in the center of your cooking tin (can be a cake tin, a sillicone one or any round shaped oven resistant dish) and spread the nine small ones around it.
  10. To make the plaited version, separate the dough in 2 and divide each half by 3. Roll the 3 balls with your palms to make 3 “sausage” shapes. The sausage should be a bit longer than your loaf tin. Place each sausage side by side and cross them over as if making plaits. Turn in each extremity underneath and place in the loaf tin lined with parchment. Repeat with the other half of the dough.
  11. Put in the oven for 20 min at 50° (place a ramequin full of water on the sole of the oven for a better crust)
  12. Then turn up the heat to 180° for 20 to 25 min.

17 Responses to Thermomix Brioche

  1. La traduction du robot est vraiment amusante mais on comprend bien tout quand même ! ta brioche est fort appétissante, qu’elle soit tressée ou non d’ailleurs, bizzz, bonne journée.

    • C’est sur que ce n’est pas du Molière mais ça dépanne ! Tu as surement déjà fait cette recette de Nathan je suppose, elle a du succès !

  2. Merci beaucoup pour cette recette appétissante ! I used to make brioche in my bread machine but now of course make it in my beloved Thermomix. Thanks for giving me an idea for Sunday breakfast!

    • Thank you Madame Thermomix, I find this recipe nicer than the ones I used to make in my bread machine. Give it a go and you’ll get hooked!!

  3. Merci pour cet article !
    J’aime bien tomber sur ce type de blog enrichissant!
    Bonne Continuation et à bientot!

  4. superbe brioche bien doré, ça me donne envie de la faire pour le petit déjeuner de Dimanche

  5. Moi aussi je l’aime bien celle-ci ! Bon dimanche, bises !

  6. Hein quoi ?? Etiquette de prix horrible ?? non ……………………………… bien bonne cette brioche je la fais aussi régulièrement !!!

  7. Fantastic recipe!!! So light and fluffy and beautiful golden crust.
    Thank you!! If I added a little more sugar and butter for a really sweet bread
    Would I need to alter the other ingredients?

    • French Foodie

      Hi Katryn, thanks for the feedback! If you add sugar, no need to alter the other ingredients. If you add more butter, it should be ok depending on how much you add. You might need to add more flour if the dough is too sticky. Hope it helps :-)

  8. I made this at the weekend. It was amazing. I posted a photo on my Facebook page last night :) It was a bit like a brioche flower (I may need a bigger cake tin). It’s perfect when you know you’re going to have friends popping in for an informal coffee and a chat.

  9. I have just pulled these out of the oven and they smell amazing! I can’t wait to try one. My husband said the smell reminds him of when they used to holiday in France as kids.

    • This recipe is the best I have ever tried, the texture and flavour are just what I remember eating at my grannie’s on the very special occasions when she would buy one from the bakery (they were always dear).

  10. clarice feldman

    Surely you meant an oven temperature of 150c, not 5o C for the first20 minutes..The dough has a lovely texture and the bread smells delicious.

    • French Foodie

      Clarice, no it’s not a typo, we place the brioche at 50C first to raise the dough. Then the temperature is raised to cook it. I hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>