Brioche

Brioche Recipe for Thermomix

Soft, Buttery, and Perfectly Fluffy

Brioche is a classic French bread known for its rich butter flavor, tender crumb, and slightly sweet taste. Making it in the Thermomix simplifies the process while giving you consistent, delicious results every time.

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Ingredients

For the Dough:

• 250 g all-purpose flour

• 50 g sugar

• 5 g salt

• 10 g dry yeast (or 15 g fresh yeast)

• 3 eggs, room temperature

• 100 g unsalted butter, softened, cut into cubes

• 50 ml milk, lukewarm

• 1 tsp vanilla extract (optional)

For Egg Wash:

• 1 egg

• 1 tbsp milk

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Instructions

1. Activate the Yeast

1. Pour milk into the Thermomix bowl.

2. Add yeast and 1 teaspoon of sugar.

3. Heat for 2 min / 37°C / speed 2 until yeast is dissolved and foamy.

2. Make the Dough

1. Add flour, sugar, salt, eggs, and vanilla extract to the Thermomix bowl.

2. Mix for 15 sec / speed 6 to combine.

3. Knead for 3 min / interval kneading (dough should be sticky but elastic).

3. Incorporate Butter

1. With the Thermomix running on interval kneading, gradually add softened butter cubes through the lid opening.

2. Continue kneading for 5–6 minutes until fully incorporated and the dough is smooth and elastic.

4. First Rise

1. Transfer the dough to a lightly greased bowl.

2. Cover with a clean kitchen towel or cling film.

3. Let rise in a warm place for 1–2 hours until doubled in size.

5. Shape the Brioche

1. Punch down the dough gently to release air.

2. Divide into small portions for buns or shape into a loaf and place in a greased loaf pan.

6. Second Rise

1. Cover shaped dough and let rise for 45–60 minutes, until puffy.

7. Egg Wash

1. Preheat oven to 180°C (350°F).

2. Beat the egg with milk and brush over the top of the brioche.

8. Bake

1. Bake for 25–30 minutes for buns or 30–35 minutes for a loaf, until golden brown.

2. If the top browns too quickly, cover loosely with foil.

9. Cool and Serve

1. Remove from the oven and cool on a wire rack.

2. Serve slightly warm with butter, jam, or as a base for French toast.

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Tips for Perfect Brioche

• Room Temperature Ingredients: Eggs and butter at room temp help the dough incorporate smoothly.

• Don’t Rush Rising: Brioche rises slowly due to high butter content. Be patient for the best fluffiness.

• Optional Flavorings: Orange zest, lemon zest, or cinnamon can be added for extra flavor.

• Storage: Keep in an airtight container for up to 3 days, or freeze slices for later use.

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Variations

• Chocolate Chip Brioche: Fold in 50–100 g chocolate chips before shaping.

• Savory Brioche: Omit sugar and add 50 g grated cheese and herbs.

• Mini Brioche Buns: Perfect for sliders or individual servings.

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This Thermomix brioche is soft, buttery, and irresistible. Using the Thermomix makes kneading and incorporating butter effortless, giving you bakery-quality bread at home.