The French know a thing or two about food, but for me their bread is unrivalled. Brioche is quite simply a buttery 'bread' wonder. If you love bread and butter pudding you will love it even more made with brioche.
I adapted a super indulgent Michel Roux recipe and used the Thermomix timings and technique in journal of a French foodie.
Ingredients: 500g plain flour, 15g salt, 1 pkt dried yeast, 70ml tepid milk, 6 eggs, 70g icing sugar, 250g softened unsalted butter. Eggwash (an egg yolk mixed with 1 tblsp milk) to give a gorgeous rich glaze.
Bread made in the Thermomix is a cinch. Make icing sugar in the TM jug. Add and heat milk to tepid (37°) at speed 2 for 2 minutes breaking eggs through the lid. You can substitute eggs with milk so compare the recipe the mentioned above
and make it work for you. Add the yeast and flour and knead at interval setting for 4 minutes. Add the softened butter through the lid and knead on interval (dough) setting for a further 6 minutes. Add the salt in this process.
I love the technique used here because all the proving happens in the TM jug. Leave the lid on and set aside. After 2 hours the measuring cup will be being push off the lid by the rising dough! When proved, tip the dough out, knock it back and make it into your desired shape. It will make two loaves. If you have a traditional brioche tin, great. If not, three part plaits, are easy and look good. I made one loaf and 9 mini brioche.
Once you have made the appropriate shapes leave to rise in a warm place (50°C) ideally the plate warming oven in an aga for around 30 minutes. Brush with eggwash and bake for 20-25 minutes (keep an eye to avoid burning) in baking aga or 180°C
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