Thermomix brioche

Brioche in silicone 'flower pot' containers


I have a favourite Thermomix brioche recipe which I posted here. While I work through the new recipe chip on the Thermomix 5, I thought it would be worth comparing that recipe. The one on the chip works really well and I can thoroughly recommend it. I will probably go back to my original posting because of the quantities involved. If you make a 500g recipe there is more to freeze and if you are going to make bread with all the proving hours which that involves you might as well make the larger amount. A word of warning if making the larger quantity in the old TM 3- if you are leaving it to prove in the bowl (which I recommend) it will rise up above the top of bowl, so take the lid off and put whole bowl in a very large plastic bag.

Brush with egg yolk glaze for a beautiful fired finish
The Basic Cookbook brioche recipe calls for
  • 20g tepid milk
  • 7g packet dried yeast
  • 350g bread flour
  • 4 eggs
  • 50-60g sugar (Brioche is a sweet loaf and the book suggests you can add 100g of sugar- I'll leave it up to you but I think that's a bit hefty for 350g of flour)
  • 5g salt
  • 170g butter, cubed, at room temperature
Brioche a tête tins
Method is so easy in a Thermomix
  • Warm up the milk and yeast to tepid 37° for a minute, sp 2
  • Add flour, eggs, sugar,, salt and set on dough knead for 10 minutes (yes 10- few things are done for 10 in the thermie!!)
  • During this kneading drop the diced butter through TM lid.
  • Leave the dough in the TM bowl if you can spare it for 3 hours. It will be VERY light and coming up to top of bowl.
  • Prepare your choice of tin(s) and shape accordingly. I have other suggestions on my original post.
  • Leave to rise for an hour
  • Brush with egg yolk/milk wash
  • Pop into 180°C/360°F or baking aga oven for 30 minutes for loaf or 20 for individual brioche a tête
  • Cool on wire rack

Enjoy- these are wonderful!




3 Comments Add yours

  1. Hi, vannillarock (that took several attempts, over-riding autocorrect). I found the mixture too wet too shape into a plait or rolls. I used bread mix instead of bakers flour, and my eggs were 700g each. I didn’t even try to weigh 7g of dry yeast (l don’t have separate sachets) in the TM, but weighed it out separately and as it seemed so much perhaps I was a little under there. As it was late, I left it to rise in the bowl in the fridge overnight, but it didn’t do more than perhaps increase in volume by another half at the very most. This morning I kneaded it again for 5 mins then scraped into loaf tin, placed in a 50C oven for 90mins, and it has doubled in size, and glazed. I am just waiting for the oven to come up to temp (takes forever!) and will bake….wish me luck!


    1. vannillarock says:

      hi courtney! i hope the brioche turned out well 🙂
      there are many reasons for dough failing to rise or rising too slowly but one of the biggest is that the fast action yeast is no longer ‘active’. one of the reasons the 7g individual sachets are so good is that they are sealed and as you say 7g is a pain to weigh (its a good teaspoon- i.e. not can test your yeast by mixing with tepid water a teaspoon sugar and setting aside – it should bubble up after 15-20 minutes.
      i suspect your eggs were large but not 700g!!
      i don’t know if you know the King Arthur Flour website but it is a brilliant online resource for recipes and trouble shooting- well worth a visit.
      thanks for looking on my site and happy baking 🙂


  2. Tina Schell says:

    I am totally, insanely jealous of anyone who can cook as you do, or better yet have a friend or a partner who can cook as you do! These look fabulous!


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