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.
- 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
- 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!