Brioche (traditional & Thermomix)

On the weekends I love having fresh Brioche in the house. For years I didn’t dare making one and excused that by saying that in any case the Brioche in our supermarket is just as good as homemade. Boy did I get that wrong !

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All you really need is patience. The reward is twofold. During the baking there is an aroma wafting through the house that is just mouth-watering. And once you tuck in the Brioche just melts on your tongue!

My Cookbook: Dinner is ready!

If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.

Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.

Here is an overview of the categories in the cookbook:

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  • Fish
  • Meat
  • Vegetarian
  • Carb-heavy side dishes
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  • Recap of the 4 fastest dessert recipes from the blog
  • Printable Shopping list and a printable weekly meal planner

Recipe

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Recipe Brioche (you can halve the ingredients as it makes a lot of brioche) – Thermomix Version is here

  • 410 g milk
  • 100 g butter, softened
  • 17 g salt
  • 15 g vanilla sugar
  • lemon and orange zeste
  • 6 egg yolks
  • 100 g sugar
  • 750 g flour
  • 2 packages of fast action yeast
  • 1 egg and 1 egg yolk
  • Almond flakes or decorating sugar

For the dough warm the milk, butter, salt, vanilla, orange and lemon zest, the egg yolks and sugar to approximatively 40C . Put the dough into a kitchen machine (or knead by hand).

Add the flour and yeast and knead until it forms a nice dough. Cover and let rest for 30 minutes.

Work the dough again and let again rest for 30 minutes. Work the dough for a third time and place onto the table, cover again and let it rest 15 more minutes.

Divide the dough into 130 g pieces, roll them into balls, cover and let again rest for 10 minutes. Form the balls into strings and make braids with 3 strings each. Place onto a baking tray leaving space between them.

Cover and let rest for another little hour. Mix the egg and the yolk and apply the mix to the top of the braids. Leave as is or sprinkle with decorating sugar or almond flakes.

Bake at 160 C for about 20 minutes until golden.

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Perfect for Saint Martin in the shape of a man and the Easter Celebration shaped as an Easter Nest.


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