All the secrets to make a Thermomix brioche

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Choose good ingredients

To obtain a good brioche, it is necessary to favor quality ingredients. We therefore choose an extra fine butter with 82% fat and a T45 flour purchased recently. Indeed, too old flour would make the dough sticky and difficult to work. Finally, we choose fresh yeast, which we can easily buy from the fresh department or from our baker rather than dry yeast.

Prepare a homemade pre-ferment with Thermomix

The leaven on yeast or pre-ferment allows brioches and breads to keep longer. To prepare it, nothing very complicated, just have a little patience: in the bowl of the robot, pour 100 g of T45 flour, 100 g of warm whole milk, 18 g of fresh baker’s yeast. 15 s / speed 4 are mixed. The dough is covered with 400 g of T45 flour. The dough is then left to rise at room temperature for 30 min. The yeast should pierce the layer of flour on the way up. The pre-ferment is ready!

Make a well kneaded and well pre-assembled dough

On the pre-ferment, add 4 eggs, 100 g of powdered sugar, and 12 g of salt, then start the kneading mode for 18 minutes. At the 14th minute, gradually add 250 g of soft butter in pieces through the opening of the cup. The dough should peel off the wall of the bowl, be very elastic and not stick too much to the fingers.
The open bowl is covered with a damp cloth and the dough is left to stand for 1 hour 30 minutes at room temperature.
During winter, if the temperatures are a little cold, place the dough in an oven preheated to 40 ° C off.

Degas the brioche dough well

Once the dough is pre-assembled, it must be degassed. To do this, spread a little flour on the work surface and place the dough. You stretch the dough with your hands by flattening it. It is then wrapped in cling film and directed to the refrigerator for at least 8 h.

Shape the brioche

On leaving the refrigerator, cut the dough in half: there is enough to prepare 2 brioches. And we put the other piece back in the fridge. We spread the dough, divide it into 3 strips, and braid them. We place the braided brioche in a buttered cake pan, and bake in an oven preheated to 180 ° C for 40 minutes.

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