Yesterday I shared the traditional French Brioche recipe from Brioche Pasquier with you. I told you about how they’re made in the factory, and showed you some photos from our masterclass in Brioche making from the professionals themselves.
I came home from the event and decided I had to make another batch as fast as I could, so that I would remember how it was done. Of course I had to tweak it a little for the Thermie, but it sure turned out beautiful!
Here’s pretty much the same recipe, but with some Thermomix tweaks for you.
Thermomix Briochettes
Recipe Type: Baked, Bread
Cuisine: French
Author:
Prep time:
Cook time:
Total time:
Serves: 12
A lovely, light brioche recipe perfect for the Thermomix. Normally I wouldn’t knead more than a few minutes in the Thermomix, but this recipe needs the dough to be silky and stretchy and around 7 minutes works really well.
Ingredients
- 120g Sugar
- 500g Strong White Flour
- 40g Bread Yeast
- 10g Salt
- 90g Water
- 3 Free Range Eggs
- 125g Unsalted Butter
- 250g [url href=”http://www.amazon.co.uk/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=beyond+dark+chocolate&rh=n%3A340834031%2Ck%3Abeyond+dark+chocolate” target=”_blank”]Chocolate Chips[/url]
- Milk for Milk Wash
Instructions
- Place the sugar in the bowl and pulse for a few seconds to make it into caster sugar. Remove half (60g) and put it aside.
- To the bowl, add the flour, bread yeast, and salt and pulse a few seconds to mix.
- Add the water, egg and butter and knead on the dough setting for about 5 minutes. Add the extra sugar and knead for a further 2 minutes.The dough will look silky and smooth.
- Add your chocolate chips and stir on speed 2 for 20 seconds.
- Divide the dough into about 12 even sized portions and role them as round as you can.
- Leave aside to rise for about 2 hours.
- Heat the oven to 200C/390F/gas mark 6.
- Brush milk over the dough to glaze.
- Bake for 10 minutes.
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