Over the years, I have documented a few brioche recipes.
This is my latest as of the Summer of 2025.
I use my Thermomix TM7 to measure and warm the milk, egg, and butter mixture to 37 degrees.
I then use it for the kneading as well. It makes it all very simple.
Ingredients:
- 100g Butter – room temperature
- 250ml Milk – room temperature
- 1 egg – room temperature
- Mon Fournil Brioche Flour (I source mine from a company called French Click)
How to Make:
- Using Thermomix
- Measure 250g of milk
- Add Measure 100g of Butter (in small cubes)
- Add one egg
- Set TM7 to 37 degrees Celsius for 4 minutes, rotating in reverse at 0.5
- Add Flour
- Set to dough mode for 3 minutes
- Wait 5 minutes
- Do the dough mode again for 3 minutes.
- Take it out of the bowl and put it into a large glass bowl with cling film
- Let it rise until it doubles in size. (90 minutes)
- Butter the oven-safe Brioche tin
- Split into three balls of approximately 280g. Make 3 small balls by “tucking under”
- Place the 3 balls into the tin, cover with clingfilm, and let them rise again until they touch the clingfilm.
- Place in a pre-heated oven at 180 degrees on fan mode.
- Let cook for 30 minutes, then monitor until the internal temperature reaches 90-91 degrees or a knife inserted comes out clean.
- Unmold and let cool down on a wire rack.
Optional:
- Once the brioche is cool, cut it into slices and freeze it in separate bags for later use.
