Baker's Brioche with Thermomix

Name: Baker's Brioche with Thermomix
Prep time: 30 min
Cook time: 556 min
Total time: 586 min
Yield: 16 servings
Ingredients: Salt - 10 grams; Butter - 250 grams; Fresh baker's yeast - 20 grams; Semi-skimmed milk - 100 grams; T55 Flour - 500 grams; Powdered sugar - 80 grams; Eggs - 4; Egg - 1

TThermomix

Prep30 min

Cook9h 16min

Low Calorie

Here's a super delicious butter-rich brioche recipe made with Thermomix — probably the best! While the first brioche doughs were prepared in the Middle Ages, the modern brioche is believed to have originated in Normandy in the 16th century. The original recipe was undoubtedly similar to the one we offer with Thermomix since the ingredients are always the same.

Nutrition per serving

267

Calories

5.6g

Protein

28.6g

Carbs

14.6g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

10 g salt
250 g butter
20 g fresh baker's yeast
100 g semi-skimmed milk
500 g T55 flour
80 g powdered sugar
4 eggs
1 egg

Thermomix Instructions

Add to the bowl1–2

20 grammes Levure de boulanger fraîche
100 grammes Lait demi-écrémé

Add the lid with the measuring cup.

Heat for 3 minutes 30 seconds / 37°C / speed 2.

ThermomixCook·37°C·Speed 2·3m 30s

Add 75 grams of T55 flour into the Thermomix bowl.

Add the lid with the measuring cup.

Mix for 15 seconds / speed 4.

ThermomixMix·Speed 4·15s

Add to the bowl8–10

grammes Farine T55
80 grammes Sucre en poudre
grammes Sel

Add the lid with the measuring cup.

Knead for 10 minutes / speed dough. Add 4 eggs one minute apart through the lid opening.

ThermomixKnead·10 min

Knead for 8 minutes / speed dough. Add 250 grams of butter during the first 5 minutes through the lid opening.

ThermomixKnead·8 min

Transfer the contents of the Thermomix to a bowl covered with a cloth and place in the oven for 60 minutes at 35°C.

Deflate the dough on a work surface by punching it down with your fists.

Place the dough in a lightly oiled container and cover directly with plastic wrap on the surface of the dough.

Refrigerate for 6 hours.

Place the dough on a floured work surface and divide it into two. Roll each piece into a rectangle.

Fold the rectangle into 3, then roll out again into a rectangle. Repeat the process.

Cut the rectangle into 3 strips and braid them, placing the braid in a mold.

Place in the oven for 60 minutes at 35°C.

Add to the bowl22–23

Oeufs
grammes Sel

Bake in the oven for 40 minutes at 180°C.

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