Easy Maple Brioche Toast Using the Thermomix

Posted by Divine Chef on

This is my no fail brioche baking recipe using the Thermomix. Sweet brioche is one of our family's favourite bread. Of French origin, the bread is light, made with butter and eggs and usually with a brown golden crust from the egg wash after proofing and during baking. Our family has a soft spot for maple syrup so I added some along with my egg wash during the bake, giving the brioche a sweet, sticky, shiny golden hue.

Easy Maple Brioche Toast using the Thermomix

Easy Maple Brioche Toast using the thermomix chefanddivine

BriocIngredients (regular commercial loaf size) 

  • 15g sugar
  • 150g warm milk
  • 1 tsp dried yeast
  • 1/2 tsp salt
  • 40g butter
  • 325g bread flour
  • 1/2 egg (keep the other half for egg wash)
  • Maple syrup (optional)

Directions <Thermomix directions>

  1. Pulverise the sugar <2 sec, turbo>
  2. Add the milk, yeast, salt, butter, flour, and eggs and mix <10 sec, speed 7, 37 deg>
  3. Knead the dough for a few minutes, shape and set aside to prove <3min, dough kneading>
  4. The dough is quite a sticky one. Try to handle it as best as you can - try not to add flour if possible as that will make the bread more dense
  5. I let my dough prove overnight in the oven (I started preparing my dough before bedtime) and by morning, it had risen significantly
  6. Punch down the dough, shaped it and let it prove for another 2 hours in a loaf tin
  7. Brushed the remaining egg on the crust and let it bake for about 30 minutes at 180  degree (cooking time and temperature may differ with different ovens, reduce by 20 degree for fan forced)
  8. Midway, brushed egg wash mixed with some maple syrup and continue to bake until golden brown
  9. Instead of baking a loaf, you may shape and have one smaller ball on top of a bigger ball in the traditional brioche shape
  10. The brioche is a crowd-pleasing bread that is soft and keeps its softness while it lasts (our bread are usually baked fresh daily 😄 )



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