Brioche with egg yolks – recipesshubb

Brioche with Egg Yolks – Thermomix Recipe

If you love soft, buttery, and slightly sweet bread, brioche is the ultimate treat. Its tender crumb and golden crust make it perfect for breakfast, brunch, or even a decadent dessert. This Thermomix recipe focuses on using extra egg yolks, giving the brioche a rich color, luxurious texture, and melt-in-your-mouth flavor. Follow this step-by-step guide, and you’ll have bakery-quality brioche at home.

Ingredients

For the dough:

500 g all-purpose flour
120 g granulated sugar
10 g salt
20 g fresh yeast (or 7 g active dry yeast)
200 g unsalted butter, softened and cubed
6 large egg yolks
150 ml whole milk, lukewarm
1 tsp vanilla extract (optional)
Zest of 1 lemon (optional, for extra aroma)

For the egg wash:

1 egg yolk
1 tbsp milk

Optional toppings:

Pearl sugar
Sliced almonds

Equipment

Thermomix
Mixing bowl
Loaf pan or brioche molds
Baking tray
Pastry brush

Step-by-Step Instructions

Step 1: Activate the Yeast

Pour the lukewarm milk into the Thermomix bowl.
Add 1 tsp sugar and the fresh yeast.
Mix at 37°C, speed 2, 2 minutes.
Let the yeast mixture rest in the Thermomix for 5–10 minutes until it becomes frothy. This ensures your brioche will rise beautifully.

Step 2: Make the Brioche Dough

Add the flour, sugar, salt, egg yolks, and vanilla extract (if using) to the yeast mixture.
Knead using Dough mode for 3 minutes. The dough should start coming together but will be slightly sticky.
With the Thermomix running on Dough mode, gradually add the softened butter, piece by piece.
Continue kneading for 5–6 minutes until the dough is smooth, elastic, and slightly sticky to the touch.

Tip: The addition of butter slowly while kneading ensures a glossy, tender brioche crumb.

Step 3: First Proofing

Transfer the dough to a lightly greased bowl.
Cover with a clean kitchen towel or plastic wrap.
Let it rise at room temperature for 1–2 hours, or until it doubles in size.
For an even richer flavor, you can refrigerate the dough overnight. Cold fermentation intensifies the buttery taste and aroma.

Step 4: Shape the Brioche

Once risen, gently punch down the dough to remove excess air.
Divide the dough into portions depending on your preferred shape:
- Loaf pan: Roll the dough into a log and place it in a greased loaf pan.
- Classic brioche buns: Divide into 12 equal pieces and shape into balls.
- Brioche à tête: Form small balls and place a smaller ball on top.
Arrange the shaped dough on a baking tray or in molds, leaving space between pieces for expansion.

Step 5: Second Proofing

Cover the dough again with a towel.
Let it rise for 45–60 minutes, or until puffy. The dough should nearly double in size.
Preheat your oven to 180°C (356°F) while the dough is proofing.

Step 6: Prepare the Egg Wash

In a small bowl, mix 1 egg yolk with 1 tablespoon of milk.
Gently brush the top of the proofed brioche with the egg wash. This will give your brioche a beautiful golden shine.
If desired, sprinkle pearl sugar or sliced almonds on top for extra sweetness and crunch.

Step 7: Bake the Brioche

Place the brioche in the preheated oven.
Bake for 25–30 minutes for buns or 30–35 minutes for a loaf.
If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
The brioche is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of 90°C (194°F).

Step 8: Cooling and Serving

Remove the brioche from the oven and let it cool slightly in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
Slice with a serrated knife for clean cuts.

Serving suggestion: Enjoy the brioche plain, with jam, honey, Nutella, or even as a decadent French toast. Its rich, buttery flavor makes it a versatile treat for any time of day.

Tips for Perfect Thermomix Brioche

Use high-quality butter: Unsalted, European-style butter gives the best texture and flavor.
Do not rush the proofing: Allowing the dough to rise slowly enhances the brioche’s taste.
Cold overnight fermentation: Refrigerating after the first kneading develops deeper flavors and makes shaping easier.
Soft but not sticky: If the dough sticks excessively, lightly dust your hands with flour but avoid adding too much, or the brioche will be dense.
Experiment with flavors: Add orange zest, chocolate chips, or even cinnamon for unique variations.

Why Use Egg Yolks in Brioche?

Adding extra egg yolks enriches the dough with fats and proteins, giving your brioche a soft, tender crumb. Yolks contribute to a deeper golden color and a more decadent flavor that turns a simple breakfast bread into a gourmet treat. Using a Thermomix ensures the ingredients are perfectly emulsified, giving a consistent texture every time.

Storage

Room temperature: Store in an airtight container for up to 2 days.
Freezing: Slice the brioche and wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Reheat in a 160°C oven for 10–15 minutes for freshly baked taste.

This Brioche with Egg Yolks Thermomix recipe produces a soft, buttery, and golden loaf or buns every time. Whether you’re making it for breakfast, tea, or a special brunch, this recipe is reliable, indulgent, and perfect for Thermomix enthusiasts. Once you master the basic method, you can experiment with fillings like chocolate, fruit, or nuts to create your own signature brioche.