brioche du boulanger – recipesshubb

Brioche du Boulanger – Thermomix Recipe

Few pastries are as indulgent and comforting as a classic brioche du boulanger. With its golden crust, tender crumb, and rich buttery flavor, it’s the ultimate French bakery-style bread. Thanks to the Thermomix, you can enjoy bakery-quality brioche at home with minimal effort.

Ingredients (1 large brioche or 2 smaller loaves)

500 g all-purpose flour or T45 French flour
70 g sugar
10 g salt
20 g fresh yeast (or 7 g dry yeast)
5 eggs (room temperature)
200 g unsalted butter, softened and cut into cubes
50 ml warm milk
1 egg for brushing (optional, for glossy finish)

Step-by-Step Thermomix Instructions

1. Activate the Yeast

Pour warm milk into the Thermomix bowl.
Crumble the fresh yeast into the milk.
Add 1 teaspoon sugar to feed the yeast.
Mix 2 min / 37°C / Speed 2 until yeast is dissolved and foamy.

2. Make the Dough

Add flour, sugar, salt, and eggs to the bowl.
Mix 15 sec / Speed 6 to combine ingredients.
Knead 5 min / Dough mode.

At this stage, the dough will be sticky but elastic.

3. Incorporate the Butter

With the Thermomix running on Dough mode, add the softened butter cubes gradually, one or two at a time.
Knead until fully incorporated and the dough becomes smooth, glossy, and elastic (about 5–6 minutes).

4. First Rise

Remove the dough from the bowl and form a ball.
Place it in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap.
Let it rise 1–2 hours at room temperature, until doubled in size.

5. Shape the Brioche

Punch down the dough gently to remove excess air.
Divide the dough into portions: for a traditional loaf, divide into 3–4 balls and arrange them in a greased loaf pan.
For a round brioche, shape the dough into one large ball or a fluted mold for a classic baker’s look.

6. Second Rise

Cover and allow the dough to rise again for 45–60 minutes, until noticeably puffy.

7. Bake

Preheat your oven to 180°C (350°F).
Optional: Brush the top with a beaten egg for a shiny, golden crust.
Bake for 25–35 minutes depending on size, until golden brown and the loaf sounds hollow when tapped.

8. Cool and Serve

Remove the brioche from the pan and cool on a wire rack.
Serve slightly warm for maximum flavor.

Tips for a Perfect Brioche du Boulanger

Butter Temperature: Make sure the butter is soft but not melted.
Egg Temperature: Room temperature eggs integrate better, giving a smoother dough.
Do Not Rush the Rise: Allowing proper fermentation creates the signature fluffy texture.
Optional Flavor Additions: Vanilla extract, orange zest, or a pinch of nutmeg can enhance the flavor.
Storage: Store in an airtight container for 2–3 days or freeze for longer.

Variations

Chocolate Brioche: Fold in chocolate chips after the first rise.
Almond Brioche: Sprinkle sliced almonds on top before baking.
Brioche Nanterre: Classic French loaf shape with a glossy finish.
Mini Brioches: Perfect for individual servings or a brunch spread.

Serving Suggestions

Toasted with butter and jam for breakfast
French toast using stale brioche slices
Accompaniment to coffee, tea, or hot chocolate
As a dessert, paired with cream or custard

Why Thermomix Works for Brioche

Brioche dough is rich and high in butter, which can make it tricky to knead by hand. The Thermomix:

Ensures even mixing of butter into the dough
Saves time and reduces effort
Creates a perfectly elastic and airy dough for a bakery-quality loaf

Final Thoughts

Baking a brioche du boulanger at home may seem intimidating, but with a Thermomix, it becomes simple and rewarding. Soft, buttery, golden, and slightly sweet, this brioche is a treat for breakfast, brunch, or anytime you want a taste of French bakery excellence at home.

Once you try this recipe, you’ll discover that homemade brioche is far more satisfying than store-bought, and the aroma alone is enough to make your kitchen feel warm and inviting.