Homemade butter brioche

Ingredients

• 20 g Whole milk (Use whole milk for extra softness)
• 7 g Dry baker's yeast (About 2 teaspoons, equivalent to 1 packet)
• 350 g Bread flour (High-gluten flour for good structure)
• 4 pcs Eggs (Eggs at room temperature)
• 100 g White sugar (Adjustable between 60‑100 g according to taste)
• 5 g Salt (About 1 teaspoon)
• 170 g Unsalted butter (Cut into small cubes, at room temperature)
• 1 pcs Egg yolk (for glazing) (Mixed with a little milk and vanilla)
• 10 g Milk (for glazing) (Just enough to thin the egg yolk)
• 30 g Pearl sugar (To decorate the top before baking)

Instructions

1. Prepare the ingredients

   Measure the milk, yeast, flour, eggs, sugar and salt. Cut the butter into small cubes.

   Time: PT5M

2. Mix milk and yeast

   Pour the milk into the Thermomix bowl, add the dry yeast and mix for 2 minutes at speed 2.

   Time: PT2M

3. Add dry ingredients and eggs

   Add the flour, eggs, sugar and salt into the bowl.

   Time: PT1M

4. Knead the dough

   Knead for 7 minutes at speed 4 (or according to your robot) until you obtain a homogeneous dough.

   Time: PT7M

5. Incorporate the butter

   Add the butter cubes and knead for an additional 2 minutes until they are fully incorporated.

   Time: PT2M

6. First rise

   Transfer the dough to a large bowl, cover with plastic film or a damp cloth and let rise for 2 hours at room temperature, away from drafts.

   Time: PT2H

7. Cold rest

   Place the bowl in the refrigerator for 3 to 4 hours (or overnight) to slow down fermentation.

   Time: PT4H

8. Shape the dough

   Remove the dough, place it on a lightly floured work surface and roll it into a rectangle.

   Time: PT10M

9. Roll and place in the pan

   Roll the dough into a log and place it in the brioche pan, the open end facing down.

   Time: PT5M

10. Second rise

    Let rise again in a warm place until the dough doubles in volume, about 3 hours.

    Time: PT3H

11. Preheat the oven

    Preheat the oven to 180 °C.

    Time: PT10M

    Temperature: 180°C

12. Glazing

    Mix the egg yolk with a little milk and a drop of vanilla. Brush the brioche with this mixture.

    Time: PT5M

13. Add pearl sugar

    Generously sprinkle pearl sugar on top.

    Time: PT1M

14. Baking

    Bake the brioche for 20 to 30 minutes until well golden and a knife inserted comes out clean.

    Time: PT25M

    Temperature: 180°C

15. Cooling

    Remove the brioche from the oven, let rest 15 minutes on a rack before unmolding.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Dry baker's yeast: Fresh yeast (20 g), Instant yeast
• Instead of Bread flour: All-purpose flour (with 1 % extra gluten), Type 55 wheat flour
• Instead of Eggs: Liquid eggs in a bottle, Mashed potatoes (for vegan version)
• Instead of White sugar: Cane sugar, Coconut sugar (slightly changes flavor)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Unsalted butter: Pastry-quality margarine, Clarified butter (for a stronger flavor)
• Instead of Egg yolk (for glazing): Beaten whole egg, Milk + sugar (for egg‑free version)
• Instead of Milk (for glazing): Water, Plant milk
• Instead of Pearl sugar: Coarse granulated sugar, Colored sugar pearls

Equipment Needed

• Thermomix (or stand mixer)
• Spatula (Thermomix or silicone)
• Large bowl
• Plastic film or damp cloth
• Brioche pan (or cake pan)
• Oven
• Kitchen brush (optional)
• Cooling rack (optional)
• Kitchen knife (optional)
• Lightly floured work surface (optional)

Critical Steps — Do Not Skip

• Knead the dough properly (7 min)
• Incorporate the butter without leaving pieces
• First rise of 2 h at room temperature
• Second rise until doubled in volume
• Bake at 180 °C for 20‑30 min

Chef Tips from the Video

• Use high‑quality butter (80 % fat) for a rich flavor.
• Cooling the dough in the refrigerator before rolling makes shaping much easier.
• Sprinkle the pearl sugar just before baking to prevent it from fully melting.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Wrap tightly and freeze up to 1 month. Thaw at room temperature before use.

Room temperature: At room temperature, stays fresh for up to 1 day.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator before the second rise.
• Baked brioche stores well and can be slightly reheated in the oven before serving.