Cream cheese brioche with thermomix

Preparation of cream cheese brioche with thermomix

DOUGH

1. Temper the milk for a few seconds in the microwave, add the crumbled yeast, stir
2. In the thermomix glass, we place the flour mixed with the salt (we know that salt and yeast are faithful enemies)
3. Add the milk with the yeast, the eggs and yolk, cheese, lemon zest, and sugars
4. 10 seconds / speed 4
5. We let it rest for 20 min (so that the flour particles are properly hydrated), then we knead
6. 8/10 minutes / spike speed
7. We have to have a smooth and smooth mass that barely sticks to the glass. Transfer to a lightly greased bowl and cover. We let it double in size. (about 1 hour, or hour and a half)
8. After that time, we degas (remove the air created after leavening), kneading for a minute by hand

FORMED

1. Weigh the dough and divide it into 12 equal-sized portions.
2. We round each portion, we leave them in the mold, lined the base with baking paper and sides with release spray or, failing that, with butter. We cover and let them increase in size. (about 40 min)
3. 20 min before the end of the rise, turn on the oven at 180°, heat up and down
4. When they have increased, we brush with milk and bake about 25/30 min.
5. Turn off, let cool, and if we are not going to decorate them with icing sugar, brush with the still hot jam. Unmold and let cool on rack
6. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION