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Vanilla brioche with thermomix

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2 February, 2024

Today we bring another recipe from our friend Luz Maria Lagoa Vives. Hello comrades. Faithful to another Saint Friday Pastry Chef,,,,
Today, I am quite satisfied with the result, given that it is the first time I have made this circular shape with the dough ends or curlers, and also the added difficulty with my hands.

At the end of the recipe I will leave you a link that will guide me in its formation.
Although it shows there with 6 curlers, I formed it with 4. But the procedure is the same. I added flan powder to the dough that I show you.

I also tell you that I put 2 amounts of fresh yeast, I used 12 gr, since I did the 1st long cold fermentation. If you are going to let it ferment at room temperature, put the 18 gr

Don’t see the extra vanilla flavor it gives. Very flavored and fluffy crumb. I encourage you to do it

Vanilla brioche with thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Vanilla Brioche ingredients with thermomix

MASS

500 gr strong flour
12/18 gr fresh yeast
10g flan powder
65 gr white sugar
50 ml invert sugar
1 egg
240 ml milk
Dripping vanilla essence
Pinch of salt
80 g butter melted and cooled

OTHERS

Beaten egg for brushing
Sesame seeds

TERMINATION

1 tablespoon of apricot or peach jam with 1 tablespoon of water (to give shine)

Preparation of vanilla brioche with thermomix

We temper the milk and add the crumbled yeast. We remove
We sift the dry ingredients (flour, flan powder and salt), into the glass,
10 seconds / speed 8, set aside and reserve
We place in the glass, the egg, sugars, vanilla essence, melted butter, milk with the yeast,
10 seconds / speed 4
We add the reserved dry ingredients,
10 seconds / speed 4
We let it rest for 20 minutes so that the flour particles are hydrated.
Then we knead
3 minutes / spike speed
We stop for 5 minutes and knead again for another
3 minutes / spike speed
We stop for 5 minutes and give a final kneading of
3 minutes / spike speed
As I mentioned in the introduction, I poured it into a lightly greased bowl, covered it and left it at room temperature for 30 minutes for the fermentation to start and then placed it in the cold overnight.
The next day, I take it out of the refrigerator, let it cool for 1 hour, then degas (remove the air created after proofing), kneading for a minute by hand.
FORMED AND BAKED
We weigh the dough and divide it in two.
Each ball in turn, I weigh and divide by 4.
This way we will get 2 buns.
We stretch each ball with a roller and make a curl.
Thus obtaining 4 curls or ends for each bun.
We moisten two of the curlers with water and then we will pass through the seeds (see photos)
We will make the circular braid.
We cover and let it grow in size (approximately 1’30 minutes, always depending on the temperature of your kitchen)
After the time has passed, we brush with the beaten egg.
Oven preheated to 180°, heat up and down
We bake for about 20 min.
We turn off, remove and let it cool on a rack.
Then, we brush with the jam to give shine.