Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Brioche (traditional method & Thermomix)
Description
For years, I thought that shop-bought brioche was good enough... until the day I made my own. What a revelation! With a little patience, you're rewarded twice: first by the divine smell in your home, then by a brioche that literally melts in your mouth. Perfect for weekend brunch, Easter nests or St. Nicholas Day manneles.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Gently heat the milk, butter, salt, vanilla sugar, zest, egg yolks and sugar to approx. 40°C.
2. Pour into a large mixing bowl. Add the flour and baking powder, knead until you obtain a smooth dough.
3. Cover and leave to rest for 30 minutes.
4. Knock back the dough, fold it over, then leave it to rest again for 30 minutes.
5. Briefly reshape the dough and leave it to rest for another 15 minutes.
Formatting:
• For a brioche: place in a rectangular mould.
• For plaits: form 130 g rolls and plait into three strands.
• For Easter nests: weave, close into a circle and flatten the centre to form a nest.
6. Leave to rest for 10 minutes.
7. Brush with beaten egg. Sprinkle with flaked almonds or pearl sugar.
Cooking:
• Braided: approx. 20 minutes at 160°C (fan oven)
• In a mould: approx. 35–40 min
Brush with warm apricot jam or sugar syrup as soon as it comes out of the oven.
THERMOMIX® METHOD
Thermomix preparation
1. Put the milk, butter, salt, vanilla sugar, zest, egg yolks and sugar in the bowl.
→ 5 min / 40 °C / speed 1
2. Add the flour and baking powder.
→ 5 min / kneading mode
→ Leave to rest for 30 minutes in the covered bowl.
3. Take the dough and knead it again.
→ 2 mins / kneading mode, rest for another 30 mins.
4. One last time
→ 1 min / kneading mode, place on the work surface, leave to rest for 15 mins.
Formatting:
• For a brioche: place in a rectangular mould.
• For plaits: form 130 g rolls and plait into three strands.
• For Easter nests: weave, close into a circle and flatten the centre to form a nest.
• Leave to rest for 10 minutes.
• Brush with beaten egg. Sprinkle with flaked almonds or pearl sugar.
Cooking:
• Braided: approx. 20 minutes at 160°C (fan oven)
• In a mould: approx. 35–40 min
Brush with warm apricot jam or sugar syrup as soon as it comes out of the oven.
