Brioche in the Thermomix

 Ingredients

20 g milk
20 g fresh yeast, crumbled or 2 tsp dried instant yeast
350 g baker's flour, plus extra for dusting
4 eggs
60 - 100g sugar
1 tsp salt
170 g butter, cut into pieces, plus extra for greasing
1 egg yolk, lightly beaten, for glazing

Preparation

 
Place milk, yeast, flour, eggs, sugar and salt into mixing bowl and knead 7 min

Add butter and knead for a further 2 min

Transfer dough to a large bowl. Dough will be stretchy and sticky. Cover with plastic wrap or a damp kitchen towel and leave to prove in a warm place for 1-2 hours. Then place covered bowl in refrigerator for a minimum of 3-4 hours or overnight.
Grease a loaf tin (approx. 28 cm long) and set aside. Transfer dough onto silicone bread mat or floured surface and gently flatten with floured hands to form a rough rectangle. Roll the rectangle of dough into a log shape the length of the loaf tin. Place dough into prepared loaf tin seam side down and cover with plastic wrap or a damp kitchen towel. Leave to prove in a warm place for 3 hours or until doubled in size.
Preheat oven to 180°C.
Brush surface with egg yolk and bake for 30 minutes (180°C) or until dark golden brown. Remove brioche from loaf tin and allow to cool on a wire rack before slicing and serving.

This brioche was delicious! I made French Toast with it and it was also great just on its own with butter.