The sweet cream brioche is soft and delicious. It’s not too sweet and is perfect to eat with jam, preserves, and chocolate creams. It’s also great for dipping in milk at breakfast; it absorbs the milk wonderfully! Very easy to prepare, it is a healthy snack for us and our children.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 1 tube pan 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the sweet cream brioche
- 10.5 oz type 1 flour (or Manitoba)
- 7 oz all-purpose flour
- 7 oz fresh liquid cream
- 1/2 cup milk
- 2/3 cup sugar
- 0.53 oz fresh yeast
- 1 egg
- 1 packet vanillin
- 1 egg yolk
- 1.75 oz fresh liquid cream
- as needed sugar granules (for decoration)
Tools
- 1 Kitchen robot Thermomix TM31 – TM5 – TM6
- Bowls
- Plastic wrap
- 1 Brush
- 1 Pan tube pan diameter 9.5 inches
- 1 Whisk
Preparation of the sweet cream brioche
WITH THERMOMIX: Put the cream, milk, sugar, and yeast in the bowl, set to 98°F speed 2 for 1 minute. Add the egg, vanillin, mix at speed 3 for 15 seconds.
Add the flours and knead on the knead setting for 3 minutes. The dough remains soft and slightly sticky. Pour it into an oiled bowl and cover with plastic wrap. Let rise for at least two hours, or until doubled.
WITHOUT THERMOMIX: Pour the cream and milk, which must be at room temperature, into the bowl, then the sugar and yeast. Stir with the whisk until the sugar and yeast are dissolved. Then add the egg, vanillin and mix everything.
Attach the dough hook to the mixer, start at low speed and add a little flour at a time. Gradually increase to medium speed (I use speed 4) and knead until smooth. Finally, cover the bowl with plastic wrap and let rise for at least two hours, or until doubled.
HOW TO FORM THE BRAID: After the time has passed, dust the work surface with a little flour and pour the risen dough on top. Then divide it into 3 parts of more or less the same size. Now form three ropes about 20 inches long and start braiding them together to form a braid.
Take the pan, grease it with oil and place the braid inside, then join the two ends. Brush the surface with the mixed egg yolk and cream, sprinkle with sugar granules and let rest for half an hour, up to one hour, covered with plastic wrap.
Preheat the oven to 340°F static, when it reaches the temperature, bake the brioche and cook for about 30-40 minutes, it should be golden. Then let it cool or warm before serving.
Notes
The brioche can also be flavored with lemon or orange zest
We can reduce the amount of yeast and extend the rising times.
It keeps for a couple of days in an airtight container or under a glass dome
They can be frozen after cooking, and then heated in the oven or microwave before serving. They remain soft as if freshly baked!
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