🍞 Brioche à la fleur d'oranger au Thermomix

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, 🍞 Brioche à la fleur d'oranger au Thermomix. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. You can have 🍞 Brioche à la fleur d'oranger au Thermomix using 9 ingredients and 6 steps. Here is how you can achieve that.

Recette extraite "Saveurs Thermomix N°3 Petit-déjeuner"

Ingredients and spices that need to be Get to make 🍞 Brioche à la fleur d'oranger au Thermomix:

1. 15 g lait
2. 20 g levure boulangère fraîche émiettée
3. 350 g farine T55, et un peu pour fariner
4. 4 œufs
5. 2 c. à soupe d'eau de fleur d'oranger
6. 40 g sucre en poudre
7. 1 c. à café sel
8. 150 g beurre en morceaux, et un peu pour le moule
9. 1 jaune d'œuf, légèrement battu pour la dorure

Steps to make to make 🍞 Brioche à la fleur d'oranger au Thermomix

1. Mettre le lait et la levure boulangère fraîche dans le bol, faire chauffer 1 min/37°C/vitesse 2.
2. Ajouter la farine, les œufs, la fleur d'oranger, le sucre et le sel, et pétrir 10 min, en ajoutant peu à peu les morceaux de beurre par l’orifice du couvercle.
3. Transvaser la pâte dans un grand saladier, couvrer de film alimentaire ou d’un torchon, et laisser pousser dans un lieu chaud jusqu’à ce que la pâte ait doublé de volume (environ 3 h).
4. Beurrer le moule à cake (31 x 15 x 10 cm). Rabattre la pâte avec les paumes des mains farinées afin d’évacuer l’air. Former 3 boules de pâte, placer-les côte à côte dans le moule, soudures vers le fond, et couvrir de film alimentaire ou d’un torchon. Laisser pousser dans un lieu chaud jusqu’à ce que la pâte double de volume (environ 1 h).
5. Au bout de 50 min, préchauffer le four à 180°C (Th. 6).
6. Badigeonner la surface de la pâte du jaune d'œuf battu (je rajoute 1 cuillère à soupe de lait également) à l’aide d’un pinceau de cuisine, et enfourner pour 25 à 30 min, jusqu’à ce que la brioche soit dorée. Démouler et laisser refroidir avant de la trancher.

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