Easy Overnight Brioche

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    12hrs 30mins
  • Serves icon
  • Calories icon

Brioche is traditionally a real labour of love but is made very easily with the Thermomix. This very delicate and buttery brioche can be served fresh or used for bread pudding and French toast after a day or two.

Inspired by: https://tenina.com/recipes/thermomix-brioche

recipe updated 8 Jun 2020


  • Fresh yeast icon
    Fresh yeast
    15g (about 1¼ tbsp)
  • Egg icon
    6 (300g)
  • Unsalted butter icon
    Unsalted butter
    250g (about 1⅛ cups)
  • Bread flour icon
    Bread flour
    500g (about 4⅛ cups)
  • Sea salt icon
    Sea salt
    12g (about 1¾ tsp)
  • Golden caster sugar icon
    Golden caster sugar
    30g (about 2½ tbsp)
  • Bread flour icon
    Bread flour
    as needed
  • Egg icon
    1 (50g)
  • Water icon
    2 tbsp (30ml)
  • Pearl sugar icon
    Pearl sugar
    as needed


  • kCook icon Parchment paper
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Large mixing bowl
  • kCook icon Tm5 bowl
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl

Step preview

  1. Add bread flour, sea salt and golden caster sugar to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blend - approx 2 sec, speed 6
  4. Then add fresh yeast and egg to the dough
  5. Blend - approx 6 sec, speed 6
  6. Knead - approx 2 min, dough
  7. Let rest - approx 2 min
  8. Add unsalted butter to the dough
  9. Knead until completely mixed - approx 3 min, dough
  10. Dust a clean large mixing bowl lightly with bread flour
  11. Transfer dough to dough
  12. Cover with plastic wrap
  13. Let rest until doubled
  14. Let rest overnight in fridge
  15. Line a clean baking sheet with parchment paper
  16. Transfer dough to baking sheet
  17. Arrange
  18. Prove - 2 hr
  19. Pre-heat oven - 180°C
  20. Add egg and water to a clean small bowl
  21. Mix until well combined
  22. Brush
  23. Sprinkle with pearl sugar
  24. Bake until light golden - approx 20 min, 180°C
  25. Let rest
  26. Serve
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