Savory Herb Brioche

Name: Savory Herb Brioche
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 16 Portionen
Ingredients: 25 g mixed herbs; 130 ml Milk (3.8% fat); 30 g Butter; 1 tsp Sugar; 20 g fresh Yeast; 250 g Spelt flour Type 630; 1 tsp Salt; 3 piece Eggs (size M); 1 tbsp Cream

Bread and Rolls

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Savory Herb Brioche is ready in 2 h and yields 16 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory herb brioche is an absolute delight! I especially like to bake it for brunch or as a side dish for grilling. The fresh herbs give the brioche a wonderful aroma that tastes simply delicious. The preparation is a bit time-consuming, but the result is worth it. The brioche is light, juicy and tastes both warm and cold. It can also be prepared well in advance and frozen. A great recipe that is always well received by my guests!

Ingredients (9 ingredients)

25 g mixed herbs
130 ml Milk (3.8% fat)
30 g Butter
1 tsp Sugar
20 g fresh Yeast
250 g Spelt flour Type 630
1 tsp Salt
3 piece Eggs (size M)
1 tbsp Cream

Preparation (10 steps)

Prepare herbs

Wash 25 g mixed herbs, pluck the herb leaves from the stems and set aside. The herbs will be chopped later without Thermomix.

Chop herbs

Finely chop the prepared herbs and set aside.

Prepare milk mixture

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 130 ml milk, 30 g butter and 1 tsp sugar in the mixing bowl and heat for 3 min./50°C/speed 2 until the butter has melted.

180

Dissolve yeast

Thermomix® Setting

20 sec/Speed 3

Let the milk mixture cool to lukewarm. Add 20 g fresh yeast and stir for 20 sec./speed 3 until the yeast has dissolved.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Put 250 g spelt flour type 630, 1 tsp salt and the chopped herbs in the mixing bowl. Separate 2 eggs and add the egg yolks together with the yeast milk to the mixing bowl. Knead for 2 min./kneading stage to form a smooth dough.

120

Let the dough rise

Transfer the dough to a bowl, cover and let rise in a warm place for about 30 minutes until it has doubled in volume.

Preheat oven and prepare pan

Preheat the oven to 180°C top/bottom heat. Grease the loaf pan and dust lightly with flour.

Shape rolls

Knead the dough again on a floured surface, divide into 6 portions and shape into oval rolls. Place close together in the loaf pan and let rise covered for another 20 minutes.

Brush brioche

Separate remaining egg, whisk the egg yolk with 1 tbsp cream and brush the brioche with it.

Bake brioche

Bake the brioche on the middle rack for about 30 minutes until golden brown. Remove from the oven, let cool in the pan for 10 minutes, then carefully turn out onto a wire rack and let cool completely.