There is nothing quite like tearing apart a loaf of bread that is soft, pillowy, and rich with butter. For years, that wonderful, buttery cloud of perfection felt miles away unless you had hours to spend kneading by hand. But when I started developing these Thermomix Brioche Buns, I knew we could capture that bakery magic. When I was little, helping my grandmother knead brioche dough on quiet Sunday mornings was my favorite activity. I can still remember the smell of that warm butter filling the kitchen.
She always told me brioche wasn’t just bread; it was a gesture of love, patience, and togetherness. Now, thanks to my trusty Thermomix, I can channel that tradition while keeping things beautifully simple for busy home cooks. The machine transforms the process, but it absolutely preserves the heart of her classic recipe. When these come out golden brown, the aroma brings me right back to those cozy childhood mornings!
Why You Will Love Making Thermomix Brioche Buns
Honestly, why wouldn’t you love these? They take the sheer labor out of achieving that incredible bakery texture. This recipe proves you don’t need hours of arm-aching kneading to get the result you dream of.
- The Thermomix does all the heavy lifting, leaving you with silkier dough faster.
- The result is always soft, pillowy, and deeply buttery—truly indulgent!
- They are so incredibly versatile; perfect for your next big burger night or a sweet weekend brunch treat. Believe me, once you make these, you’ll never look back. Check out my sourdough loaf recipe if you want another bread obsession!
Gathering Ingredients for Your Thermomix Brioche Buns
When it comes to brioche, the quality of your ingredients sets the stage for that rich, soft crumb we are chasing. This recipe is wonderfully straightforward, needing just a handful of pantry staples, but precision really matters here. You absolutely need your butter to be softened—not melted—so it creams properly later on.
We rely on instant dried yeast because it works so quickly in the Thermomix! And for flour, either a strong bakers flour or a standard plain flour will work beautifully, although bakers flour gives you that extra bit of structure.
Here is exactly what you’ll need for 10 lovely large buns:
- 30 g caster sugar
- 330 g milk
- 3 teaspoons dried instant yeast
- 80 g softened butter
- 1 teaspoon salt
- 650 g bakers flour or plain flour
- 1 egg
- 2 egg whites to brush the top of the buns
- 1 tbs water
- Sesame seeds for sprinkling
Ingredient Notes and Substitutions for Perfect Thermomix Brioche Buns
Before you start, let’s talk about that glaze. My notes mention you can skip whisking the egg whites and water and just use a splash of milk to brush the tops. Honestly, the egg white gives a slightly shinier, darker crust, which I prefer, but milk is completely fine if you’re in a rush!
Also, don’t skimp on the flour quality; using a good quality bakers flour gives you a little extra gluten development which helps trap all that buttery goodness inside. Trust me; it’s worth grabbing the right stuff for this dough!
Essential Equipment for Your Thermomix Brioche Buns Recipe
The beauty of this recipe is how much of the hard work is taken care of by our favorite machine! You’ll obviously need your Thermomix ready to go. It’s not just for mixing liquids; its ability to precisely heat liquids and perform the extended kneading cycle is what makes these buns so wonderfully achievable.
Beyond the machine itself, we need a few simple things. Make sure you have a nice, large, flat baking tray ready to go—we want those buns to sit snugly next to each other so they rise up instead of spreading out. A standard tea towel is your best friend for covering the dough while it proofs; you want something breathable that won’t trap too much moisture.
And don’t forget a silicone brush! This is essential for getting that lovely, even coating of egg wash across the top before they head into that hot oven. If you are looking for other creative ways to use your machine for baking, my bread bowl guide shows off another fantastic application!
Here’s the short list of what you’ll pull out of the cupboard:
- Your Thermomix (of course!).
- A flat baking tray, completely greased.
- A tea towel for covering the dough during proving.
- A small bowl and fork for whisking the egg wash.
- A set of scales for accurate measurement of the flour and butter.
Step-by-Step Instructions for Fluffy Thermomix Brioche Buns
Okay, this is where the magic happens, and I promise it’s so much simpler than traditional methods. Once everything is measured out, we let the machine handle the difficult part. Remember how my grandmother always insisted on patience? Well, the Thermomix gives us the patience we need so we can put our energy into other things!
Start by getting your baking tray greased up and ready. The first stage gently warms the liquids; we are aiming for that perfect proving environment for the yeast. Then, we throw in the rest and let the powerful motor do the mixing and kneading. If you are making a big batch for dinner, sometimes this is easier than making pasta! Check out my guide for easy family dinner recipes for more everyday uses!
Mixing and Kneading the Thermomix Brioche Buns Dough
First things first: add the sugar, milk, and yeast. Pop the lid on and warm it for just 1 minute at 37 degrees on Speed 1. Don’t rush this gentle wake-up call for the yeast!
Next, toss in the butter, salt, flour, and that single egg. Mix for only 10 seconds on Speed 7 just to bring everything together. Now, here’s the critical part: switch over to the Interval Speed or Kneading Function and let it work for a full 3 minutes. That time is crucial for developing the structure that makes these beautiful buns so light. You’ll see it transform!
Proving and Shaping Your Thermomix Brioche Buns
Once the kneading is done, you must let the dough rest. Transfer it to a bowl or your Thermoserver, cover it with a clean tea towel, and find a warm spot. It needs 30 minutes to prove until it has visibly doubled in size—don’t peek too much, just let it nap!
After the first rise, it’s time to portion! Divide the dough into 10 equal pieces for those fantastic, hearty burger-sized buns, or cut it into 20 smaller ones if you’re serving them as dinner rolls. Shape them nicely and place them onto your prepared tray, making sure they are touching slightly. This encourages them to rise upwards. Now, cover them again and let them rest for a final 20 minutes.
Baking and Achieving Golden Thermomix Brioche Buns
While those buns are taking their final rest, get organized! Preheat your oven to 200 degrees Celsius, making sure it’s fan-forced. This ensures an even, gorgeous golden crust. Now, whisk your two egg whites with that tablespoon of water really well with a fork. Brush this mixture over the top of the dough—this is what gives them that signature shine!
Sprinkle generously with sesame seeds. Pop them into the hot oven for 20 to 30 minutes. You’ll know they are done when they look beautifully golden brown and, if you tap the tops, they sound truly hollow. Let them cool slightly on the tray before transferring them to a wire rack. If you’re looking for similar baking inspiration, check out my collection of Thermomix baking desserts!
Tips for Success When Making Thermomix Brioche Buns
Even with the Thermomix doing the hard work, a few little checks will guarantee bakery perfection. The biggest secret to fluffy brioche is temperature control, especially during proving. You want a warm spot, but you definitely don’t want it too hot, or you risk killing your yeast before they even get a chance to work their magic!
When you’re handling the dough after the 3-minute knead, remember how I said it used to stick to my fingers when I was helping Grandma? If your dough feels slightly tackier than you’d like, don’t panic and add handfuls of extra flour! Instead, just lightly oil your hands before dividing it. That small amount of fat prevents tearing and keeps the dough beautifully hydrated.
Also, please don’t be tempted to open the oven door during the final 20 minutes of baking to check them too early. A sudden blast of cold air can make those delicate buns collapse right in the middle! You’re looking for that hollow sound when tapped—that’s how you know you’ve nailed the fluffy interior. For more tips on getting perfect results in the machine, be sure to look through my collection of Thermomix baking desserts!
Serving Suggestions for Your Versatile Thermomix Brioche Buns
Once these beauties are cooled, the real fun begins! These rich rolls are honestly the perfect vehicle for so many meals. For a savory twist, they are the absolute best thing I’ve ever put a burger patty on—that hint of butter cuts through the char so beautifully.
Of course, they are wonderful alongside a hearty bowl of soup, too. If you’re serving up something rich, like my creamy Italian sausage soup, these soak up the broth perfectly.
But don’t ignore the sweet side! Sliced open, toasted lightly, and smeared with homemade jam or a drizzle of honey? Perfection for a lazy weekend brunch. Seriously, they’re just as good as our classic Autumn Recipes!
Storage and Reheating Instructions for Leftover Thermomix Brioche Buns
Even though these brioche buns disappear way too fast in my house, if you are lucky enough to have leftovers, we need to keep them soft! Don’t just leave them out on the counter; they will go stale overnight. The best way to keep them fresh is to store them in a completely airtight container at room temperature for up to three days.
If they do start to firm up? Don’t worry! You can bring them right back to life. A quick 5-minute blast in a low oven (around 160°C) will crisp them up beautifully, or you can zap them for just 10 seconds in the microwave for instant softness. They taste freshly baked all over again!
Frequently Asked Questions About Thermomix Brioche Buns
I get so many lovely messages about this recipe, and a few questions keep popping up! It’s totally normal when you dive into a classic bread like brioche, even with the help of our favorite kitchen gadget. I tried to make this recipe as foolproof as possible, but here are some extra pointers you might be looking for.
Can I make these Thermomix Brioche Buns without a Thermomix?
This is a fair question! While you *can* attempt this recipe manually, I really wouldn’t recommend it if you’re after that specific pillowy texture. The power of the Thermomix’s kneading function handles the high fat content and develops the gluten in a way that’s so hard to replicate with a standard mixer or by hand. It’s the combination of the initial gentle warm-up and the intense 3-minute knead that creates the proper structure for these rich rolls.
Are these Thermomix Brioche Buns suitable for savoury meals?
Absolutely! I adore them for sweet things, but they shine during savoury meals too. Because they are so buttery and soft—and not overly sweet—they make the most incredible small burger buns. They are perfect for soaking up flavourful sauces from any dinner recipe. If you’re looking for ideas, check out my baking collection, but honestly, they are fantastic next to any hearty, savoury dish.
How can I make this a healthier option, perhaps for general Thermomix Recipes Healthy?
Brioche, by its nature, is rich because of the butter and egg content—that’s what makes it delicious! If you’re aiming for something lighter in the ‘Thermomix Recipes Healthy’ category, you could try substituting about a quarter of the butter with Greek yogurt, but be prepared that the texture will change slightly as the yogurt adds more liquid. You may need to slightly adjust the proving time.
Can I freeze the dough before baking?
Yes, you totally can! This is brilliant for making ahead. After you shape the buns (Step 7), place the tray in the freezer until the buns are frozen solid. Then, transfer them to a freezer bag. When you’re ready to bake, pull out the number you need, let them thaw on the counter for about an hour, and then let them proof in a warm spot for the final 20 minutes before baking as normal.
Estimated Nutritional Value for Thermomix Brioche Buns
Now, I know when we talk about buttery brioche, we aren’t exactly talking about a light salad! These buns are rich because they are made with love (and a good amount of butter!). However, I always like to give you a snapshot of what you’re looking at nutritionally, just so you can plan out your meals. This information is based on the recipe yielding 10 large buns, so the numbers reflect one glorious bun.
Please remember this is an estimate based on standard measurements. If you pile on extra butter or want to use other healthier recipes another day, the numbers will shift!
Here’s the breakdown per bun (estimated):
- Serving Size: 1 bun
- Calories: 250
- Fat: 10g (with 6g saturated fat, which is the butter loving you back!)
- Carbohydrates: 35g
- Sugar: 3g
- Protein: 8g
- Sodium: 150mg
See? Not too shocking for a rich, homemade roll, especially when it’s packed with all that flavor!
Print
Thermomix Brioche Buns
- Total Time: 75 min
- Yield: 10 or 20 servings 1x
- Diet: Vegetarian
Description
Make soft, pillowy brioche buns using a simple Thermomix method. These rich, buttery buns are perfect for burgers or brunch.
Ingredients
- 30 g caster sugar
- 330 g milk
- 3 teaspoon dried instant yeast
- 80 g softened butter
- 1 teaspoon salt
- 650 g bakers flour or plain flour
- 1 egg
- 2 egg whites to brush the top of the buns
- 1 tbs water
- sesame seeds for sprinkling
Instructions
- Grease a large flat baking tray and set aside.
- Add the sugar, milk and yeast to the Thermomix bowl and warm for 1 minute, 37 degrees, Speed 1.
- Add the butter, salt, flour and 1 egg. Mix for 10 seconds, Speed 7.
- Knead on Interval Speed/Kneading Function for 3 minutes.
- Place into the Thermoserver or a bowl, cover with a tea towel and place into a warm area to prove for 30 minutes until the dough has doubled in size.
- Divide the dough into 10 equal pieces for large buns or 20 equal pieces for mini buns.
- Shape into buns and place into the baking tray touching one another.
- Leave for a further 20 minutes to prove.
- Preheat oven to 200 degrees celsius (fan-forced).
- Whisk the egg whites and water together with a fork and brush over the top of the buns.
- Sprinkle with sesame seeds.
- Bake in the oven for 20-30 minutes, depending on the size of your buns.
- The buns are ready when they are golden brown and sound hollow when tapped.
- Leave in the baking tray for 5 minutes and then transfer to a wire rack to cool completely.
Notes
- You can use milk instead of egg whites to brush the top of the buns.
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Baking
- Method: Thermomix
- Cuisine: Italian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 40
Keywords: Thermomix Brioche Buns, Homemade Brioche, Soft Bread Rolls, Thermomix Baking, Italian Recipes, Savoury Recipes