Let’s start by making the brioche, one of the simplest steps:
In the Thermomix bowl, I combined the yeast, milk and crème fraîche, then mixed for about 20 to 25 seconds at speed 4, at a temperature of 50 degrees. Then, I added all the other ingredients, except the butter, and mixed briefly. Once this step was completed, I incorporated the butter and mixed again for a few seconds at speed 4, before switching to the EPI position for about 7 minutes.
I removed the dough from the bowl and let it rest for an hour in a salad bowl, covered with a clean cloth.
After this time, I degassed the dough and rolled it out to a thickness of 1.5 to 2 centimeters using 6-centimeter diameter cookie cutters. I cut out 24 discs that I carefully placed on a baking sheet previously covered with baking paper.
I let the dough rise for at least an hour, or even more depending on the room temperature, then I put it in the oven at a temperature of 160 degrees for 20 minutes. Personally, I put the buns in when the thermostat indicated 40 degrees, because I think that helps them to rise more.
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