Brioche is a French sweet bread known for its fluffy texture and slightly sweet flavor. This brioche in a bread maker recipe is perfect for those seeking a professional result with minimal effort. With simple ingredients and the right program, you'll get a golden, tender brioche, ideal for breakfast or an afternoon snack.
The bread maker simplifies the whole process: it kneads, ferments, and bakes automatically. You just add the ingredients in the correct order and select the program. This version includes chocolate chips, which add an extra touch of flavor, but you can omit them or substitute with nuts or raisins.
This brioche is great served with jam, chocolate spread, or simply on its own. Its aroma and taste will win everyone over.
Cook
180 min
Servings
10
First we insert all the liquids into the bucket, which will have to hold the blades in place. Put the melted butter, the milk heated for a few seconds in the microwave, the yeast, the lightly beaten eggs (reserve a little and then brush) and the vanilla essence.
Then we introduce the dry ingredients, starting with the sugar, then the flour and finally the salt, and we insert the bucket into the bread maker.
We selected program 4, sweet, the weight 1,250 kg and the roast, I put low roast, but this goes to taste, we start it and make sure that the little red light comes on.
At the first beep, we insert half of the chocolate chips and close the lid so that it continues.
In the second beep, we remove the blades, arrange the dough, brush the dough with the beaten egg, add the chocolate chips that we have left and close the lid. Do not open the lid at all while the dough ferments.
After the fermentation time, the baking will come, and when it is finished it will beep. In baking, it can also rise a little, you don't open the lid because if you cut suddenly the temperature of the bread maker it can sink from the center.
Once the bread maker has finished its baking time, we take out the bowl with care not to burn and let it cool for about 10 minutes, until the bucket does not burn and we can remove the brioche without problems. Then we leave it on a rack and let it cool completely before cutting, if you can't wait for it to cool down completely... it happened to me... make sure you cut it with a good serrated knife so that it doesn't fall apart.
