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Rhubarb Brioche Bread

Rhubarb Brioche

A delicious versatile recipe made effortlessly in Thermomix®

Course Dough or Bread
Cuisine Canadian French
Keyword Bread, Brioche
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Author Valerie Lugonja


  • 500 grams all purpose flour
  • 200 grams whole milk
  • 15 grams yeast
  • 5 grams salt
  • 90 grams sugar
  • 3 know-your-farmer eggs
  • 125 grams unsalted butter, cut into pieces
  • 10 grams orange blossom water
  • 350-400 grams Rhubarb Strawberry Jam


  1. Place milk, yeast, flour, salt, sugar and yolks into mixing bowl and knead for 5 minutes

  2. Line a loaf pan with parchment paper and set aside

  3. Add butter and orange blossom water and knead for 10 minutes

  4. Transfer dough to lightly floured bowl, cover proof 1 hour, or until double in size 

  5. Gently place dough onto lightly floured work surface and divide into 4 equal pieces*

  6. Flatten each piece of dough into a 5 mm thick rectangle using a rolling pin

  7. Spread with rhubarb and roll up, one at a time, twisting two together and placing next to each other in prepared pan

  8. Cover with a cloth and let proof for 1 hour until double in size

  9. Place a small container of water in bottom of oven and preheat to 180°C or 360˚F

  10. Brush the brioche with beaten egg yolk and sprinkle with granulated

  11. Bake for 30 minutes then lower the temperature to 150°C or 330˚Fand continue baking for 30 minutes, or until deep golden brown

  12. Remove from oven and cool completely

Recipe Notes

*Alternatively, divide dough into two equal portions and roll each into a perfect square, then slice into two triangles, spreading each of the four triangles with jam. Roll into croissant shapes and place into loaf pan alternately at angles. Or, divide into 8 – 12 portions and fill each with jam making individual croissants, twists or stuffed brioche buns. Baking time would be considerably less if making individual portions baked on a sheet pan.