Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom
Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!
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• Recipe Information •
Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes
• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)
The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.
• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.
Because of all the room-temperature butter, this dough is extremely soft when you mix it—more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.
You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it—it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.
2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.
3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.
4. Preheat the oven to 350°F (180°C).
5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.
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SOFTEST Potato Buns Recipe - Brioche Bread / Potato Bread Recipe / Hamburger Buns
Soft and Fluffy Potato Bread & Brioche Bread combined into 1!
This recipe makes great dinner rolls & burger buns!
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Fluffy Potato Buns Recipe in grams and cups:
- 400 gr All Purpose Flour ( 2 3/4 cup + 1 tbsp flour)
- 100 gr Potatoes cooked and mashed ( 4 ounces)
- 2 Egg Yolks ( If you don't eat eggs, you can substitute the egg yolks for 2 tbsp more milk)
- 30 gr Sugar ( 2 tbsp)
- 120 gr Warm Milk (1/2 cup)
- 100 gr Warm Water ( to add to the milk) (1/4 cup + 3 tbsp)
- 80 gr Soft Butter ( 2/3 stick)
- 7 gr Dry Yeast ( 1 packet)
- 1 tsp Salt
NOTE: The consistency of your dough may vary depending on the protein content and other aspects of your flour. IF your dough seems dry, you can add up to 1-2 tbsp more milk until the dough comes together. You want a tacky dough.
Enjoy!
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NUTELLA BREAD foolproof recipe | Chocolate Brioche Bread | Brioche alla Nutella super facile
A rich sweet dough with Nutella filling...this creates the most decadent chocolate bread.
Follow me on this very easy foolproof recipe:
Ingredients for 6 pieces:
- 120 ml warm milk
- 5 g dry yeast
- 1 egg
- 40 g sugar
- 40 ml vegetable oil
- 10 g vanilla sugar (or vanilla extract)
- 1/2 tsp salt
- 300 +/- g all-purpose flour
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—————ITALIANO—————
Ingredienti per 6 panini:
- 120 ml latte tiepido
- 5 g lievito istantaneo
- 1 uovo
- 40 g zucchero
- 40 ml olio di semi
- 10 g vanillina
- 1/2 cucchiaino sale
- 300 +/- g farina tipo 00
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GRAZIE MILLE
#chocolate #nutella #bread #brioche #rolls #yummy
Brioche Bread
Rich and buttery, yet amazingly light and elegant, Brioche is one of the crowning glories of traditional French baking. Making delicious, boulangerie-quality brioche at home is actually far easier than you'd think. With this Brioche recipe, you'll never have to settle again for the pricey and poor imitations from the shops!
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How to make Brioche Buns | Easy Brioche Slider Buns |Burger Buns Recipe| Easy Brioche Buns Recipe
Brioche slider buns recipe/Brioche Buns recipe will help you make super soft and delicious brioche buns in less than two hours.
Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:
This Brioche buns recipe is amazing.
We need only seven basic ingredients to make this Brioche burger buns.
The brioche buns are golden in colour, soft and light…they are super delicious.
For this quick and easy brioche slider buns recipe, we don’t need to proof the dough two times.So we can save a lot of our time.
How to make brioche slider buns or brioche burger buns
We can make easy brioche slider buns in 4 simple steps.
1.Prepare the burger bun dough
2.Divide and shape the brioche bun dough
3.Proof the brioche bun dough
4.Bake the brioche buns
Hope you like this brioche buns /brioche burger buns recipe.
Hope you will make this at home and enjoy!
Complete written recipe :Easy Brioche Slider Buns |Burger Buns Recipe:
WHAT CAN I USE INSTEAD OF MILK IN THIS EASY BRIOCHE BUNS RECIPE
You can use equal amount of plain water instead of milk in this easy brioche buns recipe.
You can also use vegan options like almond milk or soy milk instead of milk in this brioche slider rolls recipe.
HOW TO STORE BRIOCHE SLIDER BUNS/BRIOCHE BURGER BUNS?
Once the mini brioche slider buns are completely cooled,place the brioche rolls in a plastic storage bag, or wrap in foil and store at room temperature.
Properly stored, these light brioche buns will last for about 3-4 days at normal room temperature.
In extremely warm, humid temperatures, the mini brioche sliders should be frozen for longer-term storage.
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How to make Fluffy Brioche Bread
This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter and honey on top!
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???????????????????? INGREDIENTS ????????????????????????
* 1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
* 1 cup (200g) granulated sugar divided
* 2 tsp (7g) dry active yeast
* 7 1/4 cups (870g) bread flour spooned and leveled off with a knife
* 1/2 tsp(3g) salt
* 6 eggs (+1 egg for egg wash)
* 1 tsp (4.93ml) vanilla extract
* 1 cup (227g)unsalted butter softened
For the ???? FULL RECIPE ???? visit my blog HERE:
TOOLS USED IN THIS VIDEO
➖Bosch mixer-
➖Large Measuring Cup-
➖Small whisk-
➖King Arthur Bread Flour-
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➖Measuring cups-
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➖Nonstick pan-
➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don't want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
Here are some more Brioche Recipes:
-Brioche Buns-
-Brioche Donuts-
-Brioche Dinner Rolls-
-Brioche Hot Cross Buns-
More Pastries and Sweets Here:
-Homemade Almond Croissants-
-Zeppole Donuts-
-Almond Flour Chocolate Chip Cookies-
-Chantilly Cake-
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⏱ Time Stamps ⏱
Intro- 0:00
The Yeast Mixture- 0:28
The Brioche Dough Ingredients- 0:55
Mixing the Dough-1:36
First Proof- 2:18
Dividing the Dough- 3:05
Rolling the dough- 3:31
Braiding the Dough- 3:41
Second Proof- 3:56
The Eggwash- 4:07
Baking Your Brioche Bread- 4:24
Conclusion- 4:45
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#brioche #bread #simplyhomecooked