Professional Baker Teaches You How To Make BRIOCHE BUNS!
Anna bakes classic Brioche.
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Brioche Burger Buns
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EASY BRIOCHE BREAD RECIPE
I honestly believed making bread isn't for me, I guess I was just being lazy. I try @Kikifoodies bread roll recipe, which was amazing but I thought no, making bread Is not my thing. I had a change of mind when the Kids asked for me to make bread. I thought, ok, lets give this another go. I went searching for easy Brioche bread recipe on Youtube and stumble upon FOOD with Chetna's page and oh my, the rest was history. Here I am, making the perfect brioche bread. Amazing stuff. Below is the recipe;
RECIPE CREDIT: FOOD WITH CHETNA ON YOUTUBE
INGREDIENTS
470 g plain flour
2 teaspoon salt
3 tbsp caster sugar
8 g dried fast action yeast
4 large eggs
100 ml whole milk
175gms unsalted softened butter
1 egg for the egg wash
Preheat oven at 140 C fan or 160 C for 30 minutes
Music: From Music Vine
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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Sweet brioches: very fluffy and easy to prepare!
Here's an easy recipe to make amazing sweet brioche at home!INGREDIENTS
500ml (2 cups) warm milk
7g (1 1/2 tsp) dry yeast
100g (0.5 cup) brown sugar
60ml (0.3 cup) oil
1 tbsp vinegar
1 tsp salt
2 eggs
750g (6 cups) flour
50g (0.2 cup) butter
For coating and sleeping brioches:
1 egg yolk + 15ml (1 tbsp) of milk
20 g sesame seeds
METHOD
Pour warm milk into a deep bowl, then add sugar and yeast, stir, cover and let stand for 15 minutes. Then add oil, vinegar, salt, eggs, mix everything and gradually add flour. Knead a fine, sticky dough, then add the cubes of softened butter and knead with the dough. Leave the dough, covered, to stand, 2 hours.
Divide the dough into 9 balls of 170 grams each. Arrange the balls on a baking tray, which you have lined with baking paper. When you have arranged all the balls, cover them with a kitchen cloth and leave for 30 minutes.
Mix one egg yolk and 1 tbsp of milk, coat the brioches and sprinkle with the sesame.
Bake at 180 degrees, 20 minutes.
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FRENCH BRIOCHE BREAD | Hand Kneaded Brioche Nanterre
Brioche - a popular French bread highly enriched with butter and eggs. Crusty & flaky outside and fluffy inside.
This is the first time I’ve ever made & tasted a brioche bread and never had thought before that it’s so really good. It is so good & I’m loving this bread????
✔️Ingredients
3 pieces egg (160 grams unshelled)
1/4 cup [60 ml] fresh or whole milk
3 tbsp [38 grams] sugar
1 tbsp [9 grams] instant yeast
3 cups [384 grams] bread flour
1/2 tsp [3 grams] salt
170 grams softened cold butter
* allow cold butter to sit at room temp until it softens but still cool to touch
* all purpose flour is ok to use, just add up milk/butter if needed more hydration.
FRENCH????????
✔️Ingrédients
3 morceaux d'oeuf (160 grammes non décortiqués)
1/4 tasse [60 ml] de lait frais ou entier
3 cuillères à soupe [38 grammes] de sucre
1 cuillère à soupe [9 grammes] de levure instantanée
3 tasses [384 grammes] farine à pain
1/2 c. À thé [3 grammes] sel
170 grammes de beurre froid ramolli
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