We are lucky to have a company that makes these amazing Brioche buns, once I tried one of these for burgers, nothing else will ever do, they are amazing!
Your hands are graceful, displaying a gentle yet firm touch to the kneading process. Your verbal description is spot on and overall presentation is a greater part of the finished product.
I didn't realize how important the bun is in a good burger until I made these. The burger goes from average to one of the best you have ever had. Thanks.
It's so true right? It has to be tender enough but not mush when the burger juices drip onto it. I'm so glad you loved it as much as we do. I always make extra and keep them in freezer for easy retrieval.
Thank you Ms Cushing for the recipes for the delicious Brioche Burger Buns and for the Ultimate Juicy Burger! Your genius recipes were our 4th of July hit 2020! They are now are favorites! Thank you again!
@@ChristineCushing We have subscribed to your channel. We are interested in making your dads pastitsio(παστίτσιο), however, it is difficult to find the correct type of Greek macaroni in U.S.A. Are there any substitutes or is there a lesson on making our own?! :). Thank you and you as well stay safe and healthy Tις καλύτερες ευχές μας!
@@tinabarmperis1526 My apologies as I just saw your question and thank you for the SUB! You can use bucatini or ziti as a substitute for the Greek pasta for pastitsio! You will love it. Thank you
I have to say, when I watched one of your first videos...nothing to write home about. But I must admit, you have gotten so good! I’m learning things and you look so much more confident and professional! Great job! I’ve been recommending you to my friends. Keep up the great work! I love it when you teach us Greek words too! 👍🏻
Thank you ! I'm glad you came back to check out more videos. I do have many years of t.v. experience but I agree with you my channel didn't really find it' s voice until more recently. Also we didn't have the resources to have decent production value. See you in the kitchen.
I got a barbecue brisket in a bun from a food truck last year. You could tell they had gone to a lot of trouble to make the delicious brisket but it was served on the saddest Safeway like soft white burger bun. I ate the meat out of the bun. I am a Maritimer living in Calgary and when I get my hands on some lobster and I need a lobster roll it must have the most delicious kind of roll I can buy or bake. I made my husband a burger today, had no buns, so I used some naan bread that I had made yesterday. Today I made the naan bread into chips. I love your show, keep up the good work.
Thank you so much! We went to a friend's house for back yard dinner and they made lobster rolls for me that were phenomenal. I thought as a Maritimer , you'd enjoy hearing that. Be well
Christine, you must be psychic! I have been checking the baking aisle every time I'm in the grocery store for bread flour because I really enjoy the process of baking bread (not to mention the taste). I even received my brand new Cambro container just today and am awaiting delivery of some flexible dough scrapers! I can make these burger buns right now! Thank you. I can't wait.
Hello Christine, I love the look of those buns and they have me hungry right now and I just pulled some burgers out of my freezer and thought that I am out of bread to eat with the burgers. I will thaw out the burgers I have and go shopping tomorrow for regular bread and buns to put the burgers on.
What a treat to finally get a good authentic recipe for brioche buns. They do make great buns for hamburgers. How about a less fattening recipe for chicken kiev? Also my mom made a desert for us on special occasions called Bavarian Crème which she put in a loaf pan which may not be authentic. She was German and also made peppernuts for Xmas and honey cookies that aged in a crock (forever from my point of view as a kid). They would be rock hard when first baked but softened to fig newton texture and bite after aging I'm 73 and it is just the two of us but I still try new recipes all the time and my husband is game unless it is pasta! Thanks for your expertise and delightful manner!
Hello Christine. Our grandchildren love French toast made from a Brioche loaf. Something that is special between us all. They would probably love these hamburger buns. They do enjoy a great hamburger!! Thanks for the recipe. And the advice of using Greek olive oil. Bless you.
Hi Christine I tried the burger brioche and i loved it. It took me a while to get the pasty in shape as it was bery sticky but i managed and they looked good and tasted very good too. Thamk you Sandra MALTA xx
That is amazing. Yes it does take some practice . We love them here. They are always in the freezer to take out in an emergency ! Thank you . Hope you are well in Malta !
Hi Christine....wow...that was fascinating to watch...I have the same mixer and it looks like it does all the hard stuff....I am gonna give it a try....your family is sooooo lucky! Stay safe and thank you!
Truly delish. Will be trying it out this weekend. Thank you so much Christine. And a request....can you do a vid on olive oils and also let us know what brand or brands you use for different purposes? Thank you once again! Always love your recipes and explanations ever since I stumbled upon your video on making an omelette on youtube a couple of year's ago.
Ms. Cushing, you've taken us on the Asian food trail and culture which was phenomenal, and you have also made delicious Greek food (one of my favorites!) When are you going to do some down home soul food?
Hi, dear Christine. I am very impressed by the way you explain each recipe! I leave in the South of France, in a city near Nice, in the French Riviera. Of course, we always make brioche with butter. It is the first time I hear about olive oil brioche. Thank you very much for this tutorial! I have a question. These buns are not sweet. How do you eat them in USA? If you have holiday this summer, I will be glad to give you the hospitality. I live in a nice villa with small garden and a swimming pool. Il will be glad to see you at my place.
Merci beaucoup ! J'aime beaucoup Provence et La France entiere. I am Canadian and we have all kinds of places making brioche usually to serve with jam etc. I'm so glad you love my videos. Thank you
I tasted a French olive oil that had sweet notes and a surprisingly full body but no pepper to it. Can't recall the name of the bottler. Do you know of such?
@@hlynnkeith9334, I don't know the name of the brain. In France, the olive oil is to agressif for me... It comes from Spain. Italian olive oil is fine. Laudemio of Gonnelli is an Italian one, the best. But, in Nice there is a store NICOLAS ALZIARI, but the product is sold in teens, not in bottles. I buy Greek olive oil when I find, but this is not easy to find. Once a year I find a hight quality cretan olive oil.
@@ChristineCushing Thamk you for the answer. I didn't know you were Canadian. I ask you how you eat it because of the name " burger". Thank you again and keep going on with your amazing recipes and especially your amazing way to animate...
Christine, I just love your videos. You have a natural camera presence. I think it is important that you give a little schooling while you cook the item. I'm making pork souvlaki, (traditional so I've been told) fresh lemon juice, Greek EVOO, Greek Oregano, S&P. It surprised me, no garlic though. Tzatziki, your lemon potatoes, and grilled veggies. What are your thoughts on the souvlaki recipe?
Your enthusiasm is absolutely infectious. All because of this I have to go buy a stand mixer (and build an addition onto the house so you can store it). Question: what’s the right size (capacity) for the mixer?
I'm so sorry, I just saw this question. It's the grassiness that I also love in Greek olive oils. I'm sorry ( haha) that you had to go buy a mixer and put an extension on the house LOL> but , I predict you will really enjoy it. Mine is a 7 qt. - the professional series, which I like also because the motor is stronger and I use it a lot. If you are making just 1 cake or bread at a time and don't use it often, a smaller one will also work.
MyFavouriteFoods ChristineCushing I bought the mixer. No addition to house needed, found a way to make it work in terms of storage. Husband must sleep in back yard, mind you, but it’s a fair trade off. Priorities.
Hi Christine. I am a first timer from South Africa. I am busy making these buns now. The dough is rising now but it felt like it was the same consistency as yours looked. Ill let you know how they turn out. I am using them for some homemade hand chopped/minced chuck and brisket burger patties. Holding thumbs 🙂.
You’re the best!!! OMG I’ve prepared quite a few of your recipes & they’ve turned out just wonderfully! Have you ever cooked Σπανακόρυζό (Spanakorizo)?? I’d love to see that someday. Keep cooking & I’ll keep watching & trying your amazing dishes❣️
Trader Joe's just came out with Cheddar and uncured Bacon Hamburger patties.......these buns would be AWESOME with them!!!! Looks like I have a project for the weekend!
Good-evening Christine, I saw you put instant yeast into flour. I never tried instant, only fresh and non instant yeast. Does it matter which type of yeast one uses? Second I use olive oil in everything, baking and cooking. I find the Italian and Portuguese olive oil is sometimes bitter. What makes Greek olive oil different than most? Last I have to try Greek oregano because sometimes the Italian one again I find it bitter. The fresh herbs I don’t find them to be bitter. I love working with dough and yeast. The Brioche looks yummy 😋
The beauty of I stand yeast it is a different texture and 25% more active, so you actually use less of it. If you are using dry active or fresh yeast you will have to start it in the milk and let it foam. Olive oil is a long story but Greek olive as I mentioned in video , primary olive is kororneiki which when made well is peppery and fruity bit does not have the bitter notes like Tuscan oils, for example. It’s also important to buy a well made oil and Greek oils are more value for money . I may have to do a video on olive oil . I hope some of this helps
Masterpiece! Thank you! A little history trivia - brioche happens to be what the queen of France - Marie-Antoinette is believed to have said, reportedly, her infamous response upon being told that her starving peasant subjects had no bread: then let them eat cake. (Fr: Qu'ils mangent de la brioche)
Definitely not easy to find these in stores. Most commercially made - even brioche buns- have conditioners and additives in the flour that keep them soft for long time. Not to mention a lot of sugar. Thanks for watching
That will be the best option, now you may likely find it will take a bit less flour to achieve the right consistency. I would hold back about 10% of the flour and check , like I do in video to make sure it's not too dry. It may take some playing around. I hope you try it and let me know how they turn out. I hope this helps.
@@ChristineCushing coq au vin, boeuf bourguignon, and bouillabaisse are the kings of the French country kitchen. The trinity. I recall you did a bouillabaisse on your TV show years ago, and would love a refresher. Might I recommend end of summer/early fall for that, and the coq au vin when it's cooler (it's winter comfort food for me -- and PS I make a GREAT one). Boeuf bourgignon is depth of winter comfort food, so January (I believe you've already got that video done, saving it for then). (I feel like I'm making myself your program director here, telling you when to air what...)
Well I suppose you could half it but it only makes 8 to start with. I would rather freeze half of them when shaped , in a well sealed container and bake after a second proof for fresh warm buns. I hope this helps.
Spechless! The problem here is that those buns won't make it to the burger stage because I will probably end up eating all of them! Christine you're killing me! LOL
Yes, you can use dry active yeast, but you just have to let it activate in the milk ( warm it slightly ) before adding it to the poolish flour. I would also add an extra 1/4 tsp. I hope this helps.
You would just use that kneading method that I show towards the end , when I take the dough out of mixer to finish it. Another method is to follow what I did with poolish then add to the remaining ingredients and just bring it together with wooden spoon and hands. Then let it stand , covered at room temperature for 3o minutes. This will make the dough easier to knead by hand. Then continue that technique i showed , until dough looks smooth. Transfer to a bowl and start adding oil by hand. continue. I hope this helps.
I have not made it with a food processor. You could try with the plastic dough blade and just use quick pulses, letting it rest for 15 minutes between each addition of olive oil. I hope this helps.
Dear Christine, can you please help, my buns always crack at the bottom, why is that? The bottom separates with a crack just bellow the cutting line. Thank you!
Yes, you can use a sourdough starter in place of the yeast. I have not tested this recipe per se, to give you specific times, but if you have experience, you can add the starter to the poolish, and let that rise longer ( the eggs and milk will impede the wild yeasts so it takes time) . It's probably, best to let it rise for a few hours at room temperature and maybe try fridge overnight. Thank you
MyFavouriteFoods ChristineCushing thank you Christine. I will try your method and then a batch with sourdough starter. I will let you know how it turns out
You can make these by hand, it will just take some muscle. During the initial mixing of the poolish with the rest of the ingredients just mix everything with spatula, or wooden spoon until all the flour is absorbed. Turn onto a board or counter and knead by hand. It will be helpful to stop and let the dough rest for 10 minutes , twices during process. It will seem super stickly but you should avoid adding too much flour or they will be dry. The same goes for the adding oil part, similar to how I worked it in video after I turned it onto my counter. I hope this helps. Thank you
I never understood why chefs (and not just a few) add their ingredients in the stand mixer bowl with the mixing/kneading hook down in the bowl. Such a make my job harder thing to do…and it would be so easy taking the stand mixer bowl out, inserting the ingredients and placing it back in the mixer when ready to start mixing.
Sadly, I cant watch this due to the lack of butter. Butter is a miracle from God and anyone not using it in life. Well, I just feel sorry for that poor soul. on to the next video!
France is not two part ...... But !! Nord Est Ouest Sud (Nord est) ( nord ouest ) (SUD EST) ( Sud 0uest) And ( centre de la france) Alf billion butter alf billion of Fromaage 😁 and trillion of ( CARACTÈRE 😉😋😊 ) and reel Wine ....
Découvrir Christine est la meilleure chose qui me soit arrivé durant cette quarantaine. I'm just addicted to your videos now!
Je vous remercie beaucoup ( pardon my spelling ) ! thank you and stay tuned for more.
We are lucky to have a company that makes these amazing Brioche buns, once I tried one of these for burgers, nothing else will ever do, they are amazing!
Your hands are graceful, displaying a gentle yet firm touch to the kneading process. Your verbal description is spot on and overall presentation is a greater part of the finished product.
The most beautiful and perfect buns to complement a gourmet, upscale burger! Christine, you’re amazing!
Many thanks! The burger is coming up next ..
Awesome video about making brioche burger buns, they're the good buns for any burger.
I totally agree.
You share such clear information! Thank you! I always love watching!
Thank you very much
Thanks I'm going to try your recipe...looks amazing
I didn't realize how important the bun is in a good burger until I made these. The burger goes from average to one of the best you have ever had. Thanks.
It's so true right? It has to be tender enough but not mush when the burger juices drip onto it. I'm so glad you loved it as much as we do. I always make extra and keep them in freezer for easy retrieval.
Thank you Ms Cushing for the recipes for the delicious Brioche Burger Buns and for the Ultimate Juicy Burger! Your genius recipes were our 4th of July hit 2020! They are now are favorites! Thank you again!
Oh how great to hear ! Stay well and hope you try more recipes. Thank you
@@ChristineCushing We have subscribed to your channel. We are interested in making your dads pastitsio(παστίτσιο), however, it is difficult to find the correct type of Greek macaroni in U.S.A. Are there any substitutes or is there a lesson on making our own?! :). Thank you and you as well stay safe and healthy
Tις καλύτερες ευχές μας!
@@tinabarmperis1526 My apologies as I just saw your question and thank you for the SUB! You can use bucatini or ziti as a substitute for the Greek pasta for pastitsio! You will love it. Thank you
The most fantastic thing I’ve seen... ever!! Those are great buns 😂😂
I have to say, when I watched one of your first videos...nothing to write home about. But I must admit, you have gotten so good! I’m learning things and you look so much more confident and professional! Great job! I’ve been recommending you to my friends. Keep up the great work! I love it when you teach us Greek words too! 👍🏻
Thank you ! I'm glad you came back to check out more videos. I do have many years of t.v. experience but I agree with you my channel didn't really find it' s voice until more recently. Also we didn't have the resources to have decent production value. See you in the kitchen.
Wow Christine, I woke up this morning thinking I want to make edd bread. And here's the video and recipe!
It must be fate ! Thank you
Great recipe with great explanation
Amazing I do really like how they look , but I love they way you explain it
I got a barbecue brisket in a bun from a food truck last year. You could tell they had gone to a lot of trouble to make the delicious brisket but it was served on the saddest Safeway like soft white burger bun. I ate the meat out of the bun. I am a Maritimer living in Calgary and when I get my hands on some lobster and I need a lobster roll it must have the most delicious kind of roll I can buy or bake. I made my husband a burger today, had no buns, so I used some naan bread that I had made yesterday. Today I made the naan bread into chips. I love your show, keep up the good work.
Thank you so much! We went to a friend's house for back yard dinner and they made lobster rolls for me that were phenomenal. I thought as a Maritimer , you'd enjoy hearing that. Be well
I made Christine’s brioche buns a couple of days ago. Bloody yummy!
So great ! We loved them.
Christine, you must be psychic! I have been checking the baking aisle every time I'm in the grocery store for bread flour because I really enjoy the process of baking bread (not to mention the taste). I even received my brand new Cambro container just today and am awaiting delivery of some flexible dough scrapers! I can make these burger buns right now! Thank you. I can't wait.
Elizabeth either that or we’re on the same wave length. The Cambro is a game changer for proofing dough. Enjoy and see you in the kitchen
Hello Christine, I love the look of those buns and they have me hungry right now and I just pulled some burgers out of my freezer and thought that I am out of bread to eat with the burgers. I will thaw out the burgers I have and go shopping tomorrow for regular bread and buns to put the burgers on.
Looks amazingly moist & delish . Like your shirt Christine.
Thank you so much
If only we could post pictures! Thank you, they came out just right…😋
What a treat to finally get a good authentic recipe for brioche buns. They do make great buns for hamburgers. How about a less fattening recipe for chicken kiev? Also my mom made a desert for us on special occasions called Bavarian Crème which she put in a loaf pan which may not be authentic. She was German and also made peppernuts for Xmas and honey cookies that aged in a crock (forever from my point of view as a kid). They would be rock hard when first baked but softened to fig newton texture and bite after aging I'm 73 and it is just the two of us but I still try new recipes all the time and my husband is game unless it is pasta! Thanks for your expertise and delightful manner!
Hello Christine. Our grandchildren love French toast made from a Brioche loaf. Something that is special between us all. They would probably love these hamburger buns. They do enjoy a great hamburger!! Thanks for the recipe. And the advice of using Greek olive oil. Bless you.
My pleasure ! Be safe
Perfectly made buns, I never made them with olive oil! A must try in my future 😋🙏
I absolutely loved them. Hope you try. Tx
Hi Christine I tried the burger brioche and i loved it. It took me a while to get the pasty in shape as it was bery sticky but i managed and they looked good and tasted very good too. Thamk you Sandra MALTA xx
That is amazing. Yes it does take some practice . We love them here. They are always in the freezer to take out in an emergency ! Thank you . Hope you are well in Malta !
This looks amazing, I'm going to try it! I love your concise explanations as well.
With thanks!
Wow looks divine. Definitely going to try this out. B y the way do love your passion.
Many thanks! I'm a bit excited about food...to say the least.
Hi Christine....wow...that was fascinating to watch...I have the same mixer and it looks like it does all the hard stuff....I am gonna give it a try....your family is sooooo lucky! Stay safe and thank you!
Brioche looks lovely . I am adding this to my weekend menu
Thank you ! I hope you enjoy it
Love how your so expressive you are after you bring them out of the oven!👍🏻. Will definitely try these. Do you have a great croissant recipe?
I was pretty excited.. no lie. I will have to add croissants to my list. Thank you
~ You make everything look soooo easy...and "achievable" to make.
Thank you ! Glad you enjoyed it
Truly delish. Will be trying it out this weekend. Thank you so much Christine. And a request....can you do a vid on olive oils and also let us know what brand or brands you use for different purposes? Thank you once again! Always love your recipes and explanations ever since I stumbled upon your video on making an omelette on youtube a couple of year's ago.
Ms. Cushing, you've taken us on the Asian food trail and culture which was phenomenal, and you have also made delicious Greek food (one of my favorites!) When are you going to do some down home soul food?
I definitely have to do some down home soul food. That is a great idea. Thank you for spending some time with me in the kitchen and on the road.
I just made 3 batches of these and this is the end all brioche bun receipt
Hi, dear Christine. I am very impressed by the way you explain each recipe! I leave in the South of France, in a city near Nice, in the French Riviera. Of course, we always make brioche with butter. It is the first time I hear about olive oil brioche. Thank you very much for this tutorial! I have a question. These buns are not sweet. How do you eat them in USA? If you have holiday this summer, I will be glad to give you the hospitality. I live in a nice villa with small garden and a swimming pool. Il will be glad to see you at my place.
Merci beaucoup ! J'aime beaucoup Provence et La France entiere. I am Canadian and we have all kinds of places making brioche usually to serve with jam etc. I'm so glad you love my videos. Thank you
I tasted a French olive oil that had sweet notes and a surprisingly full body but no pepper to it. Can't recall the name of the bottler. Do you know of such?
@@hlynnkeith9334,
I don't know the name of the brain. In France, the olive oil is to agressif for me... It comes from Spain. Italian olive oil is fine. Laudemio of Gonnelli is an Italian one, the best. But, in Nice there is a store NICOLAS ALZIARI, but the product is sold in teens, not in bottles. I buy Greek olive oil when I find, but this is not easy to find. Once a year I find a hight quality cretan olive oil.
@@ChristineCushing Thamk you for the answer. I didn't know you were Canadian. I ask you how you eat it because of the name " burger". Thank you again and keep going on with your amazing recipes and especially your amazing way to animate...
@@cathygas5415 Merci beaucoup pour votre aimable réponse.
This is Soo perfect 🤩 much love from Egypt.
Thank you in Egypt! Sending you greetings from snowy Canada.
can't wait to try these when I get some nice ground beef worthy of their magnificence!
Oh thank you so much ! They definitely deserve a worthy piece of beef...
Hi chef Made them last night they came out fantastic this is great recipe, we will never buy buns again.
I LOVE it ! Isn't it amazing how the olive oil works? See you in the kitchen
I wish I could join you Wow those are some beautiful Hamburger buns Yummy
Christine, I just love your videos. You have a natural camera presence. I think it is important that you give a little schooling while you cook the item. I'm making pork souvlaki, (traditional so I've been told) fresh lemon juice, Greek EVOO, Greek Oregano, S&P. It surprised me, no garlic though. Tzatziki, your lemon potatoes, and grilled veggies. What are your thoughts on the souvlaki recipe?
Great video...I really want to make this recipe. I love to make bread ( new at it so this was really helpful)
Happy bread baking. Be patient because it does take some practice. You may be a natural though. Thank you
Your enthusiasm is absolutely infectious. All because of this I have to go buy a stand mixer (and build an addition onto the house so you can store it). Question: what’s the right size (capacity) for the mixer?
PS I am Italian and I, too, prefer Greek olive oil. I generally find it to be grassier in flavour, which I love.
THATS FUNNY:)
I'm so sorry, I just saw this question. It's the grassiness that I also love in Greek olive oils. I'm sorry ( haha) that you had to go buy a mixer and put an extension on the house LOL> but , I predict you will really enjoy it. Mine is a 7 qt. - the professional series, which I like also because the motor is stronger and I use it a lot. If you are making just 1 cake or bread at a time and don't use it often, a smaller one will also work.
MyFavouriteFoods ChristineCushing I bought the mixer. No addition to house needed, found a way to make it work in terms of storage. Husband must sleep in back yard, mind you, but it’s a fair trade off. Priorities.
J Jpp221 that sounds fair to me !! 😜
Excellent as usual Chef I will definitely try this recipe like you stated I too can never find good buns anywhere .
So true right? Thank you
Well done Christine
Hi Christine. I am a first timer from South Africa. I am busy making these buns now. The dough is rising now but it felt like it was the same consistency as yours looked. Ill let you know how they turn out. I am using them for some homemade hand chopped/minced chuck and brisket burger patties. Holding thumbs 🙂.
So the buns were a big hit. Everyone loved them. Restaurant quality for sure. Thanks for sharing, it has lifted my burger game 😁
You’re the best!!! OMG I’ve prepared quite a few of your recipes & they’ve turned out just wonderfully!
Have you ever cooked Σπανακόρυζό (Spanakorizo)??
I’d love to see that someday.
Keep cooking & I’ll keep watching & trying your amazing dishes❣️
I'm so glad you have found me here in the huge world of youtube. See you for more in the kitchen.
Trader Joe's just came out with Cheddar and uncured Bacon Hamburger patties.......these buns would be AWESOME with them!!!! Looks like I have a project for the weekend!
Sounds like cheddar and bacon burgers , Yes !
I great recipe for sweet potato bonds
Yummy bun and with a cup of hot coffee 😍
Definitely. We added a bit of apricot jam. Mmm
Hello. I made your recipe and it's amazing. Cain I change olive oil with butter ( clarifie ) ?
Absolutely! of course the original is with butter so feel free to go with clarified butter. Thanks
cant wait for burger recipe
You know it's there now!
Good-evening Christine, I saw you put instant yeast into flour. I never tried instant, only fresh and non instant yeast. Does it matter which type of yeast one uses? Second I use olive oil in everything, baking and cooking. I find the Italian and Portuguese olive oil is sometimes bitter. What makes Greek olive oil different than most? Last I have to try Greek oregano because sometimes the Italian one again I find it bitter. The fresh herbs I don’t find them to be bitter. I love working with dough and yeast. The Brioche looks yummy 😋
The beauty of I stand yeast it is a different texture and 25% more active, so you actually use less of it. If you are using dry active or fresh yeast you will have to start it in the milk and let it foam. Olive oil is a long story but Greek olive as I mentioned in video , primary olive is kororneiki which when made well is peppery and fruity bit does not have the bitter notes like Tuscan oils, for example. It’s also important to buy a well made oil and Greek oils are more value for money . I may have to do a video on olive oil . I hope some of this helps
MyFavouriteFoods ChristineCushing thank you for educating me on yeast and I would live a video on olive oil. Have a nice day 👏🏼
Looks super delicious! :)
Many thanks!
Masterpiece! Thank you! A little history trivia - brioche happens to be what the queen of France - Marie-Antoinette is believed to have said, reportedly, her infamous response upon being told that her starving peasant subjects had no bread: then let them eat cake. (Fr: Qu'ils mangent de la brioche)
I am aware of this and find it insane ! Imagine ? Thanks for watching
they definitely don't like lose this you buy in the grocery store ... great buns i will make them too!!! :)
Definitely not easy to find these in stores. Most commercially made - even brioche buns- have conditioners and additives in the flour that keep them soft for long time. Not to mention a lot of sugar. Thanks for watching
@@ChristineCushing yes therefore i prefer to make all my self and fortunately there are Chefs like you to make our life much easier!!! :) thank you!!!
I like the idea of EVOO better than butter. It's better for your health as well.
Totally, and it's incredible how rich it tastes. Don't get me wrong, I love a butter brioche, but agree with you above. Thank you
Hi Christine. I'm eager to make these. I have hard-wheat flour (King Arthur bread flour). Should I use the same weight as in the recipe?
That will be the best option, now you may likely find it will take a bit less flour to achieve the right consistency. I would hold back about 10% of the flour and check , like I do in video to make sure it's not too dry. It may take some playing around. I hope you try it and let me know how they turn out. I hope this helps.
MyFavouriteFoods ChristineCushing p
Hi. That looks amazing, but i have allergy to dairy. Is it possible to prepare the buns with water?
You are spot on!!!!❤❤❤❤❤🤓👍👍👍👍👍👍👍👍👍yummy goodness. What time is eating taste test scheduled for--? Lol🤓
Oh anytime is tasting time ! Thank you
For any of your upcoming food videos, please show us a recipe for Coq Au Vin.
Yes, I must do a coq au vin.
@@ChristineCushing coq au vin, boeuf bourguignon, and bouillabaisse are the kings of the French country kitchen. The trinity. I recall you did a bouillabaisse on your TV show years ago, and would love a refresher. Might I recommend end of summer/early fall for that, and the coq au vin when it's cooler (it's winter comfort food for me -- and PS I make a GREAT one). Boeuf bourgignon is depth of winter comfort food, so January (I believe you've already got that video done, saving it for then). (I feel like I'm making myself your program director here, telling you when to air what...)
Followed this recipe
My buns are currently in the oven baking 😊
How do you Like them,where they tasty?
@@Mateo-mh6jd yes,they came out perfect and the taste was good too
Wow that door was very fluffy
Hi ma'am! Can we also use softened butter instead of virgin coconut oil? Thanks! 😊
رائعة ...
You can use AP Flour, however Bread Flour will make it easier for the gluten to develop in the dough in the kneading process.
They look delicious! Good for hot dog buns too. I'd like to request your version of meatloaf.
Yes, perfect for hot dogs also. I am noting your request. Thank you
Christine, how do you go about halfing the recipe considering you have a poolish? Empty nester couple here
Well I suppose you could half it but it only makes 8 to start with. I would rather freeze half of them when shaped , in a well sealed container and bake after a second proof for fresh warm buns. I hope this helps.
@@ChristineCushing thank Christine!
Can the olive oil be switched with another neutral flavored oil like canola or grapeseed?
Spechless! The problem here is that those buns won't make it to the burger stage because I will probably end up eating all of them!
Christine you're killing me! LOL
haha! That is hilarious... I had to hide them from my husband for that exact reason. Thank youy
How do the buns store? My homemade brioche buns have to be frozen if I don’t use them immediately or they dry out
They are good for 2-3 days but if longer, than definitely I also freeze them.
Good Day to you Christine, quick question, it's not a typo when asking for just 1 tsp of instant yeast? Thank you in advance
No it is the right amount 1 tsp. of instant yeast. Instant yeast is about 25 % more active, than active dry yeast. I hope this helps. Thank you
What is the best Olive all to buy
They look amazing! I don’t have the instant yeast, could I use active dry yeast instead?? Thank you!
Yes, you can use dry active yeast, but you just have to let it activate in the milk ( warm it slightly ) before adding it to the poolish flour. I would also add an extra 1/4 tsp. I hope this helps.
Thanks for answering so quickly ....i meant overnight proofing in the fridge would that be still okay
Yes you can proof overnight. They will be fine. I would make sure to prepare the dough just before going to bed , so they don't overproof. Thank you
How would you do the dough with hands? If you don't have a machine.
You would just use that kneading method that I show towards the end , when I take the dough out of mixer to finish it. Another method is to follow what I did with poolish then add to the remaining ingredients and just bring it together with wooden spoon and hands. Then let it stand , covered at room temperature for 3o minutes. This will make the dough easier to knead by hand. Then continue that technique i showed , until dough looks smooth. Transfer to a bowl and start adding oil by hand. continue. I hope this helps.
Kinda over did it with the sesame seeds, doncha think? But beautiful brioche.
I have to admit we got carried away with the close up shots of sprinkling sesame . Brioche turned out really beautifully . Thx
Where is the best place to buy the best Olivia oil and name a couple
Can you use a food processor instead of the mixer?
I have not made it with a food processor. You could try with the plastic dough blade and just use quick pulses, letting it rest for 15 minutes between each addition of olive oil. I hope this helps.
Dear Christine, can you please help, my buns always crack at the bottom, why is that? The bottom separates with a crack just bellow the cutting line. Thank you!
I would love to try this, i really want to learn how to bake but at 11:25 i died inside, “almost there”? Lol that’s gonna be a tough one.
Can I use sourdough starter in place of instant yeast
Yes, you can use a sourdough starter in place of the yeast. I have not tested this recipe per se, to give you specific times, but if you have experience, you can add the starter to the poolish, and let that rise longer ( the eggs and milk will impede the wild yeasts so it takes time) . It's probably, best to let it rise for a few hours at room temperature and maybe try fridge overnight. Thank you
MyFavouriteFoods ChristineCushing thank you Christine. I will try your method and then a batch with sourdough starter. I will let you know how it turns out
Can you make this by hand instead of using a mixer please, because I would love to try the recipe, but I don’t have a mixer? Thank you.
You can make these by hand, it will just take some muscle. During the initial mixing of the poolish with the rest of the ingredients just mix everything with spatula, or wooden spoon until all the flour is absorbed. Turn onto a board or counter and knead by hand. It will be helpful to stop and let the dough rest for 10 minutes , twices during process. It will seem super stickly but you should avoid adding too much flour or they will be dry. The same goes for the adding oil part, similar to how I worked it in video after I turned it onto my counter. I hope this helps. Thank you
Beautiful! Pass the butter please.
Exactly. !
Brioche bun without butter? Shouldn't there be butter in there?
This is a provencal style brioche made with just olive oil. It's quite delicious. Thank you
@@ChristineCushing thanks for clearing that up!
I never understood why chefs (and not just a few) add their ingredients in the stand mixer bowl with the mixing/kneading hook down in the bowl. Such a make my job harder thing to do…and it would be so easy taking the stand mixer bowl out, inserting the ingredients and placing it back in the mixer when ready to start mixing.
It's just for practical reasons for shooting. Thanks
Sadly, I cant watch this due to the lack of butter. Butter is a miracle from God and anyone not using it in life. Well, I just feel sorry for that poor soul. on to the next video!
Selma elllerinize sağlık çok güzel keşkı videonun ostunde ne tokdugunuzu yazseidenız 😴😴😴😔😔😔
Christine love your ytube please when can i prove them in the fridge at th e first proof
Yes absolutely. It will take a bit longer but keep look for the dough to have doubled. They are pretty great. Thank you
Mine where burned after 15 min in 375 F/190 C
France is not two part ......
But !! Nord Est Ouest Sud
(Nord est) ( nord ouest )
(SUD EST) ( Sud 0uest)
And ( centre de la france)
Alf billion butter alf billion of
Fromaage 😁 and trillion of
( CARACTÈRE 😉😋😊 )
and reel Wine ....