Ok, so my niece is making her first loaf of bread and decided she wants brioche or Parker house recipe. I sent, my Nonnie, the link for your recipe for brioche because I know she will get excellent instruction and a great finished loaf. She is very excited! It’s really cold today so she is staying in. I, her mom, her teenage son, Jayden, and her sister Chanel are all waiting for her step by step pics until the finish of her first loaf of bread. we cannot wait! Thank you Stephanie. Here comes the next great baker in our family.
Wow Stephanie! This is a labor of love!! What magnificent brioche you made. They looked absolutely delicious and must be such a treat to enjoy!! I like that you cut down on some to show the chocolate ...and yet others are a surprise. What fun!! And that pearl sugar must have an amazing crunch. I have to look for that!! Thank you so much for sharing this outstanding tutorial!! Love, Mary❤️😀❤️
wow!!😗i tried this recipe without a stand mixer (kneading with my hands) it turned incredibly fluffy n moist ur recipes hv nevr gone wrong for me ( thnx😍)
Hi my dear friend.this is a good companion to a cup of tea in the rainy cold weather over hear in Algeria ,thanks, its always good to have u through ur videos.
I’m slightly obsessed with the squirrel that was walking around on the tree in the background... I’m so ADHD it’s not even funny lol. Either way- can’t wait to try this!
I made these yesterday. just plain brioche no chocolate added :) I had to kneed by hand it took around 30 minutes, left me with sore arms, but its worth it :D . I didn't believe my eyes when they came out of the oven, or the taste AMAZING!! I think I'm repeating myself when I say you are the BEST, but I'm really grateful. May the JOY be always with you!! :* LUV and gratitude from Montreal.
Thanks Stephanie. You are the only person I trust for fail proof baked goodies. God bless you for sharing your talent. And I love your dog, who was visible for half a second.
They look beautiful! I tried brioche for the first time a few weeks ago, and wow, that is one delicious bread. Thank you so much, as always for all your invaluable tips.💕
Your recipes are awesome. I just tried your brioche but I had to modify it. I use white chocolate because I don’t have milk or semisweet chocolate. I use powder sugar instead rock sugar. It came out pretty good. Love all your recipes.
You had such a grand time making these I must give it a go too! Thanks for all the terrific videos and recipes. My entire family absolutely loves your chocolate cake. 😃
Can't wait to try this. May even invest in a scale! I love the way you explain things too, and I think my good old kitchen aid mixer will do a good job with this dough.
Awesome... ;) I love, really, really love to mix and knead this dough by hand. It feels so soothing and relaxing. it's by far my favourite bread to make.
Do you know you are a therapist also , I was in depression and your videos were so soothing and they helped Me to relax and it helped me alot to come out of depression
i'm now practising to make some homemade breads.and happy to say that i learn since i subscribe to your channel. Thank you so much to Joyofbaking.com and more power to you! God bless!
Hi Step I made your Almond Brioche Toast a while ago and they were delicious so this one I will make it but better to wait because now in Italy is a winter time I find it hard to rise the dough! Love your videos always ❤️🇮🇹
You can put your dough in the oven with the oven light on if your kitchen is cold. The light is just enough to keep the oven warm. Just be careful it doesn't get to hot with the light on. If it does you may need to open the door a bit.
Hi....I'm practicing making Brioche...mine seemed to have a slight yeast taste...I must have done something wrong...any ideas...? Thank you for the clear demonstrations...your fun to watch...
Thank you for your excellent recipes and videos--you are a wonderful support for so many of us. I have a few questions about modifying this recipe. 1. I would like to eliminate the chocolate and substitute plump raisins. At what point would you integrate the raisins? For example, during the long kneading or folding them in once kneading is complete? 2. I prefer a braided presentation (4 or 6-strand). I would likely bake this free-form on a preheated baking stone. Would this dough require the support of a pan, or would a free-form presentation work well?
Omg! These brioches look delicious! I can't wait to try this recipe. One question Stephanie, do you have any gluten free cake recipe? I have been looking on your website and I can't find any. There are a lot on internet but you are the one I trust the most 😊
Yes Baxter turned 10 on January 2. We were worried for awhile he wouldn't make it. He was sick for quite a few months, but our vet figured out the problem and he's as bouncy as ever.
I spy Squirrel :D I do wish we had them in Australia, they look like great little creatures to have in the garden though perhaps not if they raid your veggie patch?
This is a recipe I would of never made. I feel like it’s above my skill level , but I’m going to try it this weekend. Your directions were great Thank you !
Pearl sugar is also known as nib sugar. Not the same as crystal sugar. As you saw, the pearls are coarse, large, hard, and opaque white. It is made by compressing sugar crystals to form larger particles that won't dissolve when baked.
I have only used Kenwood mixers but others are suitable. The one I use is a Kenwood Titanium Chef. I can't comment on the other brands as I haven't used them.
I think I misspoke and said that 5 eggs are 240 g. It should have been 250 g. Eggs do vary though and 50 is only the approximate weight of a large egg.
Mrs Jaworski, have you tried a recipe without knowing the name or seen the result? Like a you say-i bake challenge. :) INGREDIENTS -Dough 200 ml milk 260 g of wheat flour 25 g yeast 160 g wheat flour 1 egg 2 g of salt (0.5 tsp) 5 g ground cardamom (1 tbsp) 100 g butter, room temperature 85 g granulated sugar (1 cup) -Paste 500 g of almond paste 50 g of almond flour 50 g chopped almond 5 g cardamom (1 tbsp) 20 g vanilla extract (2.5 tbsp) 90 g icing sugar 150 ml milk -Serving 1 l heavy cream icing sugar INSTRUCTIONS THE DOUGH 1. Heat the milk to luke warm. Then mix it with wheat flour and yeast and drive it in a food processor on the medium speed until it uniform mix, let the mix rest for about 15 minutes. 2. Mix in remaining ingredients in the previous-mix and run for a minute at low speed then slightly faster for about 7 minutes until the dough has become glossy and feels elastic. 3. Divide the dough into 14 equal pieces, about 60 g / pcs. Round the pieces into buns with your hands and lay on the plate with baking paper. Allow to rise under duvet to double size for about 1.30-2 hours. 4. Bake in the middle of the oven at 210 degrees for about 8-10 minutes, until the bun has a nice golden brown color. THE PASTE 5. Mix all the ingredients in addition to the milk into a pulp, then mix in the milk a little at a time and mix well until you have a fine almond paste. Put the paste in a piping bag. 6. When the buns have cool down, cut a triangle on the top of the bun and lift off the lid. Remove some of the bread inside. Then fill with almond paste by piping. THE SERVING 7. Whisk the heavy cream to soft peaks and fill a piping bag with star-shaped pipe. Pipe the heavy cream on top of the almond paste, around and put the triangle lid. Garnish with icing sugar and serve!
I really like the way she explains. She's really doing every single steps unlike others who were skipping a lot.
I know Im pretty off topic but does anyone know a good place to stream newly released series online ?
I love how Joy has advanced my baking skills just by being so thorough and descriptive!!!! I feel like a semi-pro
Ok, so my niece is making her first loaf of bread and decided she wants brioche or Parker house recipe. I sent, my Nonnie, the link for your recipe for brioche because I know she will get excellent instruction and a great finished loaf. She is very excited! It’s really cold today so she is staying in. I, her mom, her teenage son, Jayden, and her sister Chanel are all waiting for her step by step pics until the finish of her first loaf of bread. we cannot wait! Thank you Stephanie. Here comes the next great baker in our family.
Wow Stephanie! This is a labor of love!! What magnificent brioche you made. They looked absolutely delicious and must be such a treat to enjoy!! I like that you cut down on some to show the chocolate ...and yet others are a surprise. What fun!! And that pearl sugar must have an amazing crunch. I have to look for that!! Thank you so much for sharing this outstanding tutorial!! Love, Mary❤️😀❤️
wow!!😗i tried this recipe without a stand mixer (kneading with my hands)
it turned incredibly fluffy n moist
ur recipes hv nevr gone wrong for me ( thnx😍)
Hi my dear friend.this is a good companion to a cup of tea in the rainy cold weather over hear in Algeria ,thanks, its always good to have u through ur videos.
I’m slightly obsessed with the squirrel that was walking around on the tree in the background... I’m so ADHD it’s not even funny lol. Either way- can’t wait to try this!
Jonathan Clifton LOL ,I was so absorbed by her instructing that I never noticed the squirrel 🐿!😂
Joy makes everything easy. I love you Joy and thanks
Her name is Stephanie 😁
I made these yesterday. just plain brioche no chocolate added :) I had to kneed by hand it took around 30 minutes, left me with sore arms, but its worth it :D . I didn't believe my eyes when they came out of the oven, or the taste AMAZING!! I think I'm repeating myself when I say you are the BEST, but I'm really grateful. May the JOY be always with you!! :* LUV and gratitude from Montreal.
Thanks Stephanie. You are the only person I trust for fail proof baked goodies. God bless you for sharing your talent. And I love your dog, who was visible for half a second.
Omg.... these are beautiful brioches and they look so yummy ....that’s why you are the best Stephanie .
Baxter is sitting there thinking, " Hey, Mom, how about dropping a bite down here for me to try!" These look super. I can't wait to try them.
Thank you for sharing! My daughter loves brioche so much.
This chocolate brioche recipe looks absolutely divine!
I love her humbleness!
They look beautiful! I tried brioche for the first time a few weeks ago, and wow, that is one delicious bread. Thank you so much, as always for all your invaluable tips.💕
Thank you for sharing!!! I was always nervous to make brioche. You have made it less scary!!! 🙂🙂
What a coincidence! I was looking for a good chocolate brioche recipe and you guys popped up! I am making this for my family today. 😀❤️
Hello Stephanie thank you for selflessly sharing your baking skills . For me you are the best of the best God bless you always and your family
Your recipes are awesome. I just tried your brioche but I had to modify it. I use white chocolate because I don’t have milk or semisweet chocolate. I use powder sugar instead rock sugar. It came out pretty good. Love all your recipes.
You had such a grand time making these I must give it a go too! Thanks for all the terrific videos and recipes. My entire family absolutely loves your chocolate cake. 😃
Love love love your explanations. Love how you give the grams along with cups/spoons!! Great video
I love all your recipes
Thank you
thank u for ur recipe. everything I tried from u turned to be super good
I have tried your recipe joy it came super fluffy 👩🍳
Thanks Stephanie. Will definitely try to make this.
Wow... love this recipe is so beautiful and yu
Mmmy.. Thank you😍💟💞
Your thoroughness is amazing..
Thank you I learn a lot from you 🧡💚
WOW!!!! What a lovely recipe . I have to try this for my family. Greetings from Germany.
👍amazing Stephanie love it
Thank you so much it’s perfect
Can't wait to try this. May even invest in a scale! I love the way you explain things too, and I think my good old kitchen aid mixer will do a good job with this dough.
Awesome... ;)
I love, really, really love to mix and knead this dough by hand. It feels so soothing and relaxing. it's by far my favourite bread to make.
Can't wait to try!
It’s too beautiful bun cake, and I also love that cute expression of your dog , make my day
Do you know you are a therapist also , I was in depression and your videos were so soothing and they helped Me to relax and it helped me alot to come out of depression
Awesome,
Thank you for your descriptive explanation along the way.
Thanks a lot for this recipe as all ways. I am going to try them regard from MALTA Europe .
i'm now practising to make some homemade breads.and happy to say that i learn since i subscribe to your channel.
Thank you so much to Joyofbaking.com and more power to you! God bless!
I really love things you backe and the way you present it is very unique and so beautiful interesting as weel
Thanks Stefeny😍
I really love wot uu cook ur recipes are accurate and makes us so easy to understand.... thank uu so muchhhhhh... love you 😘
Very delicious Chocolate Brioches. Love these....So yummy.
Bravissima Stephanie ☺😚😚😚😚😎
Are your 1st and 2nd speed "high?" It goes a lot faster than my Kitchen Aid. Beautiful recipe!
First speed is the lowest speed.
Thanks a lot for your efforts
And delicious recipes
I am gonna try this today! I love it!
Thanks joy for the recipe they look so good
Out of the oven today? They are lovely. 🌸
Stephanie you inspire me so much! I love your videos and cant wait to make these!
may be rough dough but comes out looking and tasting good
Fantastico 👏👏👏
Definitely going to have to try this Thank
Excellent recipy 👌👌👌👌thnx God bless u 😊
It looks delicious
I ll age making this brioche lol thank you for the recipe. Its look wonderful
Wow nice
Bangladeshi Family in U.S.A. Farida love cake
Best recipe all over others big fan of ur from India
Thank u Stephanie, so delicious. Happy new year and my best wishes to u🎈🎉. Mary
Hi Step I made your Almond Brioche Toast a while ago and they were delicious so this one I will make it but better to wait because now in Italy is a winter time I find it hard to rise the dough! Love your videos always ❤️🇮🇹
You can put your dough in the oven with the oven light on if your kitchen is cold. The light is just enough to keep the oven warm. Just be careful it doesn't get to hot with the light on. If it does you may need to open the door a bit.
Joy of Baking thank you very much
Once again you did it another wonderful recipe i love Brioche 👌👌❤
Hi....I'm practicing making Brioche...mine seemed to have a slight yeast taste...I must have done something wrong...any ideas...? Thank you for the clear demonstrations...your fun to watch...
Thank you for your excellent recipes and videos--you are a wonderful support for so many of us. I have a few questions about modifying this recipe.
1. I would like to eliminate the chocolate and substitute plump raisins. At what point would you integrate the raisins? For example, during the long kneading or folding them in once kneading is complete?
2. I prefer a braided presentation (4 or 6-strand). I would likely bake this free-form on a preheated baking stone. Would this dough require the support of a pan, or would a free-form presentation work well?
I don't think I've ever seen her so excited about a recipe.
Awesome
Omg! These brioches look delicious! I can't wait to try this recipe. One question Stephanie, do you have any gluten free cake recipe? I have been looking on your website and I can't find any. There are a lot on internet but you are the one I trust the most 😊
Sorry but gluten-free is not my area of expertise.
Sorry but gluten-free is not my area of expertise.
@@joyofbaking ok Stephanie, thank you anyway 💜
Beautiful 😋 😍👍
Very delicious m frm india nd m big fan of u
its baxters birthday month🤗🤗❤️
lovely recipe👍👍
Yes Baxter turned 10 on January 2. We were worried for awhile he wouldn't make it. He was sick for quite a few months, but our vet figured out the problem and he's as bouncy as ever.
That thermometer is wicked! Does it work with liquid as well, such as sugar syrup?
Excellent recipe !
Excellent video !
5⭐
Jerry Parker I want a love cake
@@nestafrancis8640 me too
I spy Squirrel :D I do wish we had them in Australia, they look like great little creatures to have in the garden though perhaps not if they raid your veggie patch?
Hi Joy, can i make this using bread maker? If yes, would i need to adjust some ingredients?
I’ve never made this in a bread machine so I couldn’t say how well it would work.
Joy of Baking thanks so much for responding:)
This is a recipe I would of never made. I feel like it’s above my skill level , but I’m going to try it this weekend. Your directions were great Thank you !
This looks extraordinarily delicious! Is pearl sugar the same as crystal sugar?
Pearl sugar is also known as nib sugar. Not the same as crystal sugar. As you saw, the pearls are coarse, large, hard, and opaque white. It is made by compressing sugar crystals to form larger particles that won't dissolve when baked.
Do we have to use 240 grams of butter? Can we use half of it?
Delicious
I love this recipe
How much of grams of egg and butter and milk and instant yeast if I want to use 500 grams of all purpose flour, please?
Do you think I can make them with the sourdough starter?
I am new subscriber and love your channel :-)
Those are amazing choclate buns. How long you can keep the brioche dough in the fridge ??? Thank
A couple days in the fridge or you can freeze it.
Thank you
Plzz tell us how to make coffee cake plzzz am big fan of u
I have a coffee cake video. Here it is: ruclips.net/video/xRsekA-S2kU/видео.html
Блестящий!
Hi Stephanie can you freeze the dough balls before proofing for future baking? Thanks
I've never tried doing that it, but it should work.
Yum!
mmm mmm mmm
What if we don't have that mixer at home how will we follow the speed of machine if go manually
It's really not practical to make this without a mixer. Sorry.
How about a mini Peanut butter cup?
What about some cupcake recipes Stephanie?
Cupcakes are coming. Stay tuned.
@@joyofbaking yay! Thanks!😄
👍👍
Hi I wanted to ask u which stand mixer will be suitable to buy as I follow ur recipes
I have only used Kenwood mixers but others are suitable. The one I use is a Kenwood Titanium Chef. I can't comment on the other brands as I haven't used them.
@@joyofbaking Thanku so much
did u rest the dough overnight on room temperature?
No, you place the dough in the refrigerator overnight.
Which standmixer do u use Stephanie? And wat size?
It is a Kenwood Titanium Chef 5 quart. Here is a link to it on Amazon: amzn.to/2GeG1uo
I'm a little confused. In some of your recipes, you say one large egg weighs 50g without the shell. Why is it different in this recipe?
I think I misspoke and said that 5 eggs are 240 g. It should have been 250 g. Eggs do vary though and 50 is only the approximate weight of a large egg.
@@joyofbaking powder
@@joyofbaking powder
@@joyofbaking book VN
@@joyofbakingdish
Is that a squirrel in a palm tree? :D
What is pearl sugar?
www.cooksillustrated.com/how_tos/6696-what-is-pearl-sugar
@@joyofbaking thanksss a lot first time u replied mee
Vow ….is all I want to say
Mrs Jaworski,
have you tried a recipe without knowing the name or seen the result?
Like a you say-i bake challenge. :)
INGREDIENTS
-Dough
200 ml milk
260 g of wheat flour
25 g yeast
160 g wheat flour
1 egg
2 g of salt (0.5 tsp)
5 g ground cardamom (1 tbsp)
100 g butter, room temperature
85 g granulated sugar (1 cup)
-Paste
500 g of almond paste
50 g of almond flour
50 g chopped almond
5 g cardamom (1 tbsp)
20 g vanilla extract (2.5 tbsp)
90 g icing sugar
150 ml milk
-Serving
1 l heavy cream
icing sugar
INSTRUCTIONS
THE DOUGH
1. Heat the milk to luke warm. Then mix it with wheat flour and yeast and drive it in a food processor on the medium speed until it uniform mix, let the mix rest for about 15 minutes.
2. Mix in remaining ingredients in the previous-mix and run for a minute at low speed then slightly faster for about 7 minutes until the dough has become glossy and feels elastic.
3. Divide the dough into 14 equal pieces, about 60 g / pcs. Round the pieces into buns with your hands and lay on the plate with baking paper. Allow to rise under duvet to double size for about 1.30-2 hours.
4. Bake in the middle of the oven at 210 degrees for about 8-10 minutes, until the bun has a nice golden brown color.
THE PASTE
5. Mix all the ingredients in addition to the milk into a pulp, then mix in the milk a little at a time and mix well until you have a fine almond paste. Put the paste in a piping bag.
6. When the buns have cool down, cut a triangle on the top of the bun and lift off the lid. Remove some of the bread inside. Then fill with almond paste by piping.
THE SERVING
7. Whisk the heavy cream to soft peaks and fill a piping bag with star-shaped pipe. Pipe the heavy cream on top of the almond paste, around and put the triangle lid. Garnish with icing sugar and serve!
So what exactly is "second speed"? Second out of how many?
I have used stand mixers with 6, 8 or even 10 speeds. No matter the mixer, I put it on 2nd speed for that mixer.
سامحيني ، الله يبارك فيك
Can't eat just one..I'm sure 😁😁