No-Knead Cherry & Chocolate Brioche Recipe
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- Опубликовано: 10 фев 2024
- Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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Хобби
📖 Find the written recipe in the link below the video.
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Literally the best cooking/baking channel on RUclips.
😍
I used that filling and braiding method many (about 45?) years ago to make bread (just regular, not brioche) with a honey, cinnamon, and apple filling. Brushed the loaf with a light honey glaze while still hot from the oven. Delicious! Now I have an urge to go bake something with cherries and chocolate.
Charlie -- you keep stirring things up with the "No-Knead" method(s); think it's just what we all Needed (and wanted)! : ) Be Safe
Cherry/chocolate became my newest flavor experiment for my coffee and Kombucha this past Summer. In the Autumn, I committed to learning to bake with sourdough and sourdough brioche is my absolute favorite dough. I tried your croissant recipe and the results were excellent! And now. . .this! Chocolate/cherry brioche! Heaven! I am going to make the effort to find pearl sugar. I am so glad I found your channel! Thank you for the time and effort you devote to your talents!
Skill and knowledge - Thank you Chef! 👍
Baked this yesterday for today's family brunch. I had some brioche dough in the freezer and used it for this recipe - so soft , fluffy and the combination of cocoa, dark brown Muscovado sugar, dried Rainier cherries and dark chocolate chips - WOW!!! Photos have been posted (#309)
This is somewhat similar to the Romanian Cozonac festive bread which was really enjoyed at the office. I have a "Rouge" Cocoa powder, perhaps I'll make this loaf as one of the Valentine's day bakes.
I agree, your updated method to make Brioche is so simple, there is no excuse to not make it anymore.
This is a perfect way to use inclusions without burning and wasting them. And so many possible variations!
This I love!
I love the idea of filling it with crème pâtissière and raisins.
Another recipe that would please my wife :D She's more into those sweet and soft bakes.
Yummy! Looks so delish!
Wow so yummy..😋 thank you for sharing this recipe..🙏❤️
That looks really good. I’ve never seen a loaf rolled that way before. I love your brioche recipe. It is so versatile, and delicious.
Yay! this one is available for everyone now!
Hey everyone, Charlie is now at 201K subscribers - let's see if we can "fast track" him to 300K by the end of the year!! Please continue to share your bakes (and links to Charlie's YT) on social media, asking your followers to subscribe to his channel. He has taught us so much and helped us become much better bakers (well, me at least - I think) - it's the least we can do for him. It only takes "ONE" post to go viral..... 🏆
300k by the end of the year would be amazing 😁
@@ChainBaker Then we shall "make it so"!!! 🤩🤩
This looks so good! Will have to try it before Lent! 😂 No knead is the way forward!
Dievīgi laba brioche! 🧐 vēl nezinu, ar ko pildīšu otru pusi. Paldies par Tavu ieguldīto laiku un darbu, lai mēs varētu pagatavot šo visu!
I'm absolutely doing this.
... now I would have to try it... nuts and choco
My mother just walked in, heard Chain Baker talking, and said I don’t know about the bread, but HE SURE IS FINE!!
Tell her I said 'hi' 😉😁
Brioche cinnamon rolls. I’m definitely going to try that!
Cheers my baker, gerat video
👌
Sorry it took a few days to watch. I wish you could make me this nummyyummminess. Although with your teachings, I can make mine own version
Hello my friend I’ve been busy lately and I was not following you, but still quickly turning on and gives you thumbs up because everything what you do it is amazing! I was recently trying to bake a cheesecake for my family and you did have a last year amazing recipe and I cannot find it anymore Can you please repost that recipe because for some reason disappeared when you use the Google search does not pop up anymore. Nice round one the big one not the small rectangle ones. Thank you so much and I hope you reposted this soon.
I searched 'chainbaker cheesecake' and it showed up www.chainbaker.com/biezpienmaize/ 😎
😍
Going to have to try this. Wonder how it would go with a bit of a cream cheese filling too 🤔
Yeah that sounds pretty good! 🤤
❤
Are the quantities for the filling for two loaves (you make a double quantity of dough) or is it enough to fill one loaf? Thank you!
One!
Will it be ok to freeze half the dough after we split it in half?
Yep.
It somehow shares similarities of dark chocolate bread that contain high percentage of fat not only from butter but also from chocolate butter(as ganache spreadable form)
If I want to freeze one batch, should I do it before or after cold fermenation in the fridge?🤔
After would be better. Otherwise you'll be waiting for ages.
OK, thank you!
how long can i leave the dough in the fridge before using it, since im only using half for this project.
3 days no worries ✌️
@@ChainBakerthanks!🎉
My baker, I dunno if you remember me I asked you a bunch of question in the past few days about my first whole wheat sour dough I started. So after 48 hours I noticed a huge difference in the smell. It smells ... VERY SOUR in there! Like... REALsour. Now I understand the dirty feet smell analogy hahaha. I can't say I really like the smell hahaha its quite intense in there. The activity is really incredible, its bubbling all over the place. I guess I can get used to it, but I might try to start a unbleached white flour sourdough as well, just to see the difference in smell.
So I imagine everything is normal right? The very strong sour smell? This is what sourdough smells like? 😅
The smell will change over time and it depends on how fermented it is. Change the ratio to 1:10:10 and see how it goes then 😉
@@ChainBaker Ah cheers man ! Will do !
@@ChainBaker Just wanted to let you know that the smell has indeed evolved nicely. Very sour but the more it goes the better it smells. I think its me getting used to it as well, that was a new smell so I was kinda shocked at first :) Have a nice day.
What size pan do you use?
2lb
Can cherries be frozen?
Those might be a bit wet for this purpose. But it may work. Pat them with some kitchen paper before folding them in.
“Once again, I’m using my USA Pan pullman tin, which is the best tin I’ve ever owned…”
*Patriotism Activated* 🇺🇸
Charlie... obviously, this is not related to the current video. But I just learned you can buy sourdough starter that's over 100 years old... I saw one that's 1000 years old you can get from Wales... you can get the San Francisco starter, which is always raved about in the US (San Francisco is known for sourdough, I guess b/c of the sea air, but I've always wondered why that wouldn't be true for NY sourdough or any other coastal town)... and you can get more recent sourdough starters.
I'm always debating to start my own sourdough. It just really seems like more of a commitment than I want to deal with. Lol
But, I was thinking, I'd love to see a RUclipsr get various starters and compare them for us. I'm curious as to the flavor differences. I know I wouldn't be able to taste them this way... but you know more about what you are doing than I am. Ha! I also don't have the space to maintain a variety of starters.
So... I dunno. Just a random request. Maybe something to consider. 😊 Different aged starters from different parts of the world. 🤷🏻♀️
Thank you! As always, love your videos! 💜⛓️🍞 👨🏻🍳
Your cherry chocolate brioche looks devine! 😋 I haven't really made anything quite like it... but I did make a cinnamon craisin spelt loaf once. I need to make that again! Interestingly, it was one of my early breads.
I did take most of last year off from baking 😬 I need to get back into it, tho. And so, I had taken last year off from your videos, I'm sorry. Just gives me a bunch to catch up on now! 💚
I can tell you right now that it's all a bunch of nonsense. It does not matter where you get a starter from. As soon as it arrives in your kitchen and you start feeding it with local flour it immediately becomes the starter of your place. People selling those super old starters from magical places are simply misleading us. Make your own and it will be just as good if not better than any of them ;)
Cheers! Keep baking 😎
@@ChainBaker thanks! I saw somewhere where someone said it did taste different. But, I had had the same thought at some point that you were just explaining, as well. 😊
@feliciagaffney1998 it may taste different at first, but very quickly it will start tasting just like any other starter made by anyone in your area using the same flour :)
@@ChainBaker well, that totally makes sense. Thank you! 😊
I think the whole "no-knead" thing is a bit of a misnomer. You are still doing stretch and folds which develops dough gluten. A lot of people I think hear no-knead and then think it means mix it and then that's it.
Those people have no desire to make good bread I'd say 😄
Folding is kneading for sure. But the method is very different after all.