🥨 Get early access videos ➡ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ➡ www.ko-fi.com/chainbaker 🔪 Find all the things I use ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥐 Visit my friends ⤵ breadbakingathome.wixsite.com/website
Baked a double batch last night. I shaped 10 smaller twists per batch, which allowed me to make 20 to share at the office. Allowed them to cool and then stored in a container overnight. I just had to cut into one for the “crumb” shot this morning - when I arrived at the office, I couldn’t resist and had to sample it with my morning coffee. It is exactly as Charlie described - a nice crusty exterior with a “soft bite” interior (not like a regular cinnamon bun), the aromatic spicy cinnamon and cardamom flavors topped with crunchy sugar nibs and a light sugar glaze. As ever, many thanks to Charlie for this festive and scrumptious recipe. I am looking forward to the remaining festive bakes in this year’s holiday bakes series. #389 - only 11 more to hit 400 unique ChainBaker bakes 😉!! Photos have been posted. Update: the office LOVED the cardamom twists - it was not a "full house" at the office and a few colleagues were quite ecstatic that they could take home the "extra" twists 🤩
Hey Brother Charlie. I am making this recipe for X-mas to bring to the family. I looked at all your brioche videos and I really like this one. I will add the cream cheese topping you did on an earlier video and I love the idea of Pistachios on the top!!!! if they turn out good, I don't see why not, I will put some pics on the flicker account :) Happy holidays brother all the best!!!!!
Props on the brioche, Charlie. I've been introducing myself to brioche pastry and have been making mistakes, but the results have tasted great regardless of appearance. 👍
I have a double batch of the brioche dough "chilling" in the fridge and the cinnamon-cardamom butter spread is ready to go. Plan to shape/bake these beautiful spicy swirly twist buns this evening to share at the office tomorrow. Charlie is now at 236K subscribers YAY! Let's keep the momentum going and continue to spread the word about his YT channel and help increase his subscribers. Please share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel. He teaches us "all things baking" with his fantastic videos: sweet bakes, principles of baking, Baking World Tour (this one has many of interesting bakes/entrees - the empanada, khachapuri and chapati recipes are fantastic), bread-making techniques, seasonal bakes (especially his series of ever so wonderful holiday bakes - anxiously awaiting these recipes) and his always "fun to watch" year-end time-lapse compilation video - I can hardly wait for this year's video! Go "Team ChainBaker" 📣📣
Hi, Chris, I was wondering why would you not cover only two thirds of the final rectangle with the filling like you did butter in with the pastry dough? Seems like the same process and probably has the same advantages :))) I'll surely try this, and although we aren't out of bread, I think we can still eat brioche :)
Any one of them can be made on the same day. I would suggest leaving out one egg to make the dough easier to handle. Bulk fermentation might take 2 - 3 hours and the final proof up to 2 hours.
I assume there is a particular reason you use unbleached instead of bleached pan liners? I'm thinking of buying some liners and would appreciate the benefit of your expertise so I can make the best purchase. Thanks very much.
Stop making those mouthwatering things I always want to taste as soon as you begin😅😅😅😅😅 But I did make a peanutbutter pie today! Still want your yummy goods!
🥨 Get early access videos ➡ ruclips.net/channel/UCzSKbqj9Z042HuJTQI9V8ugjoin
🌾 Buy me a bag of flour ➡ www.ko-fi.com/chainbaker
🔪 Find all the things I use ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥐 Visit my friends ⤵
breadbakingathome.wixsite.com/website
Baked a double batch last night. I shaped 10 smaller twists per batch, which allowed me to make 20 to share at the office. Allowed them to cool and then stored in a container overnight.
I just had to cut into one for the “crumb” shot this morning - when I arrived at the office, I couldn’t resist and had to sample it with my morning coffee. It is exactly as Charlie described - a nice crusty exterior with a “soft bite” interior (not like a regular cinnamon bun), the aromatic spicy cinnamon and cardamom flavors topped with crunchy sugar nibs and a light sugar glaze.
As ever, many thanks to Charlie for this festive and scrumptious recipe. I am looking forward to the remaining festive bakes in this year’s holiday bakes series. #389 - only 11 more to hit 400 unique ChainBaker bakes 😉!! Photos have been posted.
Update: the office LOVED the cardamom twists - it was not a "full house" at the office and a few colleagues were quite ecstatic that they could take home the "extra" twists 🤩
Thank you for remembering us in this holiday season
It's always a pleasure to watch your videos, Charlie. Thanks.
Agreed
beautiful and you explain it all so well!
Another recipe that I must try.
On my list, I'm making these on my next day off
I bet some orange zest would be good in that filling!
I think that's a neat idea. If you try, please let us know!
Hey Brother Charlie. I am making this recipe for X-mas to bring to the family.
I looked at all your brioche videos and I really like this one. I will add the cream cheese topping you did on an earlier video and I love
the idea of Pistachios on the top!!!!
if they turn out good, I don't see why not, I will put some pics on the flicker account :)
Happy holidays brother all the best!!!!!
Happy Holidays, George! ✌️🎅🎄
@@ChainBaker :)
Looks really nice! My man nailed the Swedish Kanelbulle 🙌
A recipe I want to try. Will do it when my family is here for a holiday.
Props on the brioche, Charlie. I've been introducing myself to brioche pastry and have been making mistakes, but the results have tasted great regardless of appearance. 👍
Delicious 👍👍🦘🦘
Thx.
Loved this. Thanks.
I bet it tastes delicious, but the best thing about this is that it looks posh!
I have a double batch of the brioche dough "chilling" in the fridge and the cinnamon-cardamom butter spread is ready to go. Plan to shape/bake these beautiful spicy swirly twist buns this evening to share at the office tomorrow.
Charlie is now at 236K subscribers YAY! Let's keep the momentum going and continue to spread the word about his YT channel and help increase his subscribers. Please share your bakes with family, friends and colleagues and share photos and your baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) - don't forget to ask your followers to subscribe to his channel.
He teaches us "all things baking" with his fantastic videos: sweet bakes, principles of baking, Baking World Tour (this one has many of interesting bakes/entrees - the empanada, khachapuri and chapati recipes are fantastic), bread-making techniques, seasonal bakes (especially his series of ever so wonderful holiday bakes - anxiously awaiting these recipes) and his always "fun to watch" year-end time-lapse compilation video - I can hardly wait for this year's video!
Go "Team ChainBaker" 📣📣
Brioche, cardamom, sugar nibs - what more do you need? 🤩 Love it - Thanks Charlie!!!
Can this be done with freshly milled flour.
This looks yummy!
And So Much FUN!
If the flour is quite strong, then I don't see why not. I've made whole wheat brioche in the past.
Hi, Chris, I was wondering why would you not cover only two thirds of the final rectangle with the filling like you did butter in with the pastry dough? Seems like the same process and probably has the same advantages :)))
I'll surely try this, and although we aren't out of bread, I think we can still eat brioche :)
Yeah, that would make sense 😂 Not sure why I did it that way. It would be easier to cover 2/3 too!
Do you have any quick brioche loaf recipes? Same day instead of overnight fermentation.
Look at his play lists???
Any one of them can be made on the same day. I would suggest leaving out one egg to make the dough easier to handle. Bulk fermentation might take 2 - 3 hours and the final proof up to 2 hours.
I assume there is a particular reason you use unbleached instead of bleached pan liners? I'm thinking of buying some liners and would appreciate the benefit of your expertise so I can make the best purchase. Thanks very much.
I like this one because nothing sticks to it. I've used white baking paper in the past and stuff used to stick to it like crazy.
@@ChainBaker Are these silicone coated?
I don't know. Must be coated with something I guess.
Stop making those mouthwatering things I always want to taste as soon as you begin😅😅😅😅😅
But I did make a peanutbutter pie today! Still want your yummy goods!