I was zero in baking before I came to know about your website. I am following your RUclips channel since its inception. I want to tell you that I am known among my family and friends as the one, who knows about baking and someone who bakes very well too. I have always baked cakes, cookies, and pies from your recipes. But I never tried to bake any breads. Yesterday, I successfully baked this brioche and brioche hamburger buns from your recipes. I must say that I earned the praise from my family. Thank you for posting such fool proof recipes. I am indebted to you. Thanks again.
I made this bread by hand and I also struggled with very wet sticky dough, especially after adding the butter - it was the consistency of pound cake batter. I was seriously feeling like I wasn’t kneading it as much as I was just stirring the batter around with my hands, and panicking that I had wasted 1/2 a pound of butter and 5 eggs! But after about 20 min of kneading (after adding butter) the dough started to come together. I kneaded for another 10 min and by then the dough was still sticky but it passed the window test so I stopped kneading. In all, kneaded for about 45 min, including the time before adding the butter. By the next morning, the batter was still a bit sticky - I was glad we were told to refrigerate it because it would have been very messy to shape at room temp. Happy to report that it turned out beautifully in the end - lovely light, tender, and fragrant bread! Thanks for this recipe and video!
Before I hit the sack, I want to tell you that you have the best personality and what a mind that converts cups and ounces into grams so easily and measurements into centimeters. What a gift. and yes, I do have scales two in fact. You are my #1 go-to for baking.
Made this bread yesterday and it is amazing! After 35 minutes of kneading in the electric mixer the batter was still sticky. But, I stopped and let it rest for the one hour time. Then, into the fridge. As I live at 6,000 feet above sea level I was concerned that the stickiness had something to do with the altitude. Anyway., after taking out of fridge it was still slightly sticky, but, I lightly floured my hands and got it into the pan. Three hours later it was ready to bake. The smell from the oven was wonderful! Final product is perfect! I was inspired to look for a brioche recipe after having breakfast at a small bakery and cafe. When I complimented the chef he told me the bread they use in their French toast is their homemade bakery brioche. So, after getting home I found your web site and voila, now I can make this myself! Thank you so much for the video and excellent directions!
Hi Stephanie, Thank you SO much for this recipe. Perfect timing...the other day I ordered the Gold package yeast and am anxious to try it out. You are such a wonderful baker!! Thank you VERY much for sharing all your knowledge so generously!! Have a great week. Love, Mary ❤️😘❤️
Girl, I think you just saved me a panic attack. I followed a different (but similar) recipe I found online, and was very scared of the texture of the dough after kneading, because I'm so used to strong doughs, this was unlike anything I've ever seen before. Despite that, I just put it in the fridge overnight right now. I'm glad to know it will firm up nicely and be a little easier to shape. I love how detailed you go into your explanations. Rock on, Stephanie!! Here's to hoping the brioche comes out good!
Another great video, Stephanie. As always you not only tell us what to do and how to do it, you also tell us why. That's what makes you stand out among other cooking channels. Thank you.
This came out amazing! Best bread I ever baked 😍 would only recommend to weigh the eggs individually to be precise. Thanks for the great demonstration!
Welp Wish I had done some RUclips research before trying to use a blog recipe 😫 I’m a visual learner and should have known better. I’m going to see the current recipe I used through. But this morning I found your video and all those questions or concerns I had while starting on mine last night, were answered while watching your tutorial. Thank you! I will use your recipe later on in the week to try again but with a better result. My 10yo son said you’re the Bob Ross of Baking. 🥰
Are you another Julia Child who is teaching us? I remember when she first came on PBS TV back in the day, and you are sounding just like her with your instructions and all the products you make. She was the Queen of this industry, as she taught the many who didn't have a clue, and I was one of the many...And now you are gracing us with your presence in the kitchen. This is meant as a sincere compliment, and I applaud the work you do for all those who are your audience. Thank you.
Stephanie: I look forward to Thursdays for your baking videos. This brioche looks delicious and perfect for breakfast for me. I was also at the San Francisco Baking Institute many years ago for a NordicWare contest. It is a fabulous place for bakers like us and I hope to return for a class one day. Keep on baking and giving us your wealth of information.
I have been exploring brioche for a few weeks now and have tried multiple recipes. Yours is the most straightforward and the best. I’ve been a fan for some time and you are my go to when I need a recipe.
I am forever grateful for you, and your teaching and recipes. I have made this Brioche recipe many times following your instructions and it turns out perfect every time I make it. I knew very little about baking before discovering you channel. Thank you so much.
Been waited for the brioche recipe from you for so long!!!!! Thanks for sharing w us!! It's hard to get a good Brioche from the city I love in. Will definitely give it a try soon!!
I made this with saf red yeast came perfect. It's absolutely delicious. The best thing about your recipes Stephanie are the details you give to make people successful. I Have a degree in culinary arts from way back and that is the number one thing in teaching. I love that. Thank you. Want to see more of the pupster too! 🥰🐶
I love your recipes！ They look like delicious😄😄😄 I sometimes bake cakes after watching your movie. I can bake very nice cake! I am looking forward to watch your next movie.
Thank you so so so so so much I’m looking for brioche bread and I went to 4 bakery and supermarket and couldn’t find it absolutely delicious 😋 made it with French toast I’m making this again and again
my first time making bread. i kneaded by hand and used instant dry yeast instead, but it still turned out great. very delicious and buttery, and not overly sweet like the one i bought at the grocery store. thank you for this recipe!
I wanted to leave a review on the site but I couldn’t figure out how. I have been making brioche rolls for thanksgiving for a few years now and tried this recipe last year. I will always use this recipe. I use dairy free butter and almond milk as I’m lactose intolerant and I double the recipe to make 32 rolls. It’s perfect.
I made this bread tonight. The crust was there, yet tender. The crumb almost melted in my mouth. And it was even the whole way through. I've never made a bread like that before. It was almost a dessert. I think I under baked it by only a couple minutes. My oven runs hot so I didn't want to risk burning it after all that work. When I stuck a knife in the center of both of them it came out clean though. I just think it could have stayed in there maybe two more minutes. I didn't put sugar on the top. I opted for sea salt. It was good, I like it as a counterpoint to all the richness. Now I must ask you why it came out good. After I added the sugar and let it beat it looked and felt like dough soup. And I weighed the flour. It did not look like yours at all. Instead of chucking it in the trash I pressed on and added more flour. The stupid part is I didn't even measure it, I just poured it in. All told I probably added maybe a cup and a half. And it took maybe close to 45 minutes to an hour to beat. I beat it until I could get a good window test. When i finally stopped the dough felt oily, but not sticky. I did the folding, turning, and flipping thing. It did not look like yours at all, but I pressed on. I chilled it over night. When I went to weigh it it came to 120.5 grams. About 300 more than yours. It made dividing it quite easy. I do not know why it started it's life so soupy, and I don't know why it came out good. I did notice that the first speed on my KitchAid mixer was a slower RPM than yours. Your first speed was more like my second speed. I used Gold Medal unbleached AP flour. I did not have the good SAF yeast you used. I used Fleischmann's Rapid Rise Instant yeast. I suppose it could have risen better in the fridge. But it did rise well after I paced the balls in the pans. However when I went to take the bread out of the pans some of the dough balls mostly broke away. I'm telling you this to give you as much information as I can so you can shed some light on the subject for me. I'm going to make it again tomorrow. This is practice for when I do it for a party I'm having next month. I want to make the hamburger buns.
I know this is YEARS late, but, essentially, you let the amount of TIME allow the GM flour to develop the 2 types of gluten most wheat contains. That's what refrigeration of dough does (also called cold proofing). The dough doesn't stool proofing in the cold of the fridge, it just slows waaay down. You could even leave your AP flour brioche dough 48 hrs in your fridge, it will develop a bit of acidity but not much because of the butter content, and then leave it out for about an hr, form into whatever shape you want even if it's still cold!, then leave it for it's 2nd rise. This 2nd rise could take a bit more than an hr, but don't rush it. Leave it for an hour, THEN start your oven to preheat to 350F/170C. Start watching it at 15 mins because of the sugar content, tent w/foil if needed, then continue baking another 5 mins. I actually leave mine in the oven, w/ the door cracked, on humid days, simply because I like my bread rolls to have a bit of a crust. I can't eat eggs so these aren't for me but for my family, and the light crust helps them freeze better, then thaw better afterwards. No soggines. I hope this is a case of better late than never. Happy baking! 🥖
Love your recipes. I am making this right now. Thank you for sharing your talent. Your the best. God bless. Merry Christmas to you and your family. You Rock.
Thank you so very much for this. I didn't have bread flour but the all purpose flour did an amazing job. The butter in the bread just took the bread to an amazing level 😋😋😋
Great recipe, thank you. I have tried it successfully many time at home. Today I'll be baking it in a commercial convection oven and i would really appreciate your help regarding the temperature/time settings or any additional tips
Hi Joy! Just wanted to say thank you so much for the recipe! my two loaves are just on the bench cooling down now :) will be eating it for breakfast and my lunch tomorrow! Thank you!
Love your videos! I have tried several of your recipes. All were successful! I want to try your Brioche recipe but don't have any fresh milk in the fridge. I have non-fat powdered and butter milk on hand. Would I be able to substitute either of those for the milk?
Yes, you can! I know this response is YEARS late but I just wanted to let you, and others, know that you can definitely sub out the fresh whole milk with liquid buttermilk, yogurt and water, powdered buttermilk and water, nonfat powdered milk and water, and even liquid nut milks! You just need to be careful and watch for HOW you sub the milk because different liquids have different proteins and fats. And you'll also be adding/subtracting liquids, depending on the substitute. To give an example: I knew that I can add an acid to my brioche because an acid can often be used to prevent mold in bread instead of other chemicals. So artisanal bakers sometimes use vinegar or lemon juice, but I have yogurt in abundance, but I also need to get rid of some old, but still good, buttermilk powder. That was 160g of cold water (yes, by weight!), for 2 Tbs of dry buttermilk pwdr, 6 - 54g eggs straight from the fridge, 1 c of cold salted butter, 6 c of King Arthur unbleached AP flour (11.7% protein) etc... No vanilla. I can't eat anything w/ eggs, my family can. My son, by himself, has already eaten 5 - 100g buns in 2 days. I made them overnight Sunday, he had 2 Monday night for dinner for sandwiches, 1 Tuesday morning for breakfast, another 2 for dinner, and I think I heard the air fryer ding before he left, so I'll guess he's taken another for breakfast, today, Oct 25. This is the 705g portion of dough I made into buns. There's still a 600g loaf I've frozen so he can make French toast on the weekend with the kids when they come over. My grands' favorite breakfast treat. 🤩
Oh my gosh that looks amazing if only I could make that!! I might have to get Aveda a try though I might have to give it a try thank you so much you are such a wonderful baker thank you so much
Thank you so much Stefanie so delicious i would like to make that bread a little long job but I love bake special bread . Have a nice day be safe ❤️👍🏻😋
Thank you Joey F Becking on the excellent brioche and set amounts and all the pastries which I do good and taste a lot as excellent as the best of the shops delivers your hand my love
Can you use regular instant yeast that comes in 3 individual strips that you buy at the grocery store? I don’t make a lot of bread, but this recipe looks so good and I’d like to try and make it.
Yes, you can. I use dry active yeast, and dry instant yeast interchangeably. In some recipes, where they tell you to proof your yeast, I only hydrate it first, meaning I don't add the sugar to the liquid, only the liquid and the yeast, then stir w/a spoon and make sure all the lumps are dissolved. Then I let the solution sit while I assemble all the dry ingredients and the rest of the wet ingredients. I've found that not only does the yeast get better distribution this way, because there's no lumps, but if I add just half a tsp of sugar (awesome if you/someone is watching their sugar intake), wait 5 minutes, that's enough to check if the yeast is still good (if you have doubts). I don't bother. I buy my yeast in bulk when it's on sale because I'm always baking. I use either an old yeast jar, or small glass jar that seals tightly, and keep both in the freezer. I don't warm it up, just spoon it into the water/milk/liquid I'm using straight from the freezer. Works for me, even in the depths of Wisconsin winters in a drafty, patchily insulated, OLD house! 😂❤
I was zero in baking before I came to know about your website. I am following your RUclips channel since its inception. I want to tell you that I am known among my family and friends as the one, who knows about baking and someone who bakes very well too. I have always baked cakes, cookies, and pies from your recipes. But I never tried to bake any breads. Yesterday, I successfully baked this brioche and brioche hamburger buns from your recipes. I must say that I earned the praise from my family. Thank you for posting such fool proof recipes. I am indebted to you. Thanks again.
I made this bread by hand and I also struggled with very wet sticky dough, especially after adding the butter - it was the consistency of pound cake batter. I was seriously feeling like I wasn’t kneading it as much as I was just stirring the batter around with my hands, and panicking that I had wasted 1/2 a pound of butter and 5 eggs! But after about 20 min of kneading (after adding butter) the dough started to come together. I kneaded for another 10 min and by then the dough was still sticky but it passed the window test so I stopped kneading. In all, kneaded for about 45 min, including the time before adding the butter. By the next morning, the batter was still a bit sticky - I was glad we were told to refrigerate it because it would have been very messy to shape at room temp. Happy to report that it turned out beautifully in the end - lovely light, tender, and fragrant bread! Thanks for this recipe and video!
Alice, thanks for sharing your experience . I'm planning to do the kneading by hand too.
I love the smile on your face when taking them out of the oven!
Before I hit the sack, I want to tell you that you have the best personality and what a mind that converts cups and ounces into grams so easily and measurements into centimeters. What a gift. and yes, I do have scales two in fact. You are my #1 go-to for baking.
Made this bread yesterday and it is amazing! After 35 minutes of kneading in the electric mixer the batter was still sticky. But, I stopped and let it rest for the one hour time. Then, into the fridge. As I live at 6,000 feet above sea level I was concerned that the stickiness had something to do with the altitude. Anyway., after taking out of fridge it was still slightly sticky, but, I lightly floured my hands and got it into the pan. Three hours later it was ready to bake. The smell from the oven was wonderful! Final product is perfect! I was inspired to look for a brioche recipe after having breakfast at a small bakery and cafe. When I complimented the chef he told me the bread they use in their French toast is their homemade bakery brioche. So, after getting home I found your web site and voila, now I can make this myself! Thank you so much for the video and excellent directions!
Hi Stephanie, Thank you SO much for this recipe. Perfect timing...the other day I ordered the Gold package yeast and am anxious to try it out. You are such a wonderful baker!! Thank you VERY much for sharing all your knowledge so generously!! Have a great week. Love, Mary ❤️😘❤️
It’s always a pleasure watching you bake. You’re a perfectionist! Thanks for detailed instructions.
Girl, I think you just saved me a panic attack. I followed a different (but similar) recipe I found online, and was very scared of the texture of the dough after kneading, because I'm so used to strong doughs, this was unlike anything I've ever seen before. Despite that, I just put it in the fridge overnight right now. I'm glad to know it will firm up nicely and be a little easier to shape. I love how detailed you go into your explanations. Rock on, Stephanie!! Here's to hoping the brioche comes out good!
Another great video, Stephanie. As always you not only tell us what to do and how to do it, you also tell us why. That's what makes you stand out among other cooking channels. Thank you.
This came out amazing! Best bread I ever baked 😍 would only recommend to weigh the eggs individually to be precise. Thanks for the great demonstration!
Welp
Wish I had done some RUclips research before trying to use a blog recipe 😫 I’m a visual learner and should have known better. I’m going to see the current recipe I used through. But this morning I found your video and all those questions or concerns I had while starting on mine last night, were answered while watching your tutorial. Thank you! I will use your recipe later on in the week to try again but with a better result.
My 10yo son said you’re the Bob Ross of Baking. 🥰
Same here!! I used a blog recipe with sketchy instructions. Should have came here first. Thanks for the clearification! Round 2!!
Are you another Julia Child who is teaching us? I remember when she first came on PBS TV back in the day, and you are sounding just like her with your instructions and all the products you make. She was the Queen of this industry, as she taught the many who didn't have a clue, and I was one of the many...And now you are gracing us with your presence in the kitchen. This is meant as a sincere compliment, and I applaud the work you do for all those who are your audience. Thank you.
very pretty dough!! when you open the oven door, i was squealing at how plump n pretty the bread looks!!!
Stephanie: I look forward to Thursdays for your baking videos. This brioche looks delicious and perfect for breakfast for me. I was also at the San Francisco Baking Institute many years ago for a NordicWare contest. It is a fabulous place for bakers like us and I hope to return for a class one day. Keep on baking and giving us your wealth of information.
I bake this bread last week. I couldn't resist it! It is really wonderful bread just like you describe it Stephanie!
Thank you very much again!
I appreciate your dedication to baking. Thanks for the recipe
My Brioche turned out awesome!!! Thank you Stephanie. I will be looking at more of your videos. You are wonderful!!!
I live in Jamaica and I bake a lot.i have tried so many of your recipes and they are all so perfect . Your instructions are perfect.thank you
I have been exploring brioche for a few weeks now and have tried multiple recipes. Yours is the most straightforward and the best. I’ve been a fan for some time and you are my go to when I need a recipe.
Finally you kindly present the Recette de Brioche . Thank you so much. It is wonderful recipe!!
Made this over the weekend & its wonderful & made great french toast yesterday.. super easy thank you thank you thank you
I love how you present your recipes. Always very detailed and I learnt alot from you. Keep up the good!
Stephanie, thank you so much for posting this! I've been working on my skills and this brioche comes out perfect every time!
Your baking is amazing!All your recipes come out wonderful.
I love your reaction when you taste it, it makes me feel like I wanna try the recipe now 😄
I love your channel! I have been following you since I was a little girl! I leared baking from you! thank you!
As always joy and it's joy to see what you cook
First time EVER making bread, it turned out amazing.
I am forever grateful for you, and your teaching and recipes.
I have made this Brioche recipe many times following your instructions and it turns out perfect every time I make it.
I knew very little about baking before discovering you channel.
Thank you so much.
Very well done. This video uses great common sense in explaining the technique. Very rare.
Hi Stephanie!! Thank you for sharing your wonderful recipes, the brioche looks divine.
You are amazing! I like the way you explain every recipe! Thank you for sharing!
Been waited for the brioche recipe from you for so long!!!!! Thanks for sharing w us!! It's hard to get a good Brioche from the city I love in. Will definitely give it a try soon!!
What a fabulous brioche dough recipe, I love the texture of the breads. I’d like to try this out one day, thank you Stephanie
Tried this yesterday. Can't stop eating it 🙈.The flavor so good and really fluffy. I use half of the brioche dough to make cinnamon rolls.
I made this with saf red yeast came perfect. It's absolutely delicious. The best thing about your recipes Stephanie are the details you give to make people successful. I Have a degree in culinary arts from way back and that is the number one thing in teaching. I love that. Thank you. Want to see more of the pupster too! 🥰🐶
Look absolutely delicious!!! I like brioche buns/bread. One of my favourite French pastry.
Thanks again for the wonderful recipes...looks amazing 😉
Great recipe Made it twice my family and I love it
These look absolutely gorgeous!
I love it! Thank you for this recipe Stephanie!
I love your recipes！ They look like delicious😄😄😄
I sometimes bake cakes after watching your movie. I can bake very nice cake!
I am looking forward to watch your next movie.
WOW you make baking a true joy thanks for sharing
Thank you so so so so so much I’m looking for brioche bread and I went to 4 bakery and supermarket and couldn’t find it absolutely delicious 😋 made it with French toast I’m making this again and again
Been waiting for this recipe for a long time! Thanks Stephanie :)
All recipes are awesome
Looks so so good! I'm going to try baking that bread.
This Brioche Bread recipe looks so delicious Stephanie.
my first time making bread. i kneaded by hand and used instant dry yeast instead, but it still turned out great. very delicious and buttery, and not overly sweet like the one i bought at the grocery store. thank you for this recipe!
I wanted to leave a review on the site but I couldn’t figure out how. I have been making brioche rolls for thanksgiving for a few years now and tried this recipe last year. I will always use this recipe. I use dairy free butter and almond milk as I’m lactose intolerant and I double the recipe to make 32 rolls. It’s perfect.
I tried this, came out so good and fluffy.
Nice recipe. . thank you
Looks so good
Super. I like ur baking
Hi joy I made these today. They are very nice. So next one I am going to make Bostock. Thank you so much ☺️Have a lovely day ❤️ from 🇮🇹
I try this soon,thanks joy for the wonderful recipe..
Stephani you are the bomb.com such a great chef and baker.
Thank you, this looks gorgeous! Your channel is my favorite baking channel on RUclips hands down!!!
What a wonderful loaf...cant wait to try it !!!!
Hi, very yummy really.
Super good bread 🍞, love it., thank you for your recipe.
I made this bread tonight.
The crust was there, yet tender. The crumb almost melted in my mouth. And it was even the whole way through. I've never made a bread like that before. It was almost a dessert. I think I under baked it by only a couple minutes. My oven runs hot so I didn't want to risk burning it after all that work. When I stuck a knife in the center of both of them it came out clean though. I just think it could have stayed in there maybe two more minutes.
I didn't put sugar on the top. I opted for sea salt. It was good, I like it as a counterpoint to all the richness.
Now I must ask you why it came out good.
After I added the sugar and let it beat it looked and felt like dough soup. And I weighed the flour. It did not look like yours at all. Instead of chucking it in the trash I pressed on and added more flour. The stupid part is I didn't even measure it, I just poured it in. All told I probably added maybe a cup and a half. And it took maybe close to 45 minutes to an hour to beat.
I beat it until I could get a good window test.
When i finally stopped the dough felt oily, but not sticky.
I did the folding, turning, and flipping thing. It did not look like yours at all, but I pressed on.
I chilled it over night. When I went to weigh it it came to 120.5 grams. About 300 more than yours. It made dividing it quite easy.
I do not know why it started it's life so soupy, and I don't know why it came out good.
I did notice that the first speed on my KitchAid mixer was a slower RPM than yours. Your first speed was more like my second speed.
I used Gold Medal unbleached AP flour. I did not have the good SAF yeast you used. I used Fleischmann's Rapid Rise Instant yeast. I suppose it could have risen better in the fridge. But it did rise well after I paced the balls in the pans. However when I went to take the bread out of the pans some of the dough balls mostly broke away.
I'm telling you this to give you as much information as I can so you can shed some light on the subject for me.
I'm going to make it again tomorrow. This is practice for when I do it for a party I'm having next month. I want to make the hamburger buns.
I know this is YEARS late, but, essentially, you let the amount of TIME allow the GM flour to develop the 2 types of gluten most wheat contains. That's what refrigeration of dough does (also called cold proofing). The dough doesn't stool proofing in the cold of the fridge, it just slows waaay down. You could even leave your AP flour brioche dough 48 hrs in your fridge, it will develop a bit of acidity but not much because of the butter content, and then leave it out for about an hr, form into whatever shape you want even if it's still cold!, then leave it for it's 2nd rise.
This 2nd rise could take a bit more than an hr, but don't rush it. Leave it for an hour, THEN start your oven to preheat to 350F/170C. Start watching it at 15 mins because of the sugar content, tent w/foil if needed, then continue baking another 5 mins.
I actually leave mine in the oven, w/ the door cracked, on humid days, simply because I like my bread rolls to have a bit of a crust. I can't eat eggs so these aren't for me but for my family, and the light crust helps them freeze better, then thaw better afterwards. No soggines.
I hope this is a case of better late than never. Happy baking! 🥖
Love your recipes. I am making this right now. Thank you for sharing your talent. Your the best. God bless. Merry Christmas to you and your family. You Rock.
Thank you so very much for this. I didn't have bread flour but the all purpose flour did an amazing job. The butter in the bread just took the bread to an amazing level 😋😋😋
Looks great
Wow, first time ever that backed brioches. It is beautiful and silky smooth, delicious.... thank you very much for sharing the recipe. Xxx
Great recipe, thank you. I have tried it successfully many time at home. Today I'll be baking it in a commercial convection oven and i would really appreciate your help regarding the temperature/time settings or any additional tips
@@joyofbaking thank you very much
They look absolutely beautiful and delicious...
I try this recipe soon,thanks for recipe stephanie..
Beautiful bake
Hi Joy! Just wanted to say thank you so much for the recipe! my two loaves are just on the bench cooling down now :) will be eating it for breakfast and my lunch tomorrow! Thank you!
Her name is Stephanie, but I agree that it's a great recipe. ❤️
Definitely making this!
What a gorgeous facinating absolutely fabulous creation 👍👍👌👌
I have made this bread 2 times and every time is very very delicious. Thank you so much for being elaborate.
Yummy... I m one of ur silent follower...I like ur baking
Very nicely explained vedio.
Love your videos! I have tried several of your recipes. All were successful! I want to try your Brioche recipe but don't have any fresh milk in the fridge. I have non-fat powdered and butter milk on hand. Would I be able to substitute either of those for the milk?
Yes, you can! I know this response is YEARS late but I just wanted to let you, and others, know that you can definitely sub out the fresh whole milk with liquid buttermilk, yogurt and water, powdered buttermilk and water, nonfat powdered milk and water, and even liquid nut milks! You just need to be careful and watch for HOW you sub the milk because different liquids have different proteins and fats. And you'll also be adding/subtracting liquids, depending on the substitute.
To give an example: I knew that I can add an acid to my brioche because an acid can often be used to prevent mold in bread instead of other chemicals. So artisanal bakers sometimes use vinegar or lemon juice, but I have yogurt in abundance, but I also need to get rid of some old, but still good, buttermilk powder. That was 160g of cold water (yes, by weight!), for 2 Tbs of dry buttermilk pwdr, 6 - 54g eggs straight from the fridge, 1 c of cold salted butter, 6 c of King Arthur unbleached AP flour (11.7% protein) etc... No vanilla.
I can't eat anything w/ eggs, my family can. My son, by himself, has already eaten 5 - 100g buns in 2 days. I made them overnight Sunday, he had 2 Monday night for dinner for sandwiches, 1 Tuesday morning for breakfast, another 2 for dinner, and I think I heard the air fryer ding before he left, so I'll guess he's taken another for breakfast, today, Oct 25. This is the 705g portion of dough I made into buns. There's still a 600g loaf I've frozen so he can make French toast on the weekend with the kids when they come over. My grands' favorite breakfast treat. 🤩
my first time making brioche and it turned out great! i didn't even let it sit overnight and it was so deliciousss
I did this and it turned out WONDERFUL! Thank you! Can you make some Asian Soft Bread please? Like the Asian Milk loaf.. yum!
I make it, so nice and tasty. Thank you so much, thank you
I made this too, yum. Easy to do. Loved the recipe.
Absolutely beautiful!
you all ways make so good .
thank you.
Hi mam thanx for yummlicious recipe can i use high protein bread flour instead of APF
Beautiful. Thank you 👌
Very good
Yummy can't wait to try so soon....thanks
Thank you so much Stephanie for sharing. I am allergic to eggs, how can I modify your recipes?
Oh my gosh that looks amazing if only I could make that!! I might have to get Aveda a try though I might have to give it a try thank you so much you are such a wonderful baker thank you so much
Gorgeous and great effort
you are a great baker, new subscriber love your recipes.
I like this bread. I think that is delicious.
Thank you so much Stefanie so delicious i would like to make that bread a little long job but I love bake special bread . Have a nice day be safe ❤️👍🏻😋
Thank you Joey F Becking on the excellent brioche and set amounts and all the pastries which I do good and taste a lot as excellent as the best of the shops delivers your hand my love
Stephanie this looks so good 😄😄❤❤
Love your baking and you mam 💜
Can you use regular instant yeast that comes in 3 individual strips that you buy at the grocery store? I don’t make a lot of bread, but this recipe looks so good and I’d like to try and make it.
Yes, you can. I use dry active yeast, and dry instant yeast interchangeably. In some recipes, where they tell you to proof your yeast, I only hydrate it first, meaning I don't add the sugar to the liquid, only the liquid and the yeast, then stir w/a spoon and make sure all the lumps are dissolved. Then I let the solution sit while I assemble all the dry ingredients and the rest of the wet ingredients.
I've found that not only does the yeast get better distribution this way, because there's no lumps, but if I add just half a tsp of sugar (awesome if you/someone is watching their sugar intake), wait 5 minutes, that's enough to check if the yeast is still good (if you have doubts). I don't bother. I buy my yeast in bulk when it's on sale because I'm always baking. I use either an old yeast jar, or small glass jar that seals tightly, and keep both in the freezer. I don't warm it up, just spoon it into the water/milk/liquid I'm using straight from the freezer. Works for me, even in the depths of Wisconsin winters in a drafty, patchily insulated, OLD house! 😂❤
I just made them today and you are right not too sweet. It came out perfect. Thank you for the recipe.
Anyway, do you have dinner rolls recipe?
I'm sorry, but I don't have a dinner roll recipe on the site.
@@joyofbaking i wish you can have one next time. Thank you for the brioche recipe anyway. I made them for my baby shower this Friday.
hi mark vey good.
Hi , can I leave it in room temperature instead of refrigerating the dough