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Mary'sKitchenMtl
เข้าร่วมเมื่อ 15 ธ.ค. 2016
Hello, my name is Mary Benvenuto. Welcome to Mary’sKitchenMtl! I am a retired Kindergarten teacher and a passionate cook. I was born in Italy in the region of Le Marche. My family immigrated to Canada when I was 2 years old. I am married to my husband Fred for 41 years and we have two beautiful grown children. I enjoy life and I have a great relationship with food! My kitchen is my happy place where I enjoy creating new recipes and meals for my family and friends! Cooking and baking have become my passion and my full time hobby. I am grateful to my mom who instilled in me her love of cooking and baking. I am sharing my passion with you all, and hope to inspire you to enjoy home cooking as much as I do. My collection of recipes is growing and I take pride in sharing them with you all. My videos are videotaped and edited by me. Thank you for subscribing to my channel and for trying out my recipes! I love reading your comments! Please do share my recipes with your family and friends!
Braided Brioches - Mary'sKitchenMtl
INGREDIENTS:
•1 c. (240ml) whole milk, lukewarm
•2 1/4 tsp. (7g) dry yeast
•1 tsp. (5g) granulated sugar
•4 large eggs (room temperature)
•1/2 c. (115g) granulated sugar
•zest of 1 lemon
•zest of 1 orange
•1 tsp. (5ml) pure vanilla extract
•1/3 c. (60ml) avocado oil or oil of choice
FOR BEST RESULTS, weigh, then sift:
•660g A-P flour (4 2/3 c.)
*add more flour if the dough is too sticky
+ more for dusting
•1 tbsp. (15ml) avocado oil, or oil of choice (greasing)
Egg wash: (brushing)
•2 large yolks + 2 tbsp. (30ml) milk, room temperature
Topping:
•granulated sugar (to taste)
.
PROCEDURE:
1. Begin by adding the dry yeast & sugar to the lukewarm milk.
Mix & set aside until bubbly (about 5-10 minutes).
Sift flour, zest lemon and orange. Set aside.
2. Mix the ingredients with a stand mixer, fitted with the paddle attachment.
Add the eggs to your stand mixer bowl. Mix on medium speed.
Gradually add in the sugar while mixing.
Once the sugar is added, beat on medium-high speed until mixture turns pale yellow (about 2 minutes).
Reduce the speed to medium. Add the zests, vanilla extract & stream in the oil.
Reduce the speed to medium-low & stream in the bubbly yeast water. Rinse container with 1 tbsp. (15ml) of lukewarm water.
Gradually add the sifted flour while mixing on low speed.
3. Remove the paddle once the dough begins to thicken.
Scrape down the sides of the bowl. Place the hook & continue adding the flour.
4. Once all the flour is added, knead the dough on medium speed for 10 minutes.
Scrape down the sides of the bowl with a rubber spatula & continue kneading.
The dough is ready once it wraps itself around the hook & pulls away from the sides of the bowl.
5. Remove the hook. Transfer the dough into a greased bowl, then shape into a ball. The dough should not stick to your finger.
6. Cover the dough with plastic wrap and a clean kitchen towel. Proof for 2-4 hours inside the oven with the light on, temperature off. The dough should double in size.
7. Line 2 large trays with parchment paper.
8. Dust your work surface with flour & transfer the dough.
9. Sprinkle some flour on the dough & flatten it with hands. Shape into an 18x10-inch (46x25cm) rectangle. Mark the dough into 10 strips (I used a clean ruler). Cut the strips with a pizza cutter.
10. Sprinkle flour on your work surface if needed, then flatten each strip of dough with your fingers. Cut the dough twice lengthwise, leaving 1 inch (2.54cm) on the top. Braid, then pinch the ends together. Wrap the braid around itself. Tuck the end underneath.
11. Place on the lined tray.
12. Proof for 1 hour inside your oven with the light on, temperature off.
13. Prepare the egg wash. Brush the brioches.
14. Sprinkle with granulated sugar (to taste).
15. Bake in a preheated 350F (177C) oven for 25-30 minutes, until golden. Set tray on 5th oven rack.
I hope you like this recipe! I would love to hear your comments!
Please subscribe to my channel! I appreciate your support! Thank you!
#brioche #recipes #baking
.
FOLLOW ME:
Facebook: MarysKitchenMtl
Instagram: maryskitchenmtl
TH-cam: th-cam.com/users/maryskitchenmtl
Pinterest:www.pinterest.ca/MaryBenvenuto8/maryskitchenmtl/
.
Music:- ASHUTOSH - Goa
Watch:-
• ASHUTOSH - Goa
www.ashutoshmu...
•1 c. (240ml) whole milk, lukewarm
•2 1/4 tsp. (7g) dry yeast
•1 tsp. (5g) granulated sugar
•4 large eggs (room temperature)
•1/2 c. (115g) granulated sugar
•zest of 1 lemon
•zest of 1 orange
•1 tsp. (5ml) pure vanilla extract
•1/3 c. (60ml) avocado oil or oil of choice
FOR BEST RESULTS, weigh, then sift:
•660g A-P flour (4 2/3 c.)
*add more flour if the dough is too sticky
+ more for dusting
•1 tbsp. (15ml) avocado oil, or oil of choice (greasing)
Egg wash: (brushing)
•2 large yolks + 2 tbsp. (30ml) milk, room temperature
Topping:
•granulated sugar (to taste)
.
PROCEDURE:
1. Begin by adding the dry yeast & sugar to the lukewarm milk.
Mix & set aside until bubbly (about 5-10 minutes).
Sift flour, zest lemon and orange. Set aside.
2. Mix the ingredients with a stand mixer, fitted with the paddle attachment.
Add the eggs to your stand mixer bowl. Mix on medium speed.
Gradually add in the sugar while mixing.
Once the sugar is added, beat on medium-high speed until mixture turns pale yellow (about 2 minutes).
Reduce the speed to medium. Add the zests, vanilla extract & stream in the oil.
Reduce the speed to medium-low & stream in the bubbly yeast water. Rinse container with 1 tbsp. (15ml) of lukewarm water.
Gradually add the sifted flour while mixing on low speed.
3. Remove the paddle once the dough begins to thicken.
Scrape down the sides of the bowl. Place the hook & continue adding the flour.
4. Once all the flour is added, knead the dough on medium speed for 10 minutes.
Scrape down the sides of the bowl with a rubber spatula & continue kneading.
The dough is ready once it wraps itself around the hook & pulls away from the sides of the bowl.
5. Remove the hook. Transfer the dough into a greased bowl, then shape into a ball. The dough should not stick to your finger.
6. Cover the dough with plastic wrap and a clean kitchen towel. Proof for 2-4 hours inside the oven with the light on, temperature off. The dough should double in size.
7. Line 2 large trays with parchment paper.
8. Dust your work surface with flour & transfer the dough.
9. Sprinkle some flour on the dough & flatten it with hands. Shape into an 18x10-inch (46x25cm) rectangle. Mark the dough into 10 strips (I used a clean ruler). Cut the strips with a pizza cutter.
10. Sprinkle flour on your work surface if needed, then flatten each strip of dough with your fingers. Cut the dough twice lengthwise, leaving 1 inch (2.54cm) on the top. Braid, then pinch the ends together. Wrap the braid around itself. Tuck the end underneath.
11. Place on the lined tray.
12. Proof for 1 hour inside your oven with the light on, temperature off.
13. Prepare the egg wash. Brush the brioches.
14. Sprinkle with granulated sugar (to taste).
15. Bake in a preheated 350F (177C) oven for 25-30 minutes, until golden. Set tray on 5th oven rack.
I hope you like this recipe! I would love to hear your comments!
Please subscribe to my channel! I appreciate your support! Thank you!
#brioche #recipes #baking
.
FOLLOW ME:
Facebook: MarysKitchenMtl
Instagram: maryskitchenmtl
TH-cam: th-cam.com/users/maryskitchenmtl
Pinterest:www.pinterest.ca/MaryBenvenuto8/maryskitchenmtl/
.
Music:- ASHUTOSH - Goa
Watch:-
• ASHUTOSH - Goa
www.ashutoshmu...
มุมมอง: 122
วีดีโอ
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Skip the haddock , it just falls apart. Substitute with monkfish , it's very firm and won't disintegrate.
Can we freeze it?
Yes you can, in a well sealed plastic bag. 🥰
Thanks for sharing
my wife asks - why do you use scissors when you could be using a knife to cut the tentacles. But why? she also says thank you for the recipe.
Hello Tony & wife! Hope you are both doing well. I guess I picked up some of my mom’s habits in the kitchen:) I also sometimes use my kitchen scissors to cut calamari rings. There is really no rule or set way of doing it. Whatever makes you comfortable:) Once you remove the mouth, you insert the tip of the scissor in the hole & you snip. I wash my kitchen scissors as I do my cutlery. I hope this answers your question! Have a great week & thanks for following me!
Lobster 🦞 bouillon makes more sense. They sell it in a small jar at most supermarkets.
@@howardharaway2259 You can add whatever your heart desires. Thanks for commenting! Enjoy your day!
Your other recipe shows to boil them before baking. Does boiling change the texture or flavor in any way?
@@cathys949 Boiling is more time consuming. I spray them with water to save time and to add a smooth and slight shine. Also, not boiling them allows them to expand a little more when when they bake. Whether boiled or sprayed, the taste remains the same. Boiling gives a firmer, crispier and shinier crust. Thicker shaped taralli will have a chewy texture just like bagels. I hope this is clear for you. Enjoy your weekend!
Ингредиенты: • 390 мл теплой воды • 8 гр сухих дрожжей (или ~20-25 гр живых дрожжей-мой коммент.) • 2,5 гр сахарного песка для дрожжевой воды • 8 гр семян аниса • 18 гр морской соли • 110 мл оливкового масла первого отжима • 755 гр муки • 1 ст.л. молока для смазывания (комнатной температуры) • 1 яичный желток (комнатной температуры) для смазывания ·1 ст.л. (15 мл) оливкового масла для миски Спасибо за рецепт! С любовью из Москвы Россия❤❤❤
Delicious!
I can't wait to make this! It lots scrumptious 😋 thank you for sharing.
OMG Mary that looks so good. We’re only 2 so will have to find a smaller piece of meat but will definitely try it. Hubby and I both love lamb so maybe I’ll try making for Father’s Day 😊!!!
Yes, you can find a smaller piece for 2. I can assure you will enjoy this recipe! Enjoy your day! 🥰
WOW Mary!!!!! This cake is stunning!!!!!!!! You make every recipe look so effortless! Why don't you have your own TV show? I'm wondering, can I add a little coconut to the top, or would it not complement the flavour of the cake?
Thank you for your kind words! I'm not sure about the coconut. Have never tried it with pineapple. There is no harm in trying!! :)))) Let me know if you make it!
Ciao sarebbe possibile avere la ricetta in italiano perfavore 🙏🙏🙏🙏grazie mille
Ciao, mi scusa per il ritardo. Questi sono gli ingredienti: •1 & 2/3 tazze (390ml) d’acqua tiepida •2 & 1/4 cucchiaini (8g) di lievito secco •1/2 cucchiaino (2,5 g) di zucchero per aggiungere con acqua e lievito •1 cucchiaio (8g) di semi di anice •1 cucchiaio (18g) di sale •1/2 tazza (110ml) di olio extravergine d’oliva •5 tazze (755g) di farina •1 cucchiaio (15ml) di latte intero à temperatura ambiente per spennellare •1 grande tuorlo anche à temperatura ambiente per spennellare •1 cucchiaio (15ml) di olio d’oliva per ciotola
Cuocere à 177C per 40 minuti. Guarda il mio video per il procedimento. Grazie!
Delicious look ❤❤❤❤❤❤stay connected😊
I just made this and it’s fantastic! Thank you for sharing this delicious recipe 🤍
I’m glad that you enjoyed it! You are very welcome! 😍
Great stuff Mary!
Thank you!
ألف شكر ،إشتراك طبعا و أحلى لايك
How many come with this with this recipe 😊
Hello Anna, I made 34. Enjoy your day!
oh boy you make it look so easy...gotta try to make these beautiful cookies....
Definitely a must do 😋!!! They look amazing and so easy 🤞😉😍
They look amazing and must taste great too!
Thank you Terry!😘
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
They look amazing and believe me I tasted them and they are delicious!!! Another great recipe Mary! Thank you!
Hi Josie, I wrote the ingredients in my video and in the description below my video. 🥰
SO SWEET....AND LOOK DELISH I WENT BACK TO YOUR RECIPE FOR THE BIG TRALLIE YOU MADE A FEW YEARS AGO, AND WILL MAKE THEM FOR SURE...WE LOVE THEM AND I ALWAYS MAKE THEM SMALL SO THEY TAKE FOREVER ,,YOUR SIZE IS WONDERFUL AND MOVES QUICK...CAN I PUT THE PEPPER AND FEENEL IN THEN LIKE I DO THE SMALL ONES? DONT SEE WHY NOT SINCE I ALSO BOIL THEN BAKE,,,THANKS MARY..
Hello Ann, I’m glad you like them! Of course you can add anything you like! ❤
hi where can I download recipe please. Thank you :)
Hi Josie, I wrote the ingredients in my video and in my description below my video. 🥰
New subbie...thank you for no chitter chatter 😊
Need a large pot for these either way looks delicious
Hello Ann, I’m glad that you like my recipe! Enjoy your day! 🥰
Great minestrone;I like the idea of adding meat ,what does Mtl stand for .? Regards franco
Hello Frank! I’m glad you like my recipe. Mtl is short for Montreal. 🥰 Enjoy your day!
DO YOU HAVE A GREAT RECIPE FOR PIZZA RUSTICIA FOR EASTER...
Hello Ann, I’ll send you the link for my Pizza Rustica. You can replace the filling with other ingredients that you like. Happy Easter to you and your family!
m.th-cam.com/video/8gh0tJcLCk8/w-d-xo.html
I’m sorry for the late reply.
GREAT DISH MARY, THANKS FOR SHARING...
Delicious Also very easy Thanks
Thank you for the ricipe. I tried it yesterday. Everything was fine except from the fact that the tartallis turned out very hard. Any ideas what the problem could be? I used fine 00 flour.
These taralli are intended to be hard. 🥰
Thanks@@MarysKitchenMtl. I know but mine turned out dense in oppose the ones that I buy in the shop. Those are crisp if you know what I mean. Anyway, I won't give up 🙂
Hello Peter, it’s important that the water and wine are lukewarm, and they are streamed in while the mixer is running. Once the ingredients are well combined and the dough is done mixing, it should feel smooth and silky to the touch. It should be manageable and easy to shape the taralli. Please give it another try and let me know how they turn out. It is possible that the taralli you buy have lard instead of olive oil. Lard gives a crumbly flaky texture. I personally never use lard for baking as it is higher in saturated fat and cholesterol. I love using olive oil because it is considered one of the healthiest cooking oils as it's higher in monounsaturated fat “healthy fats”. Enjoy your Sunday!
Bresh-ih-low-teeny
This is going to be my new summer favourite. I have a blueberry bush in my backyard.
My favourite combination. I too am from Mtl.
Hello Mary......one more question....can I substitute orange extract for the vanilla extract? Thanks again!
Hello, you may substitute the vanilla with orange extract; however, the biscotti will have a strong orange flavor because of the orange zest that is already added in the recipe. Another option would be not to add any extract. Hope this is helpful!
Hello Mary, I was wondering about adding honey to this recipe. I've been baking orange cranberry pistachio biscotti the last few years and I've never seen any recipe where honey is added. Does it give a special sweetness to it? I will definitely try your recipe; I am curious as to how it will taste. Thank you.
Hello, my mom made these with honey. I find the honey adds flavor and it marries well with the orange and cranberries. Let me know if you make them! Thanks for following me! Happy holidays to you and your family!
These are beautiful. They will make for a special Christmas morning treat. Thank you for sharing the recipe. By the way, I love the end when you show the final result. Yummy 😊
You are very welcome! You will enjoy them! Depending on your eggs, you might need to add more flour. If needed, add 1 tablespoon at a time until you get the right consistency as in my video. Have a wonderful Christmas!
Hi from MTL! Thank you for the amazing & easy to follow recipe. My cookies turned out great !
I’m happy you made them! 🥰Enjoy!! Thank you for following me! Happy holidays! 🎄
How long will they stay fresh for once baked. Can I make the dough couple days ahead of time too. They look amazing.
I make them, let them cool and then freeze them inside an airtight container. I have kept them for 1 month and they are like just baked. I glaze them just before enjoying them.
I have never made the dough in advance.
My grandson loves them, nice recipe ,from toronto
I'm so happy!!!! Enjoy! Have a wonderful Christmas!
I looked at many recepie And yours ease the best I am making yours I will let you know how they come out
You will enjoy these. They are easy to make! Let me know how yours turn out. Depending on your eggs, you may need to add more flour if the dough is sticky.
Cant wait to make these
❤
Respect and thank you for the recipe and your attention to detail! ❤
You forgot the almonds.
They are cranberry orange biscotti without almonds, however, you may add almonds if you like.
Why add brioschi?
Brioschi has sodium bicarbonate in it. It allows the dough to rise.
Looks like a lovely recipe. The seafood could have been heated a little over butter or olive oil first along with the onion and then added to the pot. The sprinkling of the herbs with your hands was a little much as a spoon or gloves for the demonstration would've been better. And the name "Mary" is reserved for the Lord's wife so you do offend God.
Li ho fatti e sono buonissimiiiiiiiii😊
Ciao Filomena, sono contenta che l’hai fatti e ti piacciano! 😍