For anyone that needs this You need Yield: 2 loaves 1cup/240 grams whole milk or buttermilk 6tablespoons/50 grams plus 3¾ cups/490 grams all-purpose flour, plus more, if needed, for work surface 4 large eggs, chilled ( another one for eggwash ) 2tablespoons vegetable or olive oil ¼cup/50 grams granulated sugar 10grams kosher salt (2¾ teaspoons Diamond Crystal or 1½ teaspoons Morton) 2teaspoons/6 grams active dry yeast ½cup/113 grams unsalted butter (1 stick), cut into ½-inch pieces, chilled, plus more, at room temperature, for pans
Honestly this is such a better use of Claire’s time than figuring out if she can make a hydraulic press to make a candy no one else can eat/make. We love this period of her career.
The beauty of gourmet makes was getting to see the recipe development process. Seeing a professional do what they do best. Running into problem and stepping back and figuring out how to fix it.
Gourmet makes was so much better when they chose recipes that made sense... the chocolate bars and baked goods like twinkies and oreos. But when they chose pop rocks???? m&ms?? those were losing battles!
Claire’s recent content makes it so clear how wasted her talents were at Bon Appétit by making her jump through hoops to try to create a more entertaining video. These down to earth, relaxing, informative videos let her personality and expertise shine so much better. Love to see it
I’m a fan who will watch whatever she does, like most of these comments, but gourmet makes was an undeniable stroke of genius programming. This video is almost at 500k views, gourmet makes videos are all over a million with some as high as 10 million
😊 There's one that can heal depression once and for all, not just temporalily: Jesus Christ. He replaces heaviness with Joy and praise. Hoping that you'll give Him a chance, God bless youu 💝
I propose this "mini series" (at least that's what's it's been referred to as in the past) be transformed into a full-fledged weekly series because we could all use more Claire Saffitz in our lives!
@@waterchild83 yes, I love her channel! I’m gonna miss seeing her two days in a row once this series is over though. So I’m trying to encourage the good folks here at @NYT Cooking to get her to film more videos for them!
I absolutely love how much Claire explains everything. I love learning and these videos very much reminds me of Alton Browns Good Eats with all of this information💖
To anyone wanting to make this without a stand mixer, you can do it! It's a little bit of an arm work out, but it's not so bad at all. I don't spend quite as much time as in the video. In my experience, the dough goes from super sticky/gooey to smooth and only sticking to itself (not the bowl or my hands) in maybe 15 minutes of working it by hand. It's really not so bad to do it by hand.
I made this! (more) It really is the perfect sweet-dough recipe. I added cardamon, cinnamon and "butter flavour" to the pastry dough (as I always have for c-buns.) The biggest change for me was working with cold dough. As much as we are all sick of this term it really is a "game changer". I chilled the dough for 3 hours in the first rise; rolled it out stuffed it, rolled it back up and sliced it. So much easier to work with cold. I let it rise for only 45 minutes and the c-buns had expanded but were not touching. In the oven they baked evenly. It took a little longer to bake at 350 (I have gas with no convection - 45 mins). The dough itself is the nicest sweet dough we've ever tried. There is no need to ever watch another video about sweet dough or even consider changing the recipe. It is outstanding!
After watching Claire's video a million times I finally decided to try it. OMG this is so wonderful! Amazing thready texture just as in the video. Thank you so much. This recipe is a real go-to for me.
I finally found the perfect dough for me! Thanks to Claire 👏🏻 l twisted the recipe by adding red bean paste to get the red bean buns. It was amazing. The bread is perfect. Thank you 🙏🏼
Absolute best recipe and method for a brioche loaf I have come across yet!. Made this between yesterday and today and it turned out excellent. Will only make bread this way. A lot of work for your mixer though so a sturdy stand mixer is the best way to go.
Thank you, Claire! I made this dough for slider buns for weekend celebrations over the 4th of July and they were a HUGE hit!! Everyone thought I was some sort of baking savant (they looked exactly like yours, only smaller), when the truth is that a well-written recipe with a great video (which I watched like 30 times to make sure I was doing everything right) is all I needed to get me through! THANK YOU for this amazing recipe!! It's going to be one I go to again and again! (It has also given me the confidence to try the croissants!)
For those who are going to make this, follow the recipe exactly and be patient. It didn't look like the dough would ever come together after adding all the butter but it eventually did and it turned out silky and smooth. I used to dough for cinnamon rolls and they turned out to be the best I have ever had. Thank you for this wonderful and versatile dough recipe. Next up for this dough are dinner rolls topped with sea salt and garlic butter.
@@____Ann____ 1c milk, 6tbsp flour for tajang. 4c flour, 5 eggs, 2tbsp oil ,1/4c sugar, 2 3/4 tsp salt, 2 tsp yeast, 1 stick of cold butter. Ik it sux they did that 😡
I love this version of Claire more than when she was in Bon Appetite. This is what I’ve been looking for, more of teaching and showing us how to make really good bread. Will be looking forward to more great videos.
Yeah after reading the long thirteen step recipe for the dough itself i can attest this is an accurate description. Also I'm a teacher so i relate so hard. I don't want an essay sometimes, lol, just a sentence. Or less. Sometimes less.
Wow! I just made this dough and made a loaf of bread and a pan of cinnamon buns and I’m hooked! These are perfectly buttery, pull apart goodness. This is the best bread I’ve ever made myself and well worth the time. Definitely keeping this recipe. Yum.
So grateful for this!! I´ve been searching since last year a recipe that explains clearly the combination of the japanese roug and the french bread brioche. Thank you again NYT and Claire!
Normally watching people do stuff is a slower way for me to learn than reading about it. Here video really helps to clarify the technique. You have to see what the dough looks like. Claire is a super appealing presenter, too!
Thanks to you my sister makes this recipe for me whenever I ask her to. It’s like eating a cloud filled of butter and cinnamon!!!! I love you 😀😀🫀🫀🆒🆒😍😍🥰🥰🥰
waiting for these to come out of the oven rn 😳 okay mine didn't end up rising as high as claire's. they didn't even clear the top of my tin. they look more like big rolls than a big bubbly loaf, but they taste great!! i thought i would go insane kneading scraping watching my stand mixer last night, but the breads is good. have faith friends.
My loaf didn't rise as much as I thought it would either. I let them proof for 2 hours after shaping. The dough didn't seem very bubbly after removing from the fridge.
Dear Claire, i followed your recipe and instructions on the dot and oh boy, im one happy mama here how my baby bunbuns turned out so pretty and yummy! Love you lots ❤
WOW!!...That is one versatile dough that bakes up beautifully! I can only imagine how delicious it tastes. I can't wait to try it.😋 Thank you for sharing! ❤️
So lovely to see your videos. I will try this for sure. Today I tried the crossiant felt so satisfied with the result. Thanks for the perfect recipe. I'm a self learner so you would be my best teacher.
First, please invest in a boom mic? Amazing work by the sound guy to minimize the brushing of the mic, but wow was it distracting at times. But on the other side of the coin, T H A N K! Y O U! For using a clear mixing bowl so we can see how the dough looks throughout the process! Finally a channel that gets it! ♥
Why would the editor cut away to show the wide shot when Claire was poking the dough? It’s a VISUAL TEST! How do we learn what to LOOK for if it isn’t shown on camera? Yes we got to see it after she poked it, but the point is to watch the speed and the amount that is springs back.
Binder clips to secure the paper to the edge. Martha Stewart. I made the rolls and didn't finish them. After a week, I made bread pudding with the leftovers (at least 9), cutting off the more dry parts. Pudding had eggs, half and half, cream, amaretto, and maple syrup to sweeten. Best damn bread pudding I've ever made. Excellent reuse of week-old rolls.
This looks so delicious! I really would love to have the recipe printed right here below!! how much flour, how much eggs, how much milk, I've been working so hard on trying to find the perfect dough for my bake goods! I think this is it!!!
I just did this recipe for the first time at home, and it came out great! This recipe is amazing. I love how detailed she is when she explains the process. ❤️
I love Claire soooo much, I enjoy her random stories and the way she explains the recipes. I love every recipe I try with Claire. So forgiving and easy to follow.❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
I love how Claire developed recipes for enriched bread doughs. For the past few years, it's felt like everyone on TH-cam treats sourdough like its the be-all-end-all of bread.
I felt like a complete failure when my pandemic sourdough adventure ended tragically. Everyone else seemed to be able to turn out perfect loaves with the signature ear but mine were bricks. This I can do!
It's a laudable goal but this recipe might not be the best way to start, there is lots that can go wrong. This is a simpler burger bun that uses a Tangzhong but is not quite as involved and more forgiving. domesticgothess.com/blog/2017/04/25/tangzhong-burger-buns/
PTL!! Just made yesterday and my family Loved it!!! It was the first time I’ve made bread using the Tangzhong method ( I was a little nervous bc I didn’t want to mess it up lol ) but anyway turned out so fluffy and delicious, Thank you for sharing !!
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
For anyone that needs this
You need
Yield:
2 loaves
1cup/240 grams whole milk or buttermilk
6tablespoons/50 grams plus 3¾ cups/490 grams all-purpose flour, plus more, if needed, for work surface
4 large eggs, chilled ( another one for eggwash )
2tablespoons vegetable or olive oil
¼cup/50 grams granulated sugar
10grams kosher salt (2¾ teaspoons Diamond Crystal or 1½ teaspoons Morton)
2teaspoons/6 grams active dry yeast
½cup/113 grams unsalted butter (1 stick), cut into ½-inch pieces, chilled, plus more, at room temperature, for pans
Thank you ❤
How about the tangzhong
Let’s all just take a moment to appreciate Claire. She was there for us at Bon Appetit , now at NYT and Dessert Person. Love you Claire!
Claire is the true MVP
Why do I love watching her so much?
She‘s the best!
Yess
Thank you for sharing this Claire very nicely done lighter and so so good way the tin is good to get that Contains loaf of bread thanks
I agree! I loved clear on bon appétit! Now I have to subscribe to this channel so I can catch all of her recipes here to
Honestly this is such a better use of Claire’s time than figuring out if she can make a hydraulic press to make a candy no one else can eat/make. We love this period of her career.
More informative but objectively much less entertaining - like a sitcom vs a lecture
Less torturous for her too.
Better for her mental health too
The beauty of gourmet makes was getting to see the recipe development process. Seeing a professional do what they do best. Running into problem and stepping back and figuring out how to fix it.
Gourmet makes was so much better when they chose recipes that made sense... the chocolate bars and baked goods like twinkies and oreos. But when they chose pop rocks???? m&ms?? those were losing battles!
Claire’s recent content makes it so clear how wasted her talents were at Bon Appétit by making her jump through hoops to try to create a more entertaining video. These down to earth, relaxing, informative videos let her personality and expertise shine so much better. Love to see it
Perfectly sums it up. Completely agree.
I watched those videos because she's great, but they always kinda stressed me out. I love her new stuff!
I’m a fan who will watch whatever she does, like most of these comments, but gourmet makes was an undeniable stroke of genius programming. This video is almost at 500k views, gourmet makes videos are all over a million with some as high as 10 million
I think her personality came through very well in gourmet makes and in these videos as well
i am glad i missed bon appetit!
Claire yesterday and Claire TODAY??? my depression doesn't stand a chance against Claire content
curing depression with youtube is the most 21st century thing ever
Claire yesterday and Claire tomorrow, but *never* Claire today.
@@zukacs yet its so effective.. what would I've done 200 years ago, kick a rock or something
😊 There's one that can heal depression once and for all, not just temporalily: Jesus Christ. He replaces heaviness with Joy and praise. Hoping that you'll give Him a chance, God bless youu 💝
Take that depression! Hi-yah! 🥋
I propose this "mini series" (at least that's what's it's been referred to as in the past) be transformed into a full-fledged weekly series because we could all use more Claire Saffitz in our lives!
YES PLEASE!!! We need more Claire
Have you seen her show dessert person? She post a recipe every Thursday
@@waterchild83 yes, I love her channel! I’m gonna miss seeing her two days in a row once this series is over though. So I’m trying to encourage the good folks here at @NYT Cooking to get her to film more videos for them!
We don’t want our baking fairy godmother to overwork herself.
@@riz3310 well...that's a very good point. She needs rest too
Dough Enchantress is exactly how I would describe Ms. Saffitz as well, good job NYT :D
She's the Dough-yen of breads and pastry. 😁
@@rggiii5089 girl you outdid yourself, take a bow 🥳 Also was it inspired from her confetti cake video 😌
@@rggiii5089 A+ pun, will definitely steal and then have to explain to people.
Claire's slowing taking over the internet, and I'm here for it.
NYT cooking has officially won my heart over with all this claire content
Paywall keeps the recipe from viewers even if they subscribe to the NYT. You need to subscribe to NYT Cooking.
I absolutely love Claire post-BA, I feel like her series got so big but this is what she actually wants to do
I absolutely love how much Claire explains everything. I love learning and these videos very much reminds me of Alton Browns Good Eats with all of this information💖
yes yes yes, more Claire to the people!
To anyone wanting to make this without a stand mixer, you can do it! It's a little bit of an arm work out, but it's not so bad at all. I don't spend quite as much time as in the video. In my experience, the dough goes from super sticky/gooey to smooth and only sticking to itself (not the bowl or my hands) in maybe 15 minutes of working it by hand. It's really not so bad to do it by hand.
I was wondering how bad it would be! I don't have a stand mixer and don't have room for one either
ahh thank you!! when claire said she does not recommend doing this by hand , i was contemplating if i should make it or not but def gonna try now! :)
Please I want to know the amount of flour and sugar
thank you cuz i do not have stand mixer and dont mind an arm workout.
Thank you for that! I was already freaking out bc I don't have a mixer
I made this! (more)
It really is the perfect sweet-dough recipe.
I added cardamon, cinnamon and "butter flavour" to the pastry dough (as I always have for c-buns.)
The biggest change for me was working with cold dough. As much as we are all sick of this term it really is a "game changer". I chilled the dough for 3 hours in the first rise; rolled it out stuffed it, rolled it back up and sliced it. So much easier to work with cold. I let it rise for only 45 minutes and the c-buns had expanded but were not touching. In the oven they baked evenly. It took a little longer to bake at 350 (I have gas with no convection - 45 mins). The dough itself is the nicest sweet dough we've ever tried.
There is no need to ever watch another video about sweet dough or even consider changing the recipe. It is outstanding!
Claire and her bowl scraper is a love story for this century
After watching Claire's video a million times I finally decided to try it. OMG this is so wonderful! Amazing thready texture just as in the video. Thank you so much. This recipe is a real go-to for me.
I finally found the perfect dough for me! Thanks to Claire 👏🏻 l twisted the recipe by adding red bean paste to get the red bean buns. It was amazing. The bread is perfect. Thank you 🙏🏼
What a fantastic instructional video! Thanks to everyone involved!
I was thinking that it'd be great to live with someone who makes things like this when I realized that I could be that someone
that's the best mindset to have! Go for it, beautiful person :D
@@mrshumancar I love both of u
YES.
Lead by example. 🙌🏻
You will source and attract everything you are.
✊🏽🥺
Yes you could be!
Absolute best recipe and method for a brioche loaf I have come across yet!. Made this between yesterday and today and it turned out excellent. Will only make bread this way. A lot of work for your mixer though so a sturdy stand mixer is the best way to go.
Mine did not rise at all. Can you give some Tipps?
@@zezaaa123 Check your yeast. It could be dead or expired.
Thank you, Claire! I made this dough for slider buns for weekend celebrations over the 4th of July and they were a HUGE hit!! Everyone thought I was some sort of baking savant (they looked exactly like yours, only smaller), when the truth is that a well-written recipe with a great video (which I watched like 30 times to make sure I was doing everything right) is all I needed to get me through! THANK YOU for this amazing recipe!! It's going to be one I go to again and again! (It has also given me the confidence to try the croissants!)
My concern is how do I add the yeast into the cold
ingredients without killing the yeast
@@zuh78628 I believe that the stand mixer heats up the mixture, also the other ingredients are room temp. Just my guess !
I made it and nothing did undergoes a good rise
For those who are going to make this, follow the recipe exactly and be patient. It didn't look like the dough would ever come together after adding all the butter but it eventually did and it turned out silky and smooth. I used to dough for cinnamon rolls and they turned out to be the best I have ever had. Thank you for this wonderful and versatile dough recipe. Next up for this dough are dinner rolls topped with sea salt and garlic butter.
The recipe is not accessible through the site (don't want to make an account).
@@____Ann____ 1c milk, 6tbsp flour for tajang. 4c flour, 5 eggs, 2tbsp oil ,1/4c sugar, 2 3/4 tsp salt, 2 tsp yeast, 1 stick of cold butter. Ik it sux they did that 😡
@@monicafur Thank you!
@@monicafurTHANK YOUUUUUUUUUU. I was looking for the written recipe then saw it was paywalled. NYT 🖕🏼
@@__Est.her__ isnt that a bunch of bs?! D:< Luckily I screenshot it.
Only Claire would describe a morning bun as austere and I’m here for it lol
All this Claire content makes my hear so HAPPY!!! ❤️
I'm hooked on Claire. Enjoy watching everything she makes.😍
I love this version of Claire more than when she was in Bon Appetite. This is what I’ve been looking for, more of teaching and showing us how to make really good bread. Will be looking forward to more great videos.
Even though I wasn't subscribed to NYT cooking, the algorithm knows this is what I want
Claire is the kind of person that writes a whole essay when the teacher tells u to write a sentence
why is this so accurate!
Well she did went to Harvard so I guess it makes sense lol.
And we benefit from it.
And you will hang on her lips when she reads it, wondering how you could have missed all those details.
Yeah after reading the long thirteen step recipe for the dough itself i can attest this is an accurate description.
Also I'm a teacher so i relate so hard. I don't want an essay sometimes, lol, just a sentence. Or less. Sometimes less.
Hi Clair,
From one Chef to another, you are an amazing teacher. Keep up the excellent work, I am certain you are helping many including me.
Wow! I just made this dough and made a loaf of bread and a pan of cinnamon buns and I’m hooked! These are perfectly buttery, pull apart goodness. This is the best bread I’ve ever made myself and well worth the time. Definitely keeping this recipe. Yum.
Claire is the “Bob Ross” of baking.
Happy little dough balls. Smacking the devil out of it.
A layer of liquid egg whash.
Oh my goodness!!!! Perfect way to describe her!!! Love it and her!!!!
Yes! A glorious day! My wife and I can watch Claire again! Love the videography and content.
She has her own channel too! 😁
th-cam.com/users/ClaireSaffitzxDessertPerson
@@sbg1911 Found that too! Subscribed! Thank you!
Just wanted to say how much I love Claire!
So grateful for this!! I´ve been searching since last year a recipe that explains clearly the combination of the japanese roug and the french bread brioche. Thank you again NYT and Claire!
I started baking last year because of claire, i love her so much
I really like you Claire. You are a very good teacher. Thank you!
We Stan Claire - bounced back effortlessly! NYT needed a Claire ❤️🔥
Normally watching people do stuff is a slower way for me to learn than reading about it. Here video really helps to clarify the technique. You have to see what the dough looks like. Claire is a super appealing presenter, too!
Thanks to you my sister makes this recipe for me whenever I ask her to. It’s like eating a cloud filled of butter and cinnamon!!!! I love you 😀😀🫀🫀🆒🆒😍😍🥰🥰🥰
So so perfect, loving the double dose of Claire each week.
Me and my youngest daughter love you! I'm glad you are still teaching us!
waiting for these to come out of the oven rn 😳
okay mine didn't end up rising as high as claire's. they didn't even clear the top of my tin. they look more like big rolls than a big bubbly loaf, but they taste great!! i thought i would go insane kneading scraping watching my stand mixer last night, but the breads is good. have faith friends.
My loaf didn't rise as much as I thought it would either. I let them proof for 2 hours after shaping. The dough didn't seem very bubbly after removing from the fridge.
I LIVE for a Claire content
why does her bread always look perfect? ❤️
you don't know how much I love this video 😭 I wish I watched this video when I first started baking😍 the details and instructions
OMGGGG!!!! I’m living for this collar on the dress 😍💔💔💔
Claire, your baking knowledge and teaching skills remind me so much of my Mother and her delicious bread 🍞. You are awesome! Thank you.
Dear Claire, i followed your recipe and instructions on the dot and oh boy, im one happy mama here how my baby bunbuns turned out so pretty and yummy! Love you lots ❤
WOW!!...That is one versatile dough that bakes up beautifully! I can only imagine how delicious it tastes. I can't wait to try it.😋 Thank you for sharing! ❤️
Gosh i love her clogs! Her black aad white ones, the neon yellow ones, and now a classy brown!
I love this human being! thank you so much for all your great explanations and recipes!
Omg yes what did we do to deserve so much content with Claire 😍
Her recipes do not disappoint! Love Claire Saffitz!
Perfection!!! Thank you Claire!! 🌟🌟
So lovely to see your videos. I will try this for sure. Today I tried the crossiant felt so satisfied with the result. Thanks for the perfect recipe. I'm a self learner so you would be my best teacher.
First, please invest in a boom mic? Amazing work by the sound guy to minimize the brushing of the mic, but wow was it distracting at times.
But on the other side of the coin, T H A N K! Y O U! For using a clear mixing bowl so we can see how the dough looks throughout the process! Finally a channel that gets it! ♥
I love the tangzhong technique! So far I’ve made cinnamon buns, a loaf and chocolate buns. I’ve never had anything as pillowy and soft 🙏🏻
Why would the editor cut away to show the wide shot when Claire was poking the dough? It’s a VISUAL TEST! How do we learn what to LOOK for if it isn’t shown on camera? Yes we got to see it after she poked it, but the point is to watch the speed and the amount that is springs back.
Binder clips to secure the paper to the edge. Martha Stewart. I made the rolls and didn't finish them. After a week, I made bread pudding with the leftovers (at least 9), cutting off the more dry parts. Pudding had eggs, half and half, cream, amaretto, and maple syrup to sweeten. Best damn bread pudding I've ever made. Excellent reuse of week-old rolls.
Yum! Hi Claire, great to see & hear you!
This is stunning! Claire is just another level! ❤️👍🏼
This looks so delicious! I really would love to have the recipe printed right here below!! how much flour, how much eggs, how much milk, I've been working so hard on trying to find the perfect dough for my bake goods! I think this is it!!!
I tried to make this bread with my mum and I was so glad how clear instructions were in dessert person otherwise I’m sure I would have failed
Ooooo this is going to be a fun cold day project, ty guys!!
Maritozzi, babka, it seems like endless possibilities with this dough, I like that it’s a tangzong brioche hybrid
I just did this recipe for the first time at home, and it came out great! This recipe is amazing. I love how detailed she is when she explains the process. ❤️
Hello what is the recipe for her tanzhong??
If you’re here Claire I’m subscribing! Your charm and sincerity have won me over.
I LOVE any video that Claire does.
she is so pro and take work seriously not other like food channels "chefs" who always trying to funny or witty. good work
I love Claire soooo much, I enjoy her random stories and the way she explains the recipes. I love every recipe I try with Claire. So forgiving and easy to follow.❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Love, love, love Claire’s baking videos!! Thank you!!
Wow, looks perfect baking! Very yummy 😋😋😋😋😍😘👍
Claire is such an amazing human being: smart, interesting, funny, patient.
I'm making this recipe right now! So far so good!
I'm having a difficult time deciding which type of home I'd choose... All are beautiful ❤️
Claire is awesome I love the way she teaches.
thank u bestie 🥺
I tried making these today, filled them up with some chocolate and strawberry jelly, and they tasted really great! Thanks Claire!
Could you give me the recipe I can't find it thanks
Thank you so much Claire.I love baking and I’m trying to learn as much as I can.Girl you make my day!!!God bless
This is literally my go to bread
Claire is glowing 🥰🥰 also definitely gonna try this recipe!
This is so useful, thank you! I've been experimenting with tangzhong for the last year, but this is going to take it to a whole new level.
The first loaves we call mosbolletjies. You can add raisins and a sweet glaze, and serve with salted butter.
I’ve always heard it as “monkey bread” in the midwestern US. Cool!
Is it brioche?
I tried the recipe (just made the bread) and me and my family, and my in-laws love it. Thank you Claire!
Could you pass the recipe I can't find it please
claire and this editing are Perfect
so much claire content recently!!
I love how Claire developed recipes for enriched bread doughs. For the past few years, it's felt like everyone on TH-cam treats sourdough like its the be-all-end-all of bread.
I felt like a complete failure when my pandemic sourdough adventure ended tragically. Everyone else seemed to be able to turn out perfect loaves with the signature ear but mine were bricks. This I can do!
Love me some Claire, I mastered many things and Brioche is now one of them.
Going to try this recipe ASAP 🤩! Thank you
how does this look like the most delicious and the easiest bread at the same time? I was scared of baking but im making my own buns next time
It's a laudable goal but this recipe might not be the best way to start, there is lots that can go wrong. This is a simpler burger bun that uses a Tangzhong but is not quite as involved and more forgiving. domesticgothess.com/blog/2017/04/25/tangzhong-burger-buns/
I baked brioche with this recipe...its MIND BLOWING...TASTIEST BREAD EVER
Nice! Another helpful video, thanks!
I love gaining all this knowledge, going to use these ideas in my developing and testing for vegan sourdough cinnamon rolls💕
Oh wow those bread loaves look sensational, so pretty 😍 I want to give this a go. Those sticky buns though 🤤Thank you Claire you’re awesome
I don't eat gluten but I love all of Claire's videos
PTL!! Just made yesterday and my family Loved it!!! It was the first time I’ve made bread using the Tangzhong method ( I was a little nervous bc I didn’t want to mess it up lol ) but anyway turned out so fluffy and delicious, Thank you for sharing !!
Your videos are awesome and so well made. This allows us to feel more confident about preparing the recipe alone
This looks really good, will try, thank you Claire
👍🏾Very lovely and luscious loaves lovely Claire. 🥰 thank you!
Fantastic Dough - Love the Channel! I love enriched dough. I will give this a try.