📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Yay - another no-knead Brioche recipe! I have been anxiously waiting for this recipe since you posted it in the Community section. These look fantastic!! Thanks again for sharing this recipe, will be making this very soon. Hi Everyone, 171K subscribers - whoo-hoo!! Keep on sharing your bakes and Charlie's YT channel with your family, friends, colleagues and social media channels!! 200K, here we come!!!
Perfect timing! I have a bookclub meeting this week that is going to love them! That braiding looked hard to do but once explained it made total sense. Thank you and can't wait to see what magic you make with that other half of the recipe 👀
What wonderful instruction you give! I am always impressed by your videos, and you recipes almost always make my mouth water! Thank you so much for the video. 😊
Your channel is a real treat Charlie! I've never baked much bread before, but with your straightforward and logical explanations, I am gaining confidence with every week. Your recent series of no knead recipes got me started with baking as who doesn't want to make great bread with even less effort?!! I just love the stop-motion animations that you incorporate into your production - I'm sure very few understand how much time those animations take. They really add a touch of class to your videos! Recently, I had a go at the cold proofed no knead ciabatta rolls. It revealed two things to me: First, that I need a baking steel - a 6mm thick one should arrive tomorrow. The second thing it revealed was that my suspicions about my oven not even getting close to the set temperature were justified. I spent an entertaining morning with my oven and a thermocouple which revealed that my oven is too cold by about 20°C! So now I know to add 20 to any suggested temperature to get to a similar temperature to what a recipe suggests. I'm sure this knowledge, along with a proper baking steel will start to get me the same excellent results that you get. Electric cookers really are not up to much, either in the oven, or on those slow, unresponsive ceramic glass hobs, but there are ways to adapt. While I was testing my Swedish Electrolux oven, I saw a few other interesting things in the data that I collected: There's about 10°C difference in temperature between the bottom and top rack positions. Less than I expected. (Although my oven has both top and bottom heating, so it really seems to help with achieving a more even temperature in the oven.) The oven's thermostat has 8°C of hysteresis - so when set to 200°C, it would actually be cycling between 196°C and 204°C all the time. (Or more like 172°C to 180°C in the middle of my oven!) Thanks so much for the regular inspiration!
Thank you for the kind words. I'm glad you're enjoying your baking journey :) Oh, yes, ovens. All of them are different and none of them are perfect. Mine only has one heating element 😅 But luckily we're crafty bakers and we always find a way to make things work. I'm happy that you did! Cheers 😎
I have been watching this video on repeat for the past week! I have been waiting for Friday as its usually the day I bake after work for fun, made the dough a couple of hours ago and resting in the fridge for tomorrow. I’m so excited to try it. Last Friday i baked the monkey bread, it was perfect.
Baked this today (along with your Brioche Croissants). Similar to a couple of your other "4-strand braided buns", with the brioche dough. The cinnamon/coffee filling is fantastic combination. You know what I had for dinner? A brioche croissant and a cinnamon/coffee braided babka!!!! Photos have been posted #223
I'm using 13% protein flour. I found I needed to add a small handful of flour after adding the remainder of the flour and mixing. I added maybe an additional 10 to 20g, and this turned the dough from nearly a sticky batter to a slightly more cohesive ball. I'm used to working with very sticky, high hydration doughs so perhaps my senses were a bit off in this case. I did notice that CB added a healthy handful of flour before the first fold so this probably all evens out in the wash. I never expect a recipe in my kitchen to be exactly the same as in someone elses kitchen, just sharing what I needed to do to make this formula work for me. It's a very solid base recipe.
Sir, thank you for the recipe. I made these after leaving the dough in the refrigerator for 5 days. It took about 4 and one half hours for the final proof in a warm 26C (80F) oven. I assume that the yeast was really slow to reactivate after the long cooling. Cooked in large paper lined muffin pans. Came out great. Thanks again. Richard
Hawaii here. Fill with Big Island chocolate and Kona coffee. Use local Hawaiian sea salt, and eggs from the neighbor. Crushed Mauna Loa macadamia nuts in the muffin tin. Call them : Delicious Big Island Chocolate and Coffee Brioche Babka Macadamia Nut Sticky Buns. Say THAT fast 3 times. Man I love this channel!
It has been a really long time since I have commented on one of your videos and I just wanted to check in to let you know what a tremendous impact you have made on my life. I first started watching your channel during covid, when a lot of people were getting into baking bread at home. My partner encouraged me to get into it too (for partially selfish reasons) and while the details of my bread journey are too boring to recount, I credit your channel almost exclusively with radically transforming my ability to comprehend recipes, interpret them, modify then, and eventually develop my own. I recently, on a whim, decided to finally try making baguettes at home after years of being intimidated. Turns out, the French have been lying to all of us. Baguettes are a piece of piss to make, but really, it was your approach to teaching and your methodology that made it possible for me. I am now firmly the best baker among my friends and family. Thank you so much for all your hard work, patience, consistency, and most of all, your warmth. It made it possible for me and, I'm sure, many others. Thank you again.
Hey, Arnold. It's definitely been a while. Glad to see you're still around here😎 That is great to hear. I'm happy that you're having a good time baking and that I could play a pat in our baking experience. Cheers!
I think like most things, you can make it as complicated or as simple as you like. You can absolutely just mix some flour, salt, yeast, water together and form a dough, and then bake it. It'll be better than grocery store bread. The difference between exceptional bread and pretty good bread is found in technique and the processes used. I personally use a preferment, hydrolyse, fairly high hydration, and cold ferment to increase the quality and flavor of my breads. While not complicated, it does add to the complexity of the recipe and can be intimidating for new bakers to take it all in. You've likely become accustomed to all of these things, but if a brand new baker tried your process, it'd probably make their heads spin! I know from my experience i say "baking bread is easy" and then I talk to someone about how to make bread they get overwhelmed pretty quick even when sticking to just the basics like weighing the ingredients and then following a step by step guide.
I think this is the first time we watched your recipe and I decided immediately to get up and start making the dough so we can bake tomorrow. Our butter was in the freezer. I tried something new to me: a cool sous vide. I put the frozen butter sticks in a vacuum seal reusable bag and submerged in room temperature water. In less than an hour the butter was soft enough but not melted. I’m waiting for my second fold timer! Thanks, Charlie!
Just had one, and they are delicious! I think when I do them again I will shape the “log” and then chill it down again. I may have taken too long and the dough was a little soft for slicing. My ambition next time is to make the dough an extra 16 hours or so ahead and shape the night before and leave to slow rise in the refrigerator overnight. Then in the morning I’d just have to bring to room temperature and bake off. Do you think that would do? I’m in Florida US, and while the house is air conditioned, I thought the dough handled better when cold.
Heat a bowl up in the microwave for 45 seconds or so. Drain the water, drop your butter in the warm bowl and let it rest in the microwave. After about 10 minutes it should be soft enough to use. No plastic waste this way!
Hi Charlie, I haven't left a comment in quite a while. Sometimes life just gets in the way. Anyway, I made these awesome coffee & cinnamon brioche buns with your super no knead method and they came out perfectly! Thank you so much for sharing all of your knowledge about the no-knead method and the cold proofing of late. Hey friends! Charlie does the work and we reap the rewards! I am trying to put all this new info into practice a little at a time. The brioche is a real winner! Going to be sending some real thanks where it counts as soon as I can figure out how to do it. Once again. Your friend in baking: Dawn Ciarleglio.
Hey Dawn! I'm glad you're till here baking along. The no-knead method has certainly changed baking for me in a huge way. I'm never kneading again and you don't have to either 😁 Happy baking! And cheers for the support😊
Baked a batch of six "slightly smaller buns" with my remaining brioche dough this morning. Added a few final tweaks to the process - resulting in no seeping filling or butter (no smoky kitchen), nice rise to the buns and a beautiful golden brown crust. Photos have been posted.
I've found if i flatten and spread the tail out, and tuck undernesth, underneath it makes a bit of a filling barrier to keep all the fillings in the cinnamon buns. Easier clean up this way too!
Okay, baked this recipe again - 24 smaller buns (to share at the office) - with an overnight cold final proof to allow me to bake fresh in the morning (with guidance from Charlie, of course). If any of you decide to bake these in a muffin tin, please us a large cavity tin (not a cupcake tin) - lots of dripping and spillage (thankfully the smoke alarm did not trigger) 🤣 Photos have been posted
During the video I was thinking a lot about what project you saved half the dough for😅 I have also made your brioche without kneading and cinnamon bun. I have to try this one too🙏😍
🤯 i am impressed.! What items and speeds would you recommend for the mixing of egg, sugar, butter, etc. In a standing mixer? I have the same kitchen aid you have showed before here... thank you! ❤
Ok, odd question. How long can you leave the dough in the refrigerator before it goes bad? I made the double batch and only baked one for a birthday. Then, I promptly forgot about the other dough. It looks fine, just poofy:)
Is there a way to cut on fermentation time? Like to 2-3h instead of 24h? I know it would affect the taste, but in modern fast-paced way of life it is very difficult for me to schedule home cooking 24h ahead.
Charlie, do you think I could shape them "slightly smaller" (eight instead of six) and shape them the night before, cold proof overnight and bake fresh in the morning? maybe bring to room temp while the oven is heating? Planning on making these to share at the office sometime this week. Yes, I know - I always ask this type of question.. 😄 I prefer to bake fresh in the morning (and still get to work on time..). If you feel a cold final proof isn't a great idea,, I'll just bake them the night before.
Hey Lan, I hope I'm not late with the answer 😅 You can definitely cold proof them. I would suggest letting the buns rise for a couple hours before you refrigerate them. Brioche can take a while, so best to let it puff up a bit before chilling again.
@@ChainBaker Thanks Charlie, I plan to bake them on Tuesday morning and will be working from home on Monday, so the timing is perfect - I will make the dough on Sunday. Thank you for the guidance!!
Ok, just trying to figure out the best way to add that moisture without adding too much sweetness! I've seen someone else put egg wash after baking.@@ChainBaker
@chainbaker when using only eggs for the liquid, how do you calculate the hydration? I know the water portion of the egg and butter is what is being used to hydrate the flour. I ask, because I'd like to try making this recipe, but converting to udane. I may just take 10% of the flour, make an udane, and then adjust flour after mixing until I get the right feeling in the dough. I just prefer to math it out first, less fuss that way.
If I just use 50g of milk and 50g of the flour (10% of the total flour. In line with your other formulas) for a yudane from this recipe, that'll end up with a hydration of around 60%, which is right in the range of classic brioche. Milk is often added to brioche. I think this will be an interesting experiment.
I’m trying to figure out how to make donut house donuts. Not the type that every recipe has given me so far that are like bread and get hard within a day. I want the type that when you bite into it they’re super moist, and hold the shape of your bite, all squished. And they stay tasty and moist for days. I’m trying to make some tomorrow. Do you have any tips on how to make a good dough for that?
These are my softest donuts. th-cam.com/video/wn82LjmyWA4/w-d-xo.html I cook them and eat them, so I can't say whether they'll be soft for days. Commercial bakeries and factories add all kinds of junk to the dough to make it softer. You won't be able to recreate it at home.
Might be a stupid question but could you make a sourdough brioche and how would you adjust the dough? Would you just reduce the flour quanity and egg quantity by the amount of flour and water in the starter?
That is one way. Or you could just make a leaven that has a similar hydration to the final dough and simply add it to the recipe. Can't tell you how much exactly because every starter is different. I would try perhaps with a total of 200g leaven and go from there. Or use 20% of the total flour in a leaven and replace the egg with water like you said.
Shoot for a 30 to 40% butter ratio. get half your water from eggs and butter. I'd probably start with tiny piece of my starter, and build it up to about to account for 30% of my dough mass. I'd also build my levain at a 50% hydration, because that will make it easier to get the correct amount of eggs and butter in and still hit your hydration target. Charlie was kind enough to inform me that eggs are approx 75% water and butter is about 18% water. I'd probably work it backwards, and start with the total weight needed, pretend not using any butter or eggs. Figure out how much total liquid you need, and then math/play with the amount of water in your levain to hit your target with eggs and butter. I'd use the technique Charlie demonstrates in here with the adding eggs, salt, sugar etc, bit of flour and mix the butter in at that poiunt. When i made a sourdough brioche in the past, i needed to add yeast because my starter/levain couldn't rise a dough with this much enrichment.
When you say the dough is so lose with no structure. I [felt it] in my heart because that pretty much sums up my entire existence-lose and no structure. 😂😂😂😂 Great video but I am beginning to miss you make bread. These bakery treats are amazing but I am still trying to master getting my bread recipes with good structure.
@@ChainBaker I've found the same honestly. I was mostly curious if you'd noticed anything earth shattering between the two. I've been harangued by bakers yelling about how it isn't a proper brioche unless the butter is added after gluten development. Side by side, I haven't found a huge difference either. Especially on cold fermented doughs which are given plenty of time for yeast and enzymes to do their thing.
The gluten develops regardless so can't be that much of an issue. They have probably just not managed to make it any other way yet and that is why they think that way. I was always convinced that brioche can't be made without a mixer until I just tried it and it turned out to be super easy. It would not work when making huge quantities, but it's perfect for the home baker.
@@ChainBaker i like your method of mixing the butter in with the wet ingredients. I wonder what would happen if you put half the flour into the entire amount of water, let it autolyse for a bit, and then added the butter and eggs, followed by the rest of the flour.
All the liquid is eggs, so that's not possible. If you change the liquid, then it won't be a brioche any more. And it's soft enough as it is already :)
Stupid question. Wouldn't adding flour during the folds reduce the hydration of the dough and be a bad thing? I see this go both ways in recipes all over. Just wondering if it's just a preference thing or if it really serves a purpose other than making it easier to fold? I've only added if the dough was completely unmanageable but usually leave it out. Though I've always wondered on this.
It makes it easier to work with and avoids sticking and messing things up. The amount of flour is not as great even though it looks like a lot. And reducing the hydration in the recipe would not have as good of an effect as sprinkling the flour on later, so it's just the best option imo 😎
HELLO I NEED HELP I have been working on a recipe to mimic Hawaiian rolls. I'm getting close but something isn't working. The problem is that each 28g roll (according to the nutrition label) has 5g of sugar, which is a whopping 17.8% of the total weight. With the recipe I have so far, this is working out to bakers % of ~33% sugar (16.5% of the total weight, so still less than the original rolls). Any tips? do you think they work out 5g/28g roll after including the natural breakdown of the starches into the yeast? So that they don't actually start with that much sugar?
There is no need to use that much sugar. Commercial bakeries do it because it's a cheap way of making products like that appealing to more people. 20% in baker's percentage is the most I would ever use and that is for something very sweet. Keep in mind that sugar at those levels will slow down fermentation so you may need to use more yeast or make the dough warmer.
Inspired by your Pumpkin spice scrolls (th-cam.com/video/0SOmFjL7Uts/w-d-xo.html) I made these the other day and concocted my own spice mix of cinnamon, caraway, coffee, cocoa, and a hint of pungent Chinese Five Spices. Good to know _einkorn_ works well with your enriched and brioche doughs. ☺ Friends loved them too!
The cross section in the thumbnail looks a lot like a brain. It makes me want to add a touch of black food dye to the dough to turn it grey and replace the cinnamon coffee filling with raspberry to bake for this October.
I'm curious, why doesn't your recipe contain more liquid? And, could the dough be made chocolate by taking out some flour and replacing it with cocoa powder?
It would be too loose if I added another egg. Especially since it is a no knead dough. You could try that. Here is a recipe in which I replaced some flour with cocoa - th-cam.com/video/6vnTvxQDY-k/w-d-xo.html
It kinda looks like a brain bun. I have never made or eaten brioche. It's on the list. Just waiting for the new equipment. There is an ever increasing list of things to try from your videos.
I think this is an awful recipe but only because it's bedtime and I'm going to be awake in bed for hours, unable to get coffee & cinnamon buns off my mind. :)
📖 Find the written recipe in the link below the video.
🥨 Become a channel member ⤵
th-cam.com/channels/zSKbqj9Z042HuJTQI9V8ug.htmljoin
🌾 Support the channel on Ko-Fi ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
ChainBaker is legit. I've had so many problems debunked here that other channels seem to ignore or not taking into context.
🙏
If they taste as good as they look--and I'm sure they do--they'd be a hit anywhere.
I love that I can tell how light they are when you pick them up at the beginning.
Yay - another no-knead Brioche recipe! I have been anxiously waiting for this recipe since you posted it in the Community section. These look fantastic!! Thanks again for sharing this recipe, will be making this very soon.
Hi Everyone, 171K subscribers - whoo-hoo!! Keep on sharing your bakes and Charlie's YT channel with your family, friends, colleagues and social media channels!! 200K, here we come!!!
Holy-moly! They sure do look pretty!!! I wish we could sample a bite....? Your recipes are always delish so I'm going to try these. Thanks so much 💞
Thank you Charlie ❤
Tell me when your baking book is going to be published. What a great way to support our favorite baker!
Awesome look really easy thank you for sharing you make it look so simple . love Brioche bread
Perfect timing! I have a bookclub meeting this week that is going to love them! That braiding looked hard to do but once explained it made total sense. Thank you and can't wait to see what magic you make with that other half of the recipe 👀
What wonderful instruction you give! I am always impressed by your videos, and you recipes almost always make my mouth water! Thank you so much for the video. 😊
Mr. Chain, Outstanding, as ever, Thank You!
Oh my!! This looks delicious, and so simple. Thank you for sharing this recipe!!
Your channel is a real treat Charlie! I've never baked much bread before, but with your straightforward and logical explanations, I am gaining confidence with every week. Your recent series of no knead recipes got me started with baking as who doesn't want to make great bread with even less effort?!!
I just love the stop-motion animations that you incorporate into your production - I'm sure very few understand how much time those animations take. They really add a touch of class to your videos!
Recently, I had a go at the cold proofed no knead ciabatta rolls. It revealed two things to me: First, that I need a baking steel - a 6mm thick one should arrive tomorrow.
The second thing it revealed was that my suspicions about my oven not even getting close to the set temperature were justified. I spent an entertaining morning with my oven and a thermocouple which revealed that my oven is too cold by about 20°C! So now I know to add 20 to any suggested temperature to get to a similar temperature to what a recipe suggests. I'm sure this knowledge, along with a proper baking steel will start to get me the same excellent results that you get. Electric cookers really are not up to much, either in the oven, or on those slow, unresponsive ceramic glass hobs, but there are ways to adapt.
While I was testing my Swedish Electrolux oven, I saw a few other interesting things in the data that I collected:
There's about 10°C difference in temperature between the bottom and top rack positions. Less than I expected. (Although my oven has both top and bottom heating, so it really seems to help with achieving a more even temperature in the oven.)
The oven's thermostat has 8°C of hysteresis - so when set to 200°C, it would actually be cycling between 196°C and 204°C all the time. (Or more like 172°C to 180°C in the middle of my oven!)
Thanks so much for the regular inspiration!
Thank you for the kind words. I'm glad you're enjoying your baking journey :)
Oh, yes, ovens. All of them are different and none of them are perfect. Mine only has one heating element 😅
But luckily we're crafty bakers and we always find a way to make things work. I'm happy that you did!
Cheers 😎
Perfect, especially after the weightloss ad yt had😁
I have been watching this video on repeat for the past week! I have been waiting for Friday as its usually the day I bake after work for fun, made the dough a couple of hours ago and resting in the fridge for tomorrow. I’m so excited to try it. Last Friday i baked the monkey bread, it was perfect.
Let me know how it goes ;)
You've got the BEST recipes!
Baked this today (along with your Brioche Croissants). Similar to a couple of your other "4-strand braided buns", with the brioche dough. The cinnamon/coffee filling is fantastic combination.
You know what I had for dinner? A brioche croissant and a cinnamon/coffee braided babka!!!! Photos have been posted #223
I'm using 13% protein flour. I found I needed to add a small handful of flour after adding the remainder of the flour and mixing. I added maybe an additional 10 to 20g, and this turned the dough from nearly a sticky batter to a slightly more cohesive ball.
I'm used to working with very sticky, high hydration doughs so perhaps my senses were a bit off in this case.
I did notice that CB added a healthy handful of flour before the first fold so this probably all evens out in the wash.
I never expect a recipe in my kitchen to be exactly the same as in someone elses kitchen, just sharing what I needed to do to make this formula work for me. It's a very solid base recipe.
Sir, thank you for the recipe. I made these after leaving the dough in the refrigerator for 5 days. It took about 4 and one half hours for the final proof in a warm 26C (80F) oven. I assume that the yeast was really slow to reactivate after the long cooling. Cooked in large paper lined muffin pans. Came out great. Thanks again. Richard
These look so gooooood
Awesome already have a no knead brioche dough in the freezer will definitely be trying this but with Nutella.❤
What an amazing method !❤
I'm so making these just for the process! I make a lattice top crust for rhubarb custard pie, best pie ever!!, so I can get the folding :).
Looks so good. Will definitely try this.
Hawaii here. Fill with Big Island chocolate and Kona coffee. Use local Hawaiian sea salt, and eggs from the neighbor. Crushed Mauna Loa macadamia nuts in the muffin tin. Call them : Delicious Big Island Chocolate and Coffee Brioche Babka Macadamia Nut Sticky Buns. Say THAT fast 3 times. Man I love this channel!
😁👍
Wow! This looks amazing & not to difficult to make. Will definitely try it! Thanks for the sharing! Greetings from Malaysia ❤
Amazing! Looks like I'll only be eating brain shaped buns from now on 😁
Can't wait to try this
How neat and looks so yummy, thank you Charlie
It has been a really long time since I have commented on one of your videos and I just wanted to check in to let you know what a tremendous impact you have made on my life. I first started watching your channel during covid, when a lot of people were getting into baking bread at home. My partner encouraged me to get into it too (for partially selfish reasons) and while the details of my bread journey are too boring to recount, I credit your channel almost exclusively with radically transforming my ability to comprehend recipes, interpret them, modify then, and eventually develop my own. I recently, on a whim, decided to finally try making baguettes at home after years of being intimidated. Turns out, the French have been lying to all of us. Baguettes are a piece of piss to make, but really, it was your approach to teaching and your methodology that made it possible for me. I am now firmly the best baker among my friends and family. Thank you so much for all your hard work, patience, consistency, and most of all, your warmth. It made it possible for me and, I'm sure, many others. Thank you again.
Hey, Arnold. It's definitely been a while. Glad to see you're still around here😎 That is great to hear. I'm happy that you're having a good time baking and that I could play a pat in our baking experience. Cheers!
I think like most things, you can make it as complicated or as simple as you like.
You can absolutely just mix some flour, salt, yeast, water together and form a dough, and then bake it. It'll be better than grocery store bread.
The difference between exceptional bread and pretty good bread is found in technique and the processes used. I personally use a preferment, hydrolyse, fairly high hydration, and cold ferment to increase the quality and flavor of my breads. While not complicated, it does add to the complexity of the recipe and can be intimidating for new bakers to take it all in. You've likely become accustomed to all of these things, but if a brand new baker tried your process, it'd probably make their heads spin!
I know from my experience i say "baking bread is easy" and then I talk to someone about how to make bread they get overwhelmed pretty quick even when sticking to just the basics like weighing the ingredients and then following a step by step guide.
I think this is the first time we watched your recipe and I decided immediately to get up and start making the dough so we can bake tomorrow. Our butter was in the freezer. I tried something new to me: a cool sous vide. I put the frozen butter sticks in a vacuum seal reusable bag and submerged in room temperature water. In less than an hour the butter was soft enough but not melted. I’m waiting for my second fold timer! Thanks, Charlie!
How did it turn out? :)
Just had one, and they are delicious! I think when I do them again I will shape the “log” and then chill it down again. I may have taken too long and the dough was a little soft for slicing. My ambition next time is to make the dough an extra 16 hours or so ahead and shape the night before and leave to slow rise in the refrigerator overnight. Then in the morning I’d just have to bring to room temperature and bake off. Do you think that would do? I’m in Florida US, and while the house is air conditioned, I thought the dough handled better when cold.
That would definitely work 👍
Heat a bowl up in the microwave for 45 seconds or so. Drain the water, drop your butter in the warm bowl and let it rest in the microwave. After about 10 minutes it should be soft enough to use. No plastic waste this way!
Thanks!
Thank you, Dawn! 😎
Hi Charlie, I haven't left a comment in quite a while. Sometimes life just gets in the way. Anyway, I made these awesome coffee & cinnamon brioche buns with your super no knead method and they came out perfectly! Thank you so much for sharing all of your knowledge about the no-knead method and the cold proofing of late. Hey friends! Charlie does the work and we reap the rewards! I am trying to put all this new info into practice a little at a time. The brioche is a real winner! Going to be sending some real thanks where it counts as soon as I can figure out how to do it. Once again. Your friend in baking: Dawn Ciarleglio.
Hey Dawn! I'm glad you're till here baking along. The no-knead method has certainly changed baking for me in a huge way. I'm never kneading again and you don't have to either 😁 Happy baking! And cheers for the support😊
Lovely. V good editing as well.
Great sweet recipe. But still I'm waiting for Chimney Cake ;)
Can't wait til the invention of smell-o-vision and taste-o-vision as I cannot wait to make this when the weather cools down first, lol😋😋😋
Baked a batch of six "slightly smaller buns" with my remaining brioche dough this morning. Added a few final tweaks to the process - resulting in no seeping filling or butter (no smoky kitchen), nice rise to the buns and a beautiful golden brown crust. Photos have been posted.
I've found if i flatten and spread the tail out, and tuck undernesth, underneath it makes a bit of a filling barrier to keep all the fillings in the cinnamon buns. Easier clean up this way too!
😀the channel is growing: congratulations
Very slowly 😅
Okay, baked this recipe again - 24 smaller buns (to share at the office) - with an overnight cold final proof to allow me to bake fresh in the morning (with guidance from Charlie, of course). If any of you decide to bake these in a muffin tin, please us a large cavity tin (not a cupcake tin) - lots of dripping and spillage (thankfully the smoke alarm did not trigger) 🤣 Photos have been posted
-Bird brain- Bread brain! 😀
Brad brain is definitely better 😄
During the video I was thinking a lot about what project you saved half the dough for😅 I have also made your brioche without kneading and cinnamon bun. I have to try this one too🙏😍
I failed at the second project 😆
They look amazing! I’ve noticed some bakes you have fan on but in some it’s off. Is there a reason why?
I like using the fan on lower temperature bakes to get an evenly coloured crust.
Brain-oche! Very smart!
🤯 i am impressed.! What items and speeds would you recommend for the mixing of egg, sugar, butter, etc. In a standing mixer? I have the same kitchen aid you have showed before here... thank you! ❤
Check my other brioche recipes in the playlist. Almost all of them are made with a mixer.
I never understood zombies until I saw that thumbnail, what a delicious looking brain!
😄
Ok, odd question. How long can you leave the dough in the refrigerator before it goes bad? I made the double batch and only baked one for a birthday. Then, I promptly forgot about the other dough. It looks fine, just poofy:)
Three to four days for sure.
When you cut that bun and folded it open I thought "That's a scan of my brain during a cinnamon bun overdose"
😁
Oh yum 😋 scribed 😊
Is there a way to cut on fermentation time? Like to 2-3h instead of 24h?
I know it would affect the taste, but in modern fast-paced way of life it is very difficult for me to schedule home cooking 24h ahead.
The dough would be much looser and more difficult to handle. You could try and reduce the amount of butter a bit to compensate for it.
Charlie, do you think I could shape them "slightly smaller" (eight instead of six) and shape them the night before, cold proof overnight and bake fresh in the morning? maybe bring to room temp while the oven is heating? Planning on making these to share at the office sometime this week.
Yes, I know - I always ask this type of question.. 😄 I prefer to bake fresh in the morning (and still get to work on time..). If you feel a cold final proof isn't a great idea,, I'll just bake them the night before.
Hey Lan, I hope I'm not late with the answer 😅 You can definitely cold proof them. I would suggest letting the buns rise for a couple hours before you refrigerate them. Brioche can take a while, so best to let it puff up a bit before chilling again.
@@ChainBaker Thanks Charlie, I plan to bake them on Tuesday morning and will be working from home on Monday, so the timing is perfect - I will make the dough on Sunday. Thank you for the guidance!!
Instead of simple syrup, does brushing with plain water work?
It would soften them a bit. Just don't use too much or else they'll become soggy.
Ok, just trying to figure out the best way to add that moisture without adding too much sweetness! I've seen someone else put egg wash after baking.@@ChainBaker
You could use less sugar in the dough and save it for the glaze.
Charlie, are you ok? On vacation? I pray you are well Hugs Dora
Hey Dora! I've taken a little time off from uploading just to catch up with work a bit and reset my schedule. I'll be back very soon 😉
@@ChainBaker I was hoping it was just needed time off for, you. , so glad you are well, alive, and kicking.. Have a great "time off" you are missed...
Thank you so much 🥰
@chainbaker when using only eggs for the liquid, how do you calculate the hydration? I know the water portion of the egg and butter is what is being used to hydrate the flour.
I ask, because I'd like to try making this recipe, but converting to udane. I may just take 10% of the flour, make an udane, and then adjust flour after mixing until I get the right feeling in the dough. I just prefer to math it out first, less fuss that way.
Eggs are 75% water and butter is around 18% water. You can calculate it using those percentages ✌️😎
@@ChainBaker perfect. I couldn't find that online. Thanks so much!
If I just use 50g of milk and 50g of the flour (10% of the total flour. In line with your other formulas) for a yudane from this recipe, that'll end up with a hydration of around 60%, which is right in the range of classic brioche. Milk is often added to brioche. I think this will be an interesting experiment.
Let me know how it turns out.
I find that the sugar syrup absorbs into the bread after a few hours. How can I make it stay shiny? Do I make it thicker?
Use less water in relation to sugar. Perhaps 1:2
Missing your breads!
And you!
I'll be back soon 😉
I’m trying to figure out how to make donut house donuts. Not the type that every recipe has given me so far that are like bread and get hard within a day. I want the type that when you bite into it they’re super moist, and hold the shape of your bite, all squished. And they stay tasty and moist for days. I’m trying to make some tomorrow. Do you have any tips on how to make a good dough for that?
These are my softest donuts. th-cam.com/video/wn82LjmyWA4/w-d-xo.html I cook them and eat them, so I can't say whether they'll be soft for days. Commercial bakeries and factories add all kinds of junk to the dough to make it softer. You won't be able to recreate it at home.
There may be some cake-like recipes, but bread dough donuts is all I know ✌️
@@ChainBaker Thank you!!
Might be a stupid question but could you make a sourdough brioche and how would you adjust the dough? Would you just reduce the flour quanity and egg quantity by the amount of flour and water in the starter?
That is one way. Or you could just make a leaven that has a similar hydration to the final dough and simply add it to the recipe. Can't tell you how much exactly because every starter is different. I would try perhaps with a total of 200g leaven and go from there.
Or use 20% of the total flour in a leaven and replace the egg with water like you said.
Shoot for a 30 to 40% butter ratio. get half your water from eggs and butter. I'd probably start with tiny piece of my starter, and build it up to about to account for 30% of my dough mass.
I'd also build my levain at a 50% hydration, because that will make it easier to get the correct amount of eggs and butter in and still hit your hydration target.
Charlie was kind enough to inform me that eggs are approx 75% water and butter is about 18% water.
I'd probably work it backwards, and start with the total weight needed, pretend not using any butter or eggs. Figure out how much total liquid you need, and then math/play with the amount of water in your levain to hit your target with eggs and butter.
I'd use the technique Charlie demonstrates in here with the adding eggs, salt, sugar etc, bit of flour and mix the butter in at that poiunt.
When i made a sourdough brioche in the past, i needed to add yeast because my starter/levain couldn't rise a dough with this much enrichment.
Hi, have you baked with gluten free flour? I am experimenting to make brioche type bread with gluten free flour and sweetend with date sugar
Never. If you are successful let me know. I'd love to be able to make such a dough.
When you say the dough is so lose with no structure. I [felt it] in my heart because that pretty much sums up my entire existence-lose and no structure. 😂😂😂😂 Great video but I am beginning to miss you make bread. These bakery treats are amazing but I am still trying to master getting my bread recipes with good structure.
😅
I've got a load of rye and einkorn recipes lined up. Coming soon ✌️
@@ChainBaker YESSSS! 😍
Do you weigh your ingredients and time your kneading? The 2 simplest things to change that will have an enormous impact on repeatability.
Do you get the same dough structure as you would by developing the gluten before adding the fat?
Similar. For me it's not worth the extra effort.
@@ChainBaker I've found the same honestly. I was mostly curious if you'd noticed anything earth shattering between the two. I've been harangued by bakers yelling about how it isn't a proper brioche unless the butter is added after gluten development.
Side by side, I haven't found a huge difference either. Especially on cold fermented doughs which are given plenty of time for yeast and enzymes to do their thing.
The gluten develops regardless so can't be that much of an issue. They have probably just not managed to make it any other way yet and that is why they think that way. I was always convinced that brioche can't be made without a mixer until I just tried it and it turned out to be super easy. It would not work when making huge quantities, but it's perfect for the home baker.
@@ChainBaker i like your method of mixing the butter in with the wet ingredients. I wonder what would happen if you put half the flour into the entire amount of water, let it autolyse for a bit, and then added the butter and eggs, followed by the rest of the flour.
There's only one way to find out! My method is definitely the easiest one 😁
Would using a scald make any sense in this recipe?
All the liquid is eggs, so that's not possible. If you change the liquid, then it won't be a brioche any more. And it's soft enough as it is already :)
Stupid question. Wouldn't adding flour during the folds reduce the hydration of the dough and be a bad thing? I see this go both ways in recipes all over. Just wondering if it's just a preference thing or if it really serves a purpose other than making it easier to fold? I've only added if the dough was completely unmanageable but usually leave it out. Though I've always wondered on this.
It makes it easier to work with and avoids sticking and messing things up. The amount of flour is not as great even though it looks like a lot. And reducing the hydration in the recipe would not have as good of an effect as sprinkling the flour on later, so it's just the best option imo 😎
Baker->neurosurgeon. What a development.
😷
Where is the link below the video? I'm after the recipe. 😄
Click 'show more' below the title
HELLO I NEED HELP
I have been working on a recipe to mimic Hawaiian rolls. I'm getting close but something isn't working. The problem is that each 28g roll (according to the nutrition label) has 5g of sugar, which is a whopping 17.8% of the total weight. With the recipe I have so far, this is working out to bakers % of ~33% sugar (16.5% of the total weight, so still less than the original rolls).
Any tips?
do you think they work out 5g/28g roll after including the natural breakdown of the starches into the yeast? So that they don't actually start with that much sugar?
There is no need to use that much sugar. Commercial bakeries do it because it's a cheap way of making products like that appealing to more people.
20% in baker's percentage is the most I would ever use and that is for something very sweet. Keep in mind that sugar at those levels will slow down fermentation so you may need to use more yeast or make the dough warmer.
I agree, that much sugar is excessive, but I guess what I’m really looking for is a true replica in flavor and texture. Thank you for the advice
I agree, that much sugar is excessive, but I guess what I’m really looking for is a true replica in flavor and texture. Thank you for the advice
I agree, that much sugar is excessive, but I guess what I’m really looking for is a true replica in flavor and texture. Thank you for the advice
I agree, that much sugar is excessive, but I guess what I’m really looking for is a true replica in flavor and texture. Thank you for the advice
Can I add 2 eggs only and add milk instead of the rest of the amount, actually I don't like much eggs in the cinnamon dough .
Yeah you can swap around ingredients. Eggs are 75% water, so adjust accordingly/
What can I put instead of cinnamon ? I don’t like the taste of it thanks
Cardamom, cocoa, clove, nutmeg, whatever powder you do like the taste of.
@@ChainBaker ok thank Cocoa for me👌
Inspired by your Pumpkin spice scrolls (th-cam.com/video/0SOmFjL7Uts/w-d-xo.html) I made these the other day and concocted my own spice mix of cinnamon, caraway, coffee, cocoa, and a hint of pungent Chinese Five Spices. Good to know _einkorn_ works well with your enriched and brioche doughs. ☺ Friends loved them too!
That sounds super unique and interesting! 🤩
The cross section in the thumbnail looks a lot like a brain. It makes me want to add a touch of black food dye to the dough to turn it grey and replace the cinnamon coffee filling with raspberry to bake for this October.
🙈 Too perfect. Cutting dough into equal parts triggers OC tendencies.
I'm curious, why doesn't your recipe contain more liquid? And, could the dough be made chocolate by taking out some flour and replacing it with cocoa powder?
It would be too loose if I added another egg. Especially since it is a no knead dough. You could try that. Here is a recipe in which I replaced some flour with cocoa - th-cam.com/video/6vnTvxQDY-k/w-d-xo.html
The thumbnail looks like the cross-section of a turkey.
Chain baker noooo you can't be showing me this when I'm trying to lose weight
Just skip a meal after. That's what I do all the time 😅
It kinda looks like a brain bun. I have never made or eaten brioche. It's on the list. Just waiting for the new equipment. There is an ever increasing list of things to try from your videos.
I think this is an awful recipe but only because it's bedtime and I'm going to be awake in bed for hours, unable to get coffee & cinnamon buns off my mind. :)
😄
The ChainBaker has lost his chain?
Since January 😄
Wow! Those look amazing. I love this no knead brioche. I’m making it a lot.