📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Will do. Applying for a job as a bread baker this morning. No previous commercial experience. Watched a lot of your videos yesterday. Fingers crossed 🤞
Not only have I learned a great deal about baking and thoroughly enjoyed your videos, but you also have the best you tube print interface of anyone I have ever printed a receipe from. Thanks a ton, Nick
Glad i found your channel, it's exactly what i needed, someone who really look into every detail and every aspect of the recipe and the techniques, keep going I'm sure you'll be going places
What am amazing recipe. I made the yesterday. Buttery, fluffy and amazing! I made them with fried chicken and coleslaw! Thank you very much for the recipie! Greetings from Greece!
I've tried this video recipe along with a different baker's for Brioche buns and my buns are NOT rising. With this recipe everything was exactly as demonstrated. The dough was 25 deg C after the mixing process. I've had the shaped dough balls sitting at room temp for nearly 6 hours and they've hardly risen at all. I used instant dry yeast which I use for other baking projects like ciabatta, croissants, focaccia, pizza, etc and those all had risen as expected.
Thank you so much for responding. My kitchen is 74 deg F. I tested my yeast tonight and it got foamy so I’m not sure where I’m failing. I’m going to try again but bloom the yeast in the water before adding to the flour mixture. Should I proof the buns inside the oven. With the light on to create a warmer environment? Any other tips?
Would it be possible to swap the cold ferment for a shorter room temp ferment? If so, what would you suggest so i can get some of these buns the same day 😅
Hi Charlie, love how versatile this dough is. I want to experiment and use it for different recipes, but I am unsure of what temperature and cooking times to use for my oven. Do you have any tips for determining how hot and how long the bake should be?
The brioche playlist has pretty much every kind of bread in it that would require a specific temperature. So just check those videos and you will get a good idea of temperatures :)
Hello Chain Baker!!!! Just wondering, would you say there ir a massive difference in both texture and flavor between this brioche burger buns and the one you made with the yudane method? I like that the yudane buns take way less time to make and they look awesome as well. Thanks a lot!!!!
The long cold fermentation will achieve the same as a preferment would. I would use one method or the other, but I don't think there is any benefit from combining them.
There is no reason for using a preferment as the whole dough is slow fermented. It would not bring any benefit. You can definitely swat the egg whites with milk especially because egg white and milk are both made up of 90% water, so no adjustments for the amounts needed.
Haven't tried yet, i'm still practicing how to knead properly. I just started this 2nd week of December, i learning few things about bread in your channel , hoping to learn more!! Glad i found your channel. Thankyou!
Depends on how long it's mixed for. It is easier to develop gluten with a mixer. The bread can rise up vertically instead of spreading out sideways a bit. But the same results can be achieved. All my recipes are kand kneaded except this one. Although I do have a hand mixed brioche guide too - th-cam.com/video/5pPruK60us0/w-d-xo.html
There are a lot on recipes of brioch where eggs and butter are room temperature. So is it really that everything must be cold or rather the same temperature?
Is the cold proof necessary? Is there another way to go about it without the cold proof? Is it purely for flavour are you wanting it to gas up a bit? When doing a much bigger batch, it proofs a lot in the fridge, losing almost a lot of the gas. Thanks
Not when I glaze them before I bake them. I think the egg glaze is enough. But you could glaze them with some light sugar syrup or oil after baking to keep them shinier and softer for longer. Not that they will last long before being eaten anyway 😄
I have tried freezing dough a couple of times only. Still experimenting with it. You can freeze it. The best way to do it is right after final shaping. Make sure the dough balls are well covered so they don't get freezer burn. Once you are ready to bake take them out, place them on a tray and cover with cling film. Let them defrost and go through final proofing before baking. Apparently the longer you freeze it the less active the yeast will be, so try not to keep them in the freezer for ages. I am still working on finding the best way to do it though 😄 let me know of your results 👍
That works best with more hearty bread. Something as light as these buns may risk becoming stale in the freezer. I will make a full episode with some tests on this topic in the near future :)
Tried making the recipe, it gained some volume in the fridge overnight, but after the final shape (3-4h) it barely grew - left it a couple of hours more but to no result. Have you encountered this before, do you think the yeast has gone bad?
That could be the issue, especially if you fridge is quite cold too. One thing you can do next time to fix it is to leave the dough outside for 30 - 45 minutes before starting the chilling process. This should give it enough of a head start 👍
@@ChainBaker Awesome, I'll try that next time! You might be right, my fridge also has some ice deposits in the back and it might be colder than expected from a normal fridge. Appreciate the answer, I love your videos!
@@ChainBakerOkay interesting, they are definitely rising albeit not that significantly, there is significant growth in width during the final proof. I'll try again tomorrow, would you recommend leaving the water and yeast a while to activate before adding in the flour, salt and sugar?
I've tried this brioche recipe twice now with similar results. I chilled all of my ingredients as instructed, and mixed the dough with no issues. Everything came together fine, however during the bulk fermentation stage I cannot get any rise to come from the dough. I make white loafs twice weekly so I know my yeast is fine. When beginning the bulk ferment stage my dough was 27c, which I know is a bit high. The following day I let the dough rest and come to room temperature, but even after roughly 5 hours I saw little to no rise with only the occasional bubble forming. The final product has a dense crumb, rises slightly during baking but is nowhere near as light and fluffy as I'd expect.
I have the second half of my cold-fermented batch and am going to try again with your doughnut recipe tomorrow. If you have any tips I'd love to hear them
How is the temperature in your kitchen? If it's quite cool, then it could take a lot longer to rise. You can safely place it in a warmer area to make it rise faster. Since the flavour is already developed during the long cold proof, there is no need to let it ferment for many hours during the final proof. You could even place it near a radiator or in the oven with the light on.
@@ChainBaker I had thought this was the case, but I saw zero rise at all. I even tried putting some boiling water in a basin in the oven with the dough, but still nothing. I'm wondering if somehow I killed my yeast with the eggs before mixing, or possibly had too little moisture (measured correctly). I let them rest for 6+ hours and by the end of it they were practically weeping oils from the butter in the dough.
@@sonaliteli2645 yes! It was over-kneaded. I think during the butter mixing phase I let the stand mixer run too long. A week later I tried the same recipe using a no-knead method and the result was perfect if only a little too loose/airy
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
@ChainBaker.....
Speechless..... Am so drooling 🤤😍😋🤭🥴
@wow....looks so satiny and has a auper velvety texture.
Will do. Applying for a job as a bread baker this morning. No previous commercial experience. Watched a lot of your videos yesterday. Fingers crossed 🤞
Good luck! You can do it 💪
Not only have I learned a great deal about baking and thoroughly enjoyed your videos, but you also have the best you tube print interface of anyone I have ever printed a receipe from.
Thanks a ton,
Nick
Cheers :)
Those buns look delicious 😋The time-lapse of the buns rising in the oven as they bake is enough to tell that they are gonna be awesome.
Thank you so much 😍 yeah the timelapses are my favourite 😁
Greatly appreciate the time and effort you put into your videos. You're my new favorite cooking channel. Look forward to future videos!
Thank you so much 🤩
Same! 👍
Wow that looks great! The attention to detail, that's what it's all about.
This channel diserves more attention. Great content!
Thank you so much 🙏😊
Perfect instructions lead to perfect results, literally the best burger/sandwich I've ever made. You made it possible so thank you!
The best the best the best the best channel for baking
The best bakery ever you are
I didn't think I loved bread and baking, but a mouth watering Korean burger recipe seems to have changed my mind. I've subscribed!
Glad i found your channel, it's exactly what i needed, someone who really look into every detail and every aspect of the recipe and the techniques, keep going I'm sure you'll be going places
Wow thank you so much 🙏 and welcome to the channel!
What am amazing recipe. I made the yesterday. Buttery, fluffy and amazing! I made them with fried chicken and coleslaw! Thank you very much for the recipie! Greetings from Greece!
How is this guy not over a million!!!???
Looks delicious!!! I love Korean food!!! Really beautiful video!
Omg subscribed where has this channel been all my life - that brioche bun looks amazing
Cheers! 😁
Good job Chef. Keep working hard at it. I look forward to cooking again and uploading it too.
Thanks Anthony! 🙏
Man you're do some good damn content keep it like that man congrats
super clean, impecable
Who else loves ChainBaker’s “exotic” fusion accent? 🖐
😍
I do. :D
Looks good.
I discovered oaklahoma onion burgers during lockdown. Reckon they'd be great with your bun recipe.
Wow does that look delicious!
OMGawd...you're killing me...yum.
Fantastic Burger😍👍
Thank you! 🤩
Really nice channel, thanks for you work m8!
Thank you 🙏
A masterstroke, sir.
😍
Buttermilk in the batter! Have only recently discovered this. Who came up with that?! Genius!
Oh yes it works so well! 🤤
@@ChainBaker it’s a real natural tenderiser and imparts a great flavour!
I have no idea who came up with it, but my Mother did it for at least 60 years.
so cool!
Would love you to do a pretzel bun recipe!
I've tried this video recipe along with a different baker's for Brioche buns and my buns are NOT rising. With this recipe everything was exactly as demonstrated. The dough was 25 deg C after the mixing process. I've had the shaped dough balls sitting at room temp for nearly 6 hours and they've hardly risen at all. I used instant dry yeast which I use for other baking projects like ciabatta, croissants, focaccia, pizza, etc and those all had risen as expected.
Interesting. There is no reason for it to not rise if you followed everything exactly. Perhaps your kitchen is cold?
Thank you so much for responding. My kitchen is 74 deg F. I tested my yeast tonight and it got foamy so I’m not sure where I’m failing.
I’m going to try again but bloom the yeast in the water before adding to the flour mixture.
Should I proof the buns inside the oven. With the light on to create a warmer environment?
Any other tips?
@KirschFamilyVideos proofing it in a warm environment would definitely help. Brioche can take a long time to rise for sure.
Would it be possible to swap the cold ferment for a shorter room temp ferment? If so, what would you suggest so i can get some of these buns the same day 😅
Sure. Let the dough bulk ferment for 2 - 3 hours, then divide, shape, proof, and bake. The final proof will take around 2h.
Hi Charlie, love how versatile this dough is. I want to experiment and use it for different recipes, but I am unsure of what temperature and cooking times to use for my oven. Do you have any tips for determining how hot and how long the bake should be?
The brioche playlist has pretty much every kind of bread in it that would require a specific temperature. So just check those videos and you will get a good idea of temperatures :)
Hello Chain Baker!!!! Just wondering, would you say there ir a massive difference in both texture and flavor between this brioche burger buns and the one you made with the yudane method? I like that the yudane buns take way less time to make and they look awesome as well. Thanks a lot!!!!
Brioche is much richer and very buttery. But I actually prefer the yudane buns most of the time.
gota try this one :D
Would there be any benefit using a preferment like poolish in this brioche recipe? TIA
The long cold fermentation will achieve the same as a preferment would. I would use one method or the other, but I don't think there is any benefit from combining them.
@@ChainBaker Thanks for replying!!
any thoughts about adding preferment to this recipe and removing all the egg whites; replacing all the liquids with milk? I'm planning to do this
There is no reason for using a preferment as the whole dough is slow fermented. It would not bring any benefit.
You can definitely swat the egg whites with milk especially because egg white and milk are both made up of 90% water, so no adjustments for the amounts needed.
Can i use the recipe of the buns for koream creamcheese garlic bread?
Definitely! That would be the best cream cheese garlic bread ever 🤩 let me know how it turns out 👍
Haven't tried yet, i'm still practicing how to knead properly. I just started this 2nd week of December, i learning few things about bread in your channel , hoping to learn more!! Glad i found your channel. Thankyou!
Simple question, does using a mixer affect the bread, because I normally see it done with hands instead of a mixer.
Depends on how long it's mixed for. It is easier to develop gluten with a mixer. The bread can rise up vertically instead of spreading out sideways a bit. But the same results can be achieved. All my recipes are kand kneaded except this one. Although I do have a hand mixed brioche guide too - th-cam.com/video/5pPruK60us0/w-d-xo.html
There are a lot on recipes of brioch where eggs and butter are room temperature. So is it really that everything must be cold or rather the same temperature?
If the dough becomes too warm it will ferment too rapidly and risk over fermenting.
Is the cold proof necessary? Is there another way to go about it without the cold proof? Is it purely for flavour are you wanting it to gas up a bit? When doing a much bigger batch, it proofs a lot in the fridge, losing almost a lot of the gas. Thanks
You can just continue and finish it on the same day. Wait for it to double and then divide, shape, etc.
@@ChainBaker thank you
Do you glaze the top of the buns after they come out of the oven?
Not when I glaze them before I bake them. I think the egg glaze is enough. But you could glaze them with some light sugar syrup or oil after baking to keep them shinier and softer for longer. Not that they will last long before being eaten anyway 😄
Drooooolllll
How long can I refrigerate the second half before it becomes un useable? TIA
I would not leave it for more than two days. One ideally.
@@ChainBaker Thanks!
Do you have a keto friendly version?
I am yet to tackle keto baking, but it is on my list.
Awesome!! I cant wait. Hehe
Would love to see this Dien without the mixer and done by hand.
th-cam.com/video/5pPruK60us0/w-d-xo.html
Charlie, can I freeze the Brioche dough?
I have tried freezing dough a couple of times only. Still experimenting with it. You can freeze it. The best way to do it is right after final shaping. Make sure the dough balls are well covered so they don't get freezer burn. Once you are ready to bake take them out, place them on a tray and cover with cling film. Let them defrost and go through final proofing before baking.
Apparently the longer you freeze it the less active the yeast will be, so try not to keep them in the freezer for ages. I am still working on finding the best way to do it though 😄 let me know of your results 👍
@@ChainBaker Thank you for the advice - always much appreciated. ☺
@@ChainBaker I guess the finished buns can be frozen and toasted?
That works best with more hearty bread. Something as light as these buns may risk becoming stale in the freezer. I will make a full episode with some tests on this topic in the near future :)
@@ChainBaker Thanks, I look forward to your future tests on “all things baking”. 👍😊
Tried making the recipe, it gained some volume in the fridge overnight, but after the final shape (3-4h) it barely grew - left it a couple of hours more but to no result.
Have you encountered this before, do you think the yeast has gone bad?
What was the dough temperature after mixing?
@@ChainBaker 24
That could be the issue, especially if you fridge is quite cold too. One thing you can do next time to fix it is to leave the dough outside for 30 - 45 minutes before starting the chilling process. This should give it enough of a head start 👍
@@ChainBaker Awesome, I'll try that next time! You might be right, my fridge also has some ice deposits in the back and it might be colder than expected from a normal fridge.
Appreciate the answer, I love your videos!
Let me know how it goes :)
My buns aren't really rising upon baking, not sure what I'm doing wrong, is the yeast dead?
If they rose up until you baked them, it must be all good.
@@ChainBakerOkay interesting, they are definitely rising albeit not that significantly, there is significant growth in width during the final proof. I'll try again tomorrow, would you recommend leaving the water and yeast a while to activate before adding in the flour, salt and sugar?
Five burger = 10 h
Hhhh a lot time bro
But so looking good..tnx
Well, it's just waiting time 😁 and this is well worth the wait. Thanks :)
The top of the buns looks pretty dark, Is it because you eggwashed 2 times?
Yes. The second coat makes for a richer colour.
"Moisten-your-knickers" -burgers.
😅
Isn't brioche used to make baba au rhum too?
I think so.
I´m still wondering how can you talk clearly while biting the sandwich...
😆
i always pictured you to look like Liev Schreiber based on your voice, so when i see the real you it's quite a surprise lol
He's my stunt double 😄
@@ChainBaker YES!!! I KNEW IT!! HAHA
I've tried this brioche recipe twice now with similar results. I chilled all of my ingredients as instructed, and mixed the dough with no issues. Everything came together fine, however during the bulk fermentation stage I cannot get any rise to come from the dough. I make white loafs twice weekly so I know my yeast is fine. When beginning the bulk ferment stage my dough was 27c, which I know is a bit high. The following day I let the dough rest and come to room temperature, but even after roughly 5 hours I saw little to no rise with only the occasional bubble forming. The final product has a dense crumb, rises slightly during baking but is nowhere near as light and fluffy as I'd expect.
I have the second half of my cold-fermented batch and am going to try again with your doughnut recipe tomorrow. If you have any tips I'd love to hear them
How is the temperature in your kitchen? If it's quite cool, then it could take a lot longer to rise. You can safely place it in a warmer area to make it rise faster. Since the flavour is already developed during the long cold proof, there is no need to let it ferment for many hours during the final proof. You could even place it near a radiator or in the oven with the light on.
@@ChainBaker I had thought this was the case, but I saw zero rise at all. I even tried putting some boiling water in a basin in the oven with the dough, but still nothing.
I'm wondering if somehow I killed my yeast with the eggs before mixing, or possibly had too little moisture (measured correctly).
I let them rest for 6+ hours and by the end of it they were practically weeping oils from the butter in the dough.
Did you figure out what the issue was? I’m about to try making these today
@@sonaliteli2645 yes! It was over-kneaded. I think during the butter mixing phase I let the stand mixer run too long.
A week later I tried the same recipe using a no-knead method and the result was perfect if only a little too loose/airy
yeaa 1st one to comment!
It'd be even more impressive if you'd be the first one to make this recipe 😁
❤👨🍳🔪🍔
🏡🗿🗻🎳⚓🏭🛀🏢♨👡👠💼👜