How To Make The Best Buttery Brioche | Baking Masterclass Part one |
Hey Y’all! It’s summer and school may be out, but for us bakers, it’s the perfect time to head into the kitchen and learn how to make the most delicious loaf of rich, vanilla scented buttery Brioche! I’m going to share with you my best tips for making a successful loaf of this versatile enriched dough that’s the stepping stone for making soft, sweet indulgent cinnamon buns or sticky buns or even hamburger or hot dogs buns! Once you’ve mastered the technique of making enriched doughs, you’re well on your way to baking Croissants, flaky yeasted pasties and so much more! Due to the in-depth nature of this recipe, I’ll be sharing this Masterclass in 3 parts, covering the basic steps in episode one. So I hope you will enjoy this Masterclass and please consider subscribing to my channel and join the Masterclass Baking class! Happy baking!😘 🫶🏽❤️Sarah #brioche #baking #masterclass #recipe #bakersofinstagram #summer Basic Brioche Recipe: This recipe makes 2 loaves 300g Unbleached Bread Flour, 12% protein 2 Tbsp room temperature water 2 Whole eggs and 1 egg yolk, at room temperature 25g Granulated sugar 1 tbsp Instant yeast 1/2 Cup Whole milk, at room temperature 10 tbsp of Room Temperature Unsalted good quality butter, use a European butter for Optimal flavor. My perferred brand is Danish Creamy 8g Fine salt
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