I’ve made this recipe several times, and have always been happy with the outcome… I can say that this is fool proof brioche recipe since even me who just started baking bread not long ago can not mess it.
The original recipe is by Simply Delicious, Brioche Loaf.
If you don’t have bread maker or fancy standing mixer, hand mixer and elbow grease will also do, hopefully this tutorial will help.
- In a bowl combine 125ml warm milk, 70 gr sugar, and 10 gr dried yeast.
- Let it stand for 5 minutes until creamy and start to froth slightly.
- Add 4 eggs, beat with mixer until well incorporated, light, and creamy.
- Slowly add 500 gr all purpose flour and 2 tsp salt, continue to mix until all the flour has been incorporated, then continue for another minute. At this stage, the mixture will start to form sticky rubbery dough and your hand mixture might not be able to go further. It’s ok, next step we will continue with hands so you can put aside the hand mixer.
5. Add 175 gr butter, cubed. Butter has to be slightly soft for our hands to knead it.
9. The next day, remove it from the fridge and allow to come to room temperature.
10. Add some raisins ( soak the raisins in warm water first), divide the dough into small buns, place them in muffin tin, cover with cloth and allow to rise for 2 hours.
11. Preheat oven to 180C.
12. Brush the buns with eggwash, bake about 20-30 minutes depending on the size of your bun, until golden brown.
13. Remove and let to cool.
This is my first bun, bread, roll, basically anything that uses yeast. I’d always been hesitate trying to make my own bread from scratch,… I was just not ready facing the possibility that the dough may not rise or at the end the bread may become tough and hard, I don’t want to waste my muscle for kneading 🙂
Then I found this recipe, the title seemed very promising, “The Best Sweet Yeast Roll Dough I Have Ever Found” by Kathie Carr.
How could I not fall for it? I felt like my longing for making bread with recipe that will work for even a dummy like me had finally come to the end, and it did work!
I modified the recipe by adding cheese, it’s really good. I am happy with the texture and taste though it’s not the softest bun in the world but for me it’s good…. maybe adding more muscle power on the kneading process will make it better, will definitely try it next time.
This recipe is a keeper, see how nice its texture.
Every month, at least once, I make banana cake because of over ripe bananas sitting on the counter…they are so ripe you don’t want to eat them just like that, not to mention the skin discoloration that makes them so unattractive( though I know they are at their highest stage of health and nutritional benefits ). Then I started thinking about trying new recipe for those over ripe bananas and this one is very easy and good, this is actually Vietnamese dessert I had couple months ago. After comparing recipes, here is my version. Enjoy!
1.Roughly chop/ dice 4-5 slices of bread ( I used bread end, this recipe is also good for making use of bread ends). thinly slice 4 bananas, set aside.
2. Combine 1 C coconut milk, 3/4C water, and 2 tbs sugar (more if you like sweeter). Soak the bread ends into the mixture for about 5 minutes.
3. Arrange the sliced bananas in a layer alternatively with the soaked bread in the pie plate, baked for 20-30 minutes or until the top is golden brown.
4. Bon Apetite.