Just made the dough and set it in the fridge. TBH it takes more than 10 minutes for the dough to come together. Took me about 25 minutes of persisting and kneading and kneading but eventually with just a bit of patience (and more kneading) it really does come together into a smooth (and buttery) dough. I couldn't believe it when the dough actually started to slowly...slowly...slip off my fingers and form into a mass instead of a gloopy mess. It picked up the rest of the dough despite my disbelief that it would ever form together. Persistence!
Titli, I never thought I could make a successful loaf of bread, but your wonderful advice and delicious recipes have given me the determination to continue baking. You have helped me become a good baker, so I would like to thank you.
I just made this last night/today only I added 3/4 tap of cinnamon to the flour and a cup of raisins after kneading. Fantastic breakfast loaf. Crisp and buttery on the outside but fluffy and tangy on the inside. Lovely warmed with a bit of butter. Thank you from South Carolina!
Just feel like running into my kitchen N baking this..feel like so ,every time I watch your videos,thank heavens I found ya! GodBless...oOoh! I saw kulcha recipe in your channel too! awesome! 💜😃
I haven't had brioche in years because I don't live in Paris anymore. I almost forgot about it, la honte..! Merci beaucoup madame Titli et bon weekend :)
I tried a much quicker recipe and it was a flop but this recipe is fabulous. I'm a real novice when it's comes to baking as I'm not fond of following recipes but I did and the results were perfect! Thanks
Ms Titli, if I want to freeze the dough and bake it some other time, what is the best way to defrost it? I know the best way to frozen it is at 4:50. But not sure how to defrost and make the yeast life again. Thanks for all your teaching, I love it !
The yeast will survive freezing. The best way to defrost this bread dough (because of it's high fat content) is to remove it from the freezer and let it defrost in your fridge for 24-36 hours
The butter incorporation stage especially has large, heavy-duty whizzy toy written all over it. Fortunately for me I have such a toy, and once I recover from a sudden waistline expansion caused by the holiday season I believe I'll give this a go in the stand mixer.
I don't comment often, and so when I do I don't expect to be first, but now that I am I understand why people want to be it :3. I like both your channels, and I appreciate all the work you do, I was trying to think of something to suggest, but I cannot think of any right now. I am excited to see whats next. Oh! have you ever used vital wheat gluten with making wholemeal bread? It raises the gluten content obviously XP
After all the kneading of the butter and egg rich dough, I bet you had no need for hand cream or any skin softeners for a while. Probably a good thing to make during winter time.
This is one of the few times I would ever prefer a machine to do the work. I have oily skin, even on my hands, so the thought of giving my hands a butter infusion makes me think of bad things.
i encountered a problem, can anyone help me? my dough is stuck at a sticky and messy blob rather than the smooth and not sticky dough. can anyone help me?
Matthew Tjiputra how long did you knead your dough? She said in the video that after putting the butter you have to knead for at least 10 mins, but the amount of time can be a varied. And also the flour that you use should be high in protein content say from 11% to 12%.
I tried this today and it was awful :( It was sour and the smell was horrid, one big FAIL :( So much work and I was really looking foward to it! Better luck next time!
Help! I want so desperately to bake some bread, but I can't stop watching this sweet lady baking bread. :)
Just made the dough and set it in the fridge. TBH it takes more than 10 minutes for the dough to come together. Took me about 25 minutes of persisting and kneading and kneading but eventually with just a bit of patience (and more kneading) it really does come together into a smooth (and buttery) dough. I couldn't believe it when the dough actually started to slowly...slowly...slip off my fingers and form into a mass instead of a gloopy mess. It picked up the rest of the dough despite my disbelief that it would ever form together. Persistence!
Titli,
I never thought I could make a successful loaf of bread, but your wonderful advice and delicious recipes have given me the determination to continue baking. You have helped me become a good baker, so I would like to thank you.
Looks delightful! I like that it takes a bit of work, it makes the results so much more satisfying.
I just made this last night/today only I added 3/4 tap of cinnamon to the flour and a cup of raisins after kneading. Fantastic breakfast loaf. Crisp and buttery on the outside but fluffy and tangy on the inside. Lovely warmed with a bit of butter. Thank you from South Carolina!
What a beautiful loaf of bread. I bet it is very yummy too. Thanks!
Awesome I love how brioche is made. I've never tried this bred before. Looks awesome
Just feel like running into my kitchen N baking this..feel like so ,every time I watch your videos,thank heavens I found ya! GodBless...oOoh! I saw kulcha recipe in your channel too! awesome! 💜😃
You put an awful lot of awesome into this particular bread recipe. I would definitely make a grilled cheese with it !
I absolutely love this video. I am now a subscriber to your channel.
Glad to have you on board!
I haven't had brioche in years because I don't live in Paris anymore. I almost forgot about it, la honte..! Merci beaucoup madame Titli et bon weekend :)
looks yummy! thanks for sharing...
Forget the kids, I'll love doing this! Thanks Titli!
I do enjoy these videos. I would love to make some Brioche. :)
Thank you for making this fun video!! I will try this out today :D:D Could you please teach us how to make dinner rolls? Thank you again
I tried a much quicker recipe and it was a flop but this recipe is fabulous. I'm a real novice when it's comes to baking as I'm not fond of following recipes but I did and the results were perfect! Thanks
Sometimes a good bread takes a little extra time :-) Glad you liked it!
Ms Titli, if I want to freeze the dough and bake it some other time, what is the best way to defrost it? I know the best way to frozen it is at 4:50. But not sure how to defrost and make the yeast life again. Thanks for all your teaching, I love it !
The yeast will survive freezing. The best way to defrost this bread dough (because of it's high fat content) is to remove it from the freezer and let it defrost in your fridge for 24-36 hours
The butter incorporation stage especially has large, heavy-duty whizzy toy written all over it. Fortunately for me I have such a toy, and once I recover from a sudden waistline expansion caused by the holiday season I believe I'll give this a go in the stand mixer.
Delicious!!
I don't comment often, and so when I do I don't expect to be first, but now that I am I understand why people want to be it :3. I like both your channels, and I appreciate all the work you do, I was trying to think of something to suggest, but I cannot think of any right now. I am excited to see whats next. Oh! have you ever used vital wheat gluten with making wholemeal bread? It raises the gluten content obviously XP
Love your bread recipes
great just made this yummy
I love it
Could you pleease show us how to make a halllah bread ;)) thank you :*xxxx
ouuu gonna try this one too!
Do you know how to make the Italian Tortano bread? It's very light and full of holes with a dark golden crust!
Can you make an all-butter croissant recipe?! I could live off them but they look like they're hard to make.
Oh, I see. Thanks, Titli :3. I'm making this bread soon!
After all the kneading of the butter and egg rich dough, I bet you had no need for hand cream or any skin softeners for a while. Probably a good thing to make during winter time.
Hard work
can't we use all purpose flour since strong bread flour is not available Here ..pls do reply
Do you have a recipe for Brioche Vendéenne ? If you do could you share it ? I tried a couple of time to make one but never succeeded
is it posibble to use this bread recipe on a coulibiac? (french meat pie)
thank you very much
Good question! You probably could.
What do you mean by "strong" flour?
You're a sweet lady.
Thanks! By the way, that bread looks like pound cake when you cut it. Looks yummy! :)
Don't you want the refrigerated dough to come to room temperature before you shape it?
I want to know how to make corn bread please :-D x
Ms.Titli, can i add the butter to the dough while mixing it?
You might find the dough very difficult to deal with if you add all that butter in!
yeay!!!
Can I leave our reduce the sugar?
I don't like too sweet bread
Why does this dough need to be refrigerated over night?
did you use unsalted or salted butter?
You can use either
This is one of the few times I would ever prefer a machine to do the work.
I have oily skin, even on my hands, so the thought of giving my hands a butter infusion makes me think of bad things.
can you use a stand mixer for this?
thefilibrit N Sure, if you have one.
***** thanks!!! also, what if you have instan yeast? do you have to change the methodology?
No change necessary.
Is ghee just butter
I knead to make this recipe with my mixer.
i encountered a problem, can anyone help me? my dough is stuck at a sticky and messy blob rather than the smooth and not sticky dough. can anyone help me?
Matthew Tjiputra how long did you knead your dough? She said in the video that after putting the butter you have to knead for at least 10 mins, but the amount of time can be a varied. And also the flour that you use should be high in protein content say from 11% to 12%.
I kneaded this for 25 minutes.
Kneading by hand Titli? Kitchen tech for me... hahaha
I never realised how greasy brioche dough could be! Wow...!
:-O
Congratulations on your fine comment.
qu'ils mangent de la brioche, I SAY!!!
in titlis busy kitchen which one isth japenees fighter
To learn how to cook properly il faut mettre les mains a la pate.
Clarified butter
اض
....Pun intended?
That kind of trolling isn't even funny :P
I tried this today and it was awful :( It was sour and the smell was horrid, one big FAIL :( So much work and I was really looking foward to it! Better luck next time!
What brand of butter did you use?
Campina, it's one of the main brands here in Holland. The bread smelled like it was fermented...
Ooo yuk! That doesn't sound very nice at all! I'm not really familiar with that brand of butter. I usually use butter from Normandy :-/
I'll try again next week but I will use Lurpak who knows it might just do a better job! I'll let you know ;-)
Fingers crossed!