dude I wrote a lengthy comment explaining how this recipe and video was perfect for me and that the end result turned out perfect. Then I miss clicked and lost it forever. Oh well. Great recipe and thank you for showing me that I do not suck at making bread.
I made these the other day, and they came out amazing, definitely the best burger/brioche buns i've had. I left a burger ready for the next day, and the bun didn't get soggy at all. Thank you for the recipe!
Great Channel! Little tip to improve the ease of working: add the butter in tablespoons while stretch and folding. Add the next spoon of butter when the previous one is incorporated. It's cleaner, easier and less dispair. greets from Belgium
watching this video while my kitchenaid is kneading my dough for my next loaf and being thankful that I have a kitchenaid (actually, I have 4, one is pre WW2 and an heirloom, the tilt head doesn't have a bowl, and I use the other two daily without mercy, and they were all thrift shop and yard sale finds with the exception of the antique, that was my grandfather's wedding present) Great work, will be trying your recipe, they look divine
Man you deserve so much more following. This is one of the best channels ive seen and the quality of production is so professional. Your character is pleasant and the steps you show are easy to follow compared to other. Really hope more people will find and appreciate your videos.
Shopping List: Milk - 90gram Flour - 300 grams Salt - 6 grams Egg - 3eggs (1 for the money 2 for the dough) Sugar - 15 grams Butter - One Stick (Should be around 160 grams if it is 38% of total weight) (oops, Checked the website says 113 g FYI) ... Yeast - 5 grams Sesame street Aluminum foil for mold (30 cm x 15 cm) - 6 pieces
In bread making (or any dough) percentages are in relation to the flour. In this case, milk is 30%, sugar 5% and butter 37.66% by weight. It's an easy way to scale recipes, especially when using a spreadsheet.
I spent almost 15 as a chef. I can cook very well, but I never really got how to make great bread. I've been watching your channel for about a week and I've been able to produce fantastic foccacia & awesome baguettes. Brioche burger buns are next! Thank you! Your channel is seriously under rated! Top work.
This is a great recipe. I used a stand mixer to made the dough. The buns were fluffy and light. Taste was so much better than the store bought. Thanks.
I made these yesterday. First time making Brioche buns. They were amazing. My family loved them too. Did not use the rings, but they turned out super fluffy and puffed anyway.
YOU SAVED ME!!!! Been wanting to make my own brioche buns (cos they're my favourite) but them recipes have mixers in it. I can't wait to make some with your recipe when my oven is fixed. Thank you, Ethan!!!!!
Yes you get points for allowing the 30 minutes of flour and water to rest by itself to let the flour absorb the water! This was a huge step for me in bread making... cohesive, stretchy doughs!
Hi Ethan, I've been watching your channel for a while now and have been experimenting at making bread, more specifically bread rolls. I've tried Joshua Weissman's, Babish, and your recipe. I just made your recipe today and my family is more than impressed. By far the best recipe. Thanks✌️
I made these exactly as told and they turned out great. But, I also used this as a base and stepped it up a bit and did some things a little different. Added 10 grams of milk powder, and 1.5 grams of diastatic malt extract, and also baked at 400 for 14 minuted and preheated a pan and poured some warm water in to make steam. Extremely soft and sturdy
A couple days ago my mom bought a sliced brioche loaf saying it's one of her favorite breads. I asked if I could use a couple slices for my smash burger and it was a game changer. Right then and there in my mind I said "I want to make these in buns! I don't care how long it takes." Remembering this video I watched it again having more experience in bread. Long story short, like Ethan said it's more work than usual but this goes great with my burgers and chicken sandwiches.
Ok these buns were simply A-M-A-Z-I-N-G!! It took me a lot of time though. Kneading was even more than in the instructions but I kept going until I got the right gluten 'window'. Because the room temp is not that high in my appartment, I've put my oven on +- 35°C and left it open at the top so some heat could escape and used that as my 'proofing room'. Can't wait till next time to make these!!!
Based on making scones, i'll cold cheese grate the butter in. Thanks for sharing, need to do this one. I love scones, milk bread, biscuits and other enriched loafs. Have made those lots and lots. And english muffins and traditional croissants.
The one time I made brioche, the recipe had me refrigerate the dough overnight. I think this was a flavor thing. I’m definitely trying these but I’m using my Kitchen-Aid, if you don’t mind. 😝 Stop & Shop sells brioche buns but they coast nearly five bucks and don’t look early as nice as these.
I made brioche buns before but they came out slightly tough and not as soft as yours, eventhough, the recipe I used had tangzhong which supposed to make them soft...BUT I'm glad I came across your video! Love your videos :)
The first time I made brioche I did it by hand....I’ll never do that again lol. It was a nightmare! I have a bun recipe that I like very much but these look pretty great, I’m gonna try it out to see if I like these better 👍🏽
Thank you! I don't have a Kitchenaid so I've always been hesitant to make brioche by hand because is a mess when you incorporate the butter, now I'm not that afraid.
Thanks for this. It turned out great. I don't like using the stand mixer. I have a small counter space so if I bring it out, it's more trouble than it's worth. I need to get rid of it. I make breads and bake all kinds of stuff like pies, cheesecake, cakes, macarons, etc without ever using the stand mixer.
Excellent recipe, it should come out the same, on You Tube it does not have a Spanish translation, but on its page yes, that is why I will put it into practice in my kitchen, we are still in a global pandemic, from Lima- Peru there is also rich here spoon sweets, Greetings.
Made the best brioche buns yet I personally think you're better doing it by hand versus a stand mixer better control and judge the hydration by feel. Awesome content as always 👌
Thank you for giving measurements in grams. 🙏🏼🙏🏼🙏🏼🙏🏼❤️❤️❤️ Makes a big difference. But I was also hoping you'd give weight of butter too. Because we get butter in 500gms blocks
I developed neck problems after surgeries, bought a stand mixer to help, which it really does. High hydration doughs like brioche and ciabatta really benefit from a mixer. You simply do actually get superior results from the high speed and uniformity of a stand mixer. There’s no benefit to making doughs like this by hand. You can, but, the results are not as good. Mixer is a tool, just like a bench scraper or anything else. Many doughs are simply too sticky to even slap on a bench without dissolving all over the place, without a mixer you’ll never know how a dough like that can come together successfully.
I've seen your homemade pickles in several of your videos. How about one on making them? I make quick pickle spears but haver not gone the sliced route yet.
I know this is supposed to be a video showing why you don’t need a kitchen aid mixer, but if anything, it proves that a kitchen aid mixer would be perfect for the job!
Just a quick questin would it work i if i would have incorporated the butter in to the flower ? then added the wet ingridients , or would the texture be off
When you make the aluminium rings a bit smaller in diameter but higher instead your buns will get higher and you can serve big Mac style burgers as it will be easier to divide the rolls in 3.
I’d be interested in seeing an experiment with shiny vs dull foil…my guess is dull would be better because the AL would heat up a bit more and brown the edge a little better, but maybe not!
So happy I found your channel. This was a great video so I subbed and will check out your other videos. Oh, my gosh! I just saw you have a flour tortilla recipe!
How do these compare to the infamous Martin's Potato rolls? I'm in Canada and cannot get them, but the constant high praise from every level of chef always makes me curious.
Hey Ethan, love your videos! I was wondering, could we first melt the butter (and let it come to room temperature if needed) to make it easier to then incorporate it into the dough?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Dude, I love this channel. You're destined to be one of the Foodtuber greats if you keep up this quality!
Much appreciated 🙏🏻 plenty more videos to come!
He absolutely already is!
@@stargirl12387 he truly is
Great looking buns, Ethan! I'm glad you went old school to show how it has been done. I am, however, grateful for my KitchenAid.
Haha I agree, if you have a kitchen-aid this is definitely a dough where it shines!
Those buns look so fluffy and yummy. My mouth is watering.
That's what he said..
SickDuck69 yes
I made them for my wife, definitely worth it if you have some time
dude I wrote a lengthy comment explaining how this recipe and video was perfect for me and that the end result turned out perfect. Then I miss clicked and lost it forever. Oh well. Great recipe and thank you for showing me that I do not suck at making bread.
I made these the other day, and they came out amazing, definitely the best burger/brioche buns i've had. I left a burger ready for the next day, and the bun didn't get soggy at all. Thank you for the recipe!
Great Channel! Little tip to improve the ease of working: add the butter in tablespoons while stretch and folding. Add the next spoon of butter when the previous one is incorporated. It's cleaner, easier and less dispair. greets from Belgium
watching this video while my kitchenaid is kneading my dough for my next loaf and being thankful that I have a kitchenaid (actually, I have 4, one is pre WW2 and an heirloom, the tilt head doesn't have a bowl, and I use the other two daily without mercy, and they were all thrift shop and yard sale finds with the exception of the antique, that was my grandfather's wedding present)
Great work, will be trying your recipe, they look divine
Man you deserve so much more following. This is one of the best channels ive seen and the quality of production is so professional. Your character is pleasant and the steps you show are easy to follow compared to other. Really hope more people will find and appreciate your videos.
Shopping List:
Milk - 90gram
Flour - 300 grams
Salt - 6 grams
Egg - 3eggs (1 for the money 2 for the dough)
Sugar - 15 grams
Butter - One Stick (Should be around 160 grams if it is 38% of total weight) (oops, Checked the website says 113 g FYI) ...
Yeast - 5 grams
Sesame street
Aluminum foil for mold (30 cm x 15 cm) - 6 pieces
Metric for the butter! OMG thank you!
Sesame street 😂
i did 125 as he said a third of butter ... but should be fine
thanks for this
In bread making (or any dough) percentages are in relation to the flour. In this case, milk is 30%, sugar 5% and butter 37.66% by weight. It's an easy way to scale recipes, especially when using a spreadsheet.
You're an undeniable artist. This channel is like America's Test Kitchen with a single person behind the wheel.
I appreciate you posting this as I do not have a stand mixer. Thanks for posting!!!
I really like it when I look for something not so common, such as brioche buns by hand, and my boy Ethan got just the video for me!
Keep it up man!
Wow... great looking bun ! Loved the spring back after you took a bite of the burger ! Excellent job E !
Much appreciated ✊
Used this recipe and made little slider buns for a family gathering and they were a big hit!
I spent almost 15 as a chef. I can cook very well, but I never really got how to make great bread. I've been watching your channel for about a week and I've been able to produce fantastic foccacia & awesome baguettes. Brioche burger buns are next! Thank you! Your channel is seriously under rated! Top work.
This is a great recipe. I used a stand mixer to made the dough. The buns were fluffy and light. Taste was so much better than the store bought. Thanks.
I made these yesterday. First time making Brioche buns. They were amazing. My family loved them too. Did not use the rings, but they turned out super fluffy and puffed anyway.
YOU SAVED ME!!!! Been wanting to make my own brioche buns (cos they're my favourite) but them recipes have mixers in it. I can't wait to make some with your recipe when my oven is fixed. Thank you, Ethan!!!!!
god I HATE how delicious these look, it’s 1 in the morning and I’m hungry now
My baking skills gonna be the best thanks to you. Keep up the great work E!
Glad to hear it, pizza coming up this weekend!
Those are some wonderful looking brioche buns! Your channel is one of my favourites to watch
I tried the recipe and it WORKS! Shaped it for hot-dogs as well. Thanks for the video
Your name is Chlebowski and you're making bread, nice.
Yes you get points for allowing the 30 minutes of flour and water to rest by itself to let the flour absorb the water! This was a huge step for me in bread making... cohesive, stretchy doughs!
Everytime I watch one of his videos I immediately think he looks like a more wholesome version of El-P. Finna try this recipe soon.
Brioche is the best!
Thanks man! I was getting tired of those "mixer is a must" videos. and the tinfoil ring tip was a game changer for me
nothing wrong with this recipe! Thanks for the detailed instructions.
Hi Ethan, I've been watching your channel for a while now and have been experimenting at making bread, more specifically bread rolls. I've tried Joshua Weissman's, Babish, and your recipe. I just made your recipe today and my family is more than impressed. By far the best recipe. Thanks✌️
I made these exactly as told and they turned out great. But, I also used this as a base and stepped it up a bit and did some things a little different. Added 10 grams of milk powder, and 1.5 grams of diastatic malt extract, and also baked at 400 for 14 minuted and preheated a pan and poured some warm water in to make steam. Extremely soft and sturdy
Ethan buns look gooood!
6:30 crazy, i never knew that the egg wash was what caused the sesame seeds to appear haha
love the recipe.
A couple days ago my mom bought a sliced brioche loaf saying it's one of her favorite breads. I asked if I could use a couple slices for my smash burger and it was a game changer. Right then and there in my mind I said "I want to make these in buns! I don't care how long it takes." Remembering this video I watched it again having more experience in bread. Long story short, like Ethan said it's more work than usual but this goes great with my burgers and chicken sandwiches.
I made this today, it was absolutely superb, thanks!
Those look like the kids of burger buns and croissants. Which is great idea!
A true master in the kitchen.
Pro tip. Chill the butter in the freezer then shred with a cheese grater, dipping in flour to keep it from clumping.
Yummy those brioche buns looks absolutely delicious and now I want a burger ❤❤❤
very underrated youtube
hope to see more from you!
Ok. You got me when you finished making that burger...
Ok these buns were simply A-M-A-Z-I-N-G!! It took me a lot of time though. Kneading was even more than in the instructions but I kept going until I got the right gluten 'window'. Because the room temp is not that high in my appartment, I've put my oven on +- 35°C and left it open at the top so some heat could escape and used that as my 'proofing room'.
Can't wait till next time to make these!!!
Just made these. The whole Process is totally worth it! 🍔🤤
This recipe is amazing! I tried it and it turns out great. Thank you so much for the tips and recipe.
I couldn’t help but notice your ef joggers. I’m a huge fan of maxx chewning and yourself! Thanks for the great content!
Yessir, gotta support Maxx! Thank you man!
Based on making scones, i'll cold cheese grate the butter in. Thanks for sharing, need to do this one. I love scones, milk bread, biscuits and other enriched loafs. Have made those lots and lots. And english muffins and traditional croissants.
Love the vid. It would be great if you put the ingredients in the description so after or before the video we can get everything. Keep it going man
Full recipe link with ingredients and step by step instructions in the description!
I made these recently with your recipe and they were pretty amazing. Definitely will do them again, so thanks for sharing!
Very innovative and informative...
Will surely try this over the weekend.
Many thanks!
The one time I made brioche, the recipe had me refrigerate the dough overnight. I think this was a flavor thing. I’m definitely trying these but I’m using my Kitchen-Aid, if you don’t mind. 😝
Stop & Shop sells brioche buns but they coast nearly five bucks and don’t look early as nice as these.
Ethan thanks for this channel bro!!!
maaaaaaaan I wish I saw this yesterday! damn haha, I failed at making buns. Will try using this video next week :)
Really awesome as always Ethan!
Thank you very much!!! Did mine today❤️
Seeing that smash burger made my water salivate like crazy.
I just discovered you but I already trust you enough to make your bread recipes.
In an age when people are constantly battling the expanding belly, encouraging people to get a workout when making a recipe is genius.
Dashing moustache you have there laddy
Looks delicious. I will be trying these.
So tired of seeing internet cooks using a $500 stand mixer and saying “you can do it by hand” and saying nothing else after
I saw the burger and immediately hit like
That's what I like to hear.
THE underrated foodtuber
One word. Genius
I made brioche buns before but they came out slightly tough and not as soft as yours, eventhough, the recipe I used had tangzhong which supposed to make them soft...BUT I'm glad I came across your video! Love your videos :)
Those foil collars made the buns look really nice too!
The first time I made brioche I did it by hand....I’ll never do that again lol. It was a nightmare! I have a bun recipe that I like very much but these look pretty great, I’m gonna try it out to see if I like these better 👍🏽
Dude, you're GREAT !
Looks delicious!
Thank you! I don't have a Kitchenaid so I've always been hesitant to make brioche by hand because is a mess when you incorporate the butter, now I'm not that afraid.
Thanks for this. It turned out great. I don't like using the stand mixer. I have a small counter space so if I bring it out, it's more trouble than it's worth. I need to get rid of it. I make breads and bake all kinds of stuff like pies, cheesecake, cakes, macarons, etc without ever using the stand mixer.
I love the use of a cookie tray to work on
So much cleaner
Those ring molds are genius
Excellent recipe, it should come out the same, on You Tube it does not have a Spanish translation, but on its page yes, that is why I will put it into practice in my kitchen, we are still in a global pandemic, from Lima- Peru there is also rich here spoon sweets, Greetings.
Glad to hear it. Hope you are well!
‘Made these last night, wow. We are still high on these buttery buns. If you’re hesitant to make these JUST DO IT it’s well worth the effort!
We're here early folks... this guy is gonna BLOW UP! 🙌 Awesome content! 👌👌
Yes! I don’t have a mixer, I’m ready for BY HAND ✋🏼
Made the best brioche buns yet I personally think you're better doing it by hand versus a stand mixer better control and judge the hydration by feel. Awesome content as always 👌
The fact that dude has every little special mono-tasker of a kitchen tool there is but still uses the flashlight on his phone really grinds my gears.
Nice job
Best burger buns! My journey is over 😅
For burger buns, what I REALLY want is a 50/50 potato/brioche split.
Thank you for giving measurements in grams. 🙏🏼🙏🏼🙏🏼🙏🏼❤️❤️❤️ Makes a big difference. But I was also hoping you'd give weight of butter too. Because we get butter in 500gms blocks
I developed neck problems after surgeries, bought a stand mixer to help, which it really does. High hydration doughs like brioche and ciabatta really benefit from a mixer. You simply do actually get superior results from the high speed and uniformity of a stand mixer. There’s no benefit to making doughs like this by hand. You can, but, the results are not as good. Mixer is a tool, just like a bench scraper or anything else. Many doughs are simply too sticky to even slap on a bench without dissolving all over the place, without a mixer you’ll never know how a dough like that can come together successfully.
That was fun.
Mouth watering recipe
Looks delicious for me just to eat the buns (plenty of nutrients from butter egg and flour) Yum!
I've seen your homemade pickles in several of your videos. How about one on making them? I make quick pickle spears but haver not gone the sliced route yet.
I know this is supposed to be a video showing why you don’t need a kitchen aid mixer, but if anything, it proves that a kitchen aid mixer would be perfect for the job!
Just a quick questin would it work i if i would have incorporated the butter in to the flower ? then added the wet ingridients , or would the texture be off
My grandmas did the same, so I don't really understand that problem. I've seen in other videos the current method and some struggling too :)
When you make the aluminium rings a bit smaller in diameter but higher instead your buns will get higher and you can serve big Mac style burgers as it will be easier to divide the rolls in 3.
I’d be interested in seeing an experiment with shiny vs dull foil…my guess is dull would be better because the AL would heat up a bit more and brown the edge a little better, but maybe not!
That ring was a great idea. I like your Channel, lots of tips and knowledge
So happy I found your channel. This was a great video so I subbed and will check out your other videos. Oh, my gosh! I just saw you have a flour tortilla recipe!
How do these compare to the infamous Martin's Potato rolls? I'm in Canada and cannot get them, but the constant high praise from every level of chef always makes me curious.
Hey Ethan, love your videos! I was wondering, could we first melt the butter (and let it come to room temperature if needed) to make it easier to then incorporate it into the dough?
Try it yourself. Split the recipe in 2 at the point you add the butter, make both, try them, and see the difference.
rocking max chewnings ever forward!
Great stuff. You should read Flour Water Salt Yeast
Can I use a kitchen aid mixer for the butter part
thank you Paul Felder
underrated
nice, i don't need a mixer but know i need a termomether 👍
love it