Professional Baker Teaches You How To Make BRIOCHE BUNS!
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- Опубліковано 26 тра 2016
- Anna bakes classic Brioche.
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1 tbsp yeast
1/4 cup milk
2 tbsp flour
1 1/2 cups flour
2 tbsp powdered sugar
1/4 tsp salt
2 tbsp milk
2 eggs
6 tbsp unsalted butter room temp
sit out on counter 30 min
Chil 8-24 hours in frigerator
roll and shape in log, cut into 6 pieces, roll and shape, press into brioche tins, rise 90 minutes, Brush with egg wash
bake at 350 for 25 minutes.
cool in tins for 10 minutes and turn out on a wire rack.
The yeast is wrong,
Dry yeast is useless.
The sugar is wrong, no powdered sugar.
Flour should be hi gluten 18%, so you probably have that wrong too.
Oven temp is wrong.
All in all, completely wrong.
@@susanc.7200
1 qt egg
1 qt milk
2 oz salt
6 oz sugar
5 lb hi gluten flour
4 oz cake yeast.
2 lbs butter.
@@susanc.7200 just divide it down to get what you need.
1 1/2 cups of flour, is how many in grams?
Can u use regular butter
Absolutely one of my favorite UA-cam Bakers... I can (and have) watched your Channel for hours 😊.
Anna Olson is the Goddess of Pastry! Her recipe instructions are so clear and easy to follow. 👍👍⭐⭐⭐⭐
Due to this pandemic going to the grocery is a hassle finding no bread at all so I decided to learn and bake my own bread. I couldn't have found a better channel with a pro baker to learn from. You are simply the best!!!
How much I love your channel since I discovered it. Added to my "must do recipe list". Thanks for sharing Ana.
Anna I have watched you on several food channels on TV.
Always watched to the end.
You’re a wonderful teacher.
Quite simply the best.
I love u Anna, i learn a lot from u, i'm in S.A in a village called Dennilton and i always watch u on tv and youtube when i have data, u have taught me so much and i never went to baking school, u are my teacher and i am able to feed my kids by baking ...may God bless u
You are the cooking legend!!! I m grt fan of ur recipes
Thank you sooo much for this recipe ! Turned out to be amazing ❤️
anna you are a wonderful tutor. you have a beautiful voice.
thank you!
I like her voice and her skill perfect she just relaxing and looks simple when she does her baking.
I made these yesterday and it came out perfect! Just yumm! Thank you for the recipe and the video👍👍
I finally made it and it worked thank you so much for your honesty and the tips
God bless you so much Anna...for this recipe it's beyond words..I love love it😍😍..lots of love from Kenya
Beautiful! My dear Mom used to add a bit of lemon zest to her recipe. My fav bread ever!
oh my I am learning so much from you! I love to bake but the cook in me wants to rush my sweet delights. the results aren't always pleasant. awesome and very easy recipe!!!!
hi Anna....I really appreciate your detailed yet brief explanation...👍
You’re amazing I found a treasure box of wonders ..........God bless you Anna
Anna, I love your recipes, thank you so much.
Oh, I love the presentation.
The donuts technique you did help me a lot in the shaping ! Thanks :)
This makes me so happy!
Made this recipe today and it turned out perfectly!! I shared photos on Facebook to many oohs and ahhs. Thank you so much for this and your other fantastic recipes.
i'm lucky to know your channel thank you so much
I just love your recipes and very clearly explained God bless you
Hmmmm,yum,yum....i lovee it. You're a Wonderful teacher.😍😘
I really appreciate your videos.. learning a lot!
Thank you! It came out really well 😊
BRAVO chef, you're one of the few and only American chefs that I have seen roll out the Brioche like a French chef does the real traditional way. BRAVO
Just an fyi, she's Canadian.
@@alsoarod Thnx, I stand corrected
I love your channel and your teaching. You’re beautiful and talent! Your kitchen is Professionnal!
Such a cute shape of brioche! Never seen brioche in that shape around here..
Mine is in the fridge right now. Omg the smell!!! 😍😍😍
I love brioche 🍞🧁🥧
Your recipe is easy to make. Thank you for sharing 😘
you are amazing. i love all your recipes!
It's wonderful! 😍 give some more receipe I worked on it and came out wonderful thank you
I tried it and it was so yummy keep it up Anna.
I WATCH ALL YOUR VIDEOS AND LIKES THEM THEY ARE VERY NICELY EXPLAINED AND WITH SIMPLY METHOD, MAY GOD BLESS YOU ALWAYS
Absolutely one of my favorite from a neophyte home baker. Thank you. God bless.
Hi Anna thanks for the recipe n clear instructions. I have made it n was really wonderful. My family like it verymuch
this is looking so beautiful & easy.
ur amazing..i love you...your recipes perfect..thnanx....
Você é maravilhosa!!!!! Mesmo sem entender a língua inglesa consigo compreender perfeitamente suas receitas incríveis.
Thank u so much! I’ve been researching this classic bread...oh man Anna that makes me want to bake and more importantly eat! Take care and bless u all!
I'm in the midwest and years and years ago (before the internet and way before youtube) I wanted to make brioche but couldn't find a recipe. I finally found one in a french cookbook I picked up at a yard sale and went about trying to convert from the metric system to imperial (I would never do that now but I was very young and didn't understand weighing my ingredients then) and ended up somehow converting it VERY VERY wrong. It had probably 4 or 5 times the amount of butter and was the worst kitchen disaster I've ever had. I still have those cute little brioche tins like Anna used here and have used them successfully for over a decade. thank goodness for the internet... I've found so many amazing dishes I would never have discovered.
ah yes... back in the days when we had to incorporate many talents and skills from treasure hunting to math conversions just to _earn_ a single accomplishment in the _kitchen._ I remember them. Happy Thanksgiving to you. :)
You are so good 😍 thank you for sharing 😘
Bless you , thanks for sharing
I fall ❤️ love ...all your recipes are amazing, dear Anna
Thank you very much, I tried this recipe and brioches came out very good. Thank you.
Fantastic! Yum.
What ever you make I have tried all you have made my family loves what I make thank you
Amazing I always make it with your recipe
she is very good in explaining it in simple languagethanks
Very brautiful recipe. I love it and I will try it very soon. Thank you!
Oh my goodness they look amazing! I love this
You're right
+Kylee Lorrine Munoz her videos are just so awesome and the directions are easy to follow.
Bravo chef ,this is excactly how a Brioche should look like...Bravo
Love kleed from NYC/Morocco
Very good recipes thanks.
I like all your recipe are wonderful Ann thank you 😊
Thank you so much for watching and supporting the channel Cecilia!
No kneading for the initial stage of making brioche. Is amazing!
Hi Anna, i love all your recipes.
please tell which is the best butter for baking specially when u bake puff pastry. i used sweet cream butter.
Love your videos!
Being a full-time Baker is very hard work. If you're not careful you could actually become very dehydrated. I used to work as a chef, baker and cake decorator, I miss it dearly. Unfortunately I have permanent nerve and muscle damage with other issues so I won't be working any professional kitchens. It breaks my heart
The BEST RECIPE, LESS BUTTER…💖🍃
Wow so..o fabulous !!
I loved it.Thank you. :)
Thank you for watching!
muy buenas recetas
Making these tomorrow!,!
The best thank you
1 tbsp yeast
1/4 cup milk
2 tbsp flour
1 1/2 flour
2 tbsp powdered sugar
1/4 tsp salt
2 tbsp milk
2 eggs
6 tbsp unsalted butter
Andrew Manroe iiiii
Can you help me translate this in grams please?
Massimo Maulicino just use a cup bro like a slightly smaller mug thats what i do and works
Porque não tem em português
Thank you so much for your recipe .
I jus made my first brioches.
They are delicious, however salt was not enough.
Could it be because I used regular sugar instead of icing sugar?
Could it be 1/2 tsp instead of 1/4 tsp of salt?
Your advice will be welcomed
this Is perfect recipe!
I have to make it !
This is amazing, great channel!
Thank you Aza
Your right! 👍
I wanna try this recipe one day.
I made this today and it came out well..I had expected it to be sour because the amount of yeast was too much and yes it was a little bit sour, but it still tasted good..I am sure if I make this again and again I will get a perfect result like Anna got, but I still recommend using the recipe of joy of baking as it is much more reliable. Yes, it does call for more effort but I am sure if I had made that I would have got better results..
Hey I am from India. I read many comments, many are complaining and doubting the yeast quantity used here. I need proper quantity measures and more authentic receipie for this. Please provide the link for the recipe.
Thank you in advance.
Enjoying your baking lessons. I am attracted with your Brioche recipe. Can I have the written recipe. Thanks. Great success for your baking journey
I could fuel my little rocket ship solely on traditional recipes
Good!
Looks amazing, I don't know about the chef side (in France professional recipe would always go with fresh yeast) but this isn't a typical French brioche ( I mean the recipe) as in the traditional French brioche there usually no milk in it at all, and definitely no icing sugar ( just plain old sugar)
The being said these looks amazing !
This is a definite must try thanks for my new secret age old family recipe lol
Você brilha! Parabéns. Do Brasil com carinho.
Obrigado!
❤Thank you
Anne should be the judge on the Great Canadian Baking Show
Ana I love you’re baking! Can you tell me what kind of oil you use! I have try many receipts! But they don’t came like yours😊
Halfway through the video, I understood that she knew what she was doing and trusted her.
yummy
u r awesome.. i like- chef obie
Very Nice
HOLY COW
fantastic mhom
tnx!!!
Going to try this recipe and an amazing techniques with kneading to much!
ana que rico pan muchas gracias
yes I get... this video.. bcs I have job make a brioche in pastry 😭 so I watching this video before I do.. hmmmm thanks Anna. luv 🌰
Which yeast did you use active dry east or instant yeast
Made a delicious Brioche today using Anna's recipe!😘
That's wonderful Kay! Well done!
Anna I love your videos and your knowledge of science of baking. I became ill during the pandemic so the last month I have switched to plant based baking and gluten free. Can you please tell me what protein I can substitute instead of soy protein
Hello ms. Anna Olsen
I like all your recipes , I have a question after you make this brioche dough how long we should keep it in refrigerator?
She tells on her video, 8-24 hours.
I like your video
Anna
I just found your channel GREAT STUFF
Have you done a Challah recipe
I’m salivating.
He visto las cantidades mi duda es si los gramos equivalen a lo mismo que en España gracias
Hello, i really like your channel. Just one question. Can i use oil instead of butter?