I am making this today to go with the Blackberry Plum and Spiced Plum jams I made yesterday! I can't wait to have brioche PB & J! Thanks for the video!
Thank you! Thank you! I have to host my daughters surprise engagement question and I’m going to re-watch your video and practice because Her fiancé wants to do a small brunch 😁🙌🏻 YAY!!! I’m gonna score with my daughter because I have to keep my mouth shut.... we share everything so me making this will just glorify me in her eyes 👀 😳😁🙌🏻..... I’m a single Mom so it means a lot to me that he is letting me organize all logistics 😁 and that’s my favorite part. That bread will be perfect for a brunch! 😃🙌🏻.....ok I’m off to practice.
Imagine using this dough for doughnuts 😱😱😱..... Literally can't wait!! Love being a sugar 🤓. Love your recipes. It had been a while since you've uploaded 😔. And glad you're back! What would YOUR version of tres leches cake be like? I've tried several different recipes and none of the cakes absorb the tres leches fully? It's always either absorbs a little or only halfway.... Would really appreciate your scientific version of it, so I can make a perfect one!
Thank you so much for going into all that detail... I've recently discovered I L.O.V.E baking and ever since I've been obsessed with it.. Every time I see a recipe, I just want to know the science etc. behind it. Like, what if I added too much of this or too less of that, and that kinda stuff.. Unfortunately, atm I don't have the resources to do many tests.. I really appreciate all of the info you give in your videos by doing different types of experiments..
I am making this right now and so far the challenge is that the soft butter melts so fast. The dough was kneading in my stand mixer for 20 mins and the structure is there knowing that the gluten had activated already but then again it is wet due to the melting butter. So in the meantime, I left it sitting in a covered bowl inside the fridge for an hour so it can solidify a little bit because it is almost impossible to eat it rest for half hour before allowing it to rest in the fridge for 2 hrs to 48hrs. Now I just took it out and it is easier to work with. I folded it a ball and allowing it to rest again whole covered, my question is, should I just let it rest aga8n in the fridge or let it sit out for awhile?
Wow Liz, you make this look so easy and delicious. I cannot wait to give this ago. 😋💕 P.S..... I might even turn this delicious recipe into some good old tasty cream buns ..... Talk about Yummo ....!!!! Thanks Liz you’re the best! 💝💐🌈🦋
Please can you give the make and model of the mixer you used here and in the Easy Homade Bagles in 10 mins video. I would love a mixer that mixes from the bottom!!!
Which exact yeast did she use here? Instant or active? I’ve printed recipe and see you can use both b it if video specified which exact one used here, i missed it.
May I ask a queation? Whenever I make brioche, I do a classic braid but for some reason while cooking, the braids split. I always use an egg wash. Would you know what causes this? Thanks for a great tutorial.
Hi I've attempted this and the middle is a little raw. Is your oven temperature recommendation for a conventional oven or fan oven? I have a fan oven so I'm not sure if the temperature needed to be lower than what you recommended and/or if I can save my bread without it burning...
Do you have any recommendations if you don't have a stand mixer? I have a hand held mixer with a small dough hook attachment. Could I knead it by hand?
I’ve heard that you can do brioche with a spoon and knead it by hand... but it would take a really long time. The dough hook hand held attachment might work, but I’d worry that it wouldn’t be powerful enough for this bread. You’d have to mix for a pretty long time, but it’s possible! Let me know how it works if you try it 😊
I’m in the same boat. I would worry that such a long mixing period would burn out the motor of your hand mixer. They are not designed to be as powerful as stand mixers. I ruined one trying to make marshmallows. 😬
Great video! Can you substitute sourdough starter for the active dry yeast? I got my starter with you and your so informative video!! 🥰. Thank you so much! It’s been making absolutely delicious everything bread! Would love to use it in this recipe! 😊
What a timing. I am looking for a recipe for this bread that I could use on my next content.. I have been craving for the sandwich I saw in the Netflix Series 18 Again 😅. Thank you 🙏🏽
Hi, can I use this for cinnamon bread? Btw, almost all of my cakes are from you☺️.. what I like about you is you explain the Science of baking very well, thanks!
I have a silly question, new to the sourdough world, could sourdough starter be used instead of the instant yeast/active dry yeast? Lets say i dont mind waiting more than 24 hours. Like making it in advanced. ❤
Great video! Quick question, only slightly off topic. If I'm baking a challah, can I do it as a pull-apart rather than a braided loaf? For me, rolls are easier than full-on bread for some reason. My challah recipe is freestanding, but I want to learn how to make it a pull-apart (before moving on to babchallah). Thank you, and again, wonderfully informative video. 😁
I accidentally forgot to proof my dough, I put it straight into the fridge. It’s been one 5hours, should I take it out and let it proof or just keep it in the fridge
@@MultiGemgirlWE ALL ARE USING SCALES AND THE MEASUREMENTS SOUND WAY OFF. ALL RECIPES says bread flour is 136g = 1C. So, I find it hard to believe it’s 8oz. I’m not confident enough to try recipe until someone confirms accurate flour amount.
3:05 A lil' bit misleading there. Cake flour has 7-9% protein and bread flour 12-13% protein so no, bread flour isn't mostly protein and a little bit of starch. Beautiful crumb you got I must say.
Love your tutorials! Suggestion:. Your videographer needs to adjust the white balance. With so much white in the background, everything appears washed out.
This is the first time I watch a video in your channel, I like what you did ,but honestly I was taken a back by how tideous it was to find the ingredients , I scrolled down around 10 pages in your website to find the ingredients hidden between lots of talk, if you want to have more subscribers and for them to continue watching your recipes you have to take this note in consideration, thank you.
Did you measure in grams or cups? Usually 226g of flour for me is around 1.5 or more cups. Usually I'm fine with discrepancies since if can just be the brand but I'm noticing other recipes use far more flour, can you confirm this is correct?
so.. i gave it til 2:19.. no recipe as for measurements.. as if we r too stupid to comprehend. i wasnt even certain how many eggs. i can watch monkeys & have fun, keep your dough
All of the recipes are in the descriptions beneath each video and on my blog post. Not sure where you got that from! Hope this helps: sugargeekshow.com/news/brioche-bread-recipe/
I really love this style of video where you talk through the steps! Your personality shines
Thank you so much! 🥰
Brioche seemed like such a bourgeois bread that it would even be tough to make but you make it look easy peasy. Thanks Liz! 😊
Mmm there's nothing like fresh brioche.🤤🤩
100% true
I am making this today to go with the Blackberry Plum and Spiced Plum jams I made yesterday! I can't wait to have brioche PB & J! Thanks for the video!
I LOVED THAT YOU USED YOUR BOSCH. I have a Nutrimill Artiste and feel more confident having bought it now. Thanks!
I did it and it's incredible. Thank you
I can’t tell if that’s an apron or overalls, but I LOVE this outfit! So cute!!!
Thank you! It’s a new apron :D
Mmm love homemade bread. Love Brioche cinnamon rolls!
Thank you! Thank you! I have to host my daughters surprise engagement question and I’m going to re-watch your video and practice because Her fiancé wants to do a small brunch 😁🙌🏻 YAY!!! I’m gonna score with my daughter because I have to keep my mouth shut.... we share everything so me making this will just glorify me in her eyes 👀 😳😁🙌🏻..... I’m a single Mom so it means a lot to me that he is letting me organize all logistics 😁 and that’s my favorite part. That bread will be perfect for a brunch!
😃🙌🏻.....ok I’m off to practice.
This would be perfect for brunch!
How exciting! Good luck on your brunch.
You bake with so much calmness,love you so much
Amazing 🤩!!!!! Thank you so much for the recipe 🙏🏻
This was great! Looks mouthwatering and now I will attempt Brioche (a statement I never thought I’d make :)!!
Yay! That makes me so happy to hear, let me know how it turns out :D
I have tried a lot of recipes but this one really hits different thank you so much !!!❤️❤️❤️❤️❤️❤️
Beautiful, thanks for share!
Omg she is so beautiful her make up and blouse the are sooo pretty .also her kitchen or studio is sooo pretty 🤩
Imagine using this dough for doughnuts 😱😱😱..... Literally can't wait!! Love being a sugar 🤓. Love your recipes. It had been a while since you've uploaded 😔. And glad you're back!
What would YOUR version of tres leches cake be like? I've tried several different recipes and none of the cakes absorb the tres leches fully? It's always either absorbs a little or only halfway.... Would really appreciate your scientific version of it, so I can make a perfect one!
Thank you so much for going into all that detail...
I've recently discovered I L.O.V.E baking and ever since I've been obsessed with it..
Every time I see a recipe, I just want to know the science etc. behind it.
Like, what if I added too much of this or too less of that, and that kinda stuff.. Unfortunately, atm I don't have the resources to do many tests..
I really appreciate all of the info you give in your videos by doing different types of experiments..
Thanks so much! I’m so glad you liked it, we Sugar Geeks love our science 🤓💕
That sugar geek apron ❤️❤️❤️❤️
I am making this right now and so far the challenge is that the soft butter melts so fast. The dough was kneading in my stand mixer for 20 mins and the structure is there knowing that the gluten had activated already but then again it is wet due to the melting butter. So in the meantime, I left it sitting in a covered bowl inside the fridge for an hour so it can solidify a little bit because it is almost impossible to eat it rest for half hour before allowing it to rest in the fridge for 2 hrs to 48hrs. Now I just took it out and it is easier to work with. I folded it a ball and allowing it to rest again whole covered, my question is, should I just let it rest aga8n in the fridge or let it sit out for awhile?
You are so charismatic!
Hey it looks divine...can i use the recipe for cinnamon rolls also
I want to add dried fruit to make brioche hot cross buns...do you think that will work?
I love when bakers try their own baked goods....this bread looks very delicious 😋
Wow Liz, you make this look so easy and delicious. I cannot wait to give this ago. 😋💕
P.S..... I might even turn this delicious recipe into some good old tasty cream buns .....
Talk about Yummo ....!!!!
Thanks Liz you’re the best! 💝💐🌈🦋
Wow that looks so easy maybe I’ll start making bread 😋
Please can you give the make and model of the mixer you used here and in the Easy Homade Bagles in 10 mins video. I would love a mixer that mixes from the bottom!!!
In your opinion which yeast brand yields the best breads?
I hope this doesn’t sound creepy, but you have the loveliest hands 🥰
You're right..it does sound creepy!
Hahaha I notice the hands first every time I see someone. I thinks it’s because I’m self conscious of mine.
@@roselenat
Her nails 💅 are not her own - they are false
you can see the way she handles the item. 😊
Stalker alert
She does have lovely hands, lighten up 🧐
Looks so yummy 🤤
Wow well explained.... we dont have bread flour in my country right now.... and whatbkind of stand mixer are you using... looks different
Which exact yeast did she use here? Instant or active? I’ve printed recipe and see you can use both b it if video specified which exact one used here, i missed it.
May I ask a queation? Whenever I make brioche, I do a classic braid but for some reason while cooking, the braids split. I always use an egg wash. Would you know what causes this? Thanks for a great tutorial.
Hi I've attempted this and the middle is a little raw. Is your oven temperature recommendation for a conventional oven or fan oven? I have a fan oven so I'm not sure if the temperature needed to be lower than what you recommended and/or if I can save my bread without it burning...
Can i ask what are you brushing the loaf with after its been baked? I'm guessing a simple syrup or a honey syrup.
This would make some serious French toast or bread pudding! :D
Do you have any recommendations if you don't have a stand mixer? I have a hand held mixer with a small dough hook attachment. Could I knead it by hand?
I’ve heard that you can do brioche with a spoon and knead it by hand... but it would take a really long time. The dough hook hand held attachment might work, but I’d worry that it wouldn’t be powerful enough for this bread. You’d have to mix for a pretty long time, but it’s possible! Let me know how it works if you try it 😊
I’m in the same boat. I would worry that such a long mixing period would burn out the motor of your hand mixer. They are not designed to be as powerful as stand mixers. I ruined one trying to make marshmallows. 😬
Lizz i always make these but i put delicious chocolate chis inside they taste amazing 🤩 ,but i bet your recipe will be better than any other recipe
Yummmmm that sounds delicious, I have to try that!
Hi friend. Live and miss you!! I’m definitely going to try this recipe.
What kind of mixer are you using?
Liz I have baked a lot of things but NEVER bread. What would be a good bread to start with as my 1st Bread 🥖 adventure? ❤️🥰🥰🥰
Great video! Can you substitute sourdough starter for the active dry yeast? I got my starter with you and your so informative video!! 🥰. Thank you so much! It’s been making absolutely delicious everything bread! Would love to use it in this recipe! 😊
it's really wonderful 😍
What a timing. I am looking for a recipe for this bread that I could use on my next content.. I have been craving for the sandwich I saw in the Netflix Series 18 Again 😅. Thank you 🙏🏽
Hi, can I use this for cinnamon bread? Btw, almost all of my cakes are from you☺️.. what I like about you is you explain the Science of baking very well, thanks!
Yes! Cinnamon brioche bread sounds delicious. Thanks so much, that makes me so happy to hear, we love being Sugar Geeks! 🥰
Not just d bread but u also look so beautiful n pretty in this video...awesome studio, loved d wonderful explanation.
You are so sweet thank you
What kind and brand is your dough mixer/kneader?
Can you suggest a good pastry brush pls? Also I love your makeup. Purdy!
May I ask what make of mixer you have?
Hi! Where do you get your bread machine?
Hi! This is my Bosch universal plus mixer, here’s the link: shrsl.com/239du
I have a silly question, new to the sourdough world, could sourdough starter be used instead of the instant yeast/active dry yeast? Lets say i dont mind waiting more than 24 hours. Like making it in advanced. ❤
Can you freeze your dough and bake later?
Bravo!👏👏👏🌷
Hi did this recipe make 2 loaves or 1 loaf?
What type of mixer is that?
Can you knead it by hand?
What Is the machine that Ur using?
Great video! Quick question, only slightly off topic. If I'm baking a challah, can I do it as a pull-apart rather than a braided loaf? For me, rolls are easier than full-on bread for some reason. My challah recipe is freestanding, but I want to learn how to make it a pull-apart (before moving on to babchallah). Thank you, and again, wonderfully informative video. 😁
Oh you definitely can and would be so tasty!
Missing Disney's Epcot Croque glace', I want to attempt this to make one at home!
what is the quantity of each items to make it right?
I enjoyed your way teaching how to make it ❤️🙏
I accidentally forgot to proof my dough, I put it straight into the fridge. It’s been one 5hours, should I take it out and let it proof or just keep it in the fridge
@SugarGeekShow how much flour in the recipe? in the website it says 227g which is 1cup?
Yeah I'm confused about that too cause 227g of flour is usually over 1 cup. Have you figured it out?
not exactly. It varies. Sounds like you are using liquid measuring cups.
@@Jayariee just buy a scale, it's not expensive and it will improve the consistency
@@MultiGemgirlWE ALL ARE USING SCALES AND THE MEASUREMENTS SOUND WAY OFF. ALL RECIPES says bread flour is 136g = 1C. So, I find it hard to believe it’s 8oz. I’m not confident enough to try recipe until someone confirms accurate flour amount.
3:05 A lil' bit misleading there. Cake flour has 7-9% protein and bread flour 12-13% protein so no, bread flour isn't mostly protein and a little bit of starch. Beautiful crumb you got I must say.
Never mind, just saw website, sorry, I will give a try 😉
Great recipe.
Beautiful kitchen btw 😍
Liz, if baking in a glass loaf pan will it be less dark as typical with regular bread? Thanks.
I'm not sure, I haven't baked in a glass pan but make sure you use some non-stick spray
I loooooooooooooooovr your apron 🥰🥰🥰🥰🥰 wish I can buy that beauty .
Her hands just make things look so easy , that's how you know she knows this stuff 🤗🤗
Can you please tell me where your apron is from?? I love it!
I had it custom made and we’re thinking of adding them to www.sugargeekshow.com soon
@@SugarGeekShow That would be amazing!! I would literally buy myself and all my sisters and sister in laws one each. Its beautiful!!
Where can i find the measurements for this recipe… thanks
Here you go! sugargeekshow.com/recipe/brioche-bread-recipe/
So lovely & nice LADY & BRIOCHE. I love it
Hi maybe I’m blind but what are the quantities of ingredients in the recipe? I don’t see them
All the recipes are on the blog! 😊sugargeekshow.com/recipe/brioche-bread-recipe/
Sorry yes turns out I am blind lol I found it
Why so much of yeast (10g) for 1 loaf?
Love your tutorials! Suggestion:. Your videographer needs to adjust the white balance. With so much white in the background, everything appears washed out.
Hello please what is the exact recipe please im not seeing it
What new gadget are you using to put on cake goop?
It’s just a little container I found on amazon, still not sure if I love it haha
I want amounts please
What to do if we don't have bread flour?!
You can use wall purpose flour but it won’t be exactly the same chewy consistency
@@SugarGeekShow Ok, thanks
The directions state that oven needs to be at 375. Is that for a regular oven or convention oven?
Regular oven
What in the world is cake goop?????? Good googly woogly you make that look so easy????
The best pan release ever! sugargeekshow.com/recipe/cake-goop-recipe/
@@SugarGeekShow ok now I know sounds good and a must try thanks.
*cries in gluten free*
This is the first time I watch a video in your channel, I like what you did ,but honestly I was taken a back by how tideous it was to find the ingredients , I scrolled down around 10 pages in your website to find the ingredients hidden between lots of talk, if you want to have more subscribers and for them to continue watching your recipes you have to take this note in consideration,
thank you.
I don't think I've ever had brioche. How many grams for hamburger buns?
Divide the recipe into eight pieces for buns and prepare for the most delicious burgers!
Did you measure in grams or cups? Usually 226g of flour for me is around 1.5 or more cups. Usually I'm fine with discrepancies since if can just be the brand but I'm noticing other recipes use far more flour, can you confirm this is correct?
No, I don't think you can over mix the dough. that can kill the yeast when the dough is getting warmer as it's kneaded. also breaks the gluten.
Can anyone post measurements, please 🙏
it's on her website.
First person here
Hi
😍😍😍😍
💝❤️💖🕊🌱💫
Why does my sponge turn out so thick 😞
Yes me too but it’s still work
Refrigerate the dough to be able to shape it before put into the bread mold.
✞God bless you Liz❣
❤ 👋＾_＾❤
You are so cute n fun
?????????????????
Wow this makes me hungry 😁please read my email me and answer it😁
Hi, I've tried to reply to your email but it says your inbox is full.
@@SugarGeekShow let me try to fix it I will tell you when I am done😁thanks
I finished😁now you can email me. Also will you answer all of them not just one.😁thanks😁
tastes like chicken.
so.. i gave it til 2:19.. no recipe as for measurements.. as if we r too stupid to comprehend. i wasnt even certain how many eggs. i can watch monkeys & have fun, keep your dough
Parla troppo
You are not telling the recipue unless i subscribe ??? That is rude
All of the recipes are in the descriptions beneath each video and on my blog post. Not sure where you got that from! Hope this helps: sugargeekshow.com/news/brioche-bread-recipe/
@@SugarGeekShowLord, you are so kind. I’d lose it with some of these losers.