Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom
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- Опубліковано 8 тра 2023
- Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!
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• Recipe Information •
Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes
• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)
The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.
• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.
Because of all the room-temperature butter, this dough is extremely soft when you mix it-more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.
You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it-it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.
2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.
3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.
4. Preheat the oven to 350°F (180°C).
5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.
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#AnnaOlson #OhYum #BakingWisdom - Навчання та стиль
I've been making your recipes for more than 20 years and you never disappoint. A lot of the techniques I use, I've learned from your TV shows. I'm so glad that your older content is not lost and still available on this UA-cam channel. I've been recommending your work to people since the early 2000s when I discovered your show "Sugar" and I'm not sure I would have developed the same love I have for baking if it wasn't for you.
Thank you Anna. I’ve made your recipe and found it to be excellent. I’ve been making brioche for years. Your recipe is the best and easiest to follow. I do let it rest overnight in the fridge before shaping, final rise and bake. I bake my loaves at 350’ in my counter top Braville oven.
I've tried making bread several times before and it's never turned out perfect. My first time making brioche was the other night and it was stunning. It actually is more forgiving at the easier to make and I couldn't believe how good it was. I cut thick slices and made French toast and it's the only bread I want to make now. Awesome
There's nothing better than the aroma of baking brioche!
Thank you for everything that you made it with love. I am grandma that follow up your videos and baking the recipe you share for my family. This Mother’s Day I received the Baking Wisdom book that made me very happy and I wanted to write that down and say thanks for sharing your wisdom’s with us.
The BEST burger buns ever! Thanks Anna!
I have recently found your channel and have already tried three recipes and just two days ago Amazon delivered your book too. I appreciate the way you articulate the science of baking and the process is uncanny. I’m afraid that one day I will leave the engineering world and become a full time baker. If one day that happens, know that it was your fault 😊. Thank you for sharing your baking wisdom with all of us.
Thank you for the recipe, the video and your Baking Wisdom.
Also, happy belated birthday! 🎉
You have eased my stress of trying to bake this again. I had all but given up, till watching this you have made it look so much easier than in my brain. I've never had a problem with bread or sour dough. Thanks Anna❤😊
Hi Anna. I just made your brioche dough recipe this morning. Fabulous recipe. It’s going through the first rise. After i do a few folds, I’ll put it in the fridge overnight and bake tomorrow. Thank you, Joe.
Hi Anna, in Ukraine we make Paska ( Easter sweet bread) . The recipe I use is the same, but requires about 150 g of sugar , vanilla, cinnamon, cloves and resins or dry berries could be used. It is always delicious. Recently I saw someone suggested to add a teaspoon of baking powder to be added to the recipe. I wonder if you ever tried to add baking powder to such dough and if that helps to make this heavy dough more spongy. Thank you 😊
Thanks for this recipe, we tried it last evening and the result is excellent! Francesco from Italy.
I just recently discovered your chanel ❤🎉 im so in love with it i spend more time here than anywhere else on youtube... you are the bomb 🎉Anna
absolutely amazing! you make me so excited to start baking again!
I love to eat brioche.thanks for sharing.greeting from Indonesia
Looks yummy! Can’t wait to try it out. Thanks! ❤
Oh wow that recipe is fantastic 😍 I love these brioche loaves, thank you Anna.
Ooh, im so gonna make this bread!! 🍞 Ive been looking for a great brioche recipe, and i trust your baking! Maybe some french toast this weekend!!? 😋
Can't wait to try this!!!
Came out beautiful. Thank you so much.
Lovely recipe...thankyou
Omg! I made the Onion ricotta dill buns yesterday... ❤LOVED THEM!
A good brioche bread for weekend brunches is the best! Thanks for sharing your recipe ❣️
Love you Anna!!!
Great video. Thank you so much!❤👋🏻🇲🇽
Thanks Anna, I love it.
Classic thank you so much Anna God bless nd your family nd have good day on mothers day
My mouth is watering😊
looks great
Thank you. Love your videos.
Question, can alternate flour be used. Eg. Wholemeal.?
Congratulation on your new book.
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Thank you for thoa recipe Anna
My awesome Favorite chef since in Sugar..
Hi please can you make a red velvet cake with Ermine frosting on your UA-cam channel please
She had one already! Check the channel.
Brava, Thanks.
Thank you 🙏
That's awesome
Beautiful ❤️❤️
Yummy 🤤
Would this dough work well for cinnamon rolls to? I've been looking for an identical cinnabon cinnamon roll recipe for a long time. I've came close a few times but kept running into issues like, cinnamon rolls getting hard after a few hours on the counter and not cooking fully through. I love learning from your videos and been watching you bake for a few years ❤🙂. Maybe one day you could make a video on identical cinnabon cinnamon rolls with the gooey filling and amazing icing or do a NY Levain cookie that is gooey inside and crispy outer part. And teach us about how and when to use a convection oven please 🙏 🙏 ❤🙂🎂
XNLT instruction, vdo editing ❣️🥳
Riquísimo se ve
i love you baking
hi, question please, are the temperatures in your book geared for your oven with the fan and do we have to reduce the temperatures for a regular oven
Awsome
I love all your videos. For my own health issues, how can I reduce egg yolks and butter in the recipe?
Wow!!
This is another Winner!!
Thank you for sharing your Amazing Talent!!
Greetings from Kuala Lumpur, Malaysia 🌹🌹🌹
Edith, a happy Subcriber
" You look beautiful in a nice classical yellow colour top!!
Hi Anna and team... how long would you bake it if you make 12 buns? Still 45 minutes?
Thank you!
*8 hours of chilling later* "All of a sudden, you can touch it!" You've a funny idea of sudden, Ms. Olson.
this morning i mixed my dought and forgot to rest in for 1 hours before putting in the fridge . will my bread turn out bad?
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Can the dough be kept in the freezer? And when will this step take place? And how long can it be kept in the freezer with the same quality of fresh dough?
What is the volume of the traditional brioche pan?
Will gluten free four work in this recipe?
Hi what can i replace eggs in tbis recepie.
Allo my 👨🍳 Anna
Hi Anna! Can you please make a olive oil cake please!
Can you add more sugar. Thank you🌹
Hi, I would like to ask the bread take how long to bake in the oven 350F?
Yes she forgot to mention the duration. It says 45min if you click on More. The full details are written there.
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I would love to see a gluten free version of this bread. If at all possible 😊
Me too
What happens if i use water instead of milk? And what is 2% milk?
can I make fried donuts by this dough recipe? without the 8 hours chilling.
Fantástica como siempre!!, que delicia😊
What if I just wanted to make one loaf out of this recipe ? Do I use half the ingredients ?
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راءع احلي لايك
👍👍👍👍👍
🎉🎉🎉🎉❤❤❤
When basement is a cockpit terapung
You should be tell cup how much flour
Hi Christine brisbane qld Australia
i want sourdough recipes
Has anyone tried to half this recipe for their first try??? I don’t see the channel replying to comments which is highly disappointing so if any others have tried, I’d appreciate a response.
May we also get some gluten free recipes please?
Maravilha de receita, pena que não entendo nada do que você fala 😅
👍👍👍🙏🏼🙏🏼🙏🏼🍃🥀🪴🍂🍀⚘🌿
You didn't mention the exact ingredients for flour and butter only eggs. Kindly sent me the exact ingredients.
@ramonadaoud1825 All the ingredients and measurements are listed in the « more » section under the video’s title. You will have the whole recipe. You are welcome.
where are the measurements?
All the ingredients and measurements are written in the description. Just click on the « more » to view the recipe.
哈嘍、安娜我很喜歡你但都聽不懂不知道你在講什麼內
А на русском языке есть?
I tried the brioche last night, it taste bland😅 and bitter
Her food always comes out so dry!!!! It must be her preference
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