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How to Make Lemon Brioche Buns using Cookim Mama’s Dough Recipe

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  • Опубліковано 10 лип 2024
  • Brioche dough:
    475g bread flour
    260g whole milk
    1 large egg + 1 yolk
    50g granulated sugar
    1/8 tsp cardamom (optional)
    9g salt
    6g instant yeast
    90g unsalted butter chilled (I use salted and I use softened butter) your choice
    Filling:
    2 sticks of salted butter
    400g sugar
    Zest and juice of 1 of 2 large lemons (go by your preferred taste though! Can always do more or less)
    Lemon Glaze:
    115g powdered sugar
    Juice of lemon until desired consistency
    Her recipe also says that you can let the dough rest in the fridge over night during its first rise so you can feel free to do that if you want to make over night ones, but I did not. I did them all the same day, just left my dough on the counter at room temp till it is doubled in size.
    I forgot to mention but make sure your butter is fully incorporated and your dough passes the window pane test as well before letting your dough double in size this can take 5-10 minutes of kneading in a stand mixer before the gluten is fully develoed.
    Let me know if you guys try my little twist on this recipe! They are so good.🥰💛 be sure to ​⁠‪@cookim_mama‬ if you do. She is such a skilled baker.🧡
    #bakingrecipes #baking #brioche #bread #breadbaking #lemon #lemonrecipe #breadrecipe #dessertrecipes #dessert

КОМЕНТАРІ • 10

  • @es969
    @es969 Місяць тому +1

    Thank you so much for these videos! You motivate me to get back into baking.

    • @HometoSoulBakingCo
      @HometoSoulBakingCo  Місяць тому

      That makes me so happy! I love encouraging fellow bakers. Thank you for being here.🥰 Hope you get a chance to get back to it when you can.🧡

  • @rachaelireland9467
    @rachaelireland9467 Місяць тому +1

    Very beautiful and looks yummy. I may try but instead of lemon I may add something different. Thanks!

  • @HometoSoulBakingCo
    @HometoSoulBakingCo  Місяць тому

    @sonjaranson1389
    This is it! Let me know if you have any questions.🧡

  • @HometoSoulBakingCo
    @HometoSoulBakingCo  Місяць тому

    @lilcarribbean77
    Here is the recipe! Ingredients are also written in the caption. ☺️

  • @Orthodoxyandzataar
    @Orthodoxyandzataar Місяць тому +1

    This looks so good. I often fail with brioche because I think I over knead and it becomes hard, how do I avoid that ?

    • @HometoSoulBakingCo
      @HometoSoulBakingCo  Місяць тому +1

      @@Orthodoxyandzataar they are super good!😩 and my tips for not over kneading dough is if you are using a stand mixer go low and slow with your speed on the mixer and check your dough every few minutes. It can take anywhere from 5-10 minutes for the gluten to develope with this recipe and make sure you add your butter one patt at a time after you’ve already added your other ingredients and let the dough come together, because a lot of the time if you add the butter altogether at first with your other ingredients the yeast will stick to the butter and it prevents the gluten from developing in the dough, so always add it after your dough come together with the other ingredients usually only takes a 1-3 minutes for the dough to come together before you can add the butter.Also as you can see I like to dumb my dough out on a floured surface as well before placing it in a clean bowl for a rise that’s because I like to check the dough and feel if it it’s truly ready, a couple ways I check for gluten development is if you can pull a piece of fhe the dough apart slowly and it creates a thin layer that you can see light come through and it doesn’t tear. That’s called the window pane test, that usually is a sure sign that means your dough is ready.☺️ also you can push down and fold your dough over like you’re kneading it but then once you’ve created that tension from pulling it over like you can see I did in the video, poke the top and if it springs back but not too quickly then the dough is developed nicely. Signs you want to look for in your dough when it’s ready is, that your dough ball is nice and smooth and not super sticky, it will be somewhat but if it’s extremely sticky than then the gluten isn’t developed enough. I hope some of this helps if you need more clarity on any of that let me know and I’ll explain with some more detail.☺️🧡 I hope you enjoy this recipe if you give it a try!

    • @Orthodoxyandzataar
      @Orthodoxyandzataar Місяць тому +1

      @@HometoSoulBakingCo ur amazing thank you God bless you!

    • @HometoSoulBakingCo
      @HometoSoulBakingCo  Місяць тому

      @@Orthodoxyandzataar of course! God bless you too. Hope it works out for you! Feel free to check back in if you still had trouble next time you go at it. I can always make a short video in detail showing how to make brioche and tag you too. :) Happy baking!🧡