How to Use No-Knead Brioche Dough to Make a Delicious Raspberry Crumble Cake

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵️ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@foodcooking3362]

been doing this with apf and I give it four folds before shaping

[@Jeepy2-LoveToBake]

Made this Wednesday morning for a birthday celebration party whilst on vacation (in a rental home, no less). Everyone loved the creamy, tangy, crumbly topping in the brioche bread layer. I used the other half to make a braided loaf this morning. Many thanks for this recipe - will be making it again, perhaps try another summer fruit. #221 Photos have been posted.

[@alexhurst3986]

Oh my lord this looks amazing. This channel is the reason I had to dust off all my exercise equipment.

[@ChainBaker]

😄

[@koubenakombi3066]

Delicious! Looking forward to discovering what dough's second half will become!

[@nerdcave0]

The French have a brioche "cake" called a Tropezienne, which is just incredible. I always have a disk of brioche dough in the freezer so I'll have to try this combination. Nice job!

[@MelissaSmith1]

At what point do you place your dough in the freezer? Also, how long have you left it frozen and it still tasted good?

[@nerdcave0]

@@MelissaSmith1 Basically, put it in the freezer at the point where it's ready to be baked. e.g. Prep, proof, refrigerate for a day or two to develop more flavor, shape out of the fridge into disks, then into the freezer. I think the longest I've had one in there is a few months. Works great!

[@MelissaSmith1]

@@nerdcave0 Thank you for this information!

[@Jeepy2-LoveToBake]

What a wonderful recipe - oh, the joys of no-knead brioche - and with cream cheese, raspberries and struesel topping???? I have been patiently awaiting this recipe after you shared the teaser in the Community section. I might be able to bake this cake this week during my vacation visiting family. 😉 Hey everyone - 169K subscribers - whoo hoo! Please share Charlie's recipes/channel with your friends and family and help get him to 200K by the end of the year!!! 🤩🤩🤩🤩🤩

[@SajiHasanpour]

Just today, I tried your brioche bread without kneading for the first time and it was great, with this new cake, I am more motivated to make it again.

[@lukekey]

Looking forward to trying this one. Thanks.

[@kattykakes8135]

Looks delicious! Yummy stuff! 🥰🥳

[@ezee51]

Nyam! It looks fabulous!

[@Susieqski]

That just looks spectacular! Not too sweet, but still with all of the layers, cream cheese, berries, crumble, it would be a welcome dessert for a family dinner. Thank you so much for this recipe!

[@kleineroteHex]

As soon as my second flush of raspberries comes in, this is a must!!!!

[@jolantapogoda3849]

Yummy 😋 yummy

[@dhabitahpunk]

Very interesting. I've never heard of brioche cake before! Will put this on my list of dishes to try for sure!!

[@TheWalkerKJ]

Thank you again Charlie for another great video, this I'm definitely going to try. You've given me confindence since I started following your channel to become a better baker. Plus the book you recommended in this video, I downloaded a pdf version of it earlier this years and it's an excellent bread making book!! Thank you

[@annameyerson8506]

I enjoy watching your show. Can you please make a cheese stuffed pretzels or breadsticks? Thank you.

[@ChainBaker]

You could probably modify this recipe kzbin.info/www/bejne/mKDTY2qrppWobqs 😉

[@NotMyNameGrandma-wz9yx]

Wow! This looks so delicious!! I want to try it soon. I've decided I prefer brioche and Japanese milk bread to any other bread - and, as you said, brioche is so versatile. Sure, the dough is more time consuming, but the finished product makes it worthwhile. I've been baking so much this summer and have only had to toss out a couple of bakes....I hated to do that, but I told myself it was a lesson learned along my baking journey. Most of the items have been well received. Question: is the Flckr platform for Charlie's Baking Buddies only for your recipes? Or can we post any baking projects? I bake a lot of muffins and scones for the family too. Thanks again for sharing your knowledge and expertise with all of us!

[@ChainBaker]

The more work we put in the more we get out of it..at least that's the ideal outcome 😁 You can post anything baking related there. It's just a space for channel fans to share their creations 😉

[@daethar]

Looks incredible. I just made raspberry crumble slice the other day and still have berries so this will be my next bake 😁

[@almonies]

You could add coconut flakes into the crumble for an added flavor. I ran across one of those bread making videos that does not make sense. They were making a white sandwich loaf in the airfryer. They added all of the ingredients including the fats right at the beginning and uttered the most famous and confusing words in bread making. "Humidity makes a difference when making bread. If you are in a humid kitchen you'll need to add more water." And then even thought they just dumped a whole lot of ingredients in a bowl they magically have a perfect looking white loaf. 😵‍💫 Bread making ptsd

[@alinapala]

I will absolutelly try this, but I'll cut the amount of salt by half, and I'll double the amount of sugar (oh, yes, I have quite a sweet tooth!). Thank you very much for this recipe!

[@ChainBaker]

It's quite sweet already though 😄

[@kristensmith9029]

Could you use a jam for the fruit layer? Or do you think it would be too wet?

[@ChainBaker]

I think it would work just fine.

[@natik2136]

Hi Chainbaker! Another question: my ADY didn't dissolve 100% before I mixed the dough. I can see the granules when I fold the dough. Will this hinder the proofing of the dough? Should I start over?

[@ChainBaker]

It may not ferment optimally, but there is no need to give up. Make it and see how it turns out.

[@natik2136]

​@ChainBaker ok, I will. It's for a Thanksgiving dinner tomorrow. It will come with a warning lol. I was treating it like any old bread. Brioche might need more care. Thanks:)

[@ChainBaker]

If it has not risen in the fridge overnight just leave it to ferment for longer. I'm sure you'll get it to rise after all 😉

[@haji727]

What is the name of the book you mentioned. Is there a link?

[@ChainBaker]

You can find it in my Amazon store linked below the video ✌️

[@sitnslide]

Looked at Hamelman's book. But why? No one explains like CB. I made cinnamon rolls with a slightly less buttery version - made up for it in the filling. I'm a sucker for crumbles and berries. And I have a springform pan. Oh yeah. I wonder what fresh Hawaii fruit...

[@mellerkeller9511]

Can you do a video on Banh Mi baguettes?

[@ChainBaker]

One day for sure 😅

[@bloodwolf7462]

Another great sweet recipe! But still not I'm waiting for :( Chimney Cake recipe next please :)

[@ChainBaker]

It's coming...sometime in the not too distant future 😂

[@peterschvartz4139]

Whats the name of book?

[@ChainBaker]

Bread by Jeffrey Hamelman

[@volganashahbazi]

❤

[@GRAF11113]

1st! 🎉

[@koubenakombi3066]

And probably 6 y.o...

[@GRAF11113]

@@koubenakombi3066 🏁😘

[@Yanna.O]

How about a KETO challenge bread?😏

[@ChainBaker]

Once I try something like that, I'll definitely make a video.