Orange Blossom Brioche | Bread Baking for Beginners

[@samuelbroaden3258]

Love this premier! So cool!!

[@PaigeBurrows]

Omg thank you! It’s a feature I didn’t even know I could use! 😅

[@viclow]

Bought the book, but some unexpected expenses came up, and I have wait until I can buy the equipment. Until then, I’m living vicariously through your videos. So excited for the next one. Please, keep them coming. Also, I’m not broke. I just live by a strict budget. Lol. Stay safe!

[@PaigeBurrows]

Hey, you gotta start somewhere! 😉 thank you so much, I love hearing that! Lol, me too my friend! Stay safe 💕

[@themusicalgrapefruit]

OMG it turned out so good ! Turns out time really is our friend during proofing. I was tempted to skip this recipe since I’m not a big fan of orange flavoured pastry and bread, but now that you say it’s subtle I’ll definitely give it a go. Now I cannot wait for the cinnamon rolls!

[@PaigeBurrows]

Hi Julia! Thank you & yes! I meant to mention that in the video too, time definitely contributed to the good proof! I agree with you, you know I don’t like sweet breads but this one was quite tasty, and I think the addition of the orange blossom water would make this a little more orange-y. From what I’ve read it is has a strong flavor, but this came out very subtle and nice!! Can’t wait to see yours in your stories 💕💕

[@raykraus8858]

Thanks. I’ve been working through the book just like you have. Glad to see the videos to help me along. Question - my dough seems to always be stickier than the ones in the videos. Any thoughts as to why? I don’t live in a high altitude or high humidity area. I appreciate the help.

[@PaigeBurrows]

Hi Ray! My dough usually is pretty sticky, although I have noticed reviewing the film when editing it doesn’t really look like it. I would consider adding more flour a little at a time when kneading and shaping if your dough is hard to manage. That seems to work for me! I hope this helps!! 😉

[@raykraus8858]

Paige Burrows thanks. I’ll keep plugging. Your Brioche videos are extremely helpful.

[@PaigeBurrows]

Thank you so much!!!

[@iriamonge1704]

What If I can only find regular honey and no wildflower?? Just I just use the normal one?

[@PaigeBurrows]

Hello Iria, thank you for the comment! I think that would work just fine :)

[@emielschuttloffel8161]

What a great video thanks! Dumb question, did you use microwaved water to proof with?

[@sav.c23]

Ugh I’ve been running into this issue in the book. I have been cooking my way through and the brioche stuff just won’t puff up. I made the cinnamon rolls and have the same issue.

[@PaigeBurrows]

Hi Savannah! Thanks for the comment! Keeping my dough someplace warm reallyyyy helped me get this dough to proof. Without that, I’m afraid I would have been waiting all day 😅 I hope this helps & best of luck!

[@huihui666]

Did you divide the ingredients by half to make 1 loaf?

[@PaigeBurrows]

Hello! Yes I did 😉

[@huihui666]

@@PaigeBurrows cool thanks. I'm planning to bake this tomorrow. Is your loaf pan 9x5x3 inches?

[@PaigeBurrows]

@@huihui666 Awesome! It’s actually 8.5 x 4.5 x 3, but yours should work perfectly! Best of luck!! 🤗

[@kanyiskitchen3331]

😂😍

[@Crionofenarr]

Question! Did you cover the dough while it was proofing in the loaf pan, either on the counter or in the microwave? Thanks! Also, looking at both the regular brioche and this brioche recipe, the butter amounts listed are the same, 180g for two loaves or 90g for one :/ at least in my book.

[@PaigeBurrows]

Nope, I left it uncovered! 😉