Professional Baker Teaches You How To Make BRIOCHE BUNS!

[@dt65262]

1 tbsp yeast 1/4 cup milk 2 tbsp flour 1 1/2 cups flour 2 tbsp powdered sugar 1/4 tsp salt 2 tbsp milk 2 eggs 6 tbsp unsalted butter room temp sit out on counter 30 min Chil 8-24 hours in frigerator roll and shape in log, cut into 6 pieces, roll and shape, press into brioche tins, rise 90 minutes, Brush with egg wash bake at 350 for 25 minutes. cool in tins for 10 minutes and turn out on a wire rack.

[@gerardjones7881]

The yeast is wrong, Dry yeast is useless. The sugar is wrong, no powdered sugar. Flour should be hi gluten 18%, so you probably have that wrong too. Oven temp is wrong. All in all, completely wrong.

[@gerardjones7881]

@@susanc.7200 1 qt egg 1 qt milk 2 oz salt 6 oz sugar 5 lb hi gluten flour 4 oz cake yeast. 2 lbs butter.

[@gerardjones7881]

@@susanc.7200 just divide it down to get what you need.

[@saissy8695]

1 1/2 cups of flour, is how many in grams?

[@pamelamartinez729]

Can u use regular butter

[@ericojonathan9681]

Anna Olson is the Goddess of Pastry! Her recipe instructions are so clear and easy to follow. 👍👍⭐⭐⭐⭐

[@cynthiamthiyane5719]

I love u Anna, i learn a lot from u, i'm in S.A in a village called Dennilton and i always watch u on tv and youtube when i have data, u have taught me so much and i never went to baking school, u are my teacher and i am able to feed my kids by baking ...may God bless u

[@lebanong7739]

I like her voice and her skill perfect she just relaxing and looks simple when she does her baking.

[@trueleyes]

BRAVO chef, you're one of the few and only American chefs that I have seen roll out the Brioche like a French chef does the real traditional way. BRAVO

[@alsoarod]

Just an fyi, she's Canadian.

[@trueleyes]

@@alsoarod Thnx, I stand corrected

[@shireenmohamed9033]

anna you are a wonderful tutor. you have a beautiful voice.

[@ohyum]

thank you!

[@dagsian2]

Due to this pandemic going to the grocery is a hassle finding no bread at all so I decided to learn and bake my own bread. I couldn't have found a better channel with a pro baker to learn from. You are simply the best!!!

[@sweetboo1022]

I'm in the midwest and years and years ago (before the internet and way before youtube) I wanted to make brioche but couldn't find a recipe. I finally found one in a french cookbook I picked up at a yard sale and went about trying to convert from the metric system to imperial (I would never do that now but I was very young and didn't understand weighing my ingredients then) and ended up somehow converting it VERY VERY wrong. It had probably 4 or 5 times the amount of butter and was the worst kitchen disaster I've ever had. I still have those cute little brioche tins like Anna used here and have used them successfully for over a decade. thank goodness for the internet... I've found so many amazing dishes I would never have discovered.

[@inTruthbyGrace]

ah yes... back in the days when we had to incorporate many talents and skills from treasure hunting to math conversions just to _earn_ a single accomplishment in the _kitchen._ I remember them. Happy Thanksgiving to you. :)

[@Stephanie-id7ut]

Absolutely one of my favorite KZbin Bakers... I can (and have) watched your Channel for hours 😊.

[@connelljacintorealestate4361]

Anna I have watched you on several food channels on TV. Always watched to the end. You’re a wonderful teacher. Quite simply the best.

[@kamaruddinhuesenkamal8347]

hi Anna....I really appreciate your detailed yet brief explanation...👍

[@vatsalnarang5814]

I made this today and it came out well..I had expected it to be sour because the amount of yeast was too much and yes it was a little bit sour, but it still tasted good..I am sure if I make this again and again I will get a perfect result like Anna got, but I still recommend using the recipe of joy of baking as it is much more reliable. Yes, it does call for more effort but I am sure if I had made that I would have got better results..

[@kshitijs6422]

Hey I am from India. I read many comments, many are complaining and doubting the yeast quantity used here. I need proper quantity measures and more authentic receipie for this. Please provide the link for the recipe. Thank you in advance.

[@lisbessndcjc]

Such a cute shape of brioche! Never seen brioche in that shape around here..

[@MarchBaggins]

How much I love your channel since I discovered it. Added to my "must do recipe list". Thanks for sharing Ana.

[@muhammadrasheed8015]

I WATCH ALL YOUR VIDEOS AND LIKES THEM THEY ARE VERY NICELY EXPLAINED AND WITH SIMPLY METHOD, MAY GOD BLESS YOU ALWAYS

[@ramonaw6222]

oh my I am learning so much from you! I love to bake but the cook in me wants to rush my sweet delights. the results aren't always pleasant. awesome and very easy recipe!!!!

[@evamurichu]

God bless you so much Anna...for this recipe it's beyond words..I love love it😍😍..lots of love from Kenya

[@janej6253]

Beautiful! My dear Mom used to add a bit of lemon zest to her recipe. My fav bread ever!

[@elisabetesilva2871]

Você é maravilhosa!!!!! Mesmo sem entender a língua inglesa consigo compreender perfeitamente suas receitas incríveis.

[@MsDhishan]

You are the cooking legend!!! I m grt fan of ur recipes

[@joyherting3705]

Being a full-time Baker is very hard work. If you're not careful you could actually become very dehydrated. I used to work as a chef, baker and cake decorator, I miss it dearly. Unfortunately I have permanent nerve and muscle damage with other issues so I won't be working any professional kitchens. It breaks my heart

[@gsmapple938]

Bravo chef ,this is excactly how a Brioche should look like...Bravo Love kleed from NYC/Morocco

[@AndrewManroe]

1 tbsp yeast 1/4 cup milk 2 tbsp flour 1 1/2 flour 2 tbsp powdered sugar 1/4 tsp salt 2 tbsp milk 2 eggs 6 tbsp unsalted butter

[@kevinvalenzuela8124]

Andrew Manroe iiiii

[@massimomaulicino111]

Can you help me translate this in grams please?

[@Alex-dj1os]

Massimo Maulicino just use a cup bro like a slightly smaller mug thats what i do and works

[@adeildamariadasilva3591]

Porque não tem em português

[@MineFrust]

Thank you so much for your recipe . I jus made my first brioches. They are delicious, however salt was not enough. Could it be because I used regular sugar instead of icing sugar? Could it be 1/2 tsp instead of 1/4 tsp of salt? Your advice will be welcomed

[@belkatt125]

I love your channel and your teaching. You’re beautiful and talent! Your kitchen is Professionnal!

[@daughteroflight5221]

You’re amazing I found a treasure box of wonders ..........God bless you Anna

[@henryreturns1397]

The donuts technique you did help me a lot in the shaping ! Thanks :)

[@christinegouw8597]

Hi Anna thanks for the recipe n clear instructions. I have made it n was really wonderful. My family like it verymuch

[@mozhdehrad1679]

Hello ms. Anna Olsen I like all your recipes , I have a question after you make this brioche dough how long we should keep it in refrigerator?

[@MJAMES1021]

She tells on her video, 8-24 hours.

[@sabythapa5784]

I made these yesterday and it came out perfect! Just yumm! Thank you for the recipe and the video👍👍

[@kcartsbeat]

Made this recipe today and it turned out perfectly!! I shared photos on Facebook to many oohs and ahhs. Thank you so much for this and your other fantastic recipes.

[@jesslee9721]

Enjoying your baking lessons. I am attracted with your Brioche recipe. Can I have the written recipe. Thanks. Great success for your baking journey

[@bon_appetit_by_nadia]

Thank you sooo much for this recipe ! Turned out to be amazing ❤️

[@nikitaauondhe5351]

Hi Anna, i love all your recipes. please tell which is the best butter for baking specially when u bake puff pastry. i used sweet cream butter.

[@thitesmarantz4970]

I love brioche 🍞🧁🥧 Your recipe is easy to make. Thank you for sharing 😘

[@The7121970]

Thank you a lot for your english!!! I am from russia, but andestent everything!!! 👍

[@Mathieu3424]

Looks amazing, I don't know about the chef side (in France professional recipe would always go with fresh yeast) but this isn't a typical French brioche ( I mean the recipe) as in the traditional French brioche there usually no milk in it at all, and definitely no icing sugar ( just plain old sugar) The being said these looks amazing !

[@shinebright0795]

The BEST RECIPE, LESS BUTTER…💖🍃

[@luizafernandes5917]

It's wonderful! 😍 give some more receipe I worked on it and came out wonderful thank you

[@jesslee9721]

No kneading for the initial stage of making brioche. Is amazing!

[@taranakadirova9257]

Thank you very much, I tried this recipe and brioches came out very good. Thank you.

[@mah96]

I just love your recipes and very clearly explained God bless you

[@shekoofehhannabaroncelli4242]

Anna I love your videos and your knowledge of science of baking. I became ill during the pandemic so the last month I have switched to plant based baking and gluten free. Can you please tell me what protein I can substitute instead of soy protein

[@jd1924325]

she is very good in explaining it in simple languagethanks

[@pink985butterfly]

I finally made it and it worked thank you so much for your honesty and the tips

[@betoscunha]

Você brilha! Parabéns. Do Brasil com carinho.

[@ohyum]

Obrigado!

[@ceciliagulfo3917]

I like all your recipe are wonderful Ann thank you 😊

[@ohyum]

Thank you so much for watching and supporting the channel Cecilia!

[@leilasouza9468]

Olá gosto muitíssimo de vc . Vc deixa tudo certinho NÃO esconde nada. PARABÉNS!!! Gostaria da receita de brawnner bjs

[@Jadechilisachilisa7875]

Can I have the measurements in grams please.. love how straight forward and easy you make this .. I want to give a try!!

[@bushkitchentz1924]

I tried it and it was so yummy keep it up Anna.

[@furzeenirani5763]

What ever you make I have tried all you have made my family loves what I make thank you

[@NA-mw8oi]

I fall ❤️ love ...all your recipes are amazing, dear Anna

[@user-zi7yx9uc3t]

Very brautiful recipe. I love it and I will try it very soon. Thank you!

[@anitassalon]

Anna, I love your recipes, thank you so much.

[@jennysspace3635]

Hmmmm,yum,yum....i lovee it. You're a Wonderful teacher.😍😘

[@miuchan5762]

May I ask what kind of yeast do you use? Instant active yeast or active yeast?

[@itsgoubie]

Mine is in the fridge right now. Omg the smell!!! 😍😍😍

[@prajeshkollath3790]

How was this brioche finally ?

[@itsgoubie]

@@prajeshkollath3790 Marvelous! It's worth it, do it, seriously.

[@itsgoubie]

@@prajeshkollath3790 Also, thank you for reminding me that this recipe exists, i'll bake more!

[@juweliaktershova2442]

this is looking so beautiful & easy.

[@AussieAngeS]

Oh my goodness they look amazing! I love this

[@kyleemunoz978]

You're right

[@AussieAngeS]

+Kylee Lorrine Munoz her videos are just so awesome and the directions are easy to follow.

[@piraiilam6087]

Thank you! It came out really well 😊

[@hilarymutia]

I really appreciate your videos.. learning a lot!

[@jayashreepillai4690]

Anna, Can you bake this as a loaf of bread? if so what is the baking temp. & for how long? Also, what size loaf pan? Thank you.

[@samotb4582]

خميره ربع كوب حليي دافي ملعقتين دقيق كوب ونص دقيق ملعقتين سكر ناعم قليل من الملح ملعقتين حليب بيضتين ٦ ملاعق زبده لينه

[@johnwoods5318]

I have a question about whipping cream. How long will it stay in the fridge without opening the container. Also how long with the container of whipping cream last once it's open, and refrigerated.

[@efrenmonzon1808]

Absolutely one of my favorite from a neophyte home baker. Thank you. God bless.

[@padmapereira315]

Oh, I love the presentation.

[@SorayaZiziArtist]

Fantastic! Yum.

[@margaritasutherland7555]

Ana I love you’re baking! Can you tell me what kind of oil you use! I have try many receipts! But they don’t came like yours😊

[@robertgoh8261]

I would use salted butter in this recipe because it gives the buttery taste.

[@RiesChelle]

Hi Miss Ann!.my question is, how about if I use instant dry yeast?how many tsp.and should I activated'it with warm milk? Thanks.

[@rhemajoy6315]

Just finished the first part. Waiting the 30 min. I'm a little concerned because the initial starter bubbled, but didn't make a thick paste like yours. It was still kinda runny when I poured it into the flour mix. So, waiting the first 30 min to see if it rises.

[@janeybakarbessy2330]

This makes me so happy!

[@zeinabmohamdi9535]

Hello chef 😍 may I know what is the brand name of your oven?? I'd like to buy one.

[@conchiesteban5653]

Buenos días me podrían decir las equivalencias en gramos o mililitros gracias

[@janahany8802]

i'm lucky to know your channel thank you so much

[@kaypuichun1746]

Made a delicious Brioche today using Anna's recipe!😘

[@ohyum]

That's wonderful Kay! Well done!

[@TonyDiaz.]

Okay, guys, this is the easy version. Don't get so cranky about it. First off, brioche needs to have a first fermentation of two hours, then an overnight fermentation then comes the shaping and then the final rise which could range anywhere from 2-3 hours. Also, brioche does not use milk, only eggs, and uses a lot of butter.

[@forget3817]

There are different versions of brioche. And there are different ways of making it. The long fermentation takes the place of a lot of kneading, for example. IMO, as long as it tastes the same, I'm happy.

[@dawnbrightlight]

Is there a specific recipe you recommend for the longer version?

[@TonyDiaz.]

500 grams of bread flour 12 grams of kosher salt 55 grams of sugar 15 grams of instant yeast 300 grams (6 pieces) of chilled eggs 300 grams of unsalted butter A stand mixer is recommended.

[@yasmeendelhiwala3692]

Which yeast did you use active dry east or instant yeast

[@minhtamnguyenthi9103]

1 tablespoon of yeast for 1 1/2 cup of flour ? Is that in the recipe or I get it wrong ? Because I think the amout of yeast is too much.

[@fiona5604]

Minh Tâm Nguyễn Thị I tried this recipe and yes, 1tbsp of yeast for 1 1/2 cup of flour really is too much. Mine turned out sour. the next time I'll be making this I will just put 1/2 tsp of yeast.

[@MrXXUknownXx]

Use fresh yeast instead. Here where i live there's 50g-cube of yeast

[@mutiaragina2]

But it takes 30 menit for test and rise, after that you keep it in refrigerator. So when the dough is in refrigerator it will stop rise.... maybe i will try based on this recipe

[@vatsalnarang5814]

that's what I also thought, and my dough was way too soft even after being in the fridge for 24hrs!

[@glambysherry]

Breads with large amounts of fat and eggs need more yeast. That’s why she used a little more than regular white bread

[@gregorysamaniego36]

This is a definite must try thanks for my new secret age old family recipe lol

[@joumenhermou9074]

Amazing I always make it with your recipe

[@kam7056]

❤Thank you

[@amygabuya6179]

Love your baking! I want to know where i can buy those fluted tin pans, mine only measures 2” and i want larger 4-6” wide, thanks♥️

[@MJAMES1021]

I got a larger one, 8" width on top and 4" on bottom from King Arthur Flour. They are the best ever place to buy baking supplies.

[@davidfletcher3638]

Anne should be the judge on the Great Canadian Baking Show

[@marwaabdulwahab8100]

You are the best chef in the world . Your baking is on point. 😊

[@annabellehernandez6139]

Going to try this recipe and an amazing techniques with kneading to much!

[@NC-qc7wd]

Halfway through the video, I understood that she knew what she was doing and trusted her.

[@rdmanning49]

Anna Would you kindly share the make and model of the deck oven in the background Thank you

[@ThuyPhan-tx7yx]

Thank you

[@ohyum]

And thank you for watching!

[@elsiemontgomery5866]

I’m salivating.

[@conchiesteban5653]

He visto las cantidades mi duda es si los gramos equivalen a lo mismo que en España gracias

[@Kiwiz09]

yes I get... this video.. bcs I have job make a brioche in pastry 😭 so I watching this video before I do.. hmmmm thanks Anna. luv 🌰

[@AzaJabar]

This is amazing, great channel!

[@ohyum]

Thank you Aza

[@zunairahassan1656]

Your right! 👍

[@ozlemsolak9721]

i have a question. if any of you watched foodnetwork around 2014 Anna's programme , first as in this video she was showing classic broche( wrong pronouncation) then 2 more videos were following showing main material was classic broche dough but 2 more developed recipies. how can i find

[@mkivy]

Thank u so much! I’ve been researching this classic bread...oh man Anna that makes me want to bake and more importantly eat! Take care and bless u all!

[@mahrafares3572]

ur amazing..i love you...your recipes perfect..thnanx....

[@ummi4atfaal]

i would like to see your kitchen tour.who made your kitchen?

[@rudizahra1347]

Any possible substitutes for eggs and butter pls? ( for health reasons). If possible, what would be the amounts needed? Thank you.

[@qweqwe700]

I could fuel my little rocket ship solely on traditional recipes

[@ushadevi7165]

Very good recipes thanks.

[@archanalohe9931]

Hi Anna, Recipe looks simple and yummy. Instead of egg what can I add in this recipe. Please let me know Asap.

[@countryannescreations1005]

Where can we find the molds they are not on Amazon? Thank you