Learn to Craft the Perfect Belgian Bun at Crazy Baker Kitchen !

[@benaspx]

love your work ! I've made custard slices, Belgium buns both are perfect recipes. I love the straightforward way you demonstrate your craft. keep up the good work :)

[@crazybaker1]

Thank you so much 👍

[@Kyle_Hubbard]

Can I just say this video was fucking fantastic. I really appreciate the video, clear and to the point. My only critique is that certain information is left out, for example you don't state what the spray is. Though I've gathered it's a vegetable fat spray of some kind, however others might not know this. I've seen that the video is two years old and you're still uploading so newer videos might've resolved this. I do however have a question. Fresh yeast, is this something I can buy at the supermarket? What type of yeast is it? Or can I just use active yeast from a can? Will active can yeast have a negative effect on making a Belgian bun or is it just a small flavour/texture change? Cheers.

[@crazybaker1]

Hi I think you are taking about prep spray which I believe is in the Description for sale 😉 but 2 weeks ago I stopped selling as it was just a waste of time, I use it every day in the bakery, as to yeast link: kzbin.info/www/bejne/pqGllouIh6d1rLc hope this helps you 😊 laters Steve

[@Kyle_Hubbard]

@@crazybaker1 Hi Steve, appreciate the response. Saw the video that you've linked that same day but waited to respond. Unfortunately I've been unable to source Fresh yeast so I'm a bit pissed if I'm being honest. All my local supermarkets have removed their bakery for some reason, Tesco, Asda, Morrisons. My local "bakery" is owned by some guy who has the stuff made at some factory and then transports it in. My last 'nearest' bakery that is actually a bakery wouldn't answer the phone. So if I can't get hold of them tomorrow I might have to bite the bullet and hope that when I get there they'll be willing to sell it to me. Otherwise I'm fucked. Would've liked to use fresh as I've never used it but know I can use active.

[@AutoGleamTruths]

I have just found out last week about the supermarkets stopped making bread instore 😮 I am totally shocked by the financial move 😳 that would be unhelpful for people, number of different bakerys I have been talking to said over the last week, would sell yeast if asked, but it's very rare someone comes into the shop for it, so looking at the picture for fresh yeast is looking very difficult 😮 I think it's because of poor high street numbers, in my shop I have yeast all the time, but Mrs Crazy Baker said, flour sales are up but in the last 6 weeks no one has bought fresh yeast 😢 and she said is it worth bothering with, so we are in the same place 😊 I just don't no 😊 where are you based nr, maybe I could find someone to help you out 😀 laters Steve

[@Kyle_Hubbard]

@@AutoGleamTruths In Kent. I've been to the three major supermarkets and they all said the same thing. 1) They stopped selling Fresh Yeast a few months ago. 2) They don't bake baked goods onsite any more. 3) All baked goods are made offsite (Factory?) and transported in and warmed up onsite.

[@AutoGleamTruths]

@@Kyle_Hubbard ​@Kyle_Hubbard there's not many of small bakery like me 😊 and it's the same for pubs as well, 😢 I am just wondering what next 🤔 in Kent you should be able to get fresh yeast from a small bakery, most will have it 😀 but you will have to order it 😉 some people are selling it on ebay, so that may be easier 😉 price difference story, in my shop it's 20p an oz 😉 good luck 👍

[@crazybaker1]

Guys this is one of my favourite recipes in the bakery 😋 laters 😀

[@dirkdendirk7583]

They look so divine ! Mmmm !! Making them when the temperature is under 20° C, let's say 17° C or so, would that be a problem ? Thx baker !

[@crazybaker1]

@@dirkdendirk7583 that's fine as wether is now warmer, ok if you was in Iceland 🇮🇸 maybe not good, thing with temperature it can change quickly, I made some sourdough bread everything was fine at about 20c, then I forgot my home kitchen was 15c, and the sourdough bread just slow down to almost stop 😀 7 hours later and it was ready for baking, now with yeasted products the dough would have to be down at about 7c and it will still rise very slowly 😀 winter time Monday mornings is my bad day for temperature weekly, but summer different story 😀 laters Steve

[@MOONDANCER114]

Is that a Somerset accent I detect?

[@crazybaker1]

No 😀 Gloucestershire 👍👍

[@johnscrivy]

Have made some of these today only thing different was I used butter & a lemon icing. Well chuffed , question, why is there a few minutes rest of the dough after proving then roll out fill then prove, why not two proofs cheers Steve.

[@crazybaker1]

Hi mate it's to do with the improver and flour, short rest to recover to make it easier to roll out, if you make it slower with out improver or less yeast you will need to be leaving it longer rest 😊 sorry I will have to make a video to cover most of the question it's to long to write ✍ showing you is a lot easier than writing ✍ 😊

[@frankcaccamo3568]

Good morning from Australian Mr crazy baker how are you 💪💪💪. Just a quick one. U mixed the dough. At home. Then a new video started in ur bakery. I got lost. Did it proof. Or just rest 5 mins rest. ? You then rolled it and filled it up….did I miss something. Or is there no rise after u mix it. Cheers. Stay safe.

[@crazybaker1]

Hi mate the full recipe is in the description under video 😀 for the bun dough it's the same all the time for all products, n the bakery Ihave 50 different recipes based on that dough, this is a no time dough, so you make the dough and rest for 5 minutes, it's all to do with bread improver, I was thinking about not putting in the dough part, and start the video from the filling, what do you think ? 😀 in the 2nd part yes I did proof up after filled for around 60 minutes, just thinking about it they is chapters to help you through the video, I started adding just to see, what do you think about them ? Thank mate 👍 laters Steve 😀

[@sharonbutt1428]

28g of egg? Cant you just say how many?

[@crazybaker1]

Very much like saying Two scoops of flour, weight is very important for recipes, as professional Bakers don't estimate weight or liquid, so hopefully that answers your question 😉 laters

[@HellasGD88]

They look amazing! what's the ratio of water and icing sugar for the glaze plz? thanks again Crazy Baker!

[@crazybaker1]

It's round 1 part water to 3 part of icing sugar, also depends on the sugar, most likely it's on the side of the packet, here in uk they always do 😀

[@Cha053ngine]

How long did you do 3rd speed for please

[@crazybaker1]

For around 5 minutes, this can vary depending upon your machine 😀

[@Cha053ngine]

@@crazybaker1 awesome thanks for replying

[@crazybaker1]

@@Cha053ngine your welcome 😀

[@marvadennis2395]

Hello Mr Crazy Baker how much dry yeast should I use instead of fresh yeast thanks.

[@crazybaker1]

Best to check out on the yeast pack as some dried yeast is different 👌 just follow there instructions 😋laters Steve

[@johnscrivy]

Brilliant steve

[@kellyhume6866]

What's the equivalent to 28g of egg? Is that 1 egg?

[@crazybaker1]

1 large egg = about 2 ounces

[@cryptopia9436]

Love your channel, i'll be making these!

[@crazybaker1]

What makes this easy is I always use the same sweet dough for all bun recipes 😋 enjoy laters Steve

[@davidwilson8787]

Hi, What is shortening?

[@crazybaker1]

Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine. Sold in the supermarkets called Trex it's been about for around 80 years 😀 laters Steve

[@davidwilson8787]

@@crazybaker1 Cheers Steve., I'll look for that dinosaur next time I'm out shopping.