Oh brioche. Brioche, brioche, brioche... All those years eating regular buns, not realising how good you were. Is there a topping you don't work well with? Heat it up, put on some butter, omg yum! Make a hamburger patty, some cheese, maybe some bacon, topped with some aioli? OMG yum! We needed to try to make some brioche from scratch, it just had to be done, so our adventure began.
Recipe number one, we start getting all of our ingredients together. We turned to each other and Candice states, "Do you think this seems like a lot of flour?" Adam replies, "Ah oh..." Hesitantly, we continued. We mixed, it raised, it baked, and we ended up making........... a lovely looking bread roll. Yes, that's right. A lovely, bread roll. After all our efforts, it just wasn't brioche.This was not what we had dreamed about! We couldn't give up, we had to keep going!
Recipe number two, OK, this is looking a lot better. Less flour, more water... the mixture smells good. We're getting excited. A few hours pass, something strange is happening, the dough isn't keeping it's shape, it's sinking, sinking, sinking... it finishes baking and... game over. Major sighs, it's starting to get late, but we can't give up, we just can't.
Recipe three... It's 2:00am in the morning, we stare into the oven with tired, exhausted eyes and... a golden glow radiates from the oven. We take out the baked buns/potential brioche and let them cool. They look good, they look... really good. We cut into them. We each take a tentative, worried bite............ *victorious music* Yeah, baby! This recipe, with some tweaks, came from Emilie at theclevercarrot.com. Everyone, it's time for us to go to bed. Goodnight! Let us know how you go.
Prep Time: 04:00
Cook Time: 00:10
7 grams of active dry yeast
1 Cup warm water
3 Tablespoons of warm milk
2 1/2 Tablespoons of sugar
2 Large eggs
3 Cup bread flour (important for texture)
1/3 Cup of all - purpose flour
1 1/2 Teaspoons of salt
2 1/2 Tablespoons of unsalted butter
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