Lovely rolls! I refrigerated overnight as suggested. The next morning I let the dough sit out a few minutes and then shaped into balls. Didn't have brioche pans, so just used muffin tins. After placing in muffin tins, I covered the rolls and returned them to the refrigerator until about 2 hours before I wanted to cook. They turned out beautifully, and it was really nice to have that task out of the way early.
I'm only writing this review in response to Truly Dooley's post on 2/17/14. I've been baking bread for several years. I have made brioche using many different formulas. While there are better formulas, this formula makes a fine brioche. Although I would not recommend using a 2nd warm rise in place of chilling the dough. Brioche does require a lot of time. Unless you are a bread "junky" it probably isn't worth the effort just to make what seems like a basic loaf of bread in a fancy mold. Brioche is not for inexperienced bakers. At least some prior experience handling dough is required in order to determine when brioche dough is ready to pass on to the next stage of development. If you can't spare the time or pay attention to the little details, don't attempt the recipe.
Biggest waste of time. How many faggots did it take to make a Brioche. None. Because this recipe ended up screwing my ass and making me its bitch. I DO NOT suggest making something like this. Try a simpler recipe, or better yet, try making the bread without having to go through this bull crap.
Not a well written recipe. My results weren't good.
WOW! These rolls were amazing. If the feeling of being loved took the form of food, it would be these rolls. I followed the recipe exactly - which I rarely do - and found it to be easy. I cut the recipe in half since we are only three people. Since our house is usually in the 60s, I let the dough rise three times in our warmed oven. And I let it rise more than an hour in some cases to make sure it doubled. I did not put the dough into the fridge, since I had all day and was going to bake them for dinner. After the second rise, I cut the dough into 8 portions and folded and then rolled them into balls, let rise the third time and brushed two layers of egg wash on (had a lot of egg was left over, so i cooked it for my dog) before baking. Did I say I followed the recipe exactly...well I tried.
First attempt at brioche and it turned out beautifully. This was the first recipe I tested and probably the last, as there is no need to improve perfection. The instructions are clear and easy to follow, the cost of the recipe is minimal AND it's not required to fridge overnight.
I choose this recipe over others because it seemed to use better ingredients and explained the technique well. Very disappointed. Had a lump of Dough from the outset. At some point Realized it did not require 2 eggs plus a yolk to lightly glaze the bread with egg wash. Decided there may have been an error In the recipe, especially after i looked at other recipes which required 6 eggs for the same amount of flour - which i weighed btw...so after failure, tried again with the six eggs and got slime for which my fingers just went thru. I watched afew videos to ensure the dough looked right...but to no avail. I suggest you try another recipe if this is your first Time, too, altho very easy to make. Some great ingredient are sitting in my trash can.
Excellent recipe, the brioche worked in muffin tins, I got rave reviews when I made them for a dinner party.
Does the recipe still work if I don't use a mixer? Or I must use a machine for kneading? Any hint? Thanks!
Excellent clear step by step instructions. First time I have used yeast and it worked perfectly- thank you. Just one warning be careful where you place your mixmaster. Mine was about 20 cms from the edge of the bench top and when it was stirring for the 4 minute segment, I turned my back to prepare something else and it shifted to the edge. It landed upside down on the floor and damaged. Make sure you have it on a deep workspace and keep an eye on it!
I have made a lot of bread, and my family has loved it. But for me this was the best bread I have ever made. (I chose the two loaves)They loved it too. Thank you for sharing your recipe. It was detailed, clear, and turned out perfect.
I followed the directions to the letter, and the result was perfection! I used two loaf pans instead of molds and it sliced beautifully. French toast for breakfast TONIGHT! Thank you for being so precise with the directions.
aukpaque, the recipe is correct as written. Salt and yeast have different densities, so a half oz. of yeast takes up more space than a half oz. of salt.
Mine turned out too doughy! what did I do wrong? Please help because I would love to figure out how to make a good brioche...tastes really good though!
No wonder Marie Antoinette said, "Let them eat cake" (brioche). I've made brioche before but never anything that turned out so light and buttery. I followed the steps exactly and it wasn't hard at all. I was rewarded with brioche that was beyond expectation. With every bite, I feel like I am in Paris.
I just finished making this bread and it is excellent!! I was always nervous about making brioche because it seemed very involved. I was able to make this in an afternoon. AND this was my first time making bread. It came out perfect! The instructions were thorough and easy to comprehend. This is definitely a recipe I will be using again and again.
The directions were very thorough and detailed which led me to conclude that the recipe was difficult. It was actually quite easy. My first brioche came out well and I am looking forward to using the leftovers to make "The Ultimate Grilled Cheese" as the linked article suggests. Very nice recipe.
Delicious and easy to make! My guests were impressed and asked for the recipe :-)
best of the recipes for brioche. used large baking pan to make large loaf using small balls of dough next to each other. great rise and taste.
Delicious-- and such a detailed recipe, that it is quite easy to make. I used my best flour and butter and was rewarded with tender, rich, buttery bread.
Yeast and salt measurements seem to have a problem. Both have half oz. but then translate them differently into teaspoons??????? 4-1/2 and 1/2....... Which is correct?
Regardless, we ended up following the 'none ounce' recipe and they were fantastic!
My daughter and I made this recipe on the weekend, the day after we received the magazine. The recipe was explained to a T. My daughter found it complicated but that is due to the exact instructions which are necessary the first time making something like this. Since I only had 4 brioche cups/I buttered a muffin pan and made the rest in that. They were easier to butter (as no ribs) and they came out perfect. I would definitely make this again but maybe with a little less salt.