AR Brioche Bread Recipe Question

[Dr ROK]

I was going to try the brioche bun recipe and when I started it called for 7 TBS or 150 grams of butter. On my digital scale an entire stick is only 115 grams. Is my scale that far off or is this a typo? All my other recipes using this scale have turned out fine????? I also checked the weight on a second digital scale I have and they match??????

[FLBuckeye]

I have done this recipe twice. You are correct, it is more than a stick of butter.

[FLBuckeye]

Dr ROK I just looked at the recipe on Stella Culinary. I don't see the 7 TBSP of butter listed, just the 150g. The dough is very moist for sure. I also made the Brioche doughnuts the other day. Tasty!

[Breadhead]

I try not to make those donuts too often but... I can't resist.🙈 I like the Maple topping the best.👍

[Dr ROK]

Thanks @FLBuckey! I'll give it a go!

[Breadhead]

Watch the video Chef Jacob did for this recipe. It's listed in the first paragraph of Meathead's description of the recipe.👍 He makes it simple to execute.

[FLBuckeye]

Breadhead Doughnuts....mmmmm. Couldn't find maple extract anywhere locally so I ordered some off of Amazon.

[Breadhead]

Oh my, I really try to limit my exposure to those donuts. My waistline expands if I eat them too often. Now you've gone and done it.🙈 Maybe I'll make some for Sunday morning.😆 Scary Mary doesn't like it when I make them either. She can't say no to them.😡 They're much better than Krispy Cremes.👌

[Dr ROK]

Breadhead , thanks for the video link! There are a few discrepancies between MH's version and his. The butter in TBS is way off in MH's recipe, MH's recipe uses the whisk attachment until the adding of the yeast salt and butter and then says to swap out the whisk for the paddle and knead with the paddle. Stella switches to a dough hook after combining the milk and eggs and uses it for the remainder of the process. Also, MH didn't say to spray the proofing bowl with oil, but Stella did. I didn't see the link to the video until after I had the bread done to the proof at room temp for one hour stage, so we'll see if it makes any difference. I'll report back with how it works out. Thanks for the advice!

[Breadhead]

Guest , thanks for the video link! There are a few discrepancies between MH's version and his. The butter in TBS is way off in MH's recipe, MH's recipe uses the whisk attachment until the adding of the yeast salt and butter and then says to swap out the whisk for the paddle and knead with the paddle. Stella switches to a dough hook after combining the milk and eggs and uses it for the remainder of the process. Also, MH didn't say to spray the proofing bowl with oil, but Stella did. I didn't see the link to the video until after I had the bread done to the proof at room temp for one hour stage, so we'll see if it makes any difference. I'll report back with how it works out. Thanks for the advice!

I'll double check the recipe Meathead posted. Any mistakes there are probably my fault. I sent Meathead a draft of the recipe when he was preparing to post it in AR. Thanks for the heads up.

Reading your comment here and the steps you took, I think everything is going to turn out just fine.

You know you can make great bread for toast with that same dough right? Just use a bread pan. Then there's donuts.😆 Again out of the same exact dough.

[FLBuckeye]

Breadhead I posted a comment over at Stella about the difference between the doughnut recipe and the bun recipe. In the doughnut recipe, he starts by scalding the milk. I haven't heard back yet why there is a difference. I did scald the milk when I made the doughnuts

[Dr ROK]

Here are the pics of my 1st attempt at brioche buns. They turned out pretty good.

After mixing with the whisk


After mixing with paddle


Resting after overnight in fridge and weighed out and tightened into 100 gram balls


Proofing in tin foil rings


Final product


Inner texture


Steakhouse burger on fresh brioche bun with local grown sweet corn. TASTY!

[Breadhead]

Great job Dr ROK ... Your hamburger buns look fantastic. Nice color on the crust and the crumb looks soft and airy. How did your family like them?

[Dr ROK]

Thanks Breadhead! Was just the wife and I. She thought they were very good.

[Breadhead]

Dr ROK ... In picture #4. When you put your 100 gram dough balls in the ring molds and press them down they will retract some like yours did in the pictures. When that happens cover the sheet pan with plastic wrap and let the dough relax for about 10 minutes. Then press them down again so they fill the ring molds.

You may have figured that out on this cook already. I just mention that just in case you didn't get them to fill the ring molds.

[Dr ROK]

Yep, MH's recipe told me to do this. I just took the picture after the first press. It took a couple of times before they filled them completely.

[SlushDeezey]

I tried these today and although they came out ok, my dough was extremely wet the entire time. So much so that I couldn't fold it over the few times that I was supposed to after mixing and before resting. Let it refrigerate overnight and it doubled in size but was still EXTREMELY sticky and wet.

[Dr ROK]

You could probably just dust with some flour to make it manageable enough to knead. Breadhead would be the person to get some advice from though. I'm sure he'll chip in some knowledge.