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Once you make this, regular bread won’t hit the same.✨🍞 🍞 JAPANESE MILK BREAD | TANGZHONG Tangzhong: 25 g bread flour + 125 g whole milk Cook, whisking constantly, to 149–150°F / 65°C. Cool until warm. Dough * 350 g bread flour * All of the tangzhong * 150... g whole milk * 1 large egg * 50 g sugar * 7 g active dry yeast * 6 g salt * 55 g unsalted butter * 15 g milk powder * cooled tangzhong METHOD 👇🏻 1️⃣ Activate yeast in warm milk + 1 tsp sugar for 5–10 min. 2️⃣ Mix everything except butter 2–3 min on low, then knead 6–8 min. 3️⃣ Add softened butter gradually. Knead 6–10 min until strong windowpane. 4️⃣ First rise: 60–90 min, until ~1.5–2×. 5️⃣ Divide into 3 pieces, roll and shape. Place in a 9×5” loaf pan. 6️⃣ Second rise: 40–60 min, until ~¾–1” below rim. 7️⃣ Egg wash: 1 egg + 1 tbsp milk. 8️⃣ Bake at 350°F / 175°C for 30–35 min on lower-middle rack. 9️⃣ Cool at least 1 hour before slicing. ✨ Soft, fluffy, feathery & stretchy crumb! #japanesemilkbread #milkBread #tangzhong #breadrecipe #breadbakingshow more

The flour studio

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57,400 Aufrufe • vor 2 Monaten •via TikTok

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🍞✨ Japanese Milk Bread (Shokupan) Full Recipe On Substack and Osta!! The Pan I Used Is Linked At The Bottom!! (Not affiliate) ⏱ Prep Time: ~25 min (+ rises) 🔥 Cook Time: 30–35 min 🍽 Servings: 1 loaf 🧾 Ingredients 🥣 Tangzhong • ¼ cup water (60 mL) • 3 tbsp bread flour (24 g) 🍞 Dough • 2¾ cups bread flour (330 g) • ½ cup warm whole milk (120 mL) • ¼ cup sugar (50 g) • 1 tsp salt (5 g) • 2 tsp active dry yeast (6 g) • 3 tbsp unsalted butter (42 g), softened • 1 large egg 👨‍🍳 Instructions 1️⃣ Make tangzhong Whisk water + flour in a saucepan. Cook 2–4 min until thick like mashed potatoes. Let cool. 2️⃣ Activate yeast Mix warm milk + yeast. Let sit 5 min until foamy. 👉 Milk should be ~100–110°F (38–43°C) — warm, not hot. 3️⃣ Make dough Add flour, sugar, salt, tangzhong, yeast mixture, and egg. Mix until shaggy. 4️⃣ Knead Knead 10 min. Add butter slowly. Dough should be soft + slightly sticky. 5️⃣ First rise Cover and let rise 1 hour until doubled. 6️⃣ Shape Divide into 3, roll into rectangles, fold, then roll into logs. Place in pan. 7️⃣ Second rise Rise 30–40 min until puffy. 8️⃣ Bake 350°F for 30–35 min until golden. Cool before slicing. 🥖 Pan tip Pullman loaf pan = square bakery look 👉 No pan? Use a regular loaf pan + egg wash on top If you make this, tag me!! #japanese #japanesemilkbread #baking #fluffy #shokupan

🍞✨ Japanese Milk Bread (Shokupan) Full Recipe On Substack and Osta!! The Pan I Used Is Linked At The Bottom!! (Not affiliate) ⏱ Prep Time: ~25 min (+ rises) 🔥 Cook Time: 30–35 min 🍽 Servings: 1 loaf 🧾 Ingredients 🥣 Tangzhong • ¼ cup water (60 mL) • 3 tbsp bread flour (24 g) 🍞 Dough • 2¾ cups bread flour (330 g) • ½ cup warm whole milk (120 mL) • ¼ cup sugar (50 g) • 1 tsp salt (5 g) • 2 tsp active dry yeast (6 g) • 3 tbsp unsalted butter (42 g), softened • 1 large egg 👨‍🍳 Instructions 1️⃣ Make tangzhong Whisk water + flour in a saucepan. Cook 2–4 min until thick like mashed potatoes. Let cool. 2️⃣ Activate yeast Mix warm milk + yeast. Let sit 5 min until foamy. 👉 Milk should be ~100–110°F (38–43°C) — warm, not hot. 3️⃣ Make dough Add flour, sugar, salt, tangzhong, yeast mixture, and egg. Mix until shaggy. 4️⃣ Knead Knead 10 min. Add butter slowly. Dough should be soft + slightly sticky. 5️⃣ First rise Cover and let rise 1 hour until doubled. 6️⃣ Shape Divide into 3, roll into rectangles, fold, then roll into logs. Place in pan. 7️⃣ Second rise Rise 30–40 min until puffy. 8️⃣ Bake 350°F for 30–35 min until golden. Cool before slicing. 🥖 Pan tip Pullman loaf pan = square bakery look 👉 No pan? Use a regular loaf pan + egg wash on top If you make this, tag me!! #japanese #japanesemilkbread #baking #fluffy #shokupan

DavidsDelights

198,200 Aufrufe • vor 7 Monaten

First time making Japanese milk bread/Hokkaido Milk Bread. It turned out so soft and flavorful! Tangzhong: 1/4 cup water 1/4 cup milk 2 tbsp bread flour Yeast mixture: 2/3 cup whole milk (warm) 1 tbsp active dry yeast 1 tsp sugar Dough: Yeast mixture 1 large egg 1/3 cup sugar 3 tbsp non-fat milk powder Tangzhong (cooled) 377g bread flour (around 3 cups) 1 tsp salt 4 tbsp unsalted butter (softened) Egg wash: 1 large egg 1 tbsp heavy cream Knead time/speed: 4-6 for 25 mins (15 mins before adding in butter, then 10 mins with butter incorporation) First rise: 1.5 hours Second rise: 1 hour Bake time/temp: 25-30 mins at 360 degrees Fahrenheit. Also, I initially used 1/2 cup of milk but ended up adding 4 additional tbsp since my dough was a bit dry, totaling to 2/3 cup. #japanesemilkbread #hokkaidomilkbread #shokupan #homemadebread #breadrecipe

First time making Japanese milk bread/Hokkaido Milk Bread. It turned out so soft and flavorful! Tangzhong: 1/4 cup water 1/4 cup milk 2 tbsp bread flour Yeast mixture: 2/3 cup whole milk (warm) 1 tbsp active dry yeast 1 tsp sugar Dough: Yeast mixture 1 large egg 1/3 cup sugar 3 tbsp non-fat milk powder Tangzhong (cooled) 377g bread flour (around 3 cups) 1 tsp salt 4 tbsp unsalted butter (softened) Egg wash: 1 large egg 1 tbsp heavy cream Knead time/speed: 4-6 for 25 mins (15 mins before adding in butter, then 10 mins with butter incorporation) First rise: 1.5 hours Second rise: 1 hour Bake time/temp: 25-30 mins at 360 degrees Fahrenheit. Also, I initially used 1/2 cup of milk but ended up adding 4 additional tbsp since my dough was a bit dry, totaling to 2/3 cup. #japanesemilkbread #hokkaidomilkbread #shokupan #homemadebread #breadrecipe

Tally 👩🏽‍🍳

618,900 Aufrufe • vor 6 Monaten

🍮 CRÈME BRÛLÉE DONUTS Tangzhong: • 30 g (¼ cup) all-purpose flour • 150 g (⅔ cup) milk Donut Dough: • 420 g (3½ cups) all-purpose flour • 9 g instant yeast • 8 g (1¼ tsp) salt • 45 g (3½ tbsp) sugar • 10 g honey • 60 g softened butter • 1 large egg + 1 egg yolk • 120 g warm milk • 1 tbsp vanilla bean paste Custard Filling: • 600 g milk • 1 large egg + 3 egg yolks • 120 g sugar • 40 g all-purpose flour • 10 g cornstarch • 100 g butter Glass Caramel: • 300 g sugar • 60 ml water • 100 g glucose syrup Instructions: 1. Cook the tangzhong flour and milk over medium-low heat, stirring until thick. Let cool until warm. 2. Combine 120 g warm milk with the yeast. Let stand for 10 minutes. 3. Mix the tangzhong with the yeast mixture, egg, yolk, honey, sugar, and vanilla. Add flour and salt. Knead for 8–10 minutes. Gradually incorporate the butter and knead another 5–8 minutes until smooth and elastic. 4. Cover and let rise for 1–1½ hours, until doubled. 5. Divide into 12 equal portions (about 75 g each). Shape into balls and place on individual parchment squares. Cover and proof for 45–75 minutes until light and puffy. 6. Fry at 330–350°F (165–175°C) for approximately 1½–2½ minutes per side until golden. Let cool. 7. For the custard, whisk the egg, yolks, sugar, flour, and cornstarch. Gradually add milk and cook over medium heat, stirring until thick. Remove from heat, stir in butter, cover with plastic wrap touching the surface, and refrigerate until chilled. 8. For the caramel, combine sugar, water, and glucose syrup in a saucepan. Cook until golden amber, reaching 347°F (175°C). Carefully dip the tops of the donuts directly into the freshly made caramel and allow to set. 9. Fill the donuts from the bottom with chilled custard. #cremebruleedonuts #homemadedonut #donutrecipe #dessertrecipe #bakingasm Thank you, Quince, for the partnership!🤍

🍮 CRÈME BRÛLÉE DONUTS Tangzhong: • 30 g (¼ cup) all-purpose flour • 150 g (⅔ cup) milk Donut Dough: • 420 g (3½ cups) all-purpose flour • 9 g instant yeast • 8 g (1¼ tsp) salt • 45 g (3½ tbsp) sugar • 10 g honey • 60 g softened butter • 1 large egg + 1 egg yolk • 120 g warm milk • 1 tbsp vanilla bean paste Custard Filling: • 600 g milk • 1 large egg + 3 egg yolks • 120 g sugar • 40 g all-purpose flour • 10 g cornstarch • 100 g butter Glass Caramel: • 300 g sugar • 60 ml water • 100 g glucose syrup Instructions: 1. Cook the tangzhong flour and milk over medium-low heat, stirring until thick. Let cool until warm. 2. Combine 120 g warm milk with the yeast. Let stand for 10 minutes. 3. Mix the tangzhong with the yeast mixture, egg, yolk, honey, sugar, and vanilla. Add flour and salt. Knead for 8–10 minutes. Gradually incorporate the butter and knead another 5–8 minutes until smooth and elastic. 4. Cover and let rise for 1–1½ hours, until doubled. 5. Divide into 12 equal portions (about 75 g each). Shape into balls and place on individual parchment squares. Cover and proof for 45–75 minutes until light and puffy. 6. Fry at 330–350°F (165–175°C) for approximately 1½–2½ minutes per side until golden. Let cool. 7. For the custard, whisk the egg, yolks, sugar, flour, and cornstarch. Gradually add milk and cook over medium heat, stirring until thick. Remove from heat, stir in butter, cover with plastic wrap touching the surface, and refrigerate until chilled. 8. For the caramel, combine sugar, water, and glucose syrup in a saucepan. Cook until golden amber, reaching 347°F (175°C). Carefully dip the tops of the donuts directly into the freshly made caramel and allow to set. 9. Fill the donuts from the bottom with chilled custard. #cremebruleedonuts #homemadedonut #donutrecipe #dessertrecipe #bakingasm Thank you, Quince, for the partnership!🤍

Sage by Lana

40,000 Aufrufe • vor 7 Tagen

Cheesecake Factory-style brown bread, but softer, richer & IMO even better 🍞🤎 The secret? Tangzhong. Save this one—you’ll want to make it again. Soft, fluffy, slightly sweet, and extra tender thanks to tangzhong. Cheesecake Factory–Style Brown Bread 🍞 Makes: 1 loaf | Pan: 9×5” Tangzhong * 15g bread flour * 75g whole milk Cook over low heat, stirring, until thick. Cool until warm. Dough * 300 bread flour * 70g whole wheat flour * 180g whole milk * 10g brown sugar * 20g molasses * 30g honey * 9g cocoa powder * 3g instant coffee * 40g beaten egg * 5g instant yeast * 6g salt * 40g unsalted butter, softened * All of the tangzhong * Rolled oats, for topping Method 1. Mix flours, cocoa, coffee, sugar and yeast. Add milk, honey, molasses, egg and cooled tangzhong. Mix until a dough forms. 2. Add salt, then knead in butter. Knead until smooth, elastic and passes the windowpane test. 3. Cover and let rise at 75–78°F for 60–90 min, or until doubled. 4. Shape into a loaf and place in a greased 9×5” pan. 5. Proof until the dough rises about 1 inch above the rim. 6. Brush with milk or water and sprinkle with oats. 7. Bake at 350°F for 30–35 min, until the center reaches 190–195°F. Tent with foil if the top browns too quickly. 8. Cool completely before slicing. Tip: Don’t add extra flour if the dough feels slightly tacky. A well-kneaded dough should be soft and elastic—not dry. #cheesecakefactory #nostalgia #brownbread #homebaker #bread

Cheesecake Factory-style brown bread, but softer, richer & IMO even better 🍞🤎 The secret? Tangzhong. Save this one—you’ll want to make it again. Soft, fluffy, slightly sweet, and extra tender thanks to tangzhong. Cheesecake Factory–Style Brown Bread 🍞 Makes: 1 loaf | Pan: 9×5” Tangzhong * 15g bread flour * 75g whole milk Cook over low heat, stirring, until thick. Cool until warm. Dough * 300 bread flour * 70g whole wheat flour * 180g whole milk * 10g brown sugar * 20g molasses * 30g honey * 9g cocoa powder * 3g instant coffee * 40g beaten egg * 5g instant yeast * 6g salt * 40g unsalted butter, softened * All of the tangzhong * Rolled oats, for topping Method 1. Mix flours, cocoa, coffee, sugar and yeast. Add milk, honey, molasses, egg and cooled tangzhong. Mix until a dough forms. 2. Add salt, then knead in butter. Knead until smooth, elastic and passes the windowpane test. 3. Cover and let rise at 75–78°F for 60–90 min, or until doubled. 4. Shape into a loaf and place in a greased 9×5” pan. 5. Proof until the dough rises about 1 inch above the rim. 6. Brush with milk or water and sprinkle with oats. 7. Bake at 350°F for 30–35 min, until the center reaches 190–195°F. Tent with foil if the top browns too quickly. 8. Cool completely before slicing. Tip: Don’t add extra flour if the dough feels slightly tacky. A well-kneaded dough should be soft and elastic—not dry. #cheesecakefactory #nostalgia #brownbread #homebaker #bread

The flour studio

55,300 Aufrufe • vor 1 Monat

Japanese milk bread - In honor of 1 year since our first trip to Japan this is the shokupan series where ill go over a few recipes that use this incredible bread For 1 loaf: Tangzhong 20g flour 50g water 60g milk Yeast mixture 10g active dry yeast 20g warm water Dough Tangzhong Yeast mixture 380g all purpose flour 60g sugar 3g salt 130g milk 1 egg 3 tbsp softened butter 1 tsp honey - In a pan combine milk, water, and flour and cook until paste forms (tangzhong) - Activate dry yeast with water and rest for 10 minutes - Combine tangzhong, active dry yeast mixture, flour, salt, egg, honey, milk, and sugar. Mix until dough ball forms and then add butter in small amounts. - Proof for about -1.5-2 hours or until double in size. - Separated dough into 250g pieces and flatten each pieces into a rectangle. Fold long sides to the center then roll. Should have 3 rolls of the same size. - Place into 9 inch bread pan and proof again for 1 more hour. - Brush with egg wash and bake at 350 for 25-30 minutes. Rest for 10 minutes. #japan #fujifilm #recipe #baking #bread #fujifilm

Japanese milk bread - In honor of 1 year since our first trip to Japan this is the shokupan series where ill go over a few recipes that use this incredible bread For 1 loaf: Tangzhong 20g flour 50g water 60g milk Yeast mixture 10g active dry yeast 20g warm water Dough Tangzhong Yeast mixture 380g all purpose flour 60g sugar 3g salt 130g milk 1 egg 3 tbsp softened butter 1 tsp honey - In a pan combine milk, water, and flour and cook until paste forms (tangzhong) - Activate dry yeast with water and rest for 10 minutes - Combine tangzhong, active dry yeast mixture, flour, salt, egg, honey, milk, and sugar. Mix until dough ball forms and then add butter in small amounts. - Proof for about -1.5-2 hours or until double in size. - Separated dough into 250g pieces and flatten each pieces into a rectangle. Fold long sides to the center then roll. Should have 3 rolls of the same size. - Place into 9 inch bread pan and proof again for 1 more hour. - Brush with egg wash and bake at 350 for 25-30 minutes. Rest for 10 minutes. #japan #fujifilm #recipe #baking #bread #fujifilm

carlo.steban

223,400 Aufrufe • vor 1 Jahr

☁️ Soft & Fluffy Japanese Milk Bread 🍞 Made with the tangzhong method for the softest, pillowy bread that stays fresh for days. Tangzhong Starter • 33g bread flour • 90g water • 90g whole milk Dough • 11g active instant yeast • 38g sugar • 180g warm milk • 2 large eggs • Entire cooled tangzhong starter • 545g bread flour • 38g sugar • 6g salt • 90g unsalted butter, softened Bake: 170°C until golden brown Save this recipe for later & let me know if you try it! 🫶🍞 #JapaneseMilkBread #MilkBread #HomemadeBread #BreadRecipe #Baking

☁️ Soft & Fluffy Japanese Milk Bread 🍞 Made with the tangzhong method for the softest, pillowy bread that stays fresh for days. Tangzhong Starter • 33g bread flour • 90g water • 90g whole milk Dough • 11g active instant yeast • 38g sugar • 180g warm milk • 2 large eggs • Entire cooled tangzhong starter • 545g bread flour • 38g sugar • 6g salt • 90g unsalted butter, softened Bake: 170°C until golden brown Save this recipe for later & let me know if you try it! 🫶🍞 #JapaneseMilkBread #MilkBread #HomemadeBread #BreadRecipe #Baking

Dania Natasya

132,400 Aufrufe • vor 3 Monaten

These aren’t your average cinnamon rolls. 🤎 Made with pillowy-soft Japanese milk bread dough, swirled with buttery cinnamon sugar, and finished with a generous layer of cream cheese frosting. Fluffy, gooey, and dangerously good. 🍞 MILK BREAD CINNAMON ROLLS Makes 12 rolls. Tangzhong (the secret to extra-soft rolls): * 3 tbsp bread flour (24g) * ½ cup whole milk (120g) Milk Bread Dough: * 3¼ cups bread flour (390g) * ⅓ cup granulated sugar (65g) * 2¼ tsp instant yeast (7g) * 1 tsp salt * ½ cup warm whole milk (120g) * 1 large egg * 4 tbsp unsalted butter, softened (57g) * All of the tangzhong Cinnamon Filling: * ½ cup unsalted butter, softened (113g) * ¾ cup brown sugar (150g) * 2 tbsp ground cinnamon * Pinch of salt Cream Cheese Frosting: * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * ¾ cup powdered sugar * 1 tsp vanilla extract * Pinch of salt 👨‍🍳 DIRECTIONS 1. Make the tangzhong: Whisk flour and milk in a saucepan over medium-low heat until it thickens into a smooth paste. Let cool until lukewarm. 2. Make the dough: Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong. Knead until combined, then gradually incorporate softened butter. Continue kneading for 8–12 minutes until smooth and elastic. 3. First rise: Cover and let rise for 60–90 minutes, or until doubled. 4. Make the filling: Mix softened butter, brown sugar, cinnamon, and salt into a spreadable paste. 5. Roll and fill: Roll dough into a 12×18-inch rectangle. Spread filling evenly, roll tightly from the long edge, and cut into 12 rolls. 6. Second rise: Arrange in a greased 9×13-inch baking dish. Cover and rise for 35–60 minutes until noticeably puffy. 7. Bake: Bake at 350°F for 25–30 minutes, until golden brown and cooked through. 8. Frost: Beat frosting ingredients until smooth. Spread over warm rolls and let it melt into every swirl. The tangzhong is what makes these so incredibly soft, fluffy, and tender — even the next day. Save this recipe for your next baking day. 🤎 #cinnamonroll #milkbread #japanesemilkbread #homebaking #bakingtok

These aren’t your average cinnamon rolls. 🤎 Made with pillowy-soft Japanese milk bread dough, swirled with buttery cinnamon sugar, and finished with a generous layer of cream cheese frosting. Fluffy, gooey, and dangerously good. 🍞 MILK BREAD CINNAMON ROLLS Makes 12 rolls. Tangzhong (the secret to extra-soft rolls): * 3 tbsp bread flour (24g) * ½ cup whole milk (120g) Milk Bread Dough: * 3¼ cups bread flour (390g) * ⅓ cup granulated sugar (65g) * 2¼ tsp instant yeast (7g) * 1 tsp salt * ½ cup warm whole milk (120g) * 1 large egg * 4 tbsp unsalted butter, softened (57g) * All of the tangzhong Cinnamon Filling: * ½ cup unsalted butter, softened (113g) * ¾ cup brown sugar (150g) * 2 tbsp ground cinnamon * Pinch of salt Cream Cheese Frosting: * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * ¾ cup powdered sugar * 1 tsp vanilla extract * Pinch of salt 👨‍🍳 DIRECTIONS 1. Make the tangzhong: Whisk flour and milk in a saucepan over medium-low heat until it thickens into a smooth paste. Let cool until lukewarm. 2. Make the dough: Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong. Knead until combined, then gradually incorporate softened butter. Continue kneading for 8–12 minutes until smooth and elastic. 3. First rise: Cover and let rise for 60–90 minutes, or until doubled. 4. Make the filling: Mix softened butter, brown sugar, cinnamon, and salt into a spreadable paste. 5. Roll and fill: Roll dough into a 12×18-inch rectangle. Spread filling evenly, roll tightly from the long edge, and cut into 12 rolls. 6. Second rise: Arrange in a greased 9×13-inch baking dish. Cover and rise for 35–60 minutes until noticeably puffy. 7. Bake: Bake at 350°F for 25–30 minutes, until golden brown and cooked through. 8. Frost: Beat frosting ingredients until smooth. Spread over warm rolls and let it melt into every swirl. The tangzhong is what makes these so incredibly soft, fluffy, and tender — even the next day. Save this recipe for your next baking day. 🤎 #cinnamonroll #milkbread #japanesemilkbread #homebaking #bakingtok

Dead Simple Recipes

33,600 Aufrufe • vor 18 Tagen

Can you guess which cinnamon rolls I will be making next? 🤭🤎😋 #cinnamonroll #christmasbaking #sugarcookies #creatorsearchinsights #thechristmas Sugar cookie cinnamon roll recipe: Tangzhong: * 3 tbsp bread flour * ½ cup whole milk Dough: * 3¼ cups bread flour * ⅓ cup granulated sugar * 2¼ tsp instant yeast * 1 tsp salt * ½ cup warm whole milk * 1 large egg * 1 tsp vanilla * 1 tsp almond extract * 4 tbsp unsalted butter, softened * All of the tangzhong Sugar cookie Filling: * 1/2 cup softened butter * 3/4 cup sugar * 1 egg * 1/2 tsp almond extract * 1 cup & 2 tbsp all purpose flour * Pinch of salt * Sprinklesssss Cream Cheese Frosting: * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * ¾ cup powdered sugar * 1 tsp vanilla extract * 1/2 tsp almond extract * Pinch of salt Directions: 1. Tangzhong: Whisk flour and milk in a saucepan over medium-low heat until it thickens into a smooth paste. Set aside and let cool. 2. Dough: Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong. Knead until combined, then gradually incorporate softened butter. Continue kneading for 8-12 minutes until smooth and elastic. 3. First rise: Cover and let rise for 60-90 minutes, or until doubled in size. 4. Make the filling: Mix softened butter, granulated sugar, egg, almond extract, flour, and salt until incorporated tog. 5. Roll and fill: Roll dough into a 12x18-inch rectangle. Spread filling evenly, DONT FORGET SPRINKLES, roll tightly from the long edge, and cut into 12 even rolls. 6. Second rise: Arrange in a greased baking dish. Cover and rise for 20-30 minutes/ until noticeably puffy. 7. Bake: Bake at 350°F for 25-30 minutes, until golden brown and cooked through. 8. Frost: Beat frosting ingredients until smooth. Spread over warm rolls and let it melt into every swirl. AND DONT FROGET SPRINKLESSSSS!!!!

Can you guess which cinnamon rolls I will be making next? 🤭🤎😋 #cinnamonroll #christmasbaking #sugarcookies #creatorsearchinsights #thechristmas Sugar cookie cinnamon roll recipe: Tangzhong: * 3 tbsp bread flour * ½ cup whole milk Dough: * 3¼ cups bread flour * ⅓ cup granulated sugar * 2¼ tsp instant yeast * 1 tsp salt * ½ cup warm whole milk * 1 large egg * 1 tsp vanilla * 1 tsp almond extract * 4 tbsp unsalted butter, softened * All of the tangzhong Sugar cookie Filling: * 1/2 cup softened butter * 3/4 cup sugar * 1 egg * 1/2 tsp almond extract * 1 cup & 2 tbsp all purpose flour * Pinch of salt * Sprinklesssss Cream Cheese Frosting: * 4 oz cream cheese, softened * 3 tbsp unsalted butter, softened * ¾ cup powdered sugar * 1 tsp vanilla extract * 1/2 tsp almond extract * Pinch of salt Directions: 1. Tangzhong: Whisk flour and milk in a saucepan over medium-low heat until it thickens into a smooth paste. Set aside and let cool. 2. Dough: Combine flour, sugar, yeast, and salt. Add warm milk, egg, and tangzhong. Knead until combined, then gradually incorporate softened butter. Continue kneading for 8-12 minutes until smooth and elastic. 3. First rise: Cover and let rise for 60-90 minutes, or until doubled in size. 4. Make the filling: Mix softened butter, granulated sugar, egg, almond extract, flour, and salt until incorporated tog. 5. Roll and fill: Roll dough into a 12x18-inch rectangle. Spread filling evenly, DONT FORGET SPRINKLES, roll tightly from the long edge, and cut into 12 even rolls. 6. Second rise: Arrange in a greased baking dish. Cover and rise for 20-30 minutes/ until noticeably puffy. 7. Bake: Bake at 350°F for 25-30 minutes, until golden brown and cooked through. 8. Frost: Beat frosting ingredients until smooth. Spread over warm rolls and let it melt into every swirl. AND DONT FROGET SPRINKLESSSSS!!!!

lynoozbakery

3,100,000 Aufrufe • vor 1 Tag

Airfryer Shokupan (Japanese Milk Bread) Recipe: Tangzhong paste: 1/3 cup or 80ml whole milk 7.5g bread flour Dough mixture: 60g lukewarm whole milk 20g evaporated milk 1/8 cup or 25g white sugar 1 tsp instant yeast 1 1/2 cup or 185g bread flour 1/2 tsp salt 1 tbsp powdered milk 1 tbsp butter Airfryer Setting: Cover the bread pan with foil or metal cover and bake for 20min @180C, remove the cover then bake again for 5-6 min @ 150C Pan: 7x2x2 inches loaf pan #fyp #elixer #tiktokph #airfryer #foryou

Airfryer Shokupan (Japanese Milk Bread) Recipe: Tangzhong paste: 1/3 cup or 80ml whole milk 7.5g bread flour Dough mixture: 60g lukewarm whole milk 20g evaporated milk 1/8 cup or 25g white sugar 1 tsp instant yeast 1 1/2 cup or 185g bread flour 1/2 tsp salt 1 tbsp powdered milk 1 tbsp butter Airfryer Setting: Cover the bread pan with foil or metal cover and bake for 20min @180C, remove the cover then bake again for 5-6 min @ 150C Pan: 7x2x2 inches loaf pan #fyp #elixer #tiktokph #airfryer #foryou

ELIXER

47,400 Aufrufe • vor 1 Monat

🎄 Sugar Cookie Pull-Apart Bread Dough: * 3 cups all-purpose flour (360 g) * 5 tbsp melted butter (71 g) * 3 tbsp granulated sugar (38 g) * 1 tsp salt (6 g) * 2¼ tsp active dry yeast (7 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) Sugar Cookie Filling: * ½ cup salted butter, softened (113 g) * ¾ cup granulated sugar (150 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) * 1¼ cups all-purpose flour (156 g) * 1 tsp cinnamon (2.5 g) * ¼ tsp salt (1.5 g) *½ tsp heavy whipping cream (2.5 g) * Christmas sprinkles, as desired (20 g) Vanilla Buttercream: * 1 tbsp softened butter (14 g) * ½ cup powdered sugar (60 g) * 1–2 tsp heavy whipping cream (5–10 g) * ¼ tsp vanilla extract (1 g) 🎄 Instructions: In a medium bowl, combine the warm milk, granulated sugar, and yeast. Let sit for 8–10 minutes until foamy. Stir in the melted butter, egg, vanilla extract, and almond extract. Add the flour and salt and mix until a soft dough forms. Knead for 5–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Roll the dough into a large rectangle. In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the egg, vanilla extract, heavy cream, and almond extract. Add the flour, cinnamon, and salt, mixing until a soft sugar cookie filling forms. Spread the sugar cookie filling evenly over the dough, then sprinkle Christmas sprinkles over the top. Cut the dough into 3 long strips, stack the strips on top of each other, and cut into 6–8 sections. Place the stacked pieces cut-side up into a greased loaf pan. Cover and let rise for another 30 minutes in a warm place. Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. Let cool slightly. For the vanilla buttercream, beat together the softened butter and powdered sugar. Add the vanilla extract and heavy whipping cream, mixing until smooth and fluffy. Adjust the cream as needed to reach your desired consistency. Spread or drizzle the buttercream over the slightly cooled bread. Finish with extra Christmas sprinkles if desired. Enjoy! 🎄❤️#christmas #baking #sugarcookies #bread #cookie

🎄 Sugar Cookie Pull-Apart Bread Dough: * 3 cups all-purpose flour (360 g) * 5 tbsp melted butter (71 g) * 3 tbsp granulated sugar (38 g) * 1 tsp salt (6 g) * 2¼ tsp active dry yeast (7 g) * 1 large egg (50 g) * ¾ cup warm milk (180 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) Sugar Cookie Filling: * ½ cup salted butter, softened (113 g) * ¾ cup granulated sugar (150 g) * 1 large egg (50 g) * 1 tsp vanilla extract (5 g) * ½ tsp almond extract (2 g) * 1¼ cups all-purpose flour (156 g) * 1 tsp cinnamon (2.5 g) * ¼ tsp salt (1.5 g) ½ tsp heavy whipping cream (2.5 g) Christmas sprinkles, as desired (20 g) Vanilla Buttercream: * 1 tbsp softened butter (14 g) * ½ cup powdered sugar (60 g) * 1–2 tsp heavy whipping cream (5–10 g) * ¼ tsp vanilla extract (1 g) 🎄 Instructions: In a medium bowl, combine the warm milk, granulated sugar, and yeast. Let sit for 8–10 minutes until foamy. Stir in the melted butter, egg, vanilla extract, and almond extract. Add the flour and salt and mix until a soft dough forms. Knead for 5–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size. Roll the dough into a large rectangle. In a separate bowl, cream together the softened butter and granulated sugar until fluffy. Mix in the egg, vanilla extract, heavy cream, and almond extract. Add the flour, cinnamon, and salt, mixing until a soft sugar cookie filling forms. Spread the sugar cookie filling evenly over the dough, then sprinkle Christmas sprinkles over the top. Cut the dough into 3 long strips, stack the strips on top of each other, and cut into 6–8 sections. Place the stacked pieces cut-side up into a greased loaf pan. Cover and let rise for another 30 minutes in a warm place. Bake at 350°F (175°C) for 25–30 minutes, or until golden brown. Let cool slightly. For the vanilla buttercream, beat together the softened butter and powdered sugar. Add the vanilla extract and heavy whipping cream, mixing until smooth and fluffy. Adjust the cream as needed to reach your desired consistency. Spread or drizzle the buttercream over the slightly cooled bread. Finish with extra Christmas sprinkles if desired. Enjoy! 🎄❤️#christmas #baking #sugarcookies #bread #cookie

cheff.omi 🍓✨

4,800,000 Aufrufe • vor 7 Tagen

Soft, buttery homemade brioche buns ✨ Ingredients 1 cup whole milk (237 ml) 1/4 cup sugar, divided (50 g) 2 tsp active dry yeast (6.3 g) 4 1/2 cups all-purpose flour (585 g) 2 tsp salt 4 eggs (room temperature) 1/2 cup unsalted butter, softened (113 g) Instructions Warm milk, add 1 tbsp sugar + yeast, let sit 5–10 mins until foamy. Mix flour, remaining sugar, and salt. Add eggs and yeast mixture, mix until dough forms. Add butter little by little and knead until smooth and elastic. Cover and let rise 1–2 hours or until doubled. Divide and shape into buns, let rise again 45–60 mins. Brush with egg wash (optional). Bake at 350°F for 18–22 minutes until golden. Soft, fluffy, and perfectly buttery 🤍 🤍 #bakingtiktok #briochebread #stayathomemom #asmr #bakingrecipe

Soft, buttery homemade brioche buns ✨ Ingredients 1 cup whole milk (237 ml) 1/4 cup sugar, divided (50 g) 2 tsp active dry yeast (6.3 g) 4 1/2 cups all-purpose flour (585 g) 2 tsp salt 4 eggs (room temperature) 1/2 cup unsalted butter, softened (113 g) Instructions Warm milk, add 1 tbsp sugar + yeast, let sit 5–10 mins until foamy. Mix flour, remaining sugar, and salt. Add eggs and yeast mixture, mix until dough forms. Add butter little by little and knead until smooth and elastic. Cover and let rise 1–2 hours or until doubled. Divide and shape into buns, let rise again 45–60 mins. Brush with egg wash (optional). Bake at 350°F for 18–22 minutes until golden. Soft, fluffy, and perfectly buttery 🤍 🤍 #bakingtiktok #briochebread #stayathomemom #asmr #bakingrecipe

momoluv212

92,500 Aufrufe • vor 8 Monaten

Salt bread recipe Recipe **Tangzhong recipe - 3 Tablespoons bread flour - 4 Tablespoons Milk - 4 tablespoons Water **Dough Recipe - 1/2 Cup warm milk - 3 Teaspoons dry yeast - 2 Teaspoon granulated sugar ti feed the yeast - 1 Egg room temperature - Cooled Tangzhong recipe - 3 Cups bread flour - 1 Teaspoon salt - 2 Teaspoons sugar - 3 Tablespoons softened salted butter Let the dough rise for 1 hour or until doubled in size. Bake for 12 minutes at 400•F and 15 minutes at 375•F or until golden brown. **proofing - Spray the dough with water - top with breadcrumbs - brush with melted butter once ready #saltbread #fypviralシ #recipes #foodtiktok #baking

Salt bread recipe Recipe Tangzhong recipe - 3 Tablespoons bread flour - 4 Tablespoons Milk - 4 tablespoons Water Dough Recipe - 1/2 Cup warm milk - 3 Teaspoons dry yeast - 2 Teaspoon granulated sugar ti feed the yeast - 1 Egg room temperature - Cooled Tangzhong recipe - 3 Cups bread flour - 1 Teaspoon salt - 2 Teaspoons sugar - 3 Tablespoons softened salted butter Let the dough rise for 1 hour or until doubled in size. Bake for 12 minutes at 400•F and 15 minutes at 375•F or until golden brown. **proofing - Spray the dough with water - top with breadcrumbs - brush with melted butter once ready #saltbread #fypviralシ #recipes #foodtiktok #baking

KLG

231,200 Aufrufe • vor 8 Monaten

🍞 HOW TO BREAD SHOKUPAN DINNER ROLLS Insanely fluffy. Maybe too fluffy 👀 Jks. That isn’t possible. Save this 👇 ⸻ 🧾 RECIPE (16 rolls) Tangzhong • 50g plain flour • 250g water ⸻ Dough • 780g strong bread flour • 330g whole milk & 50ml water • 2 eggs (~110g) • 11g instant yeast • 65g caster sugar • 14g fine sea salt • 90g unsalted butter (soft) • All tangzhong (cooled) ⸻ 🥣 METHOD 1️⃣ Tangzhong Cook flour + milk over medium heat, stirring, until thick like custard. Cool completely. ⸻ 2️⃣ Mix Add flour, yeast, sugar, eggs, milk, water and tangzhong. Mix until a rough dough forms. ⸻ 3️⃣ Develop Add salt. Mix briefly. Add butter in chunks. Mix until smooth, elastic, and glossy. ⸻ 4️⃣ Bulk Cover and rest 60–90 mins until puffy. ⸻ 5️⃣ Divide Divide into 16 pieces (80g each). Shape into tight balls. Place into a lined tray. ⸻ 6️⃣ Proof Cover and proof 45–60 mins until soft, jiggly, and just touching. ⸻ 7️⃣ Bake Bake at 180°C (fan 170°C) for 18–22 mins until golden. Brush with melted butter while hot. EAT. #homebaking #dinnerroll #howtobread #shokupan #bread

🍞 HOW TO BREAD SHOKUPAN DINNER ROLLS Insanely fluffy. Maybe too fluffy 👀 Jks. That isn’t possible. Save this 👇 ⸻ 🧾 RECIPE (16 rolls) Tangzhong • 50g plain flour • 250g water ⸻ Dough • 780g strong bread flour • 330g whole milk & 50ml water • 2 eggs (~110g) • 11g instant yeast • 65g caster sugar • 14g fine sea salt • 90g unsalted butter (soft) • All tangzhong (cooled) ⸻ 🥣 METHOD 1️⃣ Tangzhong Cook flour + milk over medium heat, stirring, until thick like custard. Cool completely. ⸻ 2️⃣ Mix Add flour, yeast, sugar, eggs, milk, water and tangzhong. Mix until a rough dough forms. ⸻ 3️⃣ Develop Add salt. Mix briefly. Add butter in chunks. Mix until smooth, elastic, and glossy. ⸻ 4️⃣ Bulk Cover and rest 60–90 mins until puffy. ⸻ 5️⃣ Divide Divide into 16 pieces (80g each). Shape into tight balls. Place into a lined tray. ⸻ 6️⃣ Proof Cover and proof 45–60 mins until soft, jiggly, and just touching. ⸻ 7️⃣ Bake Bake at 180°C (fan 170°C) for 18–22 mins until golden. Brush with melted butter while hot. EAT. #homebaking #dinnerroll #howtobread #shokupan #bread

Does He Bake Dough

158,200 Aufrufe • vor 7 Monaten

Soft pillowy Cinnamon Rolls 🤎 Hope you guys try my recipe, I promise you is the best one!! if you do please tag me🫶🏻 Tangzhong: 40g bread flour + 200g whole milk → cook over medium heat until thick. Cool. Dough: * Tangzhong * 640 bread flour * 80g sugar * 12g instant yeast * 2 eggs * 240g lukewarm milk * 12g salt * 113gr softened unsalted butter Filling: * 113g butter * 150g brown sugar * 15gr cinnamon * Pinch of salt Method: 1. Make the tangzhong and let it cool. 2. Mix all dough ingredients except butter. Knead until the dough comes together. 3. Add softened butter and knead until smooth and elastic. 4. Cover and let rise until doubled. 5. Roll out, spread the filling, and roll tightly. 6. Cut into rolls and place in a greased pan. 7. Let them rise until puffy. 8. Bake at 350°F until lightly golden (about 25min). 9. Add your glaze while warm. #cinnamonroll #recipesoftiktok

Soft pillowy Cinnamon Rolls 🤎 Hope you guys try my recipe, I promise you is the best one!! if you do please tag me🫶🏻 Tangzhong: 40g bread flour + 200g whole milk → cook over medium heat until thick. Cool. Dough: * Tangzhong * 640 bread flour * 80g sugar * 12g instant yeast * 2 eggs * 240g lukewarm milk * 12g salt * 113gr softened unsalted butter Filling: * 113g butter * 150g brown sugar * 15gr cinnamon * Pinch of salt Method: 1. Make the tangzhong and let it cool. 2. Mix all dough ingredients except butter. Knead until the dough comes together. 3. Add softened butter and knead until smooth and elastic. 4. Cover and let rise until doubled. 5. Roll out, spread the filling, and roll tightly. 6. Cut into rolls and place in a greased pan. 7. Let them rise until puffy. 8. Bake at 350°F until lightly golden (about 25min). 9. Add your glaze while warm. #cinnamonroll #recipesoftiktok

thebaker.sheylathoele

227,300 Aufrufe • vor 2 Monaten

Glazed Donuts ✨ Ingredients * 1 tsp yeast * 3 tbsp sugar * 150 ml milk (≈ ⅔ cup) * 1 egg * 315 g bread flour (≈ 2½ cups + 1 tbsp) * 1 tsp salt * 43 g softened butter (≈ 3 tbsp) Glaze: 15 g butter, 2 tbsp milk, 1 tsp vanilla, 100 g powdered sugar. Instructions 1. Mix the yeast, sugar, milk, and egg until combined. 2. Add the flour and mix until no dry flour remains. Add the softened butter and salt, then fold multiple times until the butter is fully incorporated. 3. Cover the bowl and let the dough rise for 1½ hours, or until doubled in size. 4. Place the dough onto your work surface, divide it into 7 equal pieces, and shape each piece into a ball as shown in the video. 5. Place each ball onto a square of parchment paper, gently flatten it, and make a hole in the center. 6. Cover and let rise for 20 minutes. 7. Carefully place the donuts into the hot oil and gently remove the parchment paper. 8. Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze. #donuts #donut #bread#breadmade ##breadtok

Glazed Donuts ✨ Ingredients * 1 tsp yeast * 3 tbsp sugar * 150 ml milk (≈ ⅔ cup) * 1 egg * 315 g bread flour (≈ 2½ cups + 1 tbsp) * 1 tsp salt * 43 g softened butter (≈ 3 tbsp) Glaze: 15 g butter, 2 tbsp milk, 1 tsp vanilla, 100 g powdered sugar. Instructions 1. Mix the yeast, sugar, milk, and egg until combined. 2. Add the flour and mix until no dry flour remains. Add the softened butter and salt, then fold multiple times until the butter is fully incorporated. 3. Cover the bowl and let the dough rise for 1½ hours, or until doubled in size. 4. Place the dough onto your work surface, divide it into 7 equal pieces, and shape each piece into a ball as shown in the video. 5. Place each ball onto a square of parchment paper, gently flatten it, and make a hole in the center. 6. Cover and let rise for 20 minutes. 7. Carefully place the donuts into the hot oil and gently remove the parchment paper. 8. Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze. #donuts #donut #bread#breadmade ##breadtok

Cookwithhali

11,200,000 Aufrufe • vor 3 Monaten

i’ll always prefer sourdough, but sometimes you’re waiting on your starter or you just need a quick homemade bread fix. this is my go-to soft white sandwich bread for those days. no sourdough starter needed, just a really soft, sweet 🍞soft homemade white bread (makes two 9x4 loaves) 540 g whole milk 36 g honey 6 g instant yeast 760 g all-purpose flour 14 g nonfat dry milk powder 12 g salt 86 g softened butter Mix everything together knead in butter until the dough is smooth, stretchy, and slightly tacky, about 8-10 minutes. cover and let rise until doubled. divide into 2 equal pieces, shape into loaves, and place in greased loaf pans. let rise until the dough is just above the rim of the pans. bake at 350°f for about 30-35 minutes, or until the center reaches 190-195°f. brush the tops with butter right after baking for an extra-soft crust. #homemadebread #whitebread #sandwichbread #breadrecipe #breadbaking

i’ll always prefer sourdough, but sometimes you’re waiting on your starter or you just need a quick homemade bread fix. this is my go-to soft white sandwich bread for those days. no sourdough starter needed, just a really soft, sweet 🍞soft homemade white bread (makes two 9x4 loaves) 540 g whole milk 36 g honey 6 g instant yeast 760 g all-purpose flour 14 g nonfat dry milk powder 12 g salt 86 g softened butter Mix everything together knead in butter until the dough is smooth, stretchy, and slightly tacky, about 8-10 minutes. cover and let rise until doubled. divide into 2 equal pieces, shape into loaves, and place in greased loaf pans. let rise until the dough is just above the rim of the pans. bake at 350°f for about 30-35 minutes, or until the center reaches 190-195°f. brush the tops with butter right after baking for an extra-soft crust. #homemadebread #whitebread #sandwichbread #breadrecipe #breadbaking

shelly’s cozy carbs

1,300,000 Aufrufe • vor 2 Monaten

English Muffins at Home! Nooks & Crannies included 🥰 English Muffins (Makes about 14) 2 scant c whole milk (110 F) 3 tb pure honey 1 tb dry active yeast 4 c bread flour 1 tb + 1 tsp kosher salt 2 tsp diastatic malt powder (optional) 6 tb unsalted butter, softened and cut into small pieces fine yellow cornmeal (for sprinkling) English Muffins (Grams Version) 400 ml whole milk (110 F) 65 g pure honey 11 g dry active yeast 570 g bread flour 11 g salt 10 g diastatic malt powder (optional) 85 g unsalted butter, softened and cut into small pieces fine yellow cornmeal (for sprinkling)

English Muffins at Home! Nooks & Crannies included 🥰 English Muffins (Makes about 14) 2 scant c whole milk (110 F) 3 tb pure honey 1 tb dry active yeast 4 c bread flour 1 tb + 1 tsp kosher salt 2 tsp diastatic malt powder (optional) 6 tb unsalted butter, softened and cut into small pieces fine yellow cornmeal (for sprinkling) English Muffins (Grams Version) 400 ml whole milk (110 F) 65 g pure honey 11 g dry active yeast 570 g bread flour 11 g salt 10 g diastatic malt powder (optional) 85 g unsalted butter, softened and cut into small pieces fine yellow cornmeal (for sprinkling)

Kai

823,000 Aufrufe • vor 3 Jahren

Krispy Kreme copycat donuts, but with way less ingredients♥️these were SO SOFT!!!! Ingredients * 2 tsp yeast * 3 tbsp sugar * ⅔ cup milk * 1 egg * 2½ cups bread flour * 3 tbsp melted butter Glaze: 15 g butter, 2 tosp milk, 1 tsp vanilla, 100 g powdered sugar. (Add together) Instructions 1. Mix the yeast with milk and sugar and let rise for 10 min. Combine all ingredients, including the yeast mix in bowl mixer and knead for 10 min. 2. Cover the bowl and let the dough rise for 1½ hours, or until doubled in size. 3. Place the dough onto your work surface, roll out and cut into donut shapes. 4. Cover and let rise for 20 minutes. 5. Carefully place the donuts into the hot oil and gently remove the parchment paper. 6. Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze. #donuts #homemade #krispykreme #dough #easyrecipe

Krispy Kreme copycat donuts, but with way less ingredients♥️these were SO SOFT!!!! Ingredients * 2 tsp yeast * 3 tbsp sugar * ⅔ cup milk * 1 egg * 2½ cups bread flour * 3 tbsp melted butter Glaze: 15 g butter, 2 tosp milk, 1 tsp vanilla, 100 g powdered sugar. (Add together) Instructions 1. Mix the yeast with milk and sugar and let rise for 10 min. Combine all ingredients, including the yeast mix in bowl mixer and knead for 10 min. 2. Cover the bowl and let the dough rise for 1½ hours, or until doubled in size. 3. Place the dough onto your work surface, roll out and cut into donut shapes. 4. Cover and let rise for 20 minutes. 5. Carefully place the donuts into the hot oil and gently remove the parchment paper. 6. Fry until golden, remove, let cool slightly, then dip the warm donuts into the glaze. #donuts #homemade #krispykreme #dough #easyrecipe

lilydavyy

45,100 Aufrufe • vor 2 Monaten

Fluffy Brioche Loaf 🥰 Ingredients * 4 eggs * 3 tbsp + 1 tsp fresh milk (50ml) * 3 tbsp sugar (40g) * 2¼ tsp instant dry yeast (7g) * 3 cups bread flour (375g) * ½ tsp salt (3g) * 7 tbsp butter (100g), softened Method 1. In a bowl, whisk together the eggs, milk, sugar, and yeast. 2. In the mixer bowl, combine the flour and salt. 3. Start mixing and gradually add the liquid mixture. 4. Knead for 8 minutes. 5. Add the softened butter and knead for another 10-15 minutes until smooth and elastic. 6. Cover and let rise for 60 minutes. 7. Divide the dough into 3 8. Shape into balls and place on a lined baking pan . 9. Cover and let rise for 40 minutes, or until doubled in size. Egg Wash * 1 egg * 1 tbsp milk Brush the buns with the egg wash and sprinkle with sesame seeds. Bake * 170°C for 20–23 minutes, or until golden brown #brioche #briochebread #naijabaker

Fluffy Brioche Loaf 🥰 Ingredients * 4 eggs * 3 tbsp + 1 tsp fresh milk (50ml) * 3 tbsp sugar (40g) * 2¼ tsp instant dry yeast (7g) * 3 cups bread flour (375g) * ½ tsp salt (3g) * 7 tbsp butter (100g), softened Method 1. In a bowl, whisk together the eggs, milk, sugar, and yeast. 2. In the mixer bowl, combine the flour and salt. 3. Start mixing and gradually add the liquid mixture. 4. Knead for 8 minutes. 5. Add the softened butter and knead for another 10-15 minutes until smooth and elastic. 6. Cover and let rise for 60 minutes. 7. Divide the dough into 3 8. Shape into balls and place on a lined baking pan . 9. Cover and let rise for 40 minutes, or until doubled in size. Egg Wash * 1 egg * 1 tbsp milk Brush the buns with the egg wash and sprinkle with sesame seeds. Bake * 170°C for 20–23 minutes, or until golden brown #brioche #briochebread #naijabaker

Life of Issy

344,300 Aufrufe • vor 4 Monaten

• 3 cups all-purpose flour • 2 ¼ tsp active dry yeast • ¼ cup sugar (or 3 tbsp honey) • ½ tsp salt (instead of 1 tsp) • ¾ cup warm milk • ¼ cup warm water • 3 tbsp salted butter, softened • 1 egg (optional) Instructions: 1. Activate Yeast: In a large bowl, combine warm milk, warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until foamy. 2. Make Dough: Add butter, salt, and egg (if using). Stir in flour 1 cup at a time until a soft dough forms. Knead 6–8 minutes until smooth and elastic. 3. First Rise: Place dough in a greased bowl. Cover and let rise 1 to 1.5 hours, or until doubled in size. 4. Shape & Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise 30–45 minutes until puffy and above pan edge. 5. Bake: Bake at 350°F for 30–35 minutes until golden brown and hollow-sounding when tapped. 6. Finish: Remove from pan and brush with butter while warm. Cool on a wire rack before slicing. #diycooking #breadmaking #breadrecipe #savingmoney #grocriesareexpensive

• 3 cups all-purpose flour • 2 ¼ tsp active dry yeast • ¼ cup sugar (or 3 tbsp honey) • ½ tsp salt (instead of 1 tsp) • ¾ cup warm milk • ¼ cup warm water • 3 tbsp salted butter, softened • 1 egg (optional) Instructions: 1. Activate Yeast: In a large bowl, combine warm milk, warm water, sugar (or honey), and yeast. Let sit 5–10 minutes until foamy. 2. Make Dough: Add butter, salt, and egg (if using). Stir in flour 1 cup at a time until a soft dough forms. Knead 6–8 minutes until smooth and elastic. 3. First Rise: Place dough in a greased bowl. Cover and let rise 1 to 1.5 hours, or until doubled in size. 4. Shape & Second Rise: Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise 30–45 minutes until puffy and above pan edge. 5. Bake: Bake at 350°F for 30–35 minutes until golden brown and hollow-sounding when tapped. 6. Finish: Remove from pan and brush with butter while warm. Cool on a wire rack before slicing. #diycooking #breadmaking #breadrecipe #savingmoney #grocriesareexpensive

financialbf

114,300 Aufrufe • vor 1 Jahr