20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
healthy baking
comfort foods
chocolate recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
lemon recipes
candy recipes
blueberry recipes
valentine's baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
halloween baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Newest Video Recipe - Brioche

 

New Video Recipes Every Thursday by Noon Eastern Time.

Catch up on all the latest videos by clicking    in the above player.
     

Broiche is part of a group of yeast raised Breakfast Pastries called Viennoiserie. When I took a week long Viennoiserie Class at the San Francisco Baking Institute (SFBI) we made this bread. It is an enriched bread, which means it is made with lots of butter an eggs. This gives it a buttery flavor and a wonderfully light and tender crumb. Brioche has so many uses, both sweet and savory. In this recipe we are making it in loaf form. 

 

A few notes on technique and ingredients. This dough is kneaded for a long time (20 to 25 minutes) which produces a strong dough that cleans your mixing bowl and is silky smooth. If you're new to bread making, I would watch the video as I show you an easy way (the 'window' test) to determine if your dough has been mixed to the correct consistency. After the first fermentation (proofing), I like to refrigerate the dough overnight. This improves the flavor of the Brioche and also makes the dough much easier to work with.

As far as ingredients go, for the yeast, I like to use SAF Gold instant yeast which is used in baked goods that are high in fat and/or sugar. This type of yeast gives a good rise and it doesn't need to be proofed. However, if you want to substitute active dry yeast for instant yeast you need to increase the amount of yeast by about 20%. For the salt I like to use kosher salt. For the butter, I like to use unsalted butter.

Continue to the Brioche recipe page......

Let's get baking!!

Stephanie Jaworski

Top Video Recipes for February

Vanilla Cake Molten Chocolate Cakes Red Velvet Cupcakes
This Vanilla Cake has a sweet buttery flavor and a moist velvety texture. The buttercream frosting used to both fill and frost the cake has a sweet and buttery flavor with a light and fluffy texture. more Molten Chocolate Cakes have a rich chocolate flavor with a pudding-like center that is dense and moist. more Red Velvet Cupcakes have a subtle chocolate flavor with a bright red color that are iced with a Cream Cheese Frosting. more
Red Velvet Cake
Chocolate Heart Cake Red Velvet Cake Brownies
Chocolate is about pleasure and what could be more pleasurable than a chocolate chiffon cake that is filled with chocolate whipped cream and then covered with a layer of shiny chocolate ganache. more Red Velvet Cake is very dramatic looking with its bright red color sharply contrasted by a white frosting. more Brownies are America's favorite bar cookie and these are rich and dense with chocolate. more
Simple Chocolate Cake Simple Vanilla Cake Chocolate Truffles
A chocolate layer cake that is so simple to make yet is wonderfully moist with a lovely chocolate flavor. We fill and frost it with a delicious chocolate fudge frosting. more Learn how to transform a moist and flavorful Simple Vanilla Cake into an elegant multi-layer cake with cream cheese frosting. more These rich and elegant, bite-sized round petit fours are made from a mixture of dark or white chocolate and cream to which various flavorings can be added: butter, liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits. more

American Sponge Cake

Chocolate Mousse

Sugar Cookies
This American Sponge Cake has a sweet and lemony flavor and while its texture is moist, it is also wonderfully light and spongy. It does not contain solid fat. This cake can be eaten plain, or with whipped cream and fresh fruit. more

Chocoholics Beware. One spoonful of this Chocolate Mousse and you will be hooked forever. more

These sweet and buttery cut-out cookies are always a favorite. You can dress them simply with granulated or colored sugars or make them very decorative with royal icing. more
 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2017

Watch them all here on YouTube

1. Hash Brown Breakfast Cups

2. Vanilla Cake

3. Crêpes

4. Pound Cake

5. Pancakes

6. Simple Vanilla Cake

7. Simple Chocolate Cake

8. French Baguette

9. Black Forest Cake

10. Chocolate Cake with Swiss Buttercream

11. Chocolate Chiffon Cake

12. Red Velvet Cake

13. Raspberry Macarons 14. Rice Krispies Treats 15. Apple Pie
16. Cream Cheese Pound Cake 17. Cream Puffs  18. American Sponge Cake 19. New York Cheesecake 20. Brownies
21. Orange Chiffon Cake 22. Chocolate Peanut Butter Cake 23. Carrot Cake 24. Coconut Cake 25. Pie Crust

 

26. Sprinkle Cake 27. Cinnamon Rolls   28. Red Velvet Cupcakes 29. Devil's Food Cake 30. Spritz Cookies
31. Cocoa Brownies 32. Biscuits 33. Homemade Doughnuts 34.Chocolate Eclairs 35. Cake Pops
36. Light Fruit Cake 37. Lemon Meringue Pie 38. Crispy Oatmeal Cookies 39. Caramels 40.Banana Chocolate Cupcakes
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2018 iFood Media LLC