Attempting to Make Brioche Bread Again

Last December, my mixer broke while making a new bread recipe. This recipe was for brioche bread.

Today, I have a new mixer that is stronger than my old one. Even though it is stronger and far more reliable than my old one, I still was worried about how well it would do making brioche. A few weeks ago, I decided to try to make the bread again.

The recipe I used is from The Cottagecore Baking Book by Kayla Lobermeier. When I bought the book, I didn’t expect much from it. I bought it because of a video on Kayla’s Youtube channel, Under a Tin Roof. I wanted to find a cinnamon roll recipe without any sort of a “starter”. (The starter I’m talking about is called tangzhong. You can read more about it here. I found many cinnamon roll recipes using it. Although I think one of these recipes will be something I will try in the future, I wanted to learn how to make cinnamon rolls the old fashion way!) Kayla’s video featured a cinnamon roll recipe without a “starter”, so I decided to buy the book just for the recipe.

Today, I have many multiple recipes from it. All the recipes in the book is from scratch without any shortcuts. I wanted more recipes make this way because it helps me omit as many food allergens as possible. This is why I like this book a lot.

As for the brioche recipe… it is hard to make. It takes time to create and requires a lot of mixing. The dough is also tough at first, which makes it hard on the mixer to mix. This is why my old mixer broke.

This time around, I tried to make the mixer take breaks. Even though the mixer is much stronger than my old one, I still didn’t want to take any chances. In hind sight, I’m happy I did this. Even though my mixer could take the abuse, I noticed it did get warm due to the thick consistency of the dough. Eventually it softens, but it take twenty minutes of mixing before it becomes soft!

Even though the mixer problem was my biggest worry, it still took a long time to rise. I decided to use the longest rise time, which required the bread to sit in the refrigerator overnight.

Once the raise time was through, I followed the instruction to create the loaf, which looked like this…

After it’s final rise, it looked like this…

I know the photo was taken of the top of the bread, you can probably see how much it has risen.

After cooking it in the oven with a egg wash on top, it looked like this…

 

And this is what the inside of the bread looked like…

 

I will not lie, it is probably the best brioche bread I ever tried! It is light, flaky, and super good! I ate it with butter on top as well as the toast for avocado toast. It tasted good both ways.

Now that I have finally created the recipe that broke my old mixer, I feel really good about it. I don’t think It will make it often though. It is a bread that takes a long time to create. I will probably make it for special days, not for everyday bread.

 

That’s all for now! Thank you for reading!