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23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added over 1 year ago

I believe Julia Child published her brioche recipe in "Baking with Julia." I would try that one, because her recipes are very clearly written and work. Remember, though, with baking follow the recipe precisely. No riffs, substitutions, or innovations ,

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HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

I recommend looking at recipes at kingarthurflour.com and leitesculinaria.com. The recipes on these sites have been tested and are generally well regarded.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added over 1 year ago

I used the Epicurious recipe..it was time consuming, but rather easy and scrumptious! Most of the work was in the bowl of my mixer as promised in the recipe! Yay me! http://www.epicurious.com...

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added over 1 year ago

This was the first brioche of several that I made, and for me it is the best. Here is link to recipe. It is in French thought. You can use google translate or I can send u the translation. It is at work though so I would not be able to do that not until the next day.

http://www.cookismo.fr...

http://www.cookismo.fr...

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added over 1 year ago

I use the recipe from Joanne Chang's Flour cookbook. Works really well for me and makes a lot!

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HalfPint

HalfPint is a trusted home cook.

added over 1 year ago

Try this recipe for something called Sally Lunn Bread. Think of it as a lighter and simpler version of brioche,

http://smittenkitchen.com...

And anytime Smitten Kitchen says something is good, it truly is.

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added over 1 year ago

I adore brioche. My first brioche recipe was Joanne Chang's famous sticky buns (just stop before rolling it out). Nowadays, I'm trying out Peter Reinhart's brioche recipe (http://www.twopeasandtheirpod...). I've also heard good things about Jim Lahey's no knead brioche dough if you want to check that out.

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added over 1 year ago

Oh oops, here's the recipe for Joanne Chang's brioche.

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added over 1 year ago

http://harvardmagazine...

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Joanne Chang

Joanne Chang is the pastry chef/co-owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.

added over 1 year ago

I have a recipe in both of my books and as Felicia posts in a few articles as well! I also just finished filming a training video on how to make brioche and basic brioche classics on Craftsy.com. The class comes out in May!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
Pegeen

Pegeen is a trusted home cook.

added over 1 year ago

This one from "Columns" here on Food52 looks very easy:
http://food52.com/blog...