Omg rach sorry I missed this!!! BABKA as a verb is incredible and I wanna add this to every post (“can it be babka’d?”). I think it would be delicious but more like a Bostock in the end?? But how yum? Pls do it.
You know, I think I'm going to have to give it a go by hand so then I can confidently give hand mixing brioche tips! I think will have to clear whole afternoon...
Hi Nicole, im new to brioche making and ive never ate or buy brioche since ive only eaten asian style bread. So im still quite skeptical whether i made it right. Yesterday i made this recipe and it was amazing even my sis loved it. The texture was squishy, chewy but soft and melts in your mouth. The next day its dryer but still melts in your mouth somehow. I used japanese flour/komachi flour. So did i made it right? And does the flour i use affect much on brioche making? Thanks in advance! (yes i have read the description above, i just want to double check :>)
Hi hi hi!!! So nice to meet you and thanks for being here. It’s unsalted butter :) and oat milk in the brioche? I think that would work! I haven’t tested myself but the milk isn’t really doing anything other than hydrating so oat milk should be a simple swap! Nicola
Hey Nicola! Not sure how I deleted my comment. But just wanted to say these turned out amazingly, such a good recipe!! And yes the oat milk was fine :)
would it be possible to... babka this? (babka is a verb now apparently) or would the frangipane be too heavy as a filling?
Omg rach sorry I missed this!!! BABKA as a verb is incredible and I wanna add this to every post (“can it be babka’d?”). I think it would be delicious but more like a Bostock in the end?? But how yum? Pls do it.
very upset right now that I don't have a kitchen aid :(
You know, I think I'm going to have to give it a go by hand so then I can confidently give hand mixing brioche tips! I think will have to clear whole afternoon...
Hi Nicole, im new to brioche making and ive never ate or buy brioche since ive only eaten asian style bread. So im still quite skeptical whether i made it right. Yesterday i made this recipe and it was amazing even my sis loved it. The texture was squishy, chewy but soft and melts in your mouth. The next day its dryer but still melts in your mouth somehow. I used japanese flour/komachi flour. So did i made it right? And does the flour i use affect much on brioche making? Thanks in advance! (yes i have read the description above, i just want to double check :>)
After 12 mins I tested it and it just flopped, so think it’s too wet. Shall I add more flour or will it eventually come good?
Ignore me, it came together!
Hi Nicola, if I wanted to freeze a batch would you freeze them fully assembled? Craquelin and all?
Yeah just subscribed ❤️❤️❤️
Thank you Trish! So appreciated.
is the annual subscription a one-time upfront payment? :)
Yes! Exactly :)
Hi hi hi!!! So nice to meet you and thanks for being here. It’s unsalted butter :) and oat milk in the brioche? I think that would work! I haven’t tested myself but the milk isn’t really doing anything other than hydrating so oat milk should be a simple swap! Nicola
Hey Nicola! Not sure how I deleted my comment. But just wanted to say these turned out amazingly, such a good recipe!! And yes the oat milk was fine :)