1 x SEE "CHEESE brIOCHE 1" FOR I Bake in a 375 F oven for 30-35 minutes until light golden brown and puffy. Let cool 10 minutes. Brioche will deflate. Remove from pan. Slice into 1-2 inch slices. Serve hot or at room-temperature on a wooden cutting board. Yields 16 slices. -----
How To make Cheese Brioche 2's Videos
Vanilla laminated Brioche! ???? Very simple yet delicious!
Brioche Bread Recipe and BIG NEWS!!!
Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam.
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RECIPE:
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Smashed Brioche Grilled Cheese
This concept comes courtesy of Brandon Humphries at Ocmulgee Brewpub: #notanad
For a basic sandwich, put one or two slices of cheddar cheese and a slice of Swiss in a brioche hamburger bun. Melt some butter in a pan on medium or medium-low heat, place the sandwich in, and then press it down with a weight — I use a brick wrapped in aluminum foil. Cook the first side for about three minutes, or until it's golden brown and the cheese is melting. Flip and cook the other side under the brick for about two minutes. Both sides should be golden brown and the cheese should be melted through. If you want oozy cheese, slice the sandwich in the pan when it still has a minute or two to go. If you don't care, slice it on a board when it's done.
My variations:
1) Dab the inside of both halves of the bun with balsamic vinegar, put a slice of cheese on each side and a few spinach leaves in the middle. Cook as before. Sandwich and salad in one bite!
2) Smear mustard on the inside of one half, put three dill pickle slices on the other half, lay Swiss on both sides, and lay two folded slices of Serrano ham in the middle. Cook as before. Cubano!
3) Beat one egg in a bowl with pepper and a pinch of salt. Melt some butter in a pan, and pour in the egg, mixing it with a spatula until an even curd forms across half the pan. Tip the pan to let egg run into any gaps. When the half-omelet is half-cooked, fold it over on itself to make a quarter-omelet and remove while it's still very runny. Layer the egg on a bun with cheddar and cook as before, but don't press the brick into the sandwich with any extra force or it will squeeze out the runny egg. Good morning!
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Brioche with goat cheese cranberry filling
Using the same brioche dough that we did before, we are going to create this amazing brioche wreath. This could be served for breakfast or as an appetizer for special thanksgiving dinner or in Christmas.
You can find the brioche dough recipe in this link ????
For filling: 100 g goat cheese 100 g cream cheese 2 tablespoon milk 1 teaspoon thyme, chopped 1 teaspoon rosemary, chopped 1 teaspoon lemon juice Pinch of salt and pepper 1/4 cup crushed walnuts 1/4 cup red raisins, dried cranberries or dried berries
Egg wash: 1 egg + 1 teaspoon cream Serve with herb goat cheese, herb butter, cranberry sauce or raspberry jam.
Tips: After filling and shaping, the dough can be left to rise inside the refrigerator overnight.