Claire is back with the third installation of Try This At Home, a series where she guides you through different baking projects and techniques. And, fittingly, she’s got three recipes for you — all made with the same dough.
Read the story: https://nyti.ms/3oFoj7y
Get the full recipes below!
All-Purpose Enriched Bread: https://nyti.ms/3oBy5as
Hamburger Buns: https://nyti.ms/3u83wKR
Pistachio Morning Buns: https://nyti.ms/3f8PLXT
0:00 – 0:44: Intro
0:44 – 1:17: What is enriched dough?
1:17 – 2:44: Make the tangzhong
2:44 – 7:00: Make the dough
7:00 – 9:22: Windowpane test + 1st proof
9:22 – 14:14: Prepare and proof loaves
14:14 – 15:05: Egg wash and bake
15:05 – 17:49: Perfect hamburger buns
17:49 – 22:05: Pistachio morning buns
22:05 – END: Taste!
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45 Comments
For anyone that needs this
You need
Yield:
2 loaves
1cup/240 grams whole milk or buttermilk
6tablespoons/50 grams plus 3¾ cups/490 grams all-purpose flour, plus more, if needed, for work surface
4 large eggs, chilled ( another one for eggwash )
2tablespoons vegetable or olive oil
¼cup/50 grams granulated sugar
10grams kosher salt (2¾ teaspoons Diamond Crystal or 1½ teaspoons Morton)
2teaspoons/6 grams active dry yeast
½cup/113 grams unsalted butter (1 stick), cut into ½-inch pieces, chilled, plus more, at room temperature, for pans
Brioche nyt cooking
But there is measurement. What the measurements are???????
Butter eggs and flour. So what is the measurements
Where I can see a receipt
I know I'm commenting way late, but it seems to me that coming videos life this are more extended advertising for stand mixers than they are about technique as such. That if ya with smaller kitchens do not have room for every odd small appliance (in my case it was either a stand mixer or a crock pot;; since I had a hand mixer I went with the crock pot).
I do make bread, kneading by hand or following no-knead recipes, but sometimes I wonder if I'll ever be able to try out a knead recipe that's from later than the 1970s.
Eres asombrosa!
So when making the dough, would you recommend you put your stand mixer bowl in the fridge for 30mins before starting just to keep things cold?
Very similar to her approach for the sour cream chive buns from dessert person. They're amazing
I thought I had patented the oven-door-closing-with-foot method 😄
I wont come back, if you cant provide a recipe…
This was a great video. It just really sucks that the recipe is behind a pay wall for the New York Times website. I like your videos, and your recipes look great, but I just can't support a publication like the New York Times by paying to subscribe… even for only $2 a month.
“I start to get the dough thinking of getting into a spiral” this is such a good way to describe it
It’s okey to use SAF INTANT YEAST FOR THIS BREAD?
After watching Claire's video a million times I finally decided to try it. OMG this is so wonderful! Amazing thready texture just as in the video. Thank you so much. This recipe is a real go-to for me.
Holy water bread 16:59
Where is the amount of the ingredients?
Thank you for the tutorial
my dough just stayed custard like runny consistency & didn't firm up after over an hour mixing & stopping & mixing until I gave up as it was probably too warm at that point despite all ingredients being cold from the fridge at the start😢
Love me some Claire, I mastered many things and Brioche is now one of them.
Anyone share the recipe this NT is so mean!
Anybody know what temperature to bake loaves at? I figure 350 degrees.
Can this be done with a hand mixer? I really need to invest in a stand alone mixer☺️
She gets the price for sure.
Maritozzi, babka, it seems like endless possibilities with this dough, I like that it’s a tangzong brioche hybrid
What a fantastic instructional video! Thanks to everyone involved!
Video would be better if Claire pronounced Tangzhong properly. Should have consulted a mandarin- speaking friend instead of butchering the pronunciation. The OG is Christine's Recipe's as far as I can remember seeing it on the internet.
I just love you Claire, seriously : )
I’ve been trying a few of your recipes having a very satisfying result for me and my guests. It’s all of that extra little info, the experience she passes on that makes that difference. I can bake now, and it’s eatable, consistent, and delicious!!! Thank you <3
What’s the oven temp please?
No ingredient amounts as she bakes; won't watch now.
So I created an account with the NYT Cooking to discover Claire's brioche recipe. I typed Claire's name in the search box and it didn't bring up this brioche bread recipe. Why is this recipe used as a teaser to inspire subscriptions? It's a unclever marketing strategy and feels underhanded. This company seems desperate and pushing boundaries using exceptional recipes as clickbait for subscriptions and not featuring those recipes on website without a paid subscription. I'm moving forward, grateful for the beautiful recipe. NYT here's a reminder there are brioche recipes online change your marketing strategy growth often requires honest exploration.
Great clear explanation!
Can anyone please the exact ingredients here please ?
Hi could you use this dough for donuts as well?
tangzhong is Chinese
Does anyone know how this recipe scales? Wanted to double the yield and not sure if doubling every ingredient is gonna mess with the ratios
I tried to make the bread! Is it ok if I add more flour if my dough is a bit sticky or do I have to mix it longer?
I make milk bread regularly in large batches (commercial spiral mixer at home), and like brioche it is super versatile. Burger buns, dinner rolls, shokupan, cinnamon rolls, donuts all great. Even made hot crossed buns with it over Easter. I will say that it is not that hard to make by hand though, I made it by hand for some years. 30min autolyse and then kneading with a few breaks until it passes the window pane test and you're good. You won't get the same gluten development as a spiral mixer, but the end product is still great.
Hi , are you using bread flour or all purpose flour here ?
Can’t share the bread recipe without the dough first? I too have moved on.
Hi Claire, this is how I make my cinnamon rolls❤😊
No measurements?
I’m upset to get the receipt they literally want to force us to compromise to a de no nice
I’ve tried to hit the ceiling with a broom when they got too loud upstairs!! I hate neighbors with utter passion because I truly love quietness!!!😂❤❤😂😂
can use bread flour ? instead of ap flour ?