How to Make a Moreish Brioche Monkey Bread
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- čas přidán 19. 12. 2023
- No-knead brioche is one of the easiest doughs you can make. And monkey bread is one of the most fun and delicious breads you can bake. So, it’s like they’re made for each other. Bake this delicious treat this Christmas and share it with you friends and family!
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📖 Find the written recipe in the link below the video.
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www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
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🍞 Share your bread pictures here ⤵
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@new2chem390 they look great! 😎
@new2chem390 those ears will only get bigger 😉
Everyone at the office loved this bake - we were even able to heat it up in the office - oh, so much better, soft, warm, sweet butterscotch sticky gooiness!!
Hey everyone, Charlie now has 191K subscribers - while we may not reach 200K by the end of the year, please continue sharing your bakes with your family, friends, colleagues and on your social media channels - don't forget to share a link to his YT channel and ask them to subscribe 🤩🤩🤩🤩
I am in!
Definitely a brioche recipe. Butter on top of butter with the addition of butter. 😁😁
In my experience with active dry yeast, is as long as you get it fully hydrated (dissolved) when you mix it into the liquid you should be fine. Just make sure all the granules are dissolved. If it looks grainy scrape them down and mix until they're all wet.
My baby girl just asked for me to make her some Monkey Bread this week! This sounds amazing so we will be trying this!
The best bread channel thank you
😍
I made this for a party. Absolutely delicious. I took the second half of the dough and made garlic monkey bread. Sadly, I found that one way too rich, but some people liked it.
I completely forgot about monkey bread! This would be a great one to bake again, thanks!
Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
For those who have never used a Pullman Loaf pan or used on only a few times, my Pullman Loaf pan has three holes in the bottom so it also leaks but only when I line the bottom with parchment paper. It has three holes in the bottom. Without the parchment the dough plugs the holes and nothing leaks - neither grease nor goo. When the bread is done those plugs need to broken free or the pan will not release the bread. So when making breads like sticky, gooey, syrupy Monkey Bread and you lined the bottom with parchment paper, use a tray under it when you bake it or you may find some sticky, gooey, syrup on the bottom of your oven.
Good afternoon. I wanted to stop and say thank you. Its in the oven. 7 minutes left. It smells amazing. Happy New Year friend. Blessings on your everything.
Hey! That is great. Enjoy 🤩 Happy New Year 🎆
A mug of coffee with that.
I adore monkey bread. This looks amazing!
Yep, I'm going to have to try making this recipe. ❤😊
Placed your video on my “Must Make” list. Looks delicious. Thank you!
Thanks!
Thank you 😎
Mmmm…. Odd I had a little deja vu watching the first part of this video. 😊 looks delicious.
Thank you for another DELICIOUS video!
I make a very similar Monkey Bread recipe (one savory and one sweet)…for both mornings of Christmas Eve and Christmas Day…a fabulous tradition we look forward to…along with the hundreds of recipes we make for our traditional family celebrations, whereby we welcome volunteers, church friends and their families, and anyone they wish to welcome along! We open our extended FAMILY home to everyone reach night for approximately a prior to Christmas Day…but…ALL the other important days leading up too Christmas and number of days pst the New Year. As, my extended family volunteers with THE SALVATION ARMY’s Christmas fundraiser ….“The KETTLE”…along with coordinations with other important branches that are well-integrated and HELP/SUPPORT one another’s organizations - ie: Food Bank drives, hampers, hot meals for seniors, disabled, and homeless, or the mentally and emotionally broken/challenged, Single mothers, etc.
WE have immense challenges before us, in the next 4 days to do our utmost to make everyone’s season and life a bit more JOYFUL, HOPEFUL, COMPASSIONATE, and IMPACTFUL…ALL YEAR THROUGH…beginning with wishing everyone here…
🌟❤🌟A JOYFUL MERRY CHRISTMAS…and…HAPPY New Year!!🌟❤🌟
My family and others will continue as volunteers and dedicate our time and efforts throughout each calendar year, trying our utmost to help make the lives of those in need - more HOPEFUL, LESS challenging, and a path the is brighter and filled with fan ABUNDANCE of JOYFUL moments!✨🎄✨
Many Blessings and Best Wishes to ALL of YOU and your LOVE ONES this Holiday Season! Thank you greatly for all the creative, delicious, and generous videos you share,…and perhaps a few will become TRADITIONAL FAVOURITES for more families ~ including those beginning their journey with a Volunteer Organization!!🇨🇦xx❤xx🇨🇦
Shalom!✨☃✨🎄✨☃
What a noble thing to do 😍 I wish you a smooth service and lots of fun. Keep baking! Happy holidays 🎅🎄
@@ChainBaker Your KINDNESS is Appreciated more than words can express here! Please, know, your efforts and others elsewhere…ENCOURAGING others to expand their help during the Christmas and Holiday Season …as the NEED this year, far EXCEEDS the KINDNESS and DONATIONS - required to feed, cloth, and shelter the exponential increase this year! Sadly, such projections were calculated using data prior to October 7th, 2023 (my birthday/beginning Thanksgiving/ and worst of all - Israel’s Yom Kippur Massacre!)
May the world find a “LASTING” PEACE ☮ this year…along with GLOBAL Compassion - whereby food prices stabilize….and FOREIGN AIDE, FUNDS , and crucial MEDICAL/FOOD items finally reach the INTENDED, WORTHY little souls…with such destitute hearts and bodies…meant for those desperately in need - receives it!!! My Christmas Wish…along with countless other VOLUNTEERS I shared with and worked with today!!✨🎄✨
SHALOM!🇨🇦xx❤xx🇨🇦
My favorite use of brioche? Eating it!😜
😄
I would like to have an application to your workplace….. Coffee breaks must be amazing !
😁
Darn it, I just used up my last batch of brioche dough before the video came out... Now I have to make more :D
Alas…..I am a fan…..and a diabetic. I could eat this if I restricted my intake to one little ball, which would be very difficult. This looks really awesome.
How long will this dough last in the fridge if I leave it in there during the bulk ferment stage? I'm thinking of doing up the dough now (Wednesday Dec 20) to have it ready to bake Christmas Eve.
It looks amazing! But I'm sligthly afraid of the amounts of butter 😅
I've always wondered, how long does it take to do those stop motion sequences of the ingredients gliding across the countertop?
It does not take too long. I keep the video recording as I move the things around. Then when I edit I simply pick out individual frames from that video and stitch it all togeter.
Hey Charlie, I live by your sourdough bread recipe (it’s what got me to my first successful loaf). If I wanted to make one quickly this afternoon can I cut out the overnight proof and bake it tonight? If so how long after the proofing / folding stages would I leave it? Thanks so much
Sure, just let the dough almost double before you divide it. It will be stickier and harder to handle, so you may want to use a bit less butter.
@@ChainBaker you’re the best, thanks!
Awesome recipe. But I was wondering if there's a brioche recipe without the use of eggs. I want to make this for my parents but both of them do not eat eggs. I know brioche has to have lot of richness from the eggs & butter, but is there a substitute for eggs ?
The best you can do is try the scalding method. This recipe also has egg, but you can just replace it with more butter. I would also suggest lowering the hydration a bit - czcams.com/video/p6ogHvzK-GM/video.html
@@ChainBaker Thanks..will try it soon !
Hello from Argentina! Please write the amount of ingredients.
You can find the written recipes in the Community Tab on my channel. Click the pretzel icon ✌️
Gracias
Can I make a really big batch and freeze the dough, or brioche dough doesn't go well with freezing? If yes, in wich part I stop the recipe, before the bulk fermentarion?
I'd freeze it after bulk fermentation. Then thaw, shape, proof, bake. Not sure how much time you'll save though 😄
Love your videos - could you be a bit more precise about what flour you use? Like what is the protein percentage at least?
I use the same flour in every recipe. 13% protein ✌️
Surely 6 eggs for 300g and 5 eggs for 250g are both the same proportion of 1:50 eggs to grams flour?
500g flour, 250g egg. That's one egg less than my other brioche recipes which had 300g egg.
@@ChainBaker Ah! I misheard then.
Oh, fynny look :D
I baked this recipe today - I had made a double batch of Brioche dough last week - used one full batch to make a double batch of the the Apple Brioche recipe and froze the other batch. I used the entire batch of Brioche dough and prepped four smaller foil loaf pans at lunch (instead of using two Pullman tins) and baked later in the afternoon.
Note: I cut smaller dough pieces, made a 2.5x batch of butterscotch sauce and spiced sugar. Next time I will make 3x of the cinnamon sugar coating if I make the four smaller loaves. They look so pretty that I felt bad tearing into one of them as I am sharing at the office tomorrow. (#288) - Photos have been posted.
too much butter, why is yummy stuff always sinful.
😆