The Best Cinnamon Buns | Richard Bertinet | Gozney Master
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- čas přidán 19. 05. 2024
- Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens
Get the full recipe at -www.gozney.com/blogs/recipes/...
These aren’t just cinnamon buns, these are master baker Richard Bertinets BEST EVER cinnamon buns. Sweet, sticky and so moreish, these are the perfect treat to try out in your wood fired oven this weekend...🔥
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I’ve made these twice now and they’re by far the best cinnamon buns I’ve ever had. The two slight modifications I made 1. A pinch of salt in the cinnamon sugar butter filling and 2. After cutting into strips but before cutting into thirds, chill the strips for a few minutes. I may have a warmer than average kitchen but I found the chilling helps get the cleanest cuts possible
Can I have the recipe , as this video does not mention the amount of ingredients
@@karenkhor7586 There's a link to the recipe in the description box :)
*jb76489* - chilling the strips is exactly what I have been missing without knowing it ! Simple, but great tip, thanks. I'm so glad I came back to the video. And thanks to Richard.
@@chrisbodum3621 do they still rise after chilling?
Thanks for being so helpful!
From the link ->
INGREDIENTS
For The Dough;
200g Full Fat Milk
2 Medium Eggs
600g Strong White Bread Flour
25g Fresh Yeast
50g Caster Sugar
10g Salt
200g Unsalted Butter
For The Filling;
150g Unsalted Butter
250g Soft Brown Sugar
2 Tsp Cinnamon
For The Egg Glaze;
1 Egg
2 Tbsp Full Fat Milk
For The Sugar Glaze;
100g Caster Sugar
100g Water
thank you!
👍👍
U saved me lol ! Thanks
Thanks! I baked these today and the above recipe is accurate. I used a bit above 2 tsp of instant yeast. Bake at 392degrees for 15-20. These are REALLY good!
Ohhh thank you soo much!
It amazes me how people make their cinnamon rolls so different. Love that oven!
What’s so special about the oven ? Curious as mines just exploded
He’s very artistic with his brushing and other hand movements. Delightful to watch. 🙌🏼🕊
I like the braiding technique. I haven't seen that done before.
czcams.com/video/ETYoeAsh5UE/video.html🌸
I agree Marksman303.
And that oven!!!
Exactly
The braiding is very common in Sweden! :)
Go to King Arthur Flour website and look up cinnamon star bread-you're in for a surprise. Looks difficult, but it NOT! They have a video so you can see it done...unbelievable! This also looks good!!
Gosh, I love watching him work. Find it soothing. “Butter, sugar, what’s not to like?” Brilliant.
I saw another EU chef make similar but no recipe. He cut the flattened, stuffed dough in to 1" strips, twisted (1 hand up, other down), then he looselywrapped the twist around his hand 2x and stuffed the end in to the middle. Been looking for a recipe to make them all day. Glad I found this one.
@@thegiftlady1 was it a video? if yes, won't you please post link? thanks!
They are phenomenal! Only thing I'd add to the recipe is more cinnamon and that the dough should be rolled out to 90 x 45 cm to ensure you get the right amount (24) of buns. This will give you the right size for a 12 muffin tin x 2. Also note that if you are using a conventional oven, 180c fan would be better and maybe turned down to 160c after 10 minutes and cooked for longer, 25 in total. The recipe's great but could do with some better writing up.
thank you - I am preparing to make these and notice dlots of differences in the recipe and video.
@@carolineseasybakinglessons You're welcome, they are delicious and look very cool, friends and family agree!
I try his dimensions only get 14pcs.
Thank you!!!
Nathan I wish I'd read here before making them. They take so long to make but are good, definitely more cinnamon and brown sugar and a little bit more butter. Better still half the recipe as after 2 days they're like cardboard.
The dough is very soft and nice to work with. I used only about 1/4 or 1/3 of the filling, It turned out great and just the right sweetness and no mess! I took the advise from some of the people here and set oven temp to 350F convection. I think the oven temperature called out in the recipe is for an open oven so temperature is higher. They are done in about 20-22 minutes. They are delicious and light. One the recipe, I used high sugar instant dry yeast 0.4oz (40% of the recipe) instead of fresh yeast. I made 12 larger size "rolls" using individual muffin cups. Thank you for the recipe.
it's so amazing watching chef Richard in his nature, doing what he does best. You could see the way his hands are just used to the techniques and he is just doing what he loves. It's just beautiful to way
As soon as he started speaking I knew his cinnamon buns would be the best ever!
Did the title of the video give it away? 🤣
bit racist ey?
Made these a month or so ago. Just beautiful. My only tip might be to chill the dough slightly after the bulk ferment. I found when I was halfway thru braiding the dough was starting to prove again fast, which meant half of them I just rolled up without braiding and laid them on their ends, all bunched together on a pizza tray. But that worked out well too, I had a giant pull-apart with about 6 individual bins in it. And then 6 braided ones. The dough is a dream to work with really, and the buns are somehow light yet rich all at once. Make them, you won't be sorry.
Aboslutely the best cinnamon buns recipe that I've ever made. The braiding technique is beautiful and works well with this dough or a cold brioche dough. Thank you Richard Bertinet!
Next level kitchen, he's got a massive pizza oven WTF.
It's the Gozney kitchen. That's a Gozney pizza oven. Seems they're trying to show us that pizza isn't the only thing you can make in the oven.
@@leaarinwarkentine I want this oven...OMG! It's beautiful.
I watched this video just to check the oven
Very very cool oven, want it so bad ..
@@leaarinwarkentine she knows, this is an advertisement and she's drawing attention to it so people will take notice.
This was an absolute delight to watch. I was completely absorbed in what he was doing haha. Will definitely give these a shot!! They seem amazing 😍
Mind blowing recipe, great energy from Richard as well ! I'm not a great baker and it was fascinating to make, really fun and the end product killed it for the ~10 people who ate it, love it. Bravo monsieur Bertinet !
I love how its all about taste, consistency and good ingredients, while each one of the buns has an individual look and seems homemade. I prefer cooking videos like this one so much over the ones, that have perfectly looking food which will taste heartless
Richard Bertinet is my bread God and I haven't seen any of his content in like 5 years. What a treat!
WOW, looks soooo impressive, as if it’s a fancy knot, not just a rolled braid❣️❣️❣️
Fantastisch! Heute gebacken, meine Nachbarn und alle anderen Testesser die ich nutze,reissen mir die knoten aus den Händen. Vielen Dank für das Rezept und Video, Herr Bertinet!
My 3rd time making my favorite cinnamon buns and this recipe is the winner!! Love the soft fluffy bun with crispy crust!! Fingerlicking good! Merci chef Richard!
The way he deals with that dough is so Artistic! God its so impressive
the braiding is amazing, i’ve made these twice with my own cinnamon roll recipe and they’re great, you still get the pull apart ness and the soft center without everyone having to get their hands messy. my recipe for a 8 inch pan of cinnamon rolls made six nice sized rolls in the muffin tin, highly recommended
😀
I baked these last week. They turned out really well, thank you for the recipe and instructions.
Can't wait to try out this recipe! Thank you very much.
These are beautiful! Cinnamon buns are the heart of the Swedish country but I've never seen them like this. Will impress my friends for sure!
Even if I never try to make these, this was awesome to watch.
This is the best ever cinnamon buns. I have made these twice already and every time, glorious. Will do it again.
Just made them! Wow! Probably one the best cinnamon buns I have ever made!! Thank you 🙏🏻
I made these yesterday and they are fantastic! Previously I’ve made my cinnamon buns, the traditional “swirl” pull apart buns, with a tangzhong starter producing fluffy, light, moist buns. As much as I’ve loved those, I prefer these twisted cinnamon buns! Among other things, I like that they are sticky and not gooey.
Pull apart buns are not traditional
So I made this recipe and as others have said : it is incredibly delicious 🤤 the dough is fairly easy to work with (as baking novice!) And even with too much cinnamon (I accidentally used 2 TABLEspoons cinnamon instead of 2 TEAspoons) it still tastes great. These buns are really the best I have ever tried.
I rate this recipe a 100/10 !
Thanks so much for sharing this recipe.
I made these today. I cannot believe how delicious they are. This guy is the real deal.
I prepared them and it was amazing! Thank you for your recipe!
Can’t wait to roll them this way! Only done the traditional way but this is sooo artistic and stunning!! And using muffin trays yes!!
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you
I actually prefer this method to the traditional swirl. I will definitely be trying it and making it my own 😉 Thank you 🙏🏼
Wow, these look amazing! The snapping is phenomenal!
I got the opportunity to make these. They are amazing. I added crushed up pecans in addition to the cinnamon butter sugar. And it tasted amazing best cinnamon bun ever.
I have never seen him before. I loved watching his gentle strong hands and movements as he made them. He was giving them love and respect. Lovely!! I am going make these and try to hold the dough gently like he did. love it.
He has a few cookbooks out as well that are nice.
Charming comment haha
I'm really new to baking let along cinnamon rolls but listen!!! This is the best thing I've ever made in my life! Really simple but really really tasty
My name is Arfan Khan I am a citizen of Bangladesh I am coming to Turkey within a month I like your video so I want to meet and be friends with you❤❤❤❤
I tried this and its soooo good. And the braids on the bun made it a lot more special.
Finally made these today and wowowow! I am not a really big fan of cinnamon rolls- I made them for my husband who is. But I realize I’ve just never had really great cinnamon rolls before. After having these, I’m now a convert and will say I love cinnamon rolls (if done correctly!). My husband and I are very very pleased. Thank you!
Mine are rising in the oven
Loved this video
Love how they look in the muffin tin
Loved how easy and fancy this recipe is
Thank you very much
And btw the oven is unbelievably gorgeous I wish I could get one in Canada they're really superior to the ones available here and worth every penny I’m sure
The moment I see his oven I knew this will be good bun
I'm gonna try it now. Thank you for the new folding trick. I love how it looks.❤️
I love this video recipe tutorials ❤ and that oven top stunning 😍
Gorgeous. I’ve never really wanted to make cinnamon buns before but now I want to!
Same here. I have cinnamon rolls on my to-do list. Just added this. Absolutely gorgeous.
I made them and I can tell you, that those where the best cinnamon rolls I ever made
@@_the_ I’m really sorry but I have two questions:
did you use instant yeast, fresh yeast or active yeast?
and what is the texture like? (dense and chewy light and fluffy ect.)
If you are able to respond thank you so much! 😊
@@dearvermin
There is nothing to be sorry for!
I used fresh yeast and the texture was fairly fluffy in the inside
@@_the_ haha thank you
I’m definitely going to make these for christmas!
Richard Bertinet is my idol. A genius in the kitchen. Pure magic. “I got such a bollocking from the wife!”
I love the way he talks, So relaxed d calm 💜
I wish i had that oven like his. Loving my new learnt technique ❤ Thank-you
me: [turns on captions]
captions: for the semen burns, the first thing i show you-
me: [turns off captions]
I’m away conduit trophy!
Nice find 👌
haha I did the same!!
Turn on captions 0:20.
Hello. My name is Richard Athena.
How the f did it become Athena from Bertinet?
0:30 okay for the semen burn the first thing
i literally fell of my chair reading the comments..wt*
I listened for a full fifteen seconds before I realized he was speaking English.
🙄
Hahaha me too!!
Lol. Me too. But I was here to see how he made the fools that way.
That’s the British way
😆
I just made it this morning - half dose I made 13 - they are delicious - I actually didn't have strong bread flour used 00 flour and it worked anyway - great recipe - brilliant Thank you again!!!
the way he handles everything is so artistic
Bread is the life, but cinnamon buns come from heaven, yes! Thank you ❤
they look so much more impressive than the standard roll, but the real questions is do they have that good centre like a rolled bun does?
Looks like a even better inside with that braided texture
Yep, the braids are surely going to house some wonderful pockets of flavour! Yum!
I just made it the way it showed with another recipe.. That came so well and very attractive.. 😍
Not only the centre but the whole thing is super juicy because of the butter.
I love the oven
I can neve rroll out a perfect square...
gracias por compartir su maravilloso trabajo, quedan impresionantes de ricos y hermosos
I have tried this recipe and it is AMAZING. Thank you for this recipe Chef!
These are absolutely THE best cinnamon rolls ever!!!❤ My relatives are now asking to teach them how! I've shared your video several times, taught great grandchildren via Skype , and had two sisters come make them with me. They are wonderful, thank you so much for sharing with all of us!
So glad you enjoyed !
Made this today --- perfect recipe. Can't believe how beautiful (and tasty) mine turned out. Brilliant.
How much milk in ml does the recipe needs? Checked the website and it’s in grams
@@einnsamkeit I used 10 ml. WARNING: This may be habit forming. You have been warned.
I'm impressed with the coolest microwave i've ever seen! 😍
my 1st time seeing that braid work. very professionally made wow 👌👌👌
This recipe is so good! I converted it to use sourdough instead of commercial yeast and it worked beautifully! Thank you!
Hello... may I ask you, how much sourdough starter did you use for this recipe? Thank you
@@OurlightsPhotograph Hi! I used 150g starter @ 100% hydration. You have to subtract 75g from the flour on the recipe as well as 75g from the liquid. Also, I used dry milk. So good!
@@SchellMusic thanksss.. will try 😊
This guys book changed my life forever, absolute legend!
Anyone familiar with this brand of oven?
Which book? I really want to get it
@@nanakoc3973 Its called "DOUGH", it has great recipes and techniques that will last forever, it was the book that got me into bread and all things related. Though you can get a lot of info via CZcams, it's still highly recommended.
How've I never heard of him?
czcams.com/video/ETYoeAsh5UE/video.html🌸
Its beautiful recipe , im making this at least once a month. Thank you. My family loves it .
I just tried this cinnamon buns recipe over the weekend in my regular home oven at 395 and the buns came out so perfect and yummy; I topped it with fresh homemade caramel and the taste was out of this world...so much better than the cinnabon buns. All my friends wondered how I got that braided pattern...thanks to Chef Bertinet.
Omg! I love the braiding technique.
These babies are breathtaking! Thank you for sharing this recipe! ❤
I got a little greedy...this is adorable. Definitely loved watching this technique of the plaits and ball shape!
Your oven is so different I loved it and would love to design a bake studio around it
I made these today. I was so inspired by this video o even bought fresh yeast. They were absolutely amazing. And I can’t believe how beautiful they are.
I can’t find his recipe
Can you send link?
Thank you!
The link is in the description box
Debbie Connolly
Lol
It is 😅🤗🤪
I was so inspired that I bought a Kitchenaid and fort made these buns 😂
Amazing recipe, love his accent and the clean perfect way he bakes 👌😋👏 From Costa Rica 🇨🇷
Love the idea of the cinnamon sugar pasted. Great exposition of recipe and method. thank you.
Who else initially clicked just because these look gorgeous ✨
Thank you for this delicious recipe! They turned out great! I didn’t have fresh yeast and they still turned out great.
How much dried yeast did you use and how did you add it?
Easy. Thanks Richard.
When it comes to Breads and Rolls You Are the KING. BRAVO MAESTRO
This guys accent is beautiful:) I love listening to him talk^^
Me too☺️
Non mais c’est pas possible 😂😂 le gars parle tellement mal...!
I think he's French.
He doesn't speak french, but for sure à european language
@@Yault. it's a french accent...
I make cinnamon buns all the time but the braids really add an excellent texture, presentation to the finished quality of the buns. It gives a more unique and a more professional appearance to it. Thanks for sharing 👍👌
@Graham Douglas-Meyer Thanks Graham for the advice, I do like to add walnuts and raisins in my cinnamon buns but for this particular style I thought it might spoil the appearance of the braid if I stick nuts and raisins, don't you think? I enjoy homemade cinnamon buns as I have the freedom to add as many toppings as I want, places like Starbucks, Costa, M&S and many cafe charge a hefty price for a standard cinnamon bun, where as I can make 24 cinnamon roll for the same price with extra extra topping and lots of glaze Lol
@@yasmins9949 Totally agree on 'lots of glaze'. I plan on trying method used in this vid, but when he dusted w/ confectioner sugar, I was like, "You HAVE to glaze cinnamon buns!"
I am going to bake them today! Nice shaping technique. Thank you.
I bake again yesterday and my friends love it very much and also my neighbor, and today I bake again because she want to bring for her daughter. We love it because is not too sweet. Thank you again chef. Have a bless weekend .
Can you share the recipe?
I made these and my mum posted something about them on Instagram or something like that. And the dude in the video commented on the post saying “perfect”
Ok, made them on Sunday. OMG they are amazing. The dough tastes like brioche (all that butter and milk and eggs). And the recipe isn't that hard. Make them, you won't be sorry! Even heated up the next day, they are miles better than anything you'd be able to buy. THANK YOU RICHARD AND GOZNEY!
May I ask, did you use fresh yeast or dried - I cannot get fresh yeast where I live. Thanks
@@AliseL22 I'm lucky enough to be able to get fresh yeast quite easily where I live. But I have been baking bread with dried yeast over the last couple of months and you should have no problems. I used 25gr fresh, so maybe 10gr dried? Also, I used my stand mixer (Kitchen Aid), and gave it about 12 minutes of kneading. I did a small amount of "finishing" by hand once that was done. My only other tip would be don't let the first prove go over time. I accidentally let it go for 15-20 mins too long, so when I was trying to cut and braid, the dough was already proving again(!!) and it became too hard to keep going with that. So I got 6 braided, and the other 6 I just rolled up without cutting, and laid them on their sides on a tray near each other, so they ended up being one large bun with "pull apart" smaller buns. Both styles of bun were amazing. That dough recipe ends up tasting a lot like brioche, so gorgeous and rich. This recipe is a keeper. Good luck!
@@bhuvidya hi thanks for your comment , looking forward to baking it! May I ask if you used all-purpose-flour or high protein flour?
@@karinaa9289 hi there. Sorry I took so long to reply. I used high protein (baker’s) flour.
Great presentation - plus a bit of humor - brilliant ! And this is a German complimenting a French chap!
Just used this technique with a lemon blueberry sweet roll recipe, came out beautiful and delicious
Just tried this recipe, they turned out AMAZING! So fluffy and delicious. And I don’t even own a wood fired oven 😉
charlifornien Did you use fresh yeast as the recipe called? If not, what yeast did you use and how much yeast? Thank you
@@gchow6009 I made these and used 7g instant yeast instead - turned out great. Fresh yeast to dry yeast conversion is half, and fresh yeast to instant yeast conversion is quartered :)
I just made them today THEY ARE ABSOLUTELY SCRUMPTIOUS!! Don’t let me talk about the filling ugh god so toothsome 🤤🤤 « thank you Sweden for this great invention 🇸🇪»
Graham Douglas-Meyer
Cinnamon buns are originally from Sweden.
@@eln5106 or Denmark. No one really knows
Graham Douglas-Meyer i know HE IS from France but I’m talking about the origine of cinnamon rolls, they re originally Scandinavia (sweden, Denmark, Norway)
M. Rose Yeah, you’re right.
I'm so glad to hear a review. As someone else commented, I wondered whether the buns would have that satisfying centre like the traditional bun. Much appreciated.
Made these 2x already because they were a big hit! Everyone was obsessed. This recipe is the best! So flavorful.
(For the filling, I halfed the ingredients so there's no leftover filling, and it was perfect!)
Where is Recipe??
The link for the recipe is in the video's description box👍
So I tried it. And I absolutely LOVE it. Just, I think you can really put only 100gr butter for 150 gr (or even less) sugar, because I didn’t even use it all, and it still spreaded in the oven. But it’s not messy because it caramelized and crusted around the buns, so there were not affected. So, delicious, especially the bun itself (delicious texture). A bit heavy, though. After one little (I did 20) I feel full and sleepy ;)
You guys should really try this recipe, so worth it the end product!
Nah! Better to watch ,get fat making these:)
@@contakt23 j
These are amazing. Tried them today by substituting some of the ingredients and only making half of what was on the recepie due to lack of some items during lockdown. Used easy bake yeast and for the filing only had about 20 grams of the soft brown sugar and the rest was just normal granulated but omg they were so good. I found that with even half of the dough i still had to roll out to a3 size as a4 would have been too think. Will definitely be making another batch later on this will if i find sugar.
I’m just making them now and realised too late that I should have rolled out the dough way bigger than A3 as stated in the recipe. I still got about 20 but let’s hope they don’t come out too bread-y🤞🏽
EDITED to add that they turned out AMAZING! So soft and delicious. I did add 2 TBsp cinnamon though, as I prefer a stronger taste.
I really want to make the too. When you measure half the ingredients for example instead of using 2 eggs, do you use 1?
how much easy rise or instant yeast did you use?
@@lauraleiva1855 Yes. Half everything.
@@jacquelinejaimes4447 I used 7.3g quick yeast (smaller granules)
I just baked them. They are fantastic and beautiful!
Love the braiding! Looks so good
I tried this out and nailed it!!!y'all better be clapping after reading this
hey, i wanna ask, does it have that fluffy, soft texture like normal cinnamon rolls?
@@jiayee6221 thats what im wondering aswell
I recommend to try what we use in Nordic countries and here in Finland in our cinnamon bun called "korvapuusti". That is egg wash and then drizzle nib sugar/pearl sugar on top before putting buns to the oven. No need to use dusting sugar anymore and that nib sugar gives a nice crunchy texture on the soft bun.
That's the coolest oven ever. I kept on thinking this was a fireplace for cold climate.
Just made them. Absolutely amazing. Especially the dough is awesome!
Tried this out today and they were great!
Note* please edit the method to include the addition of butter in Step 1. I went through 2 batches of dough before realising this....
How much yeast did you use?
@@mrtodd3620 I used 25g as per the recipe :)
Jordan Tai where did you get the amounts?
Sorry what is "fresh yeast"? Does he mean instant yeast
@@jemmaj2919 Maybe he is referring to cake yeast, which is an almost archaic type of yeast that is kept under refrigeration at the grocery store. I can't tell you the last time I saw this product. 25g would be about two cakes of this style in America. For a split second there is a closeup of the yeast at the 0.35 mark.
Anyhow, did he just add a link to the recipe to the video description? It is there now! I think that a cook could sub one packet of dry yeast in place of the ounce of cake yeast. I have never made a home recipe that calls for more than one packet of dry yeast. Even two packets would be odd.
I think that overall this recipe requires a bit of reinterpretation for the American home kitchen. One tiny problem I see is switching between volume and weight measurements within the recipe. Most American home cooks do not have scales in their kitchens, but they are becoming more popular. Also, weight measurements in ounces is becoming archaic, I would switch to grams. Another issue is the temperature at which the recipe is baked. I think 395 is a little hot. I would maybe lower to 375.
For the french who want to do the recipe from the video :
Recette brioche à la cannelle;Ingrédients pour 15 brioches :Pour la pâte;
200g de lait entier
2 œufs moyens
Farine de pain blanc forte 600g
25g de levure fraîche
50g de sucre en poudre
10g de sel
200 g de beurre non salé (température ambiante)
Pour la garniture ;
150g de beurre non salé (température ambiante)
250g de sucre blanc mélanger à 30 grammes de mélasse
2 c. À thé de cannelle
Recette :1.Commencez par faire la pâte.Mettez le lait et les œufs dans le bol d'un mixeur,puis frottez la levure avec un peu de farine sur le dessus , ajoutez ensuite la farine , le sel ,le sucre est le beurre .2.Mélanger à vitesse lente pendant 4 minutes, puis augmenter la vitesse à moyenne et mélanger pendant 8 à 10 minutes supplémentaires jusqu'à ce que la pâte se détache proprement du côté du bol.3.Former la pâte en boule et la mettre dans un bol de farine propre. Couvrir et laisser reposer environ 45 minutes.4.Pendant que la pâte se repose,profitez en pour faire la garniture ; dans le mixeur ajouter et mixer le beurre (tiède) jusqu'à qu'il soit bien mou , ajouter le sucre et la mélasse,mixer encore un peu puis ajouter la cannelle.Mélanger jusqu'à ce que tout soit bien incorporer.( laisser la mixture à température ambiante)5. Quand la pâte a fini de reposer , fariner légèrement une surface de travail et rouler la pâte en un rectangle à peu près de la taille d'une feuille de papier A3. Soulever la pâte quelquefois , assurez vous qu'il y a un peu d'air pour pas quelle ne colle 6.Étalez la garniture sur le dessus de la pâte.Mieux vaut étaler une fine couche sur toutes la pâte que en mettre trop sur le milieu par exemple.7.Avec la longueur face à vous, pliez le rectangle en deux dans le sens de la longueur pour enfermer la garniture et coupez-la en largeur en 15 bandes d'environ 3,5 cm chacune. Ensuite, utilisez un couteau bien aiguisé pour couper deux fois la longueur de chaque bande pour faire trois brins. Tresser les trois brins ensemble et répéter pour faire 15 tresses individuelles. 8.Prenez chaque tresse et enroulez-la sur toute sa longueur pour créer un nœud. Graisser assez de moule à muffins pour contenir les nœuds et les placer à l'intérieur. Couvrir et laisser reposer 30 à 40 min.9.battre un oeuf avec un peu de sel , etalez sur les brioches , pas besoin d'en mettre beaucoup , juste un peu pour la dorure .10. Dans un four préchauffé à 190-200 degrés , faire cuire pendant 15 à 20 min ou jusqu'à qu'il soit bien doré 11. laisser refroidir un peu (le mieux est de les manger tiède/chaud) et saupoudrer du sucre au dessus 12. Déguster
merci beaucoup chef pour cette sublime recette 🙏🙏🙏🤩😘
Как люблю .когда мужчины на кухне .Все профессионально ,лаконично ,без всякой музыки ,болтовни .Одни только мужские руки уже привлекают. Спасибо ,Ричард!!!Ты супер!
I love your buns! They are really delicious. Can I freeze them raw and cook when I need them
I want to know this too x
I did and it worked just fine. Thawed over night in fridge, washed with egg and let rise little more before baking