1 Buttery Dough, 3 Perfect Recipes | Claire Saffitz | Try This at Home | NYT Cooking
Video Overview & Insights
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, sheâs got three recipes for you â all made with the same dough.
Wonderful dough! But it came together a lot faster in my Kitchen Aid tilt-head mixer than the recipe said. I do use a spiral hook instead of the original C-hook, which does knead dough faster, but was still surprised at the time discrepancy. I found that mixing on speed "2" (not 4) works best.
I used this dough to make the sticky buns of my dreams - I used the topping recipe from NYT "Maple-Pecan Sticky Buns" recipe, and the filling recipe from Brian Langerstrom's "Easiest Actually Good Cinnamon Rolls (No Mixer!)" recipe. Baked for the first 12 minutes to keep the top side a bit softer. So good! I love how light and soft the buns turn out!
Read the story: https://nyti.ms/3oFoj7y
Get the full recipes below!
why are you 35 with 65 year olds hair
All-Purpose Enriched Bread: https://nyti.ms/3oBy5as
Hamburger Buns: https://nyti.ms/3u83wKR
I used active dry yeast, half a packet, then the next day, used the other half of the packet. The second day, the yeast was struggling. Interesting. I've found yeast does not like east Texas. LOL. It might be the water, but I do mix with some distilled water to dilute the clorine, etc, and I leave it out before using, but the yeast, acts funny in Texas moreso, then in other states.
Pistachio Morning Buns: https://nyti.ms/3f8PLXT
0:00 - 0:44: Intro
tangzong sounds Chinese, not Japanese.
0:44 - 1:17: What is enriched dough?
1:17 - 2:44: Make the tangzhong
Since the first technique is from Japan, why not use yudane instead? Tangzhong is Chinese.
2:44 - 7:00: Make the dough
7:00 - 9:22: Windowpane test + 1st proof
Can I bake it on the same day
9:22 - 14:14: Prepare and proof loaves
14:14 - 15:05: Egg wash and bake
Reusable ice packs... Underneath/around the bottom of the bowl helps keep the butter from getting wet/greasy. I put a hand towel on the base so the package would push up against the bowl and stay.. it definitely helped with the mixing.. best windowpane yet đ
15:05 - 17:49: Perfect hamburger buns
17:49 - 22:05: Pistachio morning buns
would love the recipe, where can i find
22:05 - END: Taste!
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can anyone tell what loaf pans sizes is she using?
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YOUTUBE: https://bit.ly/2MrEFxh
When she says low is that the stir level on my Kitchenaid stand mixer or level 2? What would low moderate level be? My dough did not come together đ˘
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If it doesnt pass the windowpane test.. do you keep mixing till it does?
About NYT Cooking:
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Sounds goodâŚbut you have to pay to get the recipe, wish that was stated at beginning
More User Perspectives
What does it mean when the doesn't come together to get the window affect
@dette29As someone who doesn't have a stand mixer, I can say that you can absolutly rock it by doing this by hand. I've done this three times and here are the tips that would be useful if you plan on this by hand for the first time :
Make sure to fully combine the ingredients dont be afraid to put your hand in the dough. Once all ingredients are combine you'll be left with a really goey sticky dough.
Then transfer the dough on a bench and start to work in motion with a bench scraper. I used the slap and fold technique and 100% recommande you to look at some tutorials. It took me about 20-30 min until the dough didn't stick to the bench. One mistake I did first time was trying to knead the dough with my two hand as if it was a pizza dough or some but this is a rich dough that require a different type of kneading technique. I also let the dough rest quickly half way through (about 10 to 15 min) in order to let the gluten relax and make the kneading process easier. Don't be afraid of trying those recipes that look intimidating by hand you will progress over time and even end up appreciate it who knows.
(I've also had fun and stuffed the little buns with some chocolate).
Have a nice time baking :)
can use bread flour ? instead of ap flour ?
@zelos96Iâve 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!!!đâ¤â¤đđ
@BearMeat4DinnerIâm upset to get the receipt they literally want to force us to compromise to a de no nice
@evitaarmstrong7173No measurements?
@shaziiftikhar1876Hi Claire, this is how I make my cinnamon rollsâ¤đ
@FridayyetCanât share the bread recipe without the dough first? I too have moved on.
@lindacandelaria5424Hi , are you using bread flour or all purpose flour here ?
@niyatishrivastava9033I 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.
@NZtechfreakI 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?
@tamaraaivazidou4895Does anyone know how this recipe scales? Wanted to double the yield and not sure if doubling every ingredient is gonna mess with the ratios
@gregorywahome2327tangzhong is Chinese
@maximiliencarayon4282Hi could you use this dough for donuts as well?
@maartenvantilborg794Can anyone please the exact ingredients here please ?
@sarahadam8334Great clear explanation!
@brendastephenson3679So 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.
@SugarlydeliciousnessNo ingredient amounts as she bakes; won't watch now.
@NestFlixMemoriesWhatâs the oven temp please?
@Tinsf374I just love you Claire, seriously : )
Iâve been trying a few of your recipes having a very satisfying result for me and my guests. Itâs all of that extra little info, the experience she passes on that makes that difference. I can bake now, and itâs eatable, consistent, and delicious!!! Thank you <3
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.
@cerndoWhat a fantastic instructional video! Thanks to everyone involved!
@BigTrixxxMaritozzi, babka, it seems like endless possibilities with this dough, I like that itâs a tangzong brioche hybrid
@2thejoyShe gets the price for sure.
@colovorakCan this be done with a hand mixer? I really need to invest in a stand alone mixerâşď¸
@CookingwithSyreettaAnybody know what temperature to bake loaves at? I figure 350 degrees.
@rlselby801Anyone share the recipe this NT is so mean!
@salomegogoladze6432Love me some Claire, I mastered many things and Brioche is now one of them.
@blkbeauti05my 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 startđ˘
@hedgehogjulzThank you for the tutorial
@Banarama-r4hWhere is the amount of the ingredients?
@Banarama-r4hHoly water bread 16:59
@MyTexasLifeAfter 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.
@kimmcnicoll4665Itâs okey to use SAF INTANT YEAST FOR THIS BREAD?
@SmaribelâI start to get the dough thinking of getting into a spiralâ this is such a good way to describe it
@laurelavie5586This 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.
@magikdust2095