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## The Origins of Ensaymada

The ensaymada Filipinos know and love today traces its roots back to Spain, specifically Mallorca.

The name itself is derived from the Spanish word "ensaïmada," a pastry from the Balearic Islands.

Over time, this treat found its way to the Philippines during the Spanish colonization, and Filipinos embraced and adapted it, adding their unique touch.

One of the more popular cafes serving this amazing dish is Cafe Mary Grace. They are famous for their pollowy soft ensaimada, which we'll attempt to copy today using Chef Rose of Caro and Marie, Cebu.

The secret to super soft Ensaymada is its high liquid content. In technical terms, it has around 80% of liquid to flour ratio.

This recipe uses Tangzhong which allows the dough to absorb lots of liquid without it becoming too unmanageable to handle.

When making this recipe, be sure you are working in a cool environment and try not to get your dough too warm or it will stick everywhere!

## Ingredients

### Tangzhong

- 250g whole milk
- 83g all-purpose flour

### Dough

- 167g whole milk
- 1 tsp instant yeast
- 550g all-purpose flour
- 1 tsp salt
- 120g sugar
- 4 egg yolks
- 113g butter

### Cheese Insert

- 500g cheese strips

### Optional Toppings

- Soft butter (not melted)
- Sugar
- Grated cheedar cheese

## Instructions

### Making the Tangzhong

1. Combine the milk and flour in a pan then mix with a whisk until the lumps have dissolved.
2. Transfer over medium heat then stir continuously until it forms a thick paste and a thin film has fomred at the bottom of the pan.
3. Let cool to room temperature, maximum 30C or 90F.

### Making the Dough

1. Warm the milk slightly maximum 30C or 90f. Bloom the yeast as necessary with the milk. If using fast action yeast, you can skip this step.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the egg yolks, and the room temperature (maximum 30C or 90F) Tangzhong mixture. Start kneading until incorporated into a rough dough. Add cold butter chopped into cubes and continue kneading until fully incporporated.
3. Knead the dough until smooth and elastic. To test, try to pull the dough gently and if it forms a very thin film then you're good to go. Place in a greased bowl, cover with cling wrap, and let it rise in the fridge overnight. Be sure your bowl is big enough to let the dough expand.
4. Once risen, divide into 24 portions, around 53g each. Avoid putting additional flour into the dough at this stage. Smooth the dough into balls, then flip the smooth side down. Using a rolling pin, shape each dough into a rectagle with the width slightly longer than your cheese stick so that you can fold in the dough to the cheese. Roll into a into a log with the cheese strips in the center.
5. Place the coiled dough on a baking tray, cover, and let it rise again until double in size.
6. Preheat the oven to 170C or 340F and bake until golden brown. Once out of the oven cool on a wire rack until room temperature.

### Topping and Serving

1. Once the ensaymadas have cooled completely, optionally bursh with some soft butter (not melted).
2. Sprincle with some sugar and top with grated cheddar cheese.
3. Serve warm and enjoy!

## The Perfect Pairings

Mary Grace Ensaymada, with its buttery and cheesy goodness, pairs beautifully with a cup of hot chocolate or coffee. For a more festive touch, serve it alongside fruit salads or even a scoop of vanilla ice cream.

## Ingredient Substitutes

If you're unable to find certain ingredients, don't fret! Here are some alternatives:

- All-purpose flour: You can use bread flour for a chewier texture.
- Whole milk: Almond or soy milk can be used for a dairy-free version.
- Cheese strips: Grated cheddar or mozzarella can be a good substitute.

## Nutritional Information

Per serving of 100g (around 1.5 rolls), this dish has around:

- Calories: 320
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 12g
- Protein Content: 8g
- Saturated Fat Content: 7g
- Sodium Content: 300mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note that these values are estimates only and may vary based on the specific ingredients used.

## Tips and Tricks

- Be sure you measure the temperature of the milk. It should not be hotter than 30C or 90F or the yeast will die and your dough will not rise.
- For an even softer and more tender texture, use bread flour instead of all purpose flour.
- Do not add any additional flour to make the dough less sticky. Use the slap and fold method to prevent the dough from sticking or grease your hand with some shortening or oil.
- It is precisely the quantity of liquid in the dough that makes these cheese rolls very soft. So don't try to make them less sticky by dusting them with more flour.
- Make sure to let the dough rise in a warm place to activate the yeast and allow the dough to expand.
- If you don't have cheese sticks, you can use any type of cheese you like. Grate the cheese into small pieces and place them on top of the dough before rolling it into a log.
- You can also experiment with different toppings like chocolate or ube jam for a fun and unique twist.
- If you live in a cold climate, use your oven as a proofing room by boiling some water on a kettle and poring it over a dish placed at the bottom of the oven. The oven should be turned off. The temperature inside the oven should be around 30C or 90F.

## FAQs

### What is Ensaymada?

Ensaymada is a traditional Filipino pastry that is soft and buttery, topped with butter, sugar, and grated cheese.

### What is the origin of Ensaymada?

Ensaymada has Spanish roots and was brought to the Philippines during the Spanish colonial era.

### How long does it take to make Ensaymada?

It takes around 3-4 hours to make Ensaymada, including the rising and baking time. This can be longer for cooler climates as the dough will rise slower.

### How should Ensaymada be stored?

Store Ensaymada in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month.

### Can I use margarine instead of butter?

While you can use margarine as a substitute for butter, it may affect the taste and texture of the Ensaymada. It is best to use butter.


Super soft and fluffy copycat Mary Grace Ensaymada filled with cheese and topped with butter and sugar. Perfect for a delightfully sweet snack.

Mary Grace Ensaymada Recipe


## The Magic of Meringue Cookies

Meringue cookies are a delightful treat made with just two primary ingredients - egg whites and sugar.

These cookies are not only fun to whip up on a whim but also come with the added benefits of being low in calories and gluten-free.

Their light and crunchy texture makes them a favorite among many, especially during the holidays.

The sugar content can be reduced or served with fruits and cream to make them less sweet.

They can be used as decoration for cakes, as base for a pavlova dessert, or simply as a snack by itself.

## Ingredients: Simplicity at its Best

- Egg Whites (60g): Ensure they are at room temperature for the best results. A clean bowl and whip, free from any traces of oil or grease, are essential. If in doubt, a thorough wash with soap should do the trick.
- White Sugar (120g): This ingredient, when added gradually and beaten until no granules are felt, gives the meringue its characteristic sweetness and structure.
- Food Color (Optional): For those looking to add a splash of color to their cookies.
- Vanilla Extract or other flavour essensces: be careful not to add too much or it may alter the texture of the meringue. Try to use concentrated flavours so that you don't have to add a lot.

Note: While many recipes might suggest the use of cream of tartar, it's not a necessity. As long as the egg whites are whipped correctly, achieving the perfect meringue consistency is possible without it.

## How to Make the Perfect Meringue Cookie

1. Begin by preheating the oven to 100°C or 200°F.
2. In a clean bowl, beat the egg whites until they turn frothy and you can no longer see any individual bubble.
3. Gradually add the sugar, continuing to beat on high until no sugar granules are felt.
4. Once the mixture forms stiff peaks, it's ready to be piped onto a tray lined with parchment paper.
5. Bake for approximately 1 hour or until the cookies can be easily lifted off the parchment paper.
6. Allow the cookies to cool down to achieve that desired crisp texture.

## Serving Suggestions

Meringue cookies pair beautifully with a cup of hot cocoa or tea. They can also be served alongside fruit salads or as a topping for creamy desserts like puddings and custards.

## Tips and Tricks for the Perfect Meringue

- Always ensure your utensils are clean and free from grease.
- Bringing the egg whites to room temperature can make a significant difference in the whipping process.
- If you're looking to add some sparkle to your cookies, consider dusting them with powdered sugar or clear crystal sprinkles.
- You can also fold in some nuts or dessicated coconut. Try not to add to much that it will overwhelm the mixture.

## Ingredient Substitutes

While this recipe is straightforward with minimal ingredients, if you're looking to reduce the sugar content, consider using alternatives like stevia or monk fruit sweetener. However, it's essential to note that the texture and taste might vary slightly.

## Nutritional Information

Per serving of around 10g, these cookies would contain approximately:

- Calories: 30
- Carbohydrate Content: 4g
- Cholesterol Content: 0mg
- Fat Content: 0g
- Protein Content: 1g
- Saturated Fat Content: 0g
- Sodium Content: 5mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0g

Please note these are just estimates and should not be used for medical or dietary requirements.

## Frequently Asked Questions

### Why are my meringue cookies chewy?

If your meringue cookies turn out chewy, it might be due to excess moisture. Ensure that you bake them long enough and allow them to cool inside the oven to achieve the desired crispness.

### Can I flavor my meringue cookies?

Absolutely! While this recipe is a basic version, feel free to add vanilla extract, almond essence, or even citrus zest for a flavor twist.

### How long do meringue cookies last?

When stored in an airtight container, meringue cookies can last up to two weeks. However, ensure they are kept in a cool, dry place.

## Final Thoughts

Meringue cookies are a testament to the beauty of simplicity in baking. With just two primary ingredients, these cookies offer a delightful crunch and sweetness that's hard to resist. Whether you're making them for a festive occasion or as a light treat to enjoy with your evening tea, these cookies are sure to impress. Happy baking!


Dive into the world of meringue cookies made with just two staple ingredients. Discover the magic behind these light, crunchy treats and master the art of perfect meringues.

Two-Ingredient Meringue Cookies


## The Magic of Fluffy American Pancakes

There's something about the aroma of pancakes cooking on a griddle that draws people to the kitchen. It's like a cozy blanket wrapped around a sunny morning. The quintessential American breakfast, these pancakes are a marvel of simplicity and comfort. Light, fluffy, and golden-brown, they're the perfect canvas for a drizzle of syrup and a pat of butter.

## What Are Fluffy American Pancakes?

Fluffy American Pancakes are thick, airy and dense pancakes that are usually served in American fast food restaurants like IHOP or McDonald's.

In this recipe, we are using baking powder together with plain flour to act as a leavening agent and bring that fluffy and airy consistency to our pancake.

If you have access to cake flour or self-raising flour, you can substitute this for the plain flour to make the pancakes even more fluffier. You can omit the baking powder if using self-raising flour.

## Ingredients that Make the Pancake Perfect

- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130g milk
- 1 large egg
- Butter for frying
- Maple syrup for serving
- Extra butter for serving

## Crafting the Perfect Pancake

1. Sift the flour, baking powder, salt, and caster sugar into a large bowl.
2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
3. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Let it stand for a few minutes.
4. Heat a non-stick frying pan over medium heat and add a knob of butter.
5. Once the butter melts, ladle in some batter.
6. Wait for bubbles to form on the pancake's surface, then flip it.
7. Cook until both sides are golden brown and the pancake rises to about 1cm/½in thick.
8. Serve with generous amounts of real maple syrup and extra butter.

## Pancake Tips and Tricks

Want to take your pancakes from good to great? Here are some tips:

- Consistency is Key: Use a food scale to measure your ingredients. This helps ensure your batter isn't too thick or too runny. It should easily pour off a spoon.
- Keep your heat consistent: Too high, and your pancakes will burn. Too low, and they won't fluff up.
- Test your pan's heat with a mini pancake first.
- Patience: Wait for those bubbles! They're a sign your pancake is ready to flip.
- Butter is Better: Don't skimp on the butter; it adds flavor and helps achieve that golden color.

## Ingredient Substitutes

If you can't find some ingredients, here are a few substitutes:

- Plain flour: You can use self-rising flour, just omit the baking powder and salt.
- Caster sugar: Regular granulated sugar or powdered sugar can be used instead.
- Milk: Any non-dairy milk can be used as a substitute.

## Nutrition Information

Each serving of these fluffy pancakes (about 100g) has:

- Calories: 250
- Carbohydrate Content: 40g
- Cholesterol Content: 55mg
- Fat Content: 7g
- Protein Content: 6g
- Saturated Fat Content: 3g
- Sodium Content: 300mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

Please note these values are estimates and should not be used for medical or dietary requirements.

## What Are the Secrets to Making the Easiest and Best Fluffy American Pancakes

- Sift all the dry ingredients together. Sifting the flour, sugar, baking powder and salt together ensures you won't have any lumps in your pancake batter.
- Weighing your ingredients rather than using measuring cups arguably makes the process quicker. For one, you don't have to wash different measuring cups.
- Be sure to follow the measurements in the recipe to avoid ending up with too thick or too thin a batter!
- For smaller quantities involving tablespoons and teaspoons, we recommend not to use the weighing scale as most scales will have difficulty registering these small quantities.
- Once you mix in the wet ingredients, mix into a batter without over-mixing. Over mixing is both a waste of energy and takes more time!

Check out our [blog article and guide](https://www.recipeshare.app/blog/how-to-make-pancakes-at-home).

## What Can I Serve With American Pancakes

1. Choose your syrup: honey, maple syrup, corn syrup, golden syrup. The choice is yours.
2. Choose your fruit: fresh blueberries, strawberries, raspberries, blackberries, slices of banana, or whatever you have.
3. Perhaps add your favourite jam, peanut butter, hazelnut spread like Nutella, or how about some indulgent pistachio spread?
4. Add some crunch by adding some toasted nuts like walnuts, hazelnuts, pecans, pistachios or even cashew nuts.
5. Serve with some freshly squeezed orange juice or even a healthy fruit smoothie.

## FAQs

### Why are my pancakes not fluffy?

The fluffiness of pancakes depends on the balance of ingredients and the cooking process. Overmixing the batter can lead to tough pancakes. Also, ensure your pan is not too hot or too cold.

### Can I make the batter ahead of time?

Yes, pancake batter can be made a night ahead and stored in the fridge. However, the baking powder may lose some of its leavening power overnight, so you might not get as much lift in your pancakes.

### What can I use instead of syrup for pancakes?

If you're out of maple syrup, you can top your pancakes with honey, agave nectar, or a fruit compote. Even a sprinkle of powdered sugar can do the trick.

### Can I freeze cooked pancakes?

Absolutely! Just let them cool, then place them in a single layer on a baking sheet to freeze. Once frozen, you can stack them in a freezer bag. They can be reheated in a toaster or oven.

### How do I know when it's time to flip my pancake?

When bubbles start to form on the surface of the pancake and the edges look set, it's time to give it a flip.


Learn how to make these super fluffy American pancakes from scratch with a simple ingredient list. No need to go to IHOP or McDonald's, just do it at home!

Everyday Fluffy American Pancake Recipe


## For Love of Cakey Brownies

Brownies are a beloved dessert worldwide, but cakey brownies hold a special place in many hearts. These treats are the perfect blend of a rich chocolate brownie and a soft, fluffy cake. But what makes them so irresistible? Let's delve into the history and charm of this delightful dessert.

## A Brief History of Brownies

The origin of brownies is a bit of a mystery, with various tales attributing their creation to different chefs and accidents in the kitchen. However, one thing is certain: the combination of chocolate, butter, and sugar has been winning hearts for over a century. Cakey brownies, with their unique texture, emerged as a variant for those who preferred a lighter, fluffier bite.

## Ingredients for the Perfect Cakey Brownies

- 113g unsalted butter
- 200g dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs at room temperature
- 125g granulated sugar
- 110g packed light brown sugar
- ½ teaspoon salt
- 5ml pure vanilla extract
- 72g all-purpose flour, sifted
- 18g cocoa powder, sifted (I prefer this one)

## Crafting Your Cakey Brownies

1. Begin by preheating your oven to 350°F (180°C). Line an 8x8-inch metal baking pan with parchment paper, ensuring a 2-inch overhang on each side.
2. In a heatproof bowl, combine the chocolate and butter. Place this over a saucepan with about ½ inch of simmering water. Ensure the bowl doesn't touch the water. Stir until the mixture is melted and smooth. Alternatively, you can melt the ingredients in the microwave at 50% power, stirring frequently.
3. In a separate bowl, whisk together the eggs, both sugars, salt, and vanilla. Continue until the mixture is pale, thick, and fluffy. This should take about a minute or two. Once achieved, blend in the chocolate mixture until it's evenly incorporated. The batter should appear thick and glossy.
4. Gently sprinkle the sifted flour over the batter, followed by the cocoa powder. Fold these into the batter until they're evenly combined.
5. Pour the mixture into your prepared pan, spreading it out evenly. Bake for 27-30 minutes. You'll know they're done when they've puffed up, have a shiny surface, and a skewer inserted into the center comes out with a few moist crumbs. Once baked, transfer them to a wire rack and let them cool in the pan before slicing.

## What to Pair with Your Brownies

Cakey brownies are versatile and pair wonderfully with various side dishes. Consider serving them with:

- A scoop of vanilla or caramel ice cream
- Fresh berries or a berry compote
- A dollop of whipped cream or a drizzle of caramel sauce

## Nutritional Information

Based on a serving size of 50 grams:

- Calories: 220
- Carbohydrate Content: 28g
- Cholesterol Content: 45mg
- Fat Content: 11g
- Protein Content: 3g
- Saturated Fat Content: 6g
- Sodium Content: 90mg
- Sugar Content: 20g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Ingredient Substitutes

If you're having trouble finding some ingredients or want to try a variation, consider these substitutes:

- Dark Chocolate: Semi-sweet chocolate chips or milk chocolate can be used, though the flavor may vary.
- Unsalted Butter: You can use salted butter, but reduce the added salt by half.
- Granulated Sugar: Coconut sugar or maple syrup can be alternatives, but they might change the texture slightly.

## Tips and Tricks for the Best Brownies

- Always use room temperature eggs as they mix better and result in a smoother batter.
- For an extra touch of richness, consider adding chocolate chips or chunks to the batter.
- Don't overmix the batter; this can lead to denser brownies.

## FAQs

### Why are my brownies not cakey?

The texture of brownies can be influenced by the ratio of wet to dry ingredients. For a cakier texture, consider adding an extra egg or reducing the fat content.

### Can I freeze cakey brownies?

Absolutely! Once cooled, wrap them tightly in plastic wrap and store in an airtight container. They can be frozen for up to 3 months.

### How do I know when my brownies are done?

The top should be shiny and slightly cracked. A skewer or toothpick inserted should come out with a few moist crumbs.

### Can I add nuts to my brownies?

Yes, walnuts or pecans can be a great addition. Just ensure they're chopped and evenly distributed in the batter.

### What's the difference between fudgy and cakey brownies?

The main difference lies in the texture. Fudgy brownies are denser and moist, while cakey brownies are lighter and fluffier.


Dive into the world of cakey brownies, a delightful treat that combines the richness of chocolate with the softness of cake. Learn how to make them and discover some fun facts along the way!

Cakey Brownies Recipe


## What is Japanese Cheesecake?

Japanese Cotton Cheesecake is a delightful fusion of the rich and creamy texture of traditional cheesecake with the light, fluffy consistency of a soufflé. Often called "cotton" cheesecake because of its airy, melt-in-your-mouth texture, this dessert has gained worldwide popularity for its delicate, cloud-like experience.

Originating in Japan, this cheesecake variation is less sweet than its American counterpart and puts a unique spin on the classic dessert. Made with cream cheese, eggs, sugar, and other basic ingredients, the Japanese Cotton Cheesecake recipe incorporates whipped egg whites into the batter, giving it its signature light and fluffy texture.

## Ingredients for Japanese Cotton Cheesecake

To make this fabulous dessert, you'll need the following ingredients:

- 200g cream cheese
- 50g unsalted butter
- 80g granulated sugar
- 5 large eggs, separated
- 48g all-purpose flour
- 16g cornstarch
- 1/4 tsp salt
- 96ml whole milk
- 3/4 tbsp lemon juice
- 3/4 tsp vanilla extract
- 1/4 tsp cream of tartar

## Substitutes for Uncommon Ingredients

- Cream of tartar: Use 1/2 tsp lemon juice or vinegar as a substitute.

## Let's Get Cooking: A Step-by-Step Guide

### Prepare the Batter

1. Melt cream cheese and butter in a microwave stirring after every 30-second burst. Once melted, let it cool down.
2. Sieve in the flour, cornstarch, and salt, then mix with the cream cheese mixture, followed by milk, egg yolks, lemon juice, and vanilla extract. Mix well to combine.
3. In another bowl, beat the egg whites and cream of tartar until foamy. Gradually add sugar, and continue beating until stiff peaks form.
4. Gently fold the egg white mixture into the cream cheese mixture in three parts, being careful not to deflate the whites.

### Baking the Cheesecake

1. Pour the batter into the prepared pan and tap it gently on the counter to release any air bubbles.
2. Place the pan in a larger baking dish and fill it with hot water halfway up the sides of the pan. This water bath will help ensure even cooking.
3. Bake for 1 hour and 10 minutes on a pre-heated oven at 160C or 320F, or until the top is golden brown and the cake has set.
4. Remove from the oven, let it cool completely, and refrigerate for at least 4 hours or overnight.

## Tips and Tricks for the Perfect Cotton Cheesecake

- Always measure ingredients accurately using a food scale rather than using measuring cups.
- Ensure the bowl used for beating egg whites is clean and dry.
- Use room temperature ingredients to ensure a smooth batter.
- Sift dry ingredients to avoid lumps.
- Be gentle when folding egg whites to avoid deflating the batter.
- Don't open the oven door during baking to prevent sudden temperature changes.

## Side Dishes to Complement

Pair your cheesecake with a refreshing green tea or a cup of aromatic coffee. For those looking to elevate the dessert experience, consider serving with a scoop of matcha or vanilla ice cream.

## Nutritional Breakdown

For those mindful of their dietary intake, here's a quick glance at the nutritional content of our fluffy Japanese Cotton Cheesecake for each 100g:

Calories: 350 kcal per serving
Carbohydrates: 25g
Sugars: 18g
Protein: 8g
Total Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 200mg

Remember, these values are approximate and can vary based on specific ingredients and preparation methods. It's always a good idea to consult with a nutritionist or use a detailed nutrition calculator if you have specific dietary concerns.

## FAQ: Your Cotton Cheesecake Questions Answered

### How do I prevent my Japanese Cotton Cheesecake from deflating?

To prevent deflation, avoid opening the oven door during baking, and let the cheesecake cool down gradually after baking. Also, be sure you whip the eggs only until stiff peaks and not any further.

### Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your cornstarch is gluten-free.

### Can I use an electric mixer for the batter?

Yes, you can use an electric mixer, but be careful not to overmix the batter to prevent deflating the egg whites.

### Can I add fruit or other toppings to my Japanese Cotton Cheesecake?

Absolutely! You can add fresh fruit, a fruit compote, or even chocolate shavings as a topping for your cheesecake.

### How long does this cheesecake last in the refrigerator?

You can store your Japanese Cotton Cheesecake in the refrigerator for up to 5 days in an airtight container.

### How is Japanese Cheesecake different from regular cheesecake?

Japanese Cheesecake is lighter due to the inclusion of beaten egg whites and has no crust. Its texture is a blend of cheesecake and sponge cake.

### Can I use a different type of cheese?

While cream cheese is ideal, mascarpone or ricotta can be used, but the flavor will vary.

### Why did my cheesecake crack?

High temperatures or the absence of a water bath can cause cracks. The water bath ensures even baking and moisture.

### How can I achieve the perfect fluffiness?

The key lies in the egg whites. Ensure they're beaten to the perfect soft-medium peak stage for an airy cheesecake.


Master the art of making Japanese Cotton Cheesecake with our recipe using 200g of cream cheese. Read along for tips, tricks, and a comprehensive guide.

Japanese Cotton Cheesecake


## So, What Exactly is Brioche?

Originating in France, this rich, tender treat is a testament to the art of French baking.

With its unique texture and a buttery flavor that's simply to die for, brioche can transform any ordinary meal into a culinary delight.

## Ingredients

- 250g white bread flour: The foundation of our dough, giving it structure and body.
- 125g eggs: Helps in achieving that light, fluffy texture.
- 70g milk (room temperature): Adds moisture and aids in gluten development.
- 1/2 tsp instant yeast: The leavening agent responsible for our brioche's rise.
- 25g sugar: Adds a touch of sweetness and helps in browning.
- 5g salt: Enhances flavors and controls yeast activity.
- 120g diced butter (room temperature): The star of the show, providing that rich, buttery flavor and tender crumb.

## Method

1. Activate the yeast by mixing it with luke warm water (maximum 30C or 90F). Any warmer and the yeast will die and will prevent your dough from rising.
2. In a mixing bowl, combine all the dry ingredients, then introduce the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.
3. Use the dough hook on low speed for 5 minutes until the dough clumps together. Once a lump of dough forms, increase speed to high, and knead for another 15 minutes. The dough should now pull away from the side of the bowl, showing signs of its elasticity and gluten development.
4. Using a dough scraper, empty the dough onto a flat surface. Shape the dough until you have a nice smooth surface.
5. Slightly grease the mixing bowl, then transfer back the smooth dough. Covered with a damp cloth and let it rise at room temperature until it doubles in size. If you're in a cold country, use your oven (turned off) to proof your dough by pouring boiling water into a small heat proof container placed at the bottom of the oven. The steam will ensure your dough does not dry out.
6. Once the dough is roughly double in size, take it out of the bowl by scraping the sides using a bread scraper. In a flat surface, deflate the dough by using your fingers then fold unto itself. Form into a ball then put back into the bowl covered with cling wrap then refrigerate for at least 2 hours or even overnight. This develops the flavour of the dough further.
7. Shape the dough as desired, then let it rise until roughly double in size before baking. Do not dush with any additional flour.
8. Before baking, optionally brush the dough with an egg wash to achieve a shiny golden brown colour.
9. Bake at around 170C or 340F for around 15 minutes or until slightly golden.

## The Nutritional Breakdown

Each serving of approximately 100g contains:

- Calories: 350
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note these values are estimates only and should not be used as refernece for medical and dietary requirements.

The white bread flour provides a good source of essential carbohydrates and dietary fiber, while eggs and milk contribute to the protein content. Sugar, aside from adding a touch of sweetness, provides quick energy, and the fat content primarily comes from the butter.

While brioche is richer than most bread due to its high butter and egg content, it can certainly be enjoyed in moderation as part of a balanced diet. Keep in mind that everyone's nutritional needs are different, so it's always a good idea to consult with a registered dietitian or nutritionist for personalized advice.

## Why Does My Brioche Dough Not Rise

- Best to use instant yeast that are individually packaged. This helps to ensure that your yeast is still going to be active. This also cuts the process of blooming that needs an additional step.
- Make sure your yeast is not dead or expired. Always check the best before date on the pack.
- When blooming yeast, make sure the liquid you are using is around 30C or 86F. Using hotter liquids will kill your yeast and will prevent your dough from rising.
- Make sure all your other ingredients are at room temperature, especially the liquids. For example, when using milk, water, eggs, and if using melted butter, make sure their temperatures don't exceed 30C or 86F.
- Use a kitchen thermometer when checking the temperature of your ingredients. I wouldn't trust just feeling the ingredients as room temperature might feel different in different places.
- When proofing your dough, try to look for a warmish room (above 10C or 50F). Colder rooms (below 10C or 50F) will delay the blooming process of the dough.
- Try not to over-proof your dough or it may end up too bubbly and will easily break apart. One way to prevent this is to store the dough in the fridge overnight to delay the process. Take out at room temperature to continue to rising process once ready.

## Why is my brioche too dense or heavy?

- Make sure to follow the ingredients measurements without trying to reduce any measurements.
- Usually, dense or heavy bread is due to the lack of water in the dough or the dough did not have enough time to rise.
- After kneading for around 15-20 minutes by stand mixer, the consistency of the dough should be elastic. It should not break apart when you try to pull a piece from it.
- I would use the window pane test on a part of the dough. You should be able to stretch it very thinly without it breaking apart. If it breaks apart, then you probably should add more water.

## Why does my Brioche Have a Weird Taste?

- The yeast might not have been fully cooked. You can try to put back the dough into the oven to bake it a bit more.
- To avoid burning the bread, lower down the temperature to around 170C or 338F.
- You can then bake the bread for slightly longer to ensure the yeast taste is removed.

## Complementing Your Brioche

A good brioche is like a blank canvas—you can pair it with countless dishes to create a masterpiece. Serve it as a side to a hearty soup, use it to sandwich your favorite ingredients, or simply slather it with your favorite jam—the possibilities are endless!

## Ingredient Swaps for the Adventurous Baker

We understand that sometimes certain ingredients might be hard to find. Here are some substitutes you can use:

- Bread flour: All-purpose flour can work, though the texture might be slightly less chewy.
- Milk: Non-dairy milks such as almond, soy, or oat milk can be used.
- Butter: If you're vegan or dairy intolerant, coconut oil or margarine can be used, but it will affect the flavor.

## Frequently Asked Questions

### Can I make brioche without a stand mixer?

Yes, you can! It'll take a bit more elbow grease, but the process remains the same.

### How can I store leftover brioche dough?

You can refrigerate the dough for up to 3 days. Make sure it's well-covered to prevent it from drying out.

### Can I use active dry yeast instead of instant yeast?

Yes, but keep in mind that active dry yeast needs to be dissolved in warm water before use, unlike instant yeast.


Learn how to make perfect brioche at home! This rich and buttery dough is easy to make and the final bread comes out really soft and fluffy. Happy baking!

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