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#Doughstudio Reel by @arinakysh (verified account) - Buttery brioche + raspberry jam = the dreamiest homemade pastry. These raspberry cruffins are rolled into layers, baked in a muffin tin, and filled w
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@arinakysh
Buttery brioche + raspberry jam = the dreamiest homemade pastry. These raspberry cruffins are rolled into layers, baked in a muffin tin, and filled with jam while still warm. They look bakery-level but are surprisingly simple to make. Comment “RECIPE” and I’ll send you the full recipe. 🤍
#Doughstudio Reel by @ma_rina.d - Soft Brioche Buns - two ways: classic & cinnamon In this video I baked two versions of brioche: ✨ classic buttery brioche ✨ cinnamon brioche with swe
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@ma_rina.d
Soft Brioche Buns — two ways: classic & cinnamon In this video I baked two versions of brioche: ✨ classic buttery brioche ✨ cinnamon brioche with sweet filling The dough is rich, soft and incredibly fluffy. Perfect for breakfast or dessert. Save the recipe and try it yourself 👇 ⸻ 🍞 Brioche Dough 15 g fresh yeast 26 g water 375 g strong bread flour 80 g egg yolks 115 g whole eggs 9 g salt 53 g sugar 190 g butter (82%) Instructions 1. All ingredients should be cold. Chill them in the fridge 1–2 hours before mixing. 2. In a stand mixer combine all ingredients except butter. Knead for about 7 minutes using a dough hook. 3. Add cold but soft butter and continue kneading 15–20 minutes until the dough becomes smooth and elastic and passes the windowpane test. The dough temperature should stay below 24°C. 4. Cover and let the dough rest 45 minutes at room temperature. 5. Fold the dough and place it in the fridge overnight (up to 24 hours). 6. Divide dough into 60–70 g pieces and shape into balls. 7. Place in a baking mold and proof 2–3 hours at 24–26°C. ⸻ 🌀 Cinnamon Filling 60 g soft butter 80 g sugar 2 tsp cinnamon Mix everything together into a smooth paste. Spread on the dough before shaping the cinnamon buns. ⸻ 🥚 Egg Wash 50 g egg 5 g milk pinch of salt Mix together and brush the buns before baking. ⸻ 🔥 Baking Bake at 180–190°C. For the best result: • add steam during the first 5 minutes (you can throw a few ice cubes into the oven tray). • this helps the buns rise beautifully and prevents the crust from forming too early. Bake about 35–40 minutes until golden brown. ⸻ ✨ Soft, buttery and perfectly fluffy brioche — which one would you choose: classic or cinnamon?
#Doughstudio Reel by @nehabakesss - Nutella Brioche :) #frenchpastry #brioches #nutella #baking #explorepage
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@nehabakesss
Nutella Brioche :) #frenchpastry #brioches #nutella #baking #explorepage
#Doughstudio Reel by @eurobakeusa - Spring indulgence, reimagined 🫐✨ Watch as our soft brioche is layered with whipped cream cheese frosting, sweet blueberry compote and a sprinkle of
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@eurobakeusa
Spring indulgence, reimagined 🫐✨ Watch as our soft brioche is layered with whipped cream cheese frosting, sweet blueberry compote and a sprinkle of speculoos cookie crumble. To finish, it’s pressed warm for a perfect golden finish and topped with a sprinkle of powdered sugar. This blueberry cheesecake–inspired creation delivers rich flavor, vibrant color, and serious craveability! #stuffedbrioche #blueberrycheesecake #briochebun #blueberrybrioche #recipevideo
#Doughstudio Reel by @michaelzorin32 - Read the full description and comment "BUN", for the full step-by-step guide 🫐 There is nothing quite like a fresh, pillowy brioche paired with a cr
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@michaelzorin32
Read the full description and comment “BUN”, for the full step-by-step guide 🫐 There is nothing quite like a fresh, pillowy brioche paired with a creamy baked center. This Blueberry Cheesecake Brioche is the ultimate bakery-style treat you can make at home. Each bun is perfectly balanced: 60g of my signature buttery Brioche Dough. 40g of rich, silky Cheesecake Filling. Finished with a generous amount of glossy Blueberry Topping. Pro Tip for the Perfect Rise: To get that professional bakery “spring” in your home oven, use steam during the final proof. Place a tray of boiling water at the bottom of your turned-off oven while the buns proof. The humidity keeps the dough humid, allowing it to expand to its maximum volume without drying out! Want to master these at home? Comment “BUN” now and I’ll send the guide to your DM’s! #recipe #brioches #blueberry #cheesecake #bun
#Doughstudio Reel by @sweetkitchencravings - Buttery, soft brioche is filled with creamy almond filling for the most delicious almond cream brioche buns 🥐 ✨Comment RECIPE and I'll send it over
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@sweetkitchencravings
Buttery, soft brioche is filled with creamy almond filling for the most delicious almond cream brioche buns 🥐 ✨Comment RECIPE and I’ll send it over to you! https://sweetkitchencravings.com/recipes/almond-cream-brioche-buns/ #brioche #pastry #almond #brunch
#Doughstudio Reel by @joeandrewspellissery - Brioche is a rich, sweet pastry that falls under the category of viennoiserie, a French term for baked goods made from a leavened dough enriched with
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@joeandrewspellissery
Brioche is a rich, sweet pastry that falls under the category of viennoiserie, a French term for baked goods made from a leavened dough enriched with ingredients like eggs, butter, and sugar, similar to bread but with a richer, cake-like texture. It’s known for its soft, fluffy crumb and buttery flavor, and can be enjoyed plain or with additions like raisins, chocolate, or fruit I love to hear from you! Please share your thoughts and experiences in the comments section! Bon Appetite !!!!!!!!!😋 A Chef’s Agape 💖 Don’t forget to “SUBSCRIBE” to my channel for my new recipes and turn on “RING” (🔔) for notifications. ❤ Hope u all have enjoyed our video, more videos r coming.. Pls stay tuned. Get social with us...................................... Subscribe to our YouTube Channel - https://youtube.com/channel/UC6gziwzMr6cNKSxFfgq5TxQ #dessert #desserts #dessertrecipe #dessertrecipies #sweet sweets sweetrecipe indiansweetrecipe indiansweetsdesserts brioche briochebread briochebread french frenchbread maska maskabun
#Doughstudio Reel by @rollhouse_bakery (verified account) - 🍓 Strawberry Cream Chocolate Brioche 🍫 Patrick outdid himself on these beauties! Soft, lightly sweet brioche buns filled with fresh strawberry crea
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@rollhouse_bakery
🍓 Strawberry Cream Chocolate Brioche 🍫 Patrick outdid himself on these beauties! Soft, lightly sweet brioche buns filled with fresh strawberry cream and topped with a smooth dark chocolate ganache. They’re rich, elegant, and not overly sweet — just perfectly balanced. #filledwithlove #brioche #rollhousebakery #ganache
#Doughstudio Reel by @recipesbydrritu - Raspberry Vanilla Custard Buns Ingredients (makes 5 buns): Dough: • 250 g all-purpose flour • 35 g sugar • 5 g instant yeast • ½ tsp salt • 1 large
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@recipesbydrritu
Raspberry Vanilla Custard Buns Ingredients (makes 5 buns): Dough: • 250 g all-purpose flour • 35 g sugar • 5 g instant yeast • ½ tsp salt • 1 large egg (room temperature) • 110 g warm milk (35–38°C) • 50 g unsalted butter (soft, 20–22°C) Vanilla Bean Custard: • 250 g milk • 2 egg yolks • 50 g sugar • 20 g cornstarch • ½ tsp vanilla bean paste • 10 g unsalted butter Raspberry Jam: • 150 g raspberries (fresh or frozen) • 35 g sugar • 1 tsp lemon juice • 1 tsp cornstarch mixed with 1 tsp water (slurry) Crumble: • 25 g all-purpose flour 20 g sugar (white or brown) 15 g cold unsalted butter 1 pinch salt Optional: ¼ tsp cinnamon Topping: • Fresh raspberries • 1 egg & 1 tsp water (egg wash) Instructions: 1. Make the Dough: Mix flour, sugar, yeast.Add egg and warm milk. Mix until shaggy and slightly sticky. Then add salt and knead for 5–6 minutes. Add softened butter gradually and knead for another 8–12 minutes until the dough is smooth, elastic, and slightly tacky. To check the dough is ready for proofing, ensure it passes the windowpane test. The dough temperature should be 24–26°C ideal. 2. First Proof: Place dough in a greased bowl and cover it loosely. Proof 1–1.5 hours at room temperature (in a slightly warm place like the oven with the light on) until doubled. 3. Vanilla Custard: Whisk yolks, sugar, and cornstarch. In a separate saucepan, heat milk until steaming. Temper egg mixture by adding 1-2 tbsp of the warm milk at a time while stirring continuously, till half of the milk is incorporated. Return the mix to the saucepan containing the remaining milk. Cook on low heat, whisking constantly. Remove when the mixture is thick like pudding, glossy, leaves clean line on spoon. Next stir in butter and vanilla bean paste. Cover surface directly with a plastic wrap (once a bit cool) and let it cool completely in the fridge. Custard must be fully cold before assembling. 4. Raspberry Jam: Combine raspberries, sugar, lemon juice in saucepan. Cook 4–5 minutes until broken down, then add cornstarch slurry. Cook 1–2 more minutes until thick and glossy. Let it cool completely. The jam should not be runny and must hold shape on spoon. Contd in the comments.
#Doughstudio Reel by @marion_a_ - Raspberry and pistachio Buns 🩷💚 Recipe: Dough: 250ml whole milk (38 °C) 50ml double cream 75g sugar 7g instant yeast 3g salt 165 g strong white b
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@marion_a_
Raspberry and pistachio Buns 🩷💚 Recipe: Dough: 250ml whole milk (38 °C) 50ml double cream 75g sugar 7g instant yeast 3g salt 165 g strong white bread flour 15g raspberry powder (freeze dried raspberries blitzed) 385g T45 flour (or just more strong white) 70g unsalted butter softened, cubed 8g freeze dried raspberries, lightly crushed Filling: 100g unsalted butter, softened 90g white sugar 1g salt 30g pistachio cream 40g pistachios, crushed In the bowl of your standmixer, add warm milk, sugar, cream and yeast. Add both flours, raspberry powder and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter progressively. Continue kneading for 8-12 min more until smooth and the butter fully incorporated. Add crushed raspberry at the end of the kneading (1min). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for about 1 1/2h until almost doubled (I use my oven off, light on, door shut). Meanwhile make the filling: mix all the ingredients (except crushed pistachios) into a smooth spreadable paste. Set aside at room temperature. Once the dough is ready, roll it into a rectangle (around 28x40cm). Spread the paste evenly and top with crushed pistachios. Roll tightly and cut into 10-11 buns (I did 11 buns of 3cm). Place in a baking dish lined with baking paper. Let them rise in a warm place (24–26 °C) for 40–60 minutes, until puffy. Preheat oven at 175c. Bake for 22-25, until slightly golden and the centres set. Let them cool down for 10min and spread the frosting on top of the buns. Pistachio cheese frosting: 150g cream cheese 60g pistachio cream 30g icing sugar 20g double cream Pinch of salt Whisk together the cream cheese and pistachio. Sift in the icing sugar and whisk. Add double cream and salt and whisk again until smooth. #cinnamonbuns #cinnamonrollsrecipe #creamcheesefrosting #pistachiocream #raspberrycake

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#Doughstudio is one of the most engaging trends on Instagram right now. With over thousands of posts in this category, creators like @arinakysh, @sweetkitchencravings and @marion_a_ are leading the way with their viral content. Browse these popular videos anonymously on Pictame.

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