@marion.adraste: Chocolate and vanilla custard brioche buns 💕 For ALL of you asking - the app link for Osta is in my bio or you can search 'Osta Recipes' on the App Store or Google Play store ‼️🫶 Recipe for 8-10 buns: - 250 ml whole milk (38 °C) - 50ml double cream (= heavy cream) - 75g sugar - 40g active sourdough starter (optional - keep the same recipe if not using) - 7g instant yeast - 3g salt - 165 g strong white bread flour - 385g T45 flour (or just more strong white) - 70g unsalted butter, cubed and softened - 130 dark chocolate chips - 230-250ml thick vanilla custard (recipe in the comments) - Egg wash (1 egg whisked and sifted) In the bowl of your stand mixer, add warm milk, sugar, cream, starter and yeast first. Then add both flours and the salt. Mix on low for 3min and medium speed for 3min. Go back to low speed and add the butter little by little. Continue kneading for 10-12min min more until smooth and the butter fully incorporated (method filmed and saved in my highlights). Place the dough in a lightly oiled bowl, cover and let rise in a warm spot (25–28 °C) for 75-90min until almost doubled (longer if left at room temperature). Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly and then the chocolate chips. Fold the dough twice (like a enveloppe) - put in the freezer for 5-10min (it will harden the dough and custard and shaping will be easier). Slice into long strips (8-9 for large buns). Twist each strip several times and shape into a roll. Place on baking trays lined with baking paper and let rise in a warm place for around 60min, until puffy. Preheat your oven to 200c. Gently brush the buns with the egg wash. Bake for 13-15min until slightly golden. Optional: brush with some syrup (2tsp sugar mixed with 2tsp boiling water) for a glossy finish while still hot. ##bakingfromscratch ##custard##chocolatechip##bakingrecipes#milkbun

T-Mo :

Do you need exactly 130 chocolate chips? I counted and only have 128. I probably miscounted and don’t want to recount.

Spicy_chocolates :

It's a pain Suisse

Katie T :

joshandtaylorcook :

This looks so unhealthy I’ll take 8 of them

Pete & Gerry’s Eggs :

that brioche texture looks unreal 👏

ᰋ ˓ Felix ♡s Sprout 🐾.ᐟ :

Replaced all the ingredients with mayonnaise, it was disgusting. Never again! 🤮

Madeline Hall :

ellala :

happy, dass mich das gefunden hat und nicht wieder irgendein video aus der more bubble

Rosie 🤫🩷 :

They turned out so nice omg

magni :

Non è il momento

💜 :

Fate spedizioni?🤣 La ricetta non mi interessa perché voglio solo mangiarli pronti sono meravigliosi..

maja.kaminska :

i’m celiac🥰🥰🥰

_avomo_ :

Por qué me sale comida cuando tengo hambre

sois meilleur :

Wah je suis tellement subjugué

emm.gmsd :

J’ai enregistré comme si j’allais refaire la recette

Marion Adraste :

Recipe for the custard: 200 ml whole milk Splash of vanilla extract 2 egg yolks 45g sugar 20g cornstarch 20g unsalted butter In a saucepan warm up the milk and vanilla gently (don't let it boil). In the meantime whisk the yolks, sugar and cornflour until smooth in a bowl. Slowly pour the hot milk into the yolks while whisking constantly. Pour everything back into the saucepan. Cook over medium heat, whisking continuously, until it thickens (about 4-5min). Remove from heat and whisk in the butter until smooth. Pour still hot into a shallow bowl, press cling film directly on the surface and chill until cold in the fridge (I did overnight).

prvacc :

commenting to stay on bake tok

⋆˚꩜｡𝓶𝓪𝓹𝓵𝓮ᶻ 𝗓 𐰁 .ᐟ :

Type of shit I’m seeing on my diet

︎𝐺 :

mine did NOT look like that. Were just basic chocolate buns

alexis :

I’ve never wanted something so badly

Miri :

What is this audio and why does it feel