You are so talented!

Is that a bendy challah?

I adore chelsea buns ... but you have given the game away. I see no sugar on those buns!

Thankfully we received another large aircon unit yesterday. We can't hear the TV but at least we're cool.

It's a bendy brioche - LOL. It wasn't supposed to be bendy but it was the only way I could get everything on my breadstone at once :cool:

It's very similar to my challah but has more sugar.

I iced the buns once they were cold (not much, just a drizzle of runny icing). I had one for breakfast, it was delicious (if I say so myself!)

My husband wants aircon fitted in the house. I won't let him as he never feels the cold and walks around in shorts in January so I would be freezing most of the year but last night, I did wish we had some.

We have these monster wheel- able aircons. One in the bedroom, and it takes it down to a wonderful freezing 17 degrees or less. And the one in the lounge is a monster. We are so fortunate.

Would you mind posting the ingredients for your brioche and challah? Just want to size how different it is to mine. We all learn. My brioche is always done in the Panasonic because I use it for burger bread and toast etc etc.

I know your supposed to be all upper class and refined - but I'm an east- end lad and simply iced chelsea buns are correct - but I love crunchy sugar as well. Sugar nibs. I also must admit I lke to see a glace cherry or two. I think that makes it a different named bun. I wish it were possible to email and print off on a bakery 3D bun printer. You could send it and I could eat it. Life would be stickilly different.

Glace cherries are the work of the devil and shouldn't exist.

When I rule the world, they will be banned evermore :p

I'll post the recipes for both this evening. The brioche is far far richer than the challah due to a lot more eggs and butter. It's the same dough for brioche and Chelsea buns.

And I have NO idea where you get the idea that I'm upper class and refined. Maybe you're slightly delusional caused by glace cherry consumption? ;)

Well, you must understand that if you were me you'd think that eeryone was upper class!

Don't go to too much trouble with your post just the ingredients. Thanks.

Just in from an other lunch outside. I should have given the beer followed by the fino followed by the Rose a miss. Still .... the afternoon is young ..

Do you have any travels planned?

Here's the ingredients!
 

Brioche
650g strong white flour
75g water
320g eggs (must be weighed - it's about 6 - 6.5 eggs)
75g sugar
15g salt
11g dried yeast
195g butter

Challah
600gstrong white flour
7g dried yeast
2 teaspoon salt
2 eggs
1.5 tablespoons clear honey
100ml vegetable oil

I have to say that the challah is OK but not great. It works and it's a great dough for plaiting but I do need to experiment with others. If you have a better recipe, I'd be delighted to try it.

Rose at lunchtime sounds lovely - if I had a drink at lunch I wouldn't get through the afternoon at work.

No travels until November unfortunately. We're going to HKG and Thailand for 2.5 weeks. You?

Thanks for that ..... it's interesting.

This is my favourite Panny machine recipe for ...... well is it a challah or is it a brioche ... or is it both?! I developed it over a few years.

380 grms extra hard flour
6 gms instant yeast
80 gms unsalted butter
30 gms sugar
1 teaspoon salt
60 gms runny honey
3 smallish eggs
130ml milk
a drop or so of vanilla

I make it in the machine because it's lovely toasted. It's as you can see very rich.

Re trips ... just back from a few days in Vienna and off to Singapore in a couple of weeks for 16 days. Enjoy HK and Thailand .... something to look forward to in the depths of November!

Thanks for that - it's a mixture of my 2 recipes :D

I need a good challah recipe that has no dairy. I'll start experimenting I think.

Great. Whilst I think of it .. if you use a breadmaker for it it's important to remember it has a high sugars level so it's basic, medium, light crust settings otherwise it will be too dark.

Another hot day on it's way.

No breadmaker - I did have one but after about 3 years decided that I wanted to get more hands-on so I persuaded my husband that I needed a Kitchenaid.

It's too hot to work and my poor dog doesn't know what to do with himself.

What make of dog?

Tibetan terrier. He's my baby :D

I really miss our Cockers. I was their humble servant and they exploited me remorselessly.

Oh, yes, we're both doggie servants.

Chocolate brioche.

The same recipe for both but cut and baked in different shapes.

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