How to Make Delicious Coffee & Cinnamon Brioche Babka Buns | No Kneading! 

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ ru-vid.com/show-UCzSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

ChainBaker is legit. I've had so many problems debunked here that other channels seem to ignore or not taking into context.

If they taste as good as they look--and I'm sure they do--they'd be a hit anywhere.

Yay - another no-knead Brioche recipe! I have been anxiously waiting for this recipe since you posted it in the Community section. These look fantastic!! Thanks again for sharing this recipe, will be making this very soon. Hi Everyone, 171K subscribers - whoo-hoo!! Keep on sharing your bakes and Charlie's YT channel with your family, friends, colleagues and social media channels!! 200K, here we come!!!

I love that I can tell how light they are when you pick them up at the beginning.

Holy-moly! They sure do look pretty!!! I wish we could sample a bite....? Your recipes are always delish so I'm going to try these. Thanks so much 💞

I have been watching this video on repeat for the past week! I have been waiting for Friday as its usually the day I bake after work for fun, made the dough a couple of hours ago and resting in the fridge for tomorrow. I’m so excited to try it. Last Friday i baked the monkey bread, it was perfect.

Perfect timing! I have a bookclub meeting this week that is going to love them! That braiding looked hard to do but once explained it made total sense. Thank you and can't wait to see what magic you make with that other half of the recipe 👀

What wonderful instruction you give! I am always impressed by your videos, and you recipes almost always make my mouth water! Thank you so much for the video. 😊

Awesome look really easy thank you for sharing you make it look so simple . love Brioche bread

Amazing! Looks like I'll only be eating brain shaped buns from now on 😁

Your channel is a real treat Charlie! I've never baked much bread before, but with your straightforward and logical explanations, I am gaining confidence with every week. Your recent series of no knead recipes got me started with baking as who doesn't want to make great bread with even less effort?!! I just love the stop-motion animations that you incorporate into your production - I'm sure very few understand how much time those animations take. They really add a touch of class to your videos! Recently, I had a go at the cold proofed no knead ciabatta rolls. It revealed two things to me: First, that I need a baking steel - a 6mm thick one should arrive tomorrow. The second thing it revealed was that my suspicions about my oven not even getting close to the set temperature were justified. I spent an entertaining morning with my oven and a thermocouple which revealed that my oven is too cold by about 20°C! So now I know to add 20 to any suggested temperature to get to a similar temperature to what a recipe suggests. I'm sure this knowledge, along with a proper baking steel will start to get me the same excellent results that you get. Electric cookers really are not up to much, either in the oven, or on those slow, unresponsive ceramic glass hobs, but there are ways to adapt. While I was testing my Swedish Electrolux oven, I saw a few other interesting things in the data that I collected: There's about 10°C difference in temperature between the bottom and top rack positions. Less than I expected. (Although my oven has both top and bottom heating, so it really seems to help with achieving a more even temperature in the oven.) The oven's thermostat has 8°C of hysteresis - so when set to 200°C, it would actually be cycling between 196°C and 204°C all the time. (Or more like 172°C to 180°C in the middle of my oven!) Thanks so much for the regular inspiration!

You've got the BEST recipes!

Mr. Chain, Outstanding, as ever, Thank You!

Wow! This looks amazing & not to difficult to make. Will definitely try it! Thanks for the sharing! Greetings from Malaysia ❤

Oh my!! This looks delicious, and so simple. Thank you for sharing this recipe!!

Thank you Charlie ❤ Tell me when your baking book is going to be published. What a great way to support our favorite baker!

Lovely. V good editing as well.

Baked this today (along with your Brioche Croissants). Similar to a couple of your other "4-strand braided buns", with the brioche dough. The cinnamon/coffee filling is fantastic combination. You know what I had for dinner? A brioche croissant and a cinnamon/coffee braided babka!!!! Photos have been posted #223

Perfect, especially after the weightloss ad yt had😁

Sir, thank you for the recipe. I made these after leaving the dough in the refrigerator for 5 days. It took about 4 and one half hours for the final proof in a warm 26C (80F) oven. I assume that the yeast was really slow to reactivate after the long cooling. Cooked in large paper lined muffin pans. Came out great. Thanks again. Richard

What an amazing method !❤

Hawaii here. Fill with Big Island chocolate and Kona coffee. Use local Hawaiian sea salt, and eggs from the neighbor. Crushed Mauna Loa macadamia nuts in the muffin tin. Call them : Delicious Big Island Chocolate and Coffee Brioche Babka Macadamia Nut Sticky Buns. Say THAT fast 3 times. Man I love this channel!

These look so gooooood

I'm using 13% protein flour. I found I needed to add a small handful of flour after adding the remainder of the flour and mixing. I added maybe an additional 10 to 20g, and this turned the dough from nearly a sticky batter to a slightly more cohesive ball. I'm used to working with very sticky, high hydration doughs so perhaps my senses were a bit off in this case. I did notice that CB added a healthy handful of flour before the first fold so this probably all evens out in the wash. I never expect a recipe in my kitchen to be exactly the same as in someone elses kitchen, just sharing what I needed to do to make this formula work for me. It's a very solid base recipe.

Awesome already have a no knead brioche dough in the freezer will definitely be trying this but with Nutella.❤

I'm so making these just for the process! I make a lattice top crust for rhubarb custard pie, best pie ever!!, so I can get the folding :).

Looks so good. Will definitely try this.

Thanks!

Great sweet recipe. But still I'm waiting for Chimney Cake ;)

Hi Charlie, I haven't left a comment in quite a while. Sometimes life just gets in the way. Anyway, I made these awesome coffee & cinnamon brioche buns with your super no knead method and they came out perfectly! Thank you so much for sharing all of your knowledge about the no-knead method and the cold proofing of late. Hey friends! Charlie does the work and we reap the rewards! I am trying to put all this new info into practice a little at a time. The brioche is a real winner! Going to be sending some real thanks where it counts as soon as I can figure out how to do it. Once again. Your friend in baking: Dawn Ciarleglio.

It has been a really long time since I have commented on one of your videos and I just wanted to check in to let you know what a tremendous impact you have made on my life. I first started watching your channel during covid, when a lot of people were getting into baking bread at home. My partner encouraged me to get into it too (for partially selfish reasons) and while the details of my bread journey are too boring to recount, I credit your channel almost exclusively with radically transforming my ability to comprehend recipes, interpret them, modify then, and eventually develop my own. I recently, on a whim, decided to finally try making baguettes at home after years of being intimidated. Turns out, the French have been lying to all of us. Baguettes are a piece of piss to make, but really, it was your approach to teaching and your methodology that made it possible for me. I am now firmly the best baker among my friends and family. Thank you so much for all your hard work, patience, consistency, and most of all, your warmth. It made it possible for me and, I'm sure, many others. Thank you again.

How neat and looks so yummy, thank you Charlie

I think this is the first time we watched your recipe and I decided immediately to get up and start making the dough so we can bake tomorrow. Our butter was in the freezer. I tried something new to me: a cool sous vide. I put the frozen butter sticks in a vacuum seal reusable bag and submerged in room temperature water. In less than an hour the butter was soft enough but not melted. I’m waiting for my second fold timer! Thanks, Charlie!

Can't wait til the invention of smell-o-vision and taste-o-vision as I cannot wait to make this when the weather cools down first, lol😋😋😋

😀the channel is growing: congratulations

Can't wait to try this

When you say the dough is so lose with no structure. I [felt it] in my heart because that pretty much sums up my entire existence-lose and no structure. 😂😂😂😂 Great video but I am beginning to miss you make bread. These bakery treats are amazing but I am still trying to master getting my bread recipes with good structure.

During the video I was thinking a lot about what project you saved half the dough for😅 I have also made your brioche without kneading and cinnamon bun. I have to try this one too🙏😍

I never understood zombies until I saw that thumbnail, what a delicious looking brain!

They look amazing! I’ve noticed some bakes you have fan on but in some it’s off. Is there a reason why?

🤯 i am impressed.! What items and speeds would you recommend for the mixing of egg, sugar, butter, etc. In a standing mixer? I have the same kitchen aid you have showed before here... thank you! ❤

Baked a batch of six "slightly smaller buns" with my remaining brioche dough this morning. Added a few final tweaks to the process - resulting in no seeping filling or butter (no smoky kitchen), nice rise to the buns and a beautiful golden brown crust. Photos have been posted.

-Bird brain- Bread brain! 😀

Brain-oche! Very smart!

Oh yum 😋 scribed 😊

When you cut that bun and folded it open I thought "That's a scan of my brain during a cinnamon bun overdose"

Okay, baked this recipe again - 24 smaller buns (to share at the office) - with an overnight cold final proof to allow me to bake fresh in the morning (with guidance from Charlie, of course). If any of you decide to bake these in a muffin tin, please us a large cavity tin (not a cupcake tin) - lots of dripping and spillage (thankfully the smoke alarm did not trigger) 🤣 Photos have been posted

Charlie, are you ok? On vacation? I pray you are well Hugs Dora

Charlie, do you think I could shape them "slightly smaller" (eight instead of six) and shape them the night before, cold proof overnight and bake fresh in the morning? maybe bring to room temp while the oven is heating? Planning on making these to share at the office sometime this week. Yes, I know - I always ask this type of question.. 😄 I prefer to bake fresh in the morning (and still get to work on time..). If you feel a cold final proof isn't a great idea,, I'll just bake them the night before.

Hi, have you baked with gluten free flour? I am experimenting to make brioche type bread with gluten free flour and sweetend with date sugar

Missing your breads!

Is there a way to cut on fermentation time? Like to 2-3h instead of 24h? I know it would affect the taste, but in modern fast-paced way of life it is very difficult for me to schedule home cooking 24h ahead.

Might be a stupid question but could you make a sourdough brioche and how would you adjust the dough? Would you just reduce the flour quanity and egg quantity by the amount of flour and water in the starter?

Stupid question. Wouldn't adding flour during the folds reduce the hydration of the dough and be a bad thing? I see this go both ways in recipes all over. Just wondering if it's just a preference thing or if it really serves a purpose other than making it easier to fold? I've only added if the dough was completely unmanageable but usually leave it out. Though I've always wondered on this.

@chainbaker when using only eggs for the liquid, how do you calculate the hydration? I know the water portion of the egg and butter is what is being used to hydrate the flour. I ask, because I'd like to try making this recipe, but converting to udane. I may just take 10% of the flour, make an udane, and then adjust flour after mixing until I get the right feeling in the dough. I just prefer to math it out first, less fuss that way.

I find that the sugar syrup absorbs into the bread after a few hours. How can I make it stay shiny? Do I make it thicker?

Instead of simple syrup, does brushing with plain water work?

Do you get the same dough structure as you would by developing the gluten before adding the fat?

Would using a scald make any sense in this recipe?

I’m trying to figure out how to make donut house donuts. Not the type that every recipe has given me so far that are like bread and get hard within a day. I want the type that when you bite into it they’re super moist, and hold the shape of your bite, all squished. And they stay tasty and moist for days. I’m trying to make some tomorrow. Do you have any tips on how to make a good dough for that?

🙈 Too perfect. Cutting dough into equal parts triggers OC tendencies.

Can I add 2 eggs only and add milk instead of the rest of the amount, actually I don't like much eggs in the cinnamon dough .

Where is the link below the video? I'm after the recipe. 😄

Baker->neurosurgeon. What a development.

What can I put instead of cinnamon ? I don’t like the taste of it thanks

HELLO I NEED HELP I have been working on a recipe to mimic Hawaiian rolls. I'm getting close but something isn't working. The problem is that each 28g roll (according to the nutrition label) has 5g of sugar, which is a whopping 17.8% of the total weight. With the recipe I have so far, this is working out to bakers % of ~33% sugar (16.5% of the total weight, so still less than the original rolls). Any tips? do you think they work out 5g/28g roll after including the natural breakdown of the starches into the yeast? So that they don't actually start with that much sugar?

I'm curious, why doesn't your recipe contain more liquid? And, could the dough be made chocolate by taking out some flour and replacing it with cocoa powder?

Inspired by your Pumpkin spice scrolls (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0SOmFjL7Uts.html) I made these the other day and concocted my own spice mix of cinnamon, caraway, coffee, cocoa, and a hint of pungent Chinese Five Spices. Good to know _einkorn_ works well with your enriched and brioche doughs. ☺ Friends loved them too!

The cross section in the thumbnail looks a lot like a brain. It makes me want to add a touch of black food dye to the dough to turn it grey and replace the cinnamon coffee filling with raspberry to bake for this October.

Chain baker noooo you can't be showing me this when I'm trying to lose weight

The thumbnail looks like the cross-section of a turkey.

It kinda looks like a brain bun. I have never made or eaten brioche. It's on the list. Just waiting for the new equipment. There is an ever increasing list of things to try from your videos.

The ChainBaker has lost his chain?

I think this is an awful recipe but only because it's bedtime and I'm going to be awake in bed for hours, unable to get coffee & cinnamon buns off my mind. :)

💖

Wow! Those look amazing. I love this no knead brioche. I’m making it a lot.