I shot this video in her presence and as I sit and edit this video I miss my sister to the extreme. 

I shot this video in her presence and as I sit and edit this video I miss my sister to the extreme as she left for home yesterday.
Today I have a heavy heart and don't feel like doing anything. I want her to know that the days spent with her are the most precious and memorable.❤️
In two long decades, someone from my family visited me in the US and I was over the moon for the past three months.😇 Fortunately, I got a chance to spend quality time with my sister and get to meet her little ones for the first time. I am grateful.🙏
I also want to say something else. About my Bamiyeh recipe video, I should have taken them out of the hot oil a minute before they turned too golden on me. But trust me they were not burned. But I forgive myself for that😄because when you have a toddler at home who just started walking and he is roaming around everywhere and in all places at once, that is to be expected.😅
By the time I was done sending him away from my studio, my Bamiyeh turned extra golden on me.🫤
Let's Talk about today's recipe. Here is the most requested brioche bread recipe. I was finally able to complete this project.
Its buttery and soft texture is further enhanced with a warm cinnamon hint and is baked to golden perfection. A slice of it spread with fresh strawberry whipped cream and crunchy almond pieces- it was the best slice of toast I ever had.😋🥰
MEK Brioche Bread
1 cup warm water- 8 Oz
2 ½ tsp active dry yeast
1 tsp sugar
4 eggs- at room temp
2 tbsp dry milk powder
6 tbsp sugar
1 ¼ tsp salt
4 ½ cups all-purpose flour
8 tbsp soft butter- Unsalted
For sprinkling on dough after rolling it out:
1 ½ tbsp sugar
1 tsp cinnamon powder
For the top:
1 egg
1 tbsp milk
Whisk the two together for egg wash
2 tbsp granulated sugar for sprinkling on top
Handful of slivered almonds for the top
Melted butter for brushing the top after baking
This is a very soft dough so if you have use your stand mixer or at least a dough whisk. This given amount of dough will give you two loaves. Set the oven rack to one step below the middle position. It bakes at 375 F for about 35 minutes.
Combine water, yeast, and 1 tsp sugar in a mixing bowl and let it proof. Then add eggs, milk powder, sugar, and salt to it and whisk it well.
Add flour to it in batches and mix after each addition. Once the dough is smooth then start adding butter to it in batches. Like, add 2 tbsp butter at a time and mix after each addition. Continue till all the butter is consumed.
Cover the dough bowl and let it rise in a warm spot. Then punch the dough down and shape it into a ball. Place the dough ball back in the bowl and refrigerate it overnight.
After the overnight refrigeration take the dough out and divide it into two parts. Spread it into ¼ inch thickness in a rectangle shape. Sprinkle the sugar and cinnamon powder on it. Start rolling the dough from the long side. Roll it in a long log then twist it like I showed in the video.
Transfer it to a graded loaf pan. Brush it with the egg. Then cover it and let it rise in a nice cozy place till it doubles in size. Make sure not to over-proof your dough and don't try proofing it in a warm place as this dough is very buttery and it will collapse.
After the rest in the loaf pan, brush it again gently with the egg wash and sprinkle it with the topping ingredients.
Bake it in the preheated oven for 35 minutes. Once the 30 minutes have passed check the top, if it seems to be getting too golden you might want to slide a piece of aluminum foil on top to prevent it from darkening too much.
After it has done baking, take it out and brush the top with melted butter. Slice it once it has cooled. Enjoy!