ASMR Baking Stuffed Brioche Buns 🍞 (Close Whispers, Fire Crackling)

I cannot recommend Spot and Tangos UnKibble enough! Head to https://spotandtango.yt.link/I0YTGzj and use my offer code CALCIFER60 and if your pup doesn't like it, you can get your money back. Also, here’s a big thank you to my lovely channel members (if you don’t see your name here, shoot me a comment!) 🌙 TheYorkshireLad, Carl Fernand, CommanderJello, Beanlittles, NattyG, Fishman, Simply Common, Rambo9000, Cassy, Flamethrower, Aaron, Karanaima, Jade, Josh Woods, Beau, Curt, Past Tense, Jordan, Jayson Dalay, Katherine, Jaylon, Grant, Shannon M, Andy, Toffi, and Jake R. 🌙 I see you wonderful people and appreciate you! If you’d like to receive early access to uploads, channel emojis/badges, and mentions, I’d love for you to consider joining as a member. Below is the link to do so. 🧡 https://www.youtube.com/channel/UCSEZiP03f6nMkxrcT8h-IcQ/join Here is my channel’s Instagram! https://www.instagram.com/calciferspage?igsh=MTMzbXowcGdqMGp6NA%3D%3D&utm_source=qr I appreciate any other recommendations or feedback; suggestions are always welcome! For business inquiries: asmrcalcifer​⁠@gmail.com —————————————————— For the dough: 2 1/4 cup all purpose flour (have an extra 1/4 cup on reserve in case your dough is too sticky while kneading. As you knead, however, it will become less sticky) 1/2 cup of milk (warmed, but not hot) 1 tsp dry yeast + 1 tsp sugar (add this to your warm milk) 1 egg + 1 egg yolk 4 tablespoons soft, salted butter 3 tablespoons granulated sugar 1/4 tsp salt For the filling (This is customized! You can use more or less of these ingredients, or a completely different mix-in) 1/3 cup chopped Swiss cheese 1/2 cup shredded provolone and mozzarella cheese 1/2 cup chopped Canadian bacon/ham 1-2 tablespoons Dijon mustard (mix into your cheese of choice) Italian season mix Ground Pepper Parsley Garlic butter for spreading over Optional, but I use lawry’s season salt too! - Add all of your dough ingredients (except for the butter) into a stand mixer. Use the hook attachment for kneading. - Mix your ingredients on low for 20 seconds, then add your butter in increments. Continue mixing on low until all of the butter is added. - Increase the speed to low-medium, and allow the dough to knead for 10 minutes. - After 10 minutes, if the dough is still too sticky (tacky is fine, your body heat will make it feel tacky if you’re handling it) then you can proceed with adding a tablespoon of flour at a time while kneading. - After another 10-15 minutes of kneading (brioche can take a bit) you are ready to leave the dough to rise in a greased, covered bowl. - After 1-3 hours, your dough should be close to double in size (or a little under). - On a lined baking sheet, shape the dough into 8 separate buns, and allow it to proof (rise) for another 45 minutes. - Then, using a greased 1/4 measuring cup, stamp indents into the dough for the filling. - With the oven at 350 F, bake for 10 minutes. - After the 10 minutes is up, pull the buns out of the oven and use a tablespoon to carefully push the indent back down. - Add the fillings into/on top of the buns, and put them back into the oven for another 6-8 minutes. - To amplify the toasting and melting, I added the buns to a broiler for 1-2 minutes with extra cheddar on top! - Add some melted garlic butter over top, and garnish with parsley. Enjoy! 🧡