Copycat Canes Texas Toast My β€œCopycat” series isn’t meant to be exact! More s…

Copycat Canes Texas Toast 🎞

My β€œCopycat” series isn’t meant to be exact! More so my take on popular recipes.. hoping to achieve a better result than the original πŸ‘€ and I’m so happy with how this brioche toast came out!

Recipe:
– 1 cup flour
– 2 1/4 tsp yeast ( I used active dry, but you can also use instant if that’s what you have on hand)
– 1/2 cup warm milk

– 3 1/2 cups flour
– 6 eggs
– 1/2 cup sugar
– 2 1/2 tsp salt
– 16 tbsp (2 sticks) room temp unsalted butter

Instructions:
– Add 1 cup of flour, yeast, and milk to a bowl ~ mix ( your dough should be tough but also sticky) let rest for 30 minutes
– After 30 min add in the rest of your flour (3 1/2 cups), eggs, sugar, and salt
– Knead your dough for 10 minutes, slowly add in your softened, cut up butter (16 tbsp).. knead for another 10 minutes (make sure butter is completely incorporated into your dough) scrape down sides of your bowl as needed
– After kneading, add dough to an oiled bowl, let rest for 1 hour in a warm place
– 1 hour later, add half of your dough to a floured surface and cut into 6 sections
– flatten out each section, fold dough over itself(shown in video ▢️ swipe) flatten down once more, and roll tightly onto a log
– FOR LOAF* add your logs tightly together into a 5×9 pan (rest for 30 minutes) brush with egg wash (1 egg+ 2 tbsp water) top with sesame seeds
– For Texas toast* add your logs into a wider pan tightly together (pan shown in video) (8×8) your dough shouldn’t touch the sides of the pan, this will allow it to rise and bake into the desired shape (as canes toast) rest for 30 min, brush with egg wash, top with sesame seeds and bake at 375 for 20-30 minutes.. toast in a pan with a tbsp of butter

*SWIPE▢️ for video instructions*

23 thoughts on “Copycat Canes Texas Toast My β€œCopycat” series isn’t meant to be exact! More s…”

  1. I feel like a lot is missing from the recipe. First volume measurements are important especially if you don’t specify the type of salt or the how you measure the flour (packed vs. loose cup). Type of flour (bread, AP, or pastry) and proofing temperatures are also missing. Additionally while not necessary, blooming the yeast would be helpful for home cooks who’s yeast may be dead as it is old.

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