🍞 The Brioche Breakdown (and Breakthrough)

Lately, I’ve been doing something that’s both exciting and humbling: I enrolled in a baking course at Synergy Bahamas. I wanted to sharpen my skills, learn new techniques, and push myself beyond my comfort zone. So far, it’s been everything I needed and more.

Recently, we had our midterm exam, and my assignment was to make a brioche bread with a filling. We were free to choose the format—buns, rolls, twists—so I decided to make individual brioche buns filled with semi-sweet chocolate chips, baked in cupcake-style pans.

Sounds simple enough, right?

It wasn’t.

Round One: Disaster.

Too much flour. Not enough liquid. Straight to the bin.

Round Two: Slightly less disaster.

Still too much flour, but at least it began to gel instead of crumble.

Baking is a science, and one tablespoon off can throw the whole balance out. Precision isn’t optional; it’s everything.

I was flustered and tired, coming off a long weekend, and I overthought every step. I’d used AI to check my conversions, but still didn’t feel settled. Finally, I had to stop, breathe, and pray. "Holy Spirit, guide my hands."

And honestly, I felt peace. Like the chaos slowed down long enough for me to find my rhythm again. I adjusted the ratios, added just enough flour, and the dough finally reached that sweet spot: soft, pliable, and still slightly tacky.

From there, I folded in the chocolate chips, shaped the buns, brushed them with egg wash, and set them in the oven.

Twenty-five minutes later, they emerged golden brown and beautiful — soft, buttery, lightly sweet.

The Moment of Truth

When it came time to plate, I kept it simple: popped them out of the pans (they practically jumped out) and placed them neatly on a white circular platter.

My instructor came over, selected one from the middle, examined it, tasted it, and paused. I held my breath. Then she nodded, smiled slightly, and went back to her notes.

A few minutes later, she called me over to the screen. I read it — Good job. 100%.

That was enough to make my entire week. I didn’t cry, but I was so happy. A deep kind of happy, the kind that settles in your chest and stays there.

For me, that moment felt like confirmation: that I’m where I’m supposed to be, doing what I’m meant to do. And that even when things start messy, grace can meet you halfway if you keep showing up.

What I Learned

This experience reminded me that the kitchen mirrors life more than we think. If you rush, you throw off the balance. If you measure carelessly, the results show. But if you take your time, adjust, and stay the course, it comes together.

Discipline isn’t glamorous, but it’s what keeps the dough from falling apart.

And I’m learning to apply that same mindset beyond the kitchen, whether it’s work, school, or everyday life.

🍞 Lady B’s Brioche Buns with a Chocolate Surprise

Adapted from my Synergy Bahamas baking course

Yield: 8–10 small buns

Ingredients:

For the Sponge

• ¼ cup warm milk (about 100 °F)

• 1 ½ Tbsp fresh yeast (or 1 ½ tsp active dry yeast)

• ¼ cup bread flour

For the Dough

• 2 cups bread flour (+ 1/4 cup if needed)

• 3 large eggs + 1 yolk

• 1 1/2 Tbsp sugar

• 1 tsp salt

• ¾ cup (1 ½ sticks) unsalted butter, softened (use ½ cup for a lighter texture)

• ½ cup semi-sweet chocolate chips

Egg Wash

• 1 egg + 1 Tbsp milk

  
  

Method:

1. Prepare the Sponge. Warm the milk until just above body temperature. Stir in the yeast until dissolved, then gradually add the flour to form a smooth, loose paste. Cover and let stand 20–30 minutes, or until the sponge becomes light and bubbly.

2. Form the Dough. Place the sponge in a mixing bowl. Add the remaining flour, sugar, salt, and eggs. Mix on low speed (or by hand) until a sticky dough forms and all ingredients are fully incorporated.

3. Incorporate the Butter. Add the softened butter a little at a time, allowing each addition to blend in before adding more. Continue mixing until the dough is smooth, elastic, and slightly tacky but not wet.

4. First Rise. Cover the bowl and let the dough ferment for about 1 hour, or until doubled in size. Optional: refrigerate overnight for easier handling and improved flavor.

5. Shape and Fill. Gently fold in the chocolate chips. Divide the dough into 8–10 pieces, shape into rounds, and place them in greased muffin or cupcake pans. Let proof 20–30 minutes until light and puffy.

6. Bake. Brush the tops with egg wash. Bake at 400°F (200 °C) for 20–25 minutes, until evenly golden brown and fragrant.

7. Cool and Serve. Remove from pans and cool on a rack. Serve warm and enjoy the soft, buttery crumb with pockets of melted chocolate.

💡 Technique Tip: Why the Sponge Method Matters

The sponge method gives your brioche a head start. By fermenting a small portion of flour, milk, and yeast first, you’re building flavor and strength before the rest of the dough even comes together. This pre-fermentation step helps the dough rise faster, develop a richer taste, and stay softer longer after baking.

In short, a little patience at the start gives you better texture, structure, and flavor in the end.

💭 Lady B’s Note

Making this brioche taught me more than just technique. It reminded me that slowing down doesn’t mean falling behind; it means giving what you’re doing the chance to rise properly. In baking, as in life, the right balance of patience and precision always pays off.

Final Thought: Sometimes the kitchen reflects your life. When you trust the process — and let grace guide your hands — even a shaky start can lead to something beautiful.