Don't bother with that expensive silicone brioche mold I saw on Instagram

I bought this fancy silicone brioche mold from a random ad for $35. The dough just stuck to it like crazy no matter how much butter I used. After 3 tries and a ruined batch of brioche each time (that's like $20 in butter and eggs down the drain), I threw it in the trash. Has anyone else had luck with a specific brand of silicone pans or should I just stick to metal?

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aaron6772mo ago

I read a baking blog post that said silicone molds need a dusting of flour AND butter, not just butter, to stop sticking. Might be worth trying that before you give up on them completely.

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cameron6842mo ago

Huh, I never thought about it that way. I always just used butter in my silicone molds and figured it was enough. But you're right, some recipes definitely stick more than others, especially if they're low-fat or something. I've got a batch of those little silicone loaf pans that I've been avoiding because they're such a pain to clean. I'll try the flour and butter trick next time.

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