I love that Mr. Lagerstrom just brought a table to the park. Also, love me some brioche so this may have to be the next of his recipes I make! Keep up the awesome content.
Excellent bread but I found that I had to add 30 to 40 grams of flour for the dough to come together (and a lot of scraping down of the sides of the mixing bowl). Instead I used the paddle attachment for the first part of mixing then after the dough came together and after the butter was added, I switched to the dough hook and finished mixing. Worked like a charm👍. I hope this helps anyone who has come across this problem.
Is it possible the water, grams to cups is a bit off? I did water in cups and there was no way that thing was coming together. 1/4 more and I got the results in the video.
Just finished making this. Now the hardest part, waiting for it to cool down. I honestly thought the braiding would be the hardest part, but came out looking real good. Big shout-out to my man Bri!
Great timing on this as we had already planned a cookout this weekend and I needed buns. Terrific results as always. My four-year-old assistant baker very pointedly reminded me that "Chef Brian said to add the butter ONE PIECE AT A TIME." He has become a little martinet about your recipes and is convinced that if we don't follow them to the letter then "he won't let us watch his videos anymore."
Thanks for the laugh. That will probably be bouncing around in my head the next time I make one of Brian's recipes - if I don't get it right he won't let me watch his videos anymore. Actually my favorite thing about Brian is he shows us his own mistakes - makes it okay to screw up.
I utterly love those moments when life reminds us that little children imitate adults, and what adults around little children mostly do is to be know absolutely everything better.
As a french baking enthusiast, good job! Im making mine with salted butter it's even better ;) Also, little tip for the shaping, start the braid in the middle! Gives a cleaner look
I just discovered brioche and as a result my bread consumption has skyrocketed! I like the walkthrough of the various stages of dough mixing as I don’t have an intuitive sense of when I’ve mixed too long or too short when trying out dough recipes (but I’m getting better!)
Nitpicking alarm! Brioche is borderline between bread and cake. That "let them eat cake" line often (falsely) attributed to Marie Antoinette? In the French original, it's _"qu'il mangeant brioche"_ .
Currently, like RIGHT NOW, making the potato buns from the thick burger episode and already made the burger sauce from the smash burger episode from some burgers tonight and was taking a break while waiting for the bun dough to rise for 90 minutes and decided to check RUclips, only to find a new video! Since it was early I figured I'd have a chance to tell you how fantastic your videos are. There are a ton of cooking videos like this on RUclips obviously, but I can't think of any that are as informative as yours and as entertaining while also not being the typical over the top beyond annoying RUclipsr type of personality. I'm sure you know what I mean... Thanks a ton for the great content and here's hoping you gain a ton more followers.
This is a GREAT recipe and is easily scalable into larger batches. I have put my own "twist" on this braided loaf by taking the four portions of fermented/chilled dough and rolling them out into 18x12 rectangles and spreading those with bake-stable jam (not ordinary jam which is too liquid and sugary) or ganache, then tightly rolling them up into the cylinders for braiding. I pop the four cylinders back into the fridge for about 10 minutes to firm them up again before braiding. The result is a babka-like brioche . . . the buttery bread looks amazing when sliced because the filling surprise, unlike a traditional babka, is not revealed until then. I sometimes top with sesame seeds after the egg wash before popping into the oven.
Tried this recipe to the letter, but it never came together in the stand mixer. Tried kneading it by hand for 10 minutes and it finally came together but then it didn't rise after being left alone for an hour. Waste of time and ingredients.
I literally just searched for a brioche recipe on your channel yesterday and couldn't believe you hadn't made a video on it yet. You read my mind! Can't wait to try this!
If u live in India ; have made tons and tons of brioche, and the best butter I would recommend is President cultured unsalted butter. Nothing compares to it.
@@sinanefe6693 I will give you the complete recipe of my bakery 1kg of flour 20 salt 130 sugar 40 yeast 60cl of egg 400 butter Don't worry if you won't pass the first time its took me 3 tries and some tips from my learning master
it seems you have an hydration of well below 50% (100g water +120 of eggs on 460g of flour = 47% ) is the brioche light and fluffy?how is it possible? the consistency doesn't seem right. it looks a perfect dough to laminate with a butter slab and craft some croissaints, that for sure, but it doesn't look like it will yeald soft and fluffy brioche buns
I’m so pissed bro I did this exact recipe, followed everything, and I didn’t get the ball he talks about in the first freaking 2 minutes (even before adding butter) I’ve tried to do this shit 3 separate times and the same thing happened every time, I’ve wasted so much money on this stupid recipie
Made this recipe today, followed instructions to the tee. Looked really good and appealing, tasted really really bad, 0% relation to regular brioche im used to, 100% buttery dinner rolls sorta, would not recommend.
HELP - I've done this recipe 4 times now and every time my bread tastes great but the structure is simply missing, more like cake, doesn't have that stretchy structure when pulling apart. what am I doing wrong Brian Lagerstrom!?
You might want to kneadbit more or add some flour, little by little, until it's stretchable and less soupy. Another way is to reduce the butter little bit. Different brand of butter has different moisture percentage. And different brand of flour has different moisture absorbance. Humidity plays a huge role to bread and also cookie making. Hope it helps 🙂
Bread baking is the love of my life and this is a lovely lady - can't wait to try her out. I might try to brush with just a yolk though to get a darker glossier top because, like you, I like that crust super dark.
I remember a Brioche stand at the Newark, New Jersey train station (the other Penn station, I think). The made a Brioche bread pudding. That was a very memorable food experience.
This did not work for me at all. They tasted ok, more like a scone than brioche bun for a burger. And the idea that anything is 40% butter just seem off to me. Generally really like the channel but this one was a fail.
Hi Brian, LOVE your videos. I've made your croissant and ciabatta recipes and they turned out fantastic. Not so much on this one though. I tried the bun version of this brioche recipe. They ended up being very dense and not soft in the middle at all. The texture/flavor was kind of like a croissant and biscuit combined. Tasty, but not at all what I was looking for. The buns also seemed kind of dry which was odd considering all of the butter in them. I fermented the dough in the fridge for 24 hours and then shaped and proofed the buns for 3.25 hours at room temp. I did notice they didn't seem to rise very much after proofing and they didn't rise a whole lot in the oven either. Where do you think I went wrong on this recipe?
i have been searching for a brioche recipe with a small amount of eggs and i liked this video but your comment makes me think this recipe needs milk instead of water. not sure if the ratios would be different then but milk seems like a must for a moist fluff.
It actually sounds like maybe they were over-proofed. If your kitchen, or wherever you proofed them, was just a bit too warm, this might've been a problem, despite the amount of butter. Also, if the flavor was off but not rancid, more like a different flavor profile, then I would check to see if your butter choice is actually REAL butter and not something adulterated. I'm saying this because I remember one of my sons being surprised that different salts have additives, such as table salt containing anti-caking agents so it doesn't clog the holes in salt shakers. Reading ingredient labels can be an eye-opening experience if you're not used to it. I hope this helps.
Was kind of afraid of trying brioche again since my last attempt resulted in brioche rocks but followed this recipe (added a little bit of water because it was just *too* dry to come together) and they came out very soft and tender. Thanks!
Both times I’ve made this, the yeast has basically given out by the time of the rising step after braiding. Could it be due to fridge temp being too low for too long (40 F)? The second time, I let it sit for like 6 hours just to make sure it wasn’t a temp thing and… nothing. Second time could’ve been a fluke because I had to let it sit for a few minutes after adding the salt and sugar to the yeast water so the salt could’ve killed it, but any advice as to why it won’t rise would be appreciated. My yeast has worked in other things recently
Sup Bri. Thx for posting this. Started this tonight but I reserved ~100g of the flour and the butter incorporated a lot faster. Can't wait to bake this EDIT: One of the best tasting enriched dough recipe I've made so far. This is a keeper. Great job. Thanks again!
Loved the recipe but I don't have a Stand Mixer, don't forget about your broke homies, B-Man! This recipe looks lowkey impossible to do by hand, the dough looks sticky af.
I have made Hokkaido loaf bread with considerable butter and we love it. This is a ton of butter here! I'll have to try it! Brian you are using higher protein AP how does it compare to usual 13% or so bread flour?
Thank you for taking me through a baking journey I never thought I'd travel. I'm not amazing, but I've learned so much from you in the past year. This is coming from someone who's been in the restaurant industry for over 10 years. Cheers brother, looking forward to making some amazing brioche buns.
Omg! Thank you! I have yet to master brioche. The buttery, sweet, SUPER soft kind. Uhh, my favorite bread. I don’t have a stand mixer so I hand kneed. I might have to wait until I can afford one.
For those who don’t have a stand mixer, you can make this exact same recipe that’s basically a “no knead” style with just a whisk, sturdy spoon and slightly different techniques. I’ll comment how if anyone is interested. I don’t currently feel like writing it down since the video is so old and people won’t likely see this comment anyways lmao
fyi, 100g (mL) of water is not 1/4.... closer to 1/2 cup. in the vid it looks like he pours in 100 mL, so i would suggest going with 1/2cup for our american friends
This recipe is complete gas Best bread I’ve ever head Ultra dense but soft and fluffy at the same time, incredible buttery flavor and texture It didn’t last an hour out of the oven My family jumped it
Trust me dear viewer if you read this comment, you absolutely have to taste this type of brioche once in your lifetime. This is just heaven. You can add chocolate chips or crystal sugar in the paste or you can just eat the original brioche with anything you want, from jam to Nutella or honey. It complements perfectly a good tea or coffee in the morning.
Traditional French brioche is made without water or milk, relying instead entirely on butter snd eggs to bring the dough together. The current French standard is 80% butter to flour by weight.
Sooooo I'm a rebel and tried to make it in a food pro before incorporating the butter. Spoiler alert the dough came together a bit too well almost immediately (skipped the paste stage and came together as a shaggy ball). When I put it in the stand mixer with the dough hook, a bit too much gluten had developed, so the butter and the hook ended up shearing the dough into clumpy bits (honestly I was also too eager to add the butter I think). I ended up hand kneading the butter into a smooth dough (about 15 mins), followed by a few minutes in the stand mixer with the dough hook until it passed the stretch test shown. It's in the fridge now, well report back tmr.
Update: the cursed loaf adventure continues - it was easy to braid and proof but the oven seemed to be too hot soooo I ended up with a thick, dry crust. The brioche was delicious because butter, but dense (not a huge amount of rise in the oven). We'll be having french toast for DAYS now but I'm definitely keen to have a less rebellious shot at this recipe at a later date!
Thanks, Brian, for this demonstration. I've been staying away from making brioche since the last time when I tried making it by hand. It took what seemed like forever. With you and your demo as inspiration I will try it again but not by hand. I missed your little dance this time.
قُلْ هُوَ اللَّهُ أَحَدٌ 1 Say: He is Allah, the One and Only; اللَّهُ الصَّمَدُ 2 Allah, the Eternal, Absolute; لَمْ يَلِدْ وَلَمْ يُولَدْ 3 He begetteth not, nor is He begotten; وَلَمْ يَكُنْ لَهُ كُفُوًا أَحَدٌ 4 And there is none like unto Him. In the Name of Allah, the Almighty God , the All-beneficent, the All-merciful. Allâh! Lâ ilâha illa Huwa (none has the right to be worshipped but He), the Ever Living, the One Who sustains and protects all that exists. Neither slumber, nor sleep overtake Him. To Him belongs whatever is in the heavens and whatever is on earth. Who is he that can intercede with Him except with His Permission? He knows what happens to them (His creatures) in this world, and what will happen to them in the Hereafter . And they will never compass anything of His Knowledge except that which He wills. His Kursî[] extends over the heavens and the earth, and He feels no fatigue in guarding and preserving them. And He is the Most High, the Most Great. [This Verse 2:255is called Ayat-ul-Kursî.]- (255)
Why/how is it 46% butter bread? The total weight of ingredients is 971 grams and butter is 230 grams. Wouldn't that make this a 23% butter bread? Curious as I'd like to better understand bread ratios. Thank you.
Wow!! Those buns look so yummy! Great for melty sandwiches like you said. Also for that loaf, I would have to wonder if it would make a good french toast, as my mother really likes brioche french toast.
Why did you decide to go for such a low hydration? Usually I see about 60% or more hydration with any combinations of egg, water, and milk but this recipe is not even 50%.
Hey Brian my name is Maribel I have made and tried all your recipes and they all came out perfect BUT I HAVE TRY TO make THE BRIOCHE BREAD twice the first one it looked perfect and delicious but when we cut it it was uncooked yesterday I made the dough again and I just finish braiding should I bake it for longer how long more do you think I should leave in the oven
My bread consumption has risen roughly 500% since I started watching your videos.
I was nearly bread sober 🙄
Those are rookie numbers
Haha I was on a pretty good hiatus before making vids now I’m back bread bb!
Only?
Bro, same
I love that Mr. Lagerstrom just brought a table to the park. Also, love me some brioche so this may have to be the next of his recipes I make! Keep up the awesome content.
Thanks Jason!
I agree this will be my next bread of his recipes. The Baguettes were fabulous. Glad I found this Channel
Excellent bread but I found that I had to add 30 to 40 grams of flour for the dough to come together (and a lot of scraping down of the sides of the mixing bowl). Instead I used the paddle attachment for the first part of mixing then after the dough came together and after the butter was added, I switched to the dough hook and finished mixing. Worked like a charm👍. I hope this helps anyone who has come across this problem.
Great tip. I did need to put in more 30g
Is it possible the water, grams to cups is a bit off? I did water in cups and there was no way that thing was coming together. 1/4 more and I got the results in the video.
Just finished making this. Now the hardest part, waiting for it to cool down. I honestly thought the braiding would be the hardest part, but came out looking real good. Big shout-out to my man Bri!
Awesome let me know how it is!
Great timing on this as we had already planned a cookout this weekend and I needed buns. Terrific results as always. My four-year-old assistant baker very pointedly reminded me that "Chef Brian said to add the butter ONE PIECE AT A TIME." He has become a little martinet about your recipes and is convinced that if we don't follow them to the letter then "he won't let us watch his videos anymore."
Thanks for the laugh. That will probably be bouncing around in my head the next time I make one of Brian's recipes - if I don't get it right he won't let me watch his videos anymore. Actually my favorite thing about Brian is he shows us his own mistakes - makes it okay to screw up.
My heart. Too cute.
Oh hahaha, so adorable, love this so much... Little chef😂🙏🙏🙏
I utterly love those moments when life reminds us that little children imitate adults, and what adults around little children mostly do is to be know absolutely everything better.
As a french baking enthusiast, good job! Im making mine with salted butter it's even better ;)
Also, little tip for the shaping, start the braid in the middle! Gives a cleaner look
I just discovered brioche and as a result my bread consumption has skyrocketed! I like the walkthrough of the various stages of dough mixing as I don’t have an intuitive sense of when I’ve mixed too long or too short when trying out dough recipes (but I’m getting better!)
Nitpicking alarm!
Brioche is borderline between bread and cake. That "let them eat cake" line often (falsely) attributed to Marie Antoinette? In the French original, it's _"qu'il mangeant brioche"_ .
Currently, like RIGHT NOW, making the potato buns from the thick burger episode and already made the burger sauce from the smash burger episode from some burgers tonight and was taking a break while waiting for the bun dough to rise for 90 minutes and decided to check RUclips, only to find a new video! Since it was early I figured I'd have a chance to tell you how fantastic your videos are. There are a ton of cooking videos like this on RUclips obviously, but I can't think of any that are as informative as yours and as entertaining while also not being the typical over the top beyond annoying RUclipsr type of personality. I'm sure you know what I mean... Thanks a ton for the great content and here's hoping you gain a ton more followers.
I just bought some buttery brioche from Trader Joe’s yesterday. I wondered if I could make it at home? Why yes… yes I can! Thanks Brian 😁❤️
Hmm, no dance, must not be that good :-p
This is a GREAT recipe and is easily scalable into larger batches. I have put my own "twist" on this braided loaf by taking the four portions of fermented/chilled dough and rolling them out into 18x12 rectangles and spreading those with bake-stable jam (not ordinary jam which is too liquid and sugary) or ganache, then tightly rolling them up into the cylinders for braiding. I pop the four cylinders back into the fridge for about 10 minutes to firm them up again before braiding. The result is a babka-like brioche . . . the buttery bread looks amazing when sliced because the filling surprise, unlike a traditional babka, is not revealed until then. I sometimes top with sesame seeds after the egg wash before popping into the oven.
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Tried this recipe to the letter, but it never came together in the stand mixer. Tried kneading it by hand for 10 minutes and it finally came together but then it didn't rise after being left alone for an hour. Waste of time and ingredients.
I literally just searched for a brioche recipe on your channel yesterday and couldn't believe you hadn't made a video on it yet. You read my mind! Can't wait to try this!
If u live in India ; have made tons and tons of brioche, and the best butter I would recommend is President cultured unsalted butter. Nothing compares to it.
I’m excited to try this out, Bri. Also, I enjoyed the Paris clip at the beginning.
Thanks!
In France (for professional backer) this is "brioche parisienne" and it's 400g of butter for 1kg of flour
How much yeast for 1kg Flour thx u
@@sinanefe6693 I will give you the complete recipe of my bakery
1kg of flour
20 salt
130 sugar
40 yeast
60cl of egg
400 butter
Don't worry if you won't pass the first time its took me 3 tries and some tips from my learning master
this is the modern version. the real french version is 1kg butter per 400g flour
it seems you have an hydration of well below 50% (100g water +120 of eggs on 460g of flour = 47% )
is the brioche light and fluffy?how is it possible? the consistency doesn't seem right. it looks a perfect dough to laminate with a butter slab and craft some croissaints, that for sure, but it doesn't look like it will yeald soft and fluffy brioche buns
Congrats on 200K! This looks delicious!!
I’m so pissed bro I did this exact recipe, followed everything, and I didn’t get the ball he talks about in the first freaking 2 minutes (even before adding butter)
I’ve tried to do this shit 3 separate times and the same thing happened every time, I’ve wasted so much money on this stupid recipie
Made this recipe today, followed instructions to the tee.
Looked really good and appealing, tasted really really bad, 0% relation to regular brioche im used to, 100% buttery dinner rolls sorta, would not recommend.
French Cooking Academy called.
They want you to add one more egg.
I tried to make this but the dough never came together into a ball. Any tips?
Never been here so early so here's my obligatory "I saw this notification SUPER FAST" comment
I thought you were gonna ask the chef in the brioche shop in Paris for the recipe
HELP - I've done this recipe 4 times now and every time my bread tastes great but the structure is simply missing, more like cake, doesn't have that stretchy structure when pulling apart. what am I doing wrong Brian Lagerstrom!?
You might want to kneadbit more or add some flour, little by little, until it's stretchable and less soupy. Another way is to reduce the butter little bit. Different brand of butter has different moisture percentage. And different brand of flour has different moisture absorbance. Humidity plays a huge role to bread and also cookie making. Hope it helps 🙂
Bri, you’re amazing as always. Giving the why and the good/bad resulting consequences of everything. I always learn so much from you!!
lil forest park cameo for the STL peeps
Bread baking is the love of my life and this is a lovely lady - can't wait to try her out. I might try to brush with just a yolk though to get a darker glossier top because, like you, I like that crust super dark.
I remember a Brioche stand at the Newark, New Jersey train station (the other Penn station, I think). The made a Brioche bread pudding. That was a very memorable food experience.
@@johncspine2787 OMG. I'll be dreaming about that tonight.
This did not work for me at all. They tasted ok, more like a scone than brioche bun for a burger. And the idea that anything is 40% butter just seem off to me. Generally really like the channel but this one was a fail.
Yep , same here 👎🏻
Hi Brian, LOVE your videos. I've made your croissant and ciabatta recipes and they turned out fantastic. Not so much on this one though. I tried the bun version of this brioche recipe. They ended up being very dense and not soft in the middle at all. The texture/flavor was kind of like a croissant and biscuit combined. Tasty, but not at all what I was looking for. The buns also seemed kind of dry which was odd considering all of the butter in them. I fermented the dough in the fridge for 24 hours and then shaped and proofed the buns for 3.25 hours at room temp. I did notice they didn't seem to rise very much after proofing and they didn't rise a whole lot in the oven either. Where do you think I went wrong on this recipe?
i have been searching for a brioche recipe with a small amount of eggs and i liked this video but your comment makes me think this recipe needs milk instead of water. not sure if the ratios would be different then but milk seems like a must for a moist fluff.
It actually sounds like maybe they were over-proofed. If your kitchen, or wherever you proofed them, was just a bit too warm, this might've been a problem, despite the amount of butter. Also, if the flavor was off but not rancid, more like a different flavor profile, then I would check to see if your butter choice is actually REAL butter and not something adulterated. I'm saying this because I remember one of my sons being surprised that different salts have additives, such as table salt containing anti-caking agents so it doesn't clog the holes in salt shakers. Reading ingredient labels can be an eye-opening experience if you're not used to it.
I hope this helps.
Was kind of afraid of trying brioche again since my last attempt resulted in brioche rocks but followed this recipe (added a little bit of water because it was just *too* dry to come together) and they came out very soft and tender. Thanks!
Both times I’ve made this, the yeast has basically given out by the time of the rising step after braiding. Could it be due to fridge temp being too low for too long (40 F)? The second time, I let it sit for like 6 hours just to make sure it wasn’t a temp thing and… nothing. Second time could’ve been a fluke because I had to let it sit for a few minutes after adding the salt and sugar to the yeast water so the salt could’ve killed it, but any advice as to why it won’t rise would be appreciated. My yeast has worked in other things recently
I’m having the same problem.
For any cold bulk fermented bread dough you have to use less yeast .
Brian, where did you get that metal plate you put on your bowl? It's perfect for rising dough on the counter
I think it’s just a pizza pan. You can get them at any restaurant supply or on Amazon. Just measure the bowl and go just a little bigger in diameter.
Sup Bri. Thx for posting this. Started this tonight but I reserved ~100g of the flour and the butter incorporated a lot faster. Can't wait to bake this
EDIT: One of the best tasting enriched dough recipe I've made so far. This is a keeper. Great job. Thanks again!
butter bomb bread recipe. ME LIKEY
I have an hour and a half left of class then a fifty-minute commute home and you're making me hungies 😩
Haha
Loved the recipe but I don't have a Stand Mixer, don't forget about your broke homies, B-Man! This recipe looks lowkey impossible to do by hand, the dough looks sticky af.
….and guess what?.. it tasted very good. Love it also would love to incorporate Shirley my SOur dough starter. I’ll play around
Sup?✌Bri, is there a way to do this without a stand mixer????
Unfortunately not this one.
I have made Hokkaido loaf bread with considerable butter and we love it. This is a ton of butter here! I'll have to try it!
Brian you are using higher protein AP how does it compare to usual 13% or so bread flour?
Thank you for taking me through a baking journey I never thought I'd travel. I'm not amazing, but I've learned so much from you in the past year. This is coming from someone who's been in the restaurant industry for over 10 years. Cheers brother, looking forward to making some amazing brioche buns.
Hey Brian with 🎄 around the corner could you bake some panettone using only egg yolks,its amazing.Great recipe.
I tried this recipe a little while ago, and I can say that it was... almost too buttery. I can't blame you, it's what you said it would be.
46% butter (2:46) bread. ?????????
230g Butter, 460 g Flour, 100g H2O, 60g Sugar, 2 Large Eggs 112g, 11g Salt, 10g Yeast
I get 23.4%
Wanna try again?
Omg! Thank you! I have yet to master brioche. The buttery, sweet, SUPER soft kind. Uhh, my favorite bread. I don’t have a stand mixer so I hand kneed. I might have to wait until I can afford one.
For those who don’t have a stand mixer, you can make this exact same recipe that’s basically a “no knead” style with just a whisk, sturdy spoon and slightly different techniques.
I’ll comment how if anyone is interested. I don’t currently feel like writing it down since the video is so old and people won’t likely see this comment anyways lmao
fyi, 100g (mL) of water is not 1/4.... closer to 1/2 cup. in the vid it looks like he pours in 100 mL, so i would suggest going with 1/2cup for our american friends
Congrats on 200k subs, Bri! I can't put anything in my mouth without going, "let's eat this thiiiiiiiiiiinnng" in my head.
Haha thanks!
What if you had that dough and then spliced in some chocolate jammy goodness = BABKA!!!!!!!!! BOYYYYYY!!!!
This recipe is complete gas
Best bread I’ve ever head
Ultra dense but soft and fluffy at the same time, incredible buttery flavor and texture
It didn’t last an hour out of the oven
My family jumped it
THANK GOODNESS he uses an extra 1% of his brain so he can use metric instead of imperial😅
Just finished making a loaf and it's so good dude, I'll be keeping this recipe in my backpacker for the in laws to try out!
Trust me dear viewer if you read this comment, you absolutely have to taste this type of brioche once in your lifetime. This is just heaven. You can add chocolate chips or crystal sugar in the paste or you can just eat the original brioche with anything you want, from jam to Nutella or honey. It complements perfectly a good tea or coffee in the morning.
Thank you for being chill, yet, informative. Some cooking channels are leaning too far into the memes. Subbed fo life.
oh wow can’t wait to try this out love buttery brioche !!! thank you bri!
Weekly Bri-guy comment #34: French toast now??? 👀👀👀
Traditional French brioche is made without water or milk, relying instead entirely on butter snd eggs to bring the dough together. The current French standard is 80% butter to flour by weight.
What is the difference between occupying milk and occupying water?
Sooooo I'm a rebel and tried to make it in a food pro before incorporating the butter. Spoiler alert the dough came together a bit too well almost immediately (skipped the paste stage and came together as a shaggy ball). When I put it in the stand mixer with the dough hook, a bit too much gluten had developed, so the butter and the hook ended up shearing the dough into clumpy bits (honestly I was also too eager to add the butter I think). I ended up hand kneading the butter into a smooth dough (about 15 mins), followed by a few minutes in the stand mixer with the dough hook until it passed the stretch test shown. It's in the fridge now, well report back tmr.
Update: the cursed loaf adventure continues - it was easy to braid and proof but the oven seemed to be too hot soooo I ended up with a thick, dry crust. The brioche was delicious because butter, but dense (not a huge amount of rise in the oven). We'll be having french toast for DAYS now but I'm definitely keen to have a less rebellious shot at this recipe at a later date!
I’m having trouble getting this to rise. I followed the soft butter slowly part and everything. Help needed pls.
bry bry is the reason i got super into cooking. most underrated cooking channel in all of youtube.
great mine was dry I like more buttery let me try again thanks a lot Great Guidance
Brilliant video but is he renting Joshua Weissman’s kitchen?🤨👀
Thanks, Brian, for this demonstration. I've been staying away from making brioche since the last time when I tried making it by hand. It took what seemed like forever. With you and your demo as inspiration I will try it again but not by hand. I missed your little dance this time.
I've tried it and worked perfectly.
That's not my first braided brioche I made, but the best until now.
Thanks Brian
I'm wondering if tang zhong would make it even better? I'm def gonna try!
I’m so excited to make this!! Looks absolutely stunning 🤤 😍
the way you talked about june shine.....i'd want to rush to the shop for a truck of june shine XD
ohh...we don't have it here ... fook
So my bread came out really dense and not airy. Did I possibly not get the yeast activated fully?
I live in a tropical country. How do you do this without it melting in your hands? Do I have to knead it in an air-conditioned room?
man i just made a brioche 3 days ago and it sucked, couldn't even finish it all. i guess gotta try again now
I have made your recipe and liked it a lot. Why don’t you use milk like a lot of other recipes?
OH YEAH MY LIFE WILL FINALLY BE COMPLETE WITH SOME HOMEMADE FRENCH BRIOCHEEEE
Typed “Brian Brioche” into RUclips and this bad boy popped up. Win
Awesome looking bread! Now do challah. Also a brioche or challah French toast would be a good one.
I LOVE LOVE LOVE Challah. It's not so fatty either because it doesn't use any dairy
Thank you very much from Bangalore. Followed your recipe to a tee. Got a loaf I was very proud of.
Awesome! Thanks for letting me know. Thinking of an India trip next year!
Can you make brioche with a starter instead of yeast? Do you have a recipe?
This looks great but it is soooo long a process....I don't think I can go this long of a process.
1:34 in i cant keep going "its not how ya make porriage, bugger bri-ouch" dude get a new job
How is the yeast amount If i make 1000gr daugh is IT 100gr thats a Lot of yeast
You do know that brioche have a specific shape? Not what you are showing on the title screen.
Brioche is my favorite and I’m so happy I can make it.
The sucky thing is that my scale measures in pounds and ounces, instead of grams
It actually took me a while to figure out that the “toob” the narrator is talking about are “tube”s.
can I ues bread flour (12.4 % protein)
قُلْ هُوَ اللَّهُ أَحَدٌ 1
Say: He is Allah, the One and Only;
اللَّهُ الصَّمَدُ 2
Allah, the Eternal, Absolute;
لَمْ يَلِدْ وَلَمْ يُولَدْ 3
He begetteth not, nor is He begotten;
وَلَمْ يَكُنْ لَهُ كُفُوًا أَحَدٌ 4
And there is none like unto Him.
In the Name of Allah, the Almighty God , the All-beneficent, the All-merciful.
Allâh! Lâ ilâha illa Huwa (none has the right to be worshipped but He), the Ever Living, the One Who sustains and protects all that exists. Neither slumber, nor sleep overtake Him. To Him belongs whatever is in the heavens and whatever is on earth. Who is he that can intercede with Him except with His Permission? He knows what happens to them (His creatures) in this world, and what will happen to them in the Hereafter . And they will never compass anything of His Knowledge except that which He wills. His Kursî[] extends over the heavens and the earth, and He feels no fatigue in guarding and preserving them. And He is the Most High, the Most Great. [This Verse 2:255is called Ayat-ul-Kursî.]- (255)
How that idiot fits here???
So good mate! I’ll be there for the million sub post 👍👍
See you then
Thank you for showing this bread making
Thanks!
As always, you're most welcome. My son loves brioche. I'll bake buns this weekend.
The commentator has deleted when he breathes before he speaks to shortened videolength
Why/how is it 46% butter bread? The total weight of ingredients is 971 grams and butter is 230 grams. Wouldn't that make this a 23% butter bread? Curious as I'd like to better understand bread ratios. Thank you.
It’s a percentage in relation to the total weight of the flour only. 🍻
Ayooo wassup? Good looks.
Wow!! Those buns look so yummy! Great for melty sandwiches like you said. Also for that loaf, I would have to wonder if it would make a good french toast, as my mother really likes brioche french toast.
It’s rude not to make extra and polish it off when warm
How would these brioche buns hold up for a burger?
You should do a part 2 brioche French toast.
I almost did but wasn’t feeling where it was going r and d wise so I changed course
Why did you decide to go for such a low hydration? Usually I see about 60% or more hydration with any combinations of egg, water, and milk but this recipe is not even 50%.
There is ALOT of butter and any more water would make it way too hard for home bakers to shape
Hey Brian my name is Maribel I have made and tried all your recipes and they all came out perfect BUT I HAVE TRY TO make THE BRIOCHE BREAD twice the first one it looked perfect and delicious but when we cut it it was uncooked yesterday I made the dough again and I just finish braiding should I bake it for longer how long more do you think I should leave in the oven
Great stuff, man I miss french bakeries! 🍞 Audio sounds great, what mic are you using for your voiceovers?