How To Make Brioche Bread Better !

  • Published on Sep 4, 2016
  • Fluffy, Buttery and Golden Brioche Bread is easy to make. That Lovely Brioche will feeds you belly, friends and family and make people happy :)
    Ingredients for a BIG BRIOCHE BREAD ( 12 thick slices )
    - 500g Baking Flour (strong flour, refined one)
    - 2 eggs
    - 50g sugar =2 heaped tbsp
    - 8-10g salt = 1 tsp
    - 10g dry yeast (it's often mentioned on packages how many grams there are in em)
    - or 20g fresh yeast
    - 100g butter (again look at the grams on packages)
    - 200g (ml) milk ( small glass )
    - Stand mixer, beat flour eggs, milk and yeast until combined.
    - Add butter, sugar, salt, then mix thoroughly until smooth and elastic.
    - Proof the brioche dough in a covered bowl for 1 - 2 hours, until it did double in size.
    - Push down, divide in three, make sausages.
    - Braid it in a compact way.
    - Place brioche dough in cake tin for the record my cake tin is 30cm or 12in X 13cm or 5in X 8cm or 3in.
    - Proof again until risen but not too much ( 20 min or so )
    - Temperature is key, warm place to proof is much better.
    - Brush with eggwash = 1 egg and 2tbsp milk
    - Bake in preheated oven @200°C or 390°F for about 25min or until golden brown.
    - Cool down and enjoy.
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  • Howto & StyleHowto & Style

Comments • 963

  • Zeke Balo
    Zeke Balo Day ago

    the song you were singing, was actually "may pa matay...".

  • Jeffery Wells
    Jeffery Wells Day ago +2

    This looks like it would make amazing donuts!

    • Ivet Coronado
      Ivet Coronado 12 hours ago

      Jeffery Wells head over to Bon appetite’s page, they’re doing exactly that!

  • Damare Munoz
    Damare Munoz 2 days ago

    Alex your recipes are awesome, thank you very much. I already tried your sourdough bread and I also tried your Brioche Bread delicious. My family and co-workers love it!!

  • Eli Duran
    Eli Duran 4 days ago

    Thanks! I made this recipe and it worked out really good.

  • mix channel
    mix channel 8 days ago +1

    Ça ressemble au pain challah.
    Pain de shabbat..
    Même la forme 🍞🍞

  • Ahmad Al-harbi
    Ahmad Al-harbi 13 days ago

    will this recipe work if i make it as burger buns?

  • Lorraine Yanez
    Lorraine Yanez 13 days ago

    Merci Alex, congratulations on your kitchen.First time viewing your channel, so beautiful.

  • fan of every thing
    fan of every thing 14 days ago

    i made brioche once i accidently over mixed it and it was crumbly and not good

  • Laura The Teddy Bear
    Laura The Teddy Bear 18 days ago

    he kinda looks like Mika

  • Peter ward
    Peter ward 24 days ago

    Can I use UK self-raising flour?

  • anusficker 5000
    anusficker 5000 26 days ago

    looks like perfect bread for french toast!

  • L L
    L L 28 days ago

    Alex..... the words to the song are “don’t let me down”

  • Mary Lou
    Mary Lou Month ago

    Notice the Bonne Mamman, I'd have never had bkfst in Italy when I lived there (23 yrs), it's on every French, Swiss, Italian morning table. If you rather a smoother spread, put it thru a few pulses off food processor! But TASTE IT, ITS SINFUL, ESPECIALLY CHERRY AND APRICOT!! Great for baking the "stainglass cookies"!

  • Mary Lou
    Mary Lou Month ago

    Alex, sei tanto carino e gentile! Devi senz'altro fare un tuo cookbook. Sarò la prima comperarla!!!!
    A proposito, faccio TUTTO A MANO IO!!

  • Alain Rodriguez
    Alain Rodriguez Month ago

    Bread flour?

  • Keith Largo
    Keith Largo Month ago

    Going to try this recipe out tonight!

  • Paper The Producer
    Paper The Producer Month ago

    Could I make buns of this then toast it and use it for burger?

  • K. R.
    K. R. Month ago

    I never knew you can eat Gokus cloud 😍

  • Tariro Chiwenga
    Tariro Chiwenga Month ago +1

    I love the way you make cooking food to be so much fun. keep it up!!!

  • Gracious Gift's
    Gracious Gift's Month ago

    This is My favorite bread Awesome vid

    DAVID RIDGWAY Month ago

    Brioche bread makes the best "FRENCH TOAST"!

  • Yop Yop
    Yop Yop Month ago

    Cream cheese and kiwi jelly..!!!

  • simoFyou
    simoFyou Month ago +1

    I had to mute the stupid accent and read the CC

  • Hasan Sughayer
    Hasan Sughayer 2 months ago

    I have tried this recipe 3 times so far and it is not working. The dough is not getting elastic nor rising when I proof it. I do not have a stand mixer so I used a hand mixer one time, food processor one time and hand mixing the third time but I got the same results. I have bloomed the yeast in the milk before using it to make sure it is alive. I am using white bread flour. Please help! Thank you :)

  • Ana Evans
    Ana Evans 2 months ago +1

    Hey ALEX
    Thanks for you. Video I making yesterday brioche and my class I’m on baking and pastry in Houston
    It so good but you recipe it’s great
    I like your way thanks so much 🤗

  • Kouzounas Kitchen
    Kouzounas Kitchen 2 months ago

    I always enjoy your videos! Btw your brioche looks amazing and brioche french toast is always the best! We make a Greek brioche called Tsoureki. :)

  • Владимир Ковалёв

    Cool! (Hot!)

  • jamaican wash
    jamaican wash 2 months ago

    Get the f*ck out of here Dr. Gunry. You never disclose the obe thing to lose weight and then you are pushing a product. Get the hell out of here with your con games.

  • Louis Heeraman
    Louis Heeraman 2 months ago

    Do you add Bergamot essence to your brioche?

  • Aviendha
    Aviendha 2 months ago

    Hears voice... decides to watch literally any other video.

  • Deinorius FPV
    Deinorius FPV 3 months ago

    Alex please make BABKA

  • Ruqayah Aleid
    Ruqayah Aleid 3 months ago

    I’m going to trust his recipe cuz he sounds like he knows what he’s doing ... plus his accent is a bonus to him

  • Deqa Abdi
    Deqa Abdi 3 months ago

    Baker boy I like your bread.
    I will try to make it .

  • Karen Ford
    Karen Ford 3 months ago

    I love you show Alex it is the best cooking show I have ever watched I also love listening to you because I love your accent keep up the good job glad I found you on TVclip

  • Anita Thomas
    Anita Thomas 3 months ago

    You are so damn cute..I wish ..oh never mind..I will try this today

  • Gabriel González
    Gabriel González 3 months ago

    Merci hermano!

  • Victor Parra
    Victor Parra 3 months ago

    So... is this recipe for 1 or 2 loaves?

  • rom sae
    rom sae 3 months ago


  • Beautician Bourne
    Beautician Bourne 3 months ago +2

    I stumbled here and I’m not mad that I did. Alex you are unique and funny. I’m a new subby. There are 281 very unhappy people out there. I never understood how people can dislike hard work and originality.

  • Debbie L.
    Debbie L. 4 months ago

    Hi, do you know how much the eggs (without shells) weigh? From where I live, an egg without its shell can weigh between 35g to 55g.

  • Totus Bee
    Totus Bee 4 months ago

    He is so funny.

  • sofia oliver
    sofia oliver 4 months ago

    I love you you are just amazing xx

  • Roderich Heier
    Roderich Heier 4 months ago +1

    I want to try this recipe but I have a gas oven so what gas mark does it cook on please?

  • HO YIN
    HO YIN 4 months ago

    Je veux bien travailler avec vous ! Un métis habiter en paris

  • Joe Santa Maria
    Joe Santa Maria 4 months ago

    Don’t let me down

  • Joe Santa Maria
    Joe Santa Maria 4 months ago

    Trying this recipe right now. It’s proofing! Will report back later today.

  • Julius V
    Julius V 4 months ago

    Two minutes of real content, and the rest is just bs.

  • Hope For the Planet
    Hope For the Planet 5 months ago

    OMG Alex YOU. ....are the KING of delicious recipes!!! You are SO fun to watch, interesting and very multitalented...I learn So much from your vids.You inspire me to step outside my comfort zone. .........Merci

  • Tobias Knudsen
    Tobias Knudsen 5 months ago

    It's: "don't let me down." You're welcome ;)

  • Dan Dimerman
    Dan Dimerman 5 months ago

    this looks like challa bread

  • pawel pierwszy
    pawel pierwszy 5 months ago

    Eat them.

  • Haley Daye
    Haley Daye 5 months ago

    Oh MAN, your brioche looks incredible! I'll definitely be trying your recipe! I have to admit, I enjoy my brioche with um, MORE butter on top...

  • Carpet Monoxide
    Carpet Monoxide 5 months ago

    Beurre* with me

  • Tina Deaton
    Tina Deaton 5 months ago

    Love the gonna do a challenge with this recipe. I'm on a keto and love bread so i'll try a low carb version.

  • Eliana Mitchell
    Eliana Mitchell 5 months ago

    What temperature are we supposed to bake it at

  • Madina Ahmad
    Madina Ahmad 5 months ago

    Iam in keto and looking to this breed like mouse looking to a chess under the glass

  • Patrick3183
    Patrick3183 5 months ago

    The music on the first few seconds of the video was painfully bad

  • john brockman
    john brockman 5 months ago

    Don’t let me down lol

  • M Wilson
    M Wilson 5 months ago

    @ 0:53 ... LOL ... on so many cooking videos I see people complaining about the presenter (Usually American) using Imperial units as opposed to Metric. Here I see a French Chef who uses almost exclusively Metric with what is typically considered Imperial Temperatures (Fahrenheit) hand written on the Celcius only dial of his new oven ... Sweet :)

  • Kiki Madeleine
    Kiki Madeleine 5 months ago

    Merci pour la vidéo!

  • M.S BS
    M.S BS 5 months ago

    don’t let me down hehe love this channel

  • Randolph Crane
    Randolph Crane 6 months ago

    First try: achieved perfect brioche. I used half the ingredients to start with, and although I let the dough proof for almost 2 hours, it didn't come up enough (or so I feared). It also looked quite lost in the tin I thought was too big. In the oven, it came up really well, filled the entire tin. I took it out after 17 minutes, and when I tasted it, it was like Heaven. Really fluffy, not too buttery, not too heavy, not too sweet, not too moist, not too dry. Absolutely perfect. Next time, I will use the normal amount of ingredients. Such an easy way to prepare this delicious bread!

  • Melvyn Jo Meade-Brunas
    Melvyn Jo Meade-Brunas 6 months ago

    I used this as a base for Panettone and it turned out really well!!

  • vattentät
    vattentät 6 months ago

    is he *trying* to speak with this outrageously french accent?

  • Sumsum HUI [10U03M]
    Sumsum HUI [10U03M] 6 months ago

    I cant have bread or milk, i say as i continue to munch on my brioche bread

  • Vibrant Rhino
    Vibrant Rhino 6 months ago

    Sooo he's sexy & waxes his eyebrows? Score!

  • b alarfaj
    b alarfaj 6 months ago

    Amazing recipe !! 👌🏼 wish you all the best !

  • SuperMegawoman
    SuperMegawoman 6 months ago

    Thank God he acknowledged the countertop. Because, my brain couldn’t stop thinking of splinters in the bread. Slight panic attack but I’m back. Thanks Alex!!

  • Michael Reynolds
    Michael Reynolds 6 months ago

    Brioche is awesome.

  • hollyh1969
    hollyh1969 6 months ago

    Alex, I put green chill (toasted and skinned) with cheddar cheese in an eggroll...