How To Make Brioche Bread Better !

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  • 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 )
    Instructions
    ---------------------------
    - 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.
    ---------------------------
    Great tune by : CLOZINGER - QUADRICOLOR
    soundcloud.com/clozinger/clozinger-quadricolor
    ---------------------------
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  • Howto & StyleHowto & Style

Comments • 1 000

  • Debbie Lim
    Debbie Lim 3 days 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 5 days ago

    He is so funny.

  • dark crystal
    dark crystal 9 days ago

    I love you you are just amazing xx

  • Roderich Heier
    Roderich Heier 11 days ago

    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 12 days ago

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

  • Joe Santa Maria
    Joe Santa Maria 12 days ago

    Don’t let me down

  • Joe Santa Maria
    Joe Santa Maria 12 days ago

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

  • Julius V
    Julius V 26 days ago

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

  • Hope For the Planet

    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 Month ago

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

  • Dan Dimerman
    Dan Dimerman Month ago

    this looks like challa bread

  • pawel pierwszy
    pawel pierwszy Month ago

    Eat them.

  • Haley Daye
    Haley Daye Month 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 Month ago

    Beurre* with me

  • Tina Deaton
    Tina Deaton Month ago

    Love the video...im 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 Month ago

    What temperature are we supposed to bake it at

  • Madina Ahmad
    Madina Ahmad Month ago

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

  • Patrick3183
    Patrick3183 Month ago

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

  • john brockman
    john brockman Month ago

    Don’t let me down lol

  • M Wilson
    M Wilson Month 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 Month ago

    Merci pour la vidéo!

  • M.S BS
    M.S BS Month ago

    don’t let me down hehe love this channel

  • Randolph Crane
    Randolph Crane 2 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 2 months ago

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

  • vattentät
    vattentät 2 months ago

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

  • Sumsum HUI [10U03M]
    Sumsum HUI [10U03M] 2 months ago

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

  • Vibrant Rhino
    Vibrant Rhino 2 months ago

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

  • b alarfaj
    b alarfaj 2 months ago

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

  • SuperMegawoman
    SuperMegawoman 2 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 2 months ago

    Brioche is awesome.

  • hollyh1969
    hollyh1969 3 months ago

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

  • From Somewhere, A Transmission

    Ima make brioche pitas. Dont hav an oven here

  • birbilomata
    birbilomata 3 months ago

    bravo!!! amazing recipe

  • kelly trisor
    kelly trisor 3 months ago

    Cute as can be

  • Kevin Peffley
    Kevin Peffley 3 months ago

    Here’s a good website for understanding different types of flour. Alex shows flour T45 and it should be comparable to American Pastry flour, but he says that he is using Strong Flour, and this is equivalent to American All Purpose Flour, which is T55. The table in the following article gives descriptions and code numbers for various flours, i.e., American, French, Italian, and Norwegian.
    www.weekendbakery.com/posts/understanding-flour-types/

    • Kevin Peffley
      Kevin Peffley 3 months ago

      I tried Alex’s Brioche recipe with the T45 or Pastry Flour, and it turned out rather bland, not as fluffy as his. Perhaps this may be due to the fact that I forgot to add salt. A friend advised me that salt helps to slow the development of the yeast, so I proofed for only one hour because it had risen easily to 2x its size. I don’t know if lack of salt caused my bread to be so bland, so I’m going to try this recipe again, but use All Purpose flour. I will check back in to post my results.
      Alex, do you know what type of flour should be used here in America for Brioche? En Amérique?

  • Elen Macedo
    Elen Macedo 3 months ago

    I really loved your chanell!! You so profissional and funny ! I loved !!! Well done ! 👏🏻👏🏻👏🏻👏🏻👏🏻

  • Eye on art
    Eye on art 3 months ago

    Thank you very intertaining.

  • Smokin4CHRIST
    Smokin4CHRIST 3 months ago

    Cool love the berry jam spread, just what I was thinking, i have had butter with cinnamon sugar topping equally yummy, but my brioche was shop stuff

  • Chariot
    Chariot 3 months ago

    Hey Alex is the butter used for this recipe unsalted or regular salted butter? Awesome video btw ;)

  • Catherine Iselin
    Catherine Iselin 3 months ago

    Darling, why is the "fan heating" bad when cooking the brioche? Thank you. :)

  • Martin Hunn
    Martin Hunn 3 months ago

    Bro it's neither of those, it is don't let me down.

  • formershift
    formershift 3 months ago

    Alex, I have tried this recipe like 4 times and I do the exact same thing you do. I just bought a kitchen aid and the bread was still raw in the middle. Please any suggestions. I kneaded it for a very long time because it seemed to not catch.

  • Gary Appenzeller
    Gary Appenzeller 3 months ago

    I converted all the ingredient to cup measurements (except for the Tbs and tsp).. 2.5 cups of flour with 2 eggs, a cup of milk, and butter. That's a lot of liquid for 2.5 cups. I ended up with soup.

    • Gary Appenzeller
      Gary Appenzeller 3 months ago

      I found my mistake. Google changed milligrams to milliliters. When I asked for a conversion of 1 Kg, then it gave me the correct answer.

  • Shanequabumblebee
    Shanequabumblebee 4 months ago

    Is there anyway to convert this to cups? I don't have a kitchen scale... :/

  • ClaveMusic
    ClaveMusic 4 months ago

    Its dont let me down

  • Linda
    Linda 4 months ago

    I made this exactly as described and it turned out GREAT! It was soooo darn fluffy and good. Thank you for sharing the recipe!

  • Hillz Angel
    Hillz Angel 4 months ago

    Mix the milk , yeast in the mixer ? Are we gona let it foam up first ? In warm milk n sugar or what ?

  • J W
    J W 4 months ago

    Halved this recipie for my small load tin. Needed more flour for it to come together but it turned out perfect. A magic combo of the flavour and indulgence of croissants with the structure of bread

  • RK LMBD
    RK LMBD 4 months ago

    Tried it. Followed the recipe exactly, dough was perfect at every stage but the brioche was a bit dry and not quite sweet. I did use muscavado sugar instead of white but I think it needs more butter and maybe one more egg.

  • nicolas fortin
    nicolas fortin 4 months ago

    Qqun a une bonne recette simple avec du levain pas de la levure? Ou encore je serais bien preneur d'une simple règle de 3 pour remplacer la levure par du levain qui donne de bons résultats.

  • Nalini Mathur
    Nalini Mathur 4 months ago

    Does this this quantity make one brioche or two? Loved your brioche recipe.. Want to make it right away ❤️

  • MaZEEZaM
    MaZEEZaM 4 months ago

    Sadly im a HUGE fan of making and eating bread, you really cant beat a real sourdough made with your own sourdough starter and good quality flour. I say sadly because im supposed to avoid eating gluten, no wonderful pastries, pies, lasagna or the wonderful world of breads :'(

  • William Natter
    William Natter 4 months ago

    I challenge you to make a perfect Brioche Vendéenne. If you have not had it yet, you have not lived.

  • naghmama mazhar
    naghmama mazhar 4 months ago

    come to the point with ur french way.

  • lemondrizzlecake
    lemondrizzlecake 4 months ago

    I don’t even like brioche that much but watching you make it gave ma the urge of trying myself 😍😍😍

  • Mansour Almowarie
    Mansour Almowarie 5 months ago

    Thanks Alex. The recipe is great and works well with me 😃

  • Agnes Archibong
    Agnes Archibong 5 months ago

    I love you and your video and your humour😁😘. #hooked

  • Andreea Sandru
    Andreea Sandru 5 months ago

    I tried making this bread. I kneaded the dough in the stand mixer and it raised a lot while it was proofing. But when I put it in the oven it was just flat. It didn't raise nice. Did I over knead in the mixer? What could the problem be?

  • Summer Treneal
    Summer Treneal 5 months ago

    Success. I made it. Not as pretty. But I'm not sick after, so I did well.

  • Waa_ Luigi
    Waa_ Luigi 5 months ago +1

    What type of flour should I use?

    • Waa_ Luigi
      Waa_ Luigi 5 months ago

      Okay thank you!

    • Zwusel
      Zwusel 5 months ago

      i dont know where you live but in germany it would be a 550 or finer...maybe even 450. Dunno how this translates to other countries types

  • Zwusel
    Zwusel 5 months ago

    Hi there, if you really want to master making bread you need to work with very little yeast (about 2g fresh yeast for 500g of flour) and let it rest for 1-3 days in the fridge at about 5°C. That way you will get a very aromatic bread/brioche/whatever ;) Also a tipp if you dont want to knead the dough too much use autolyse. Just mix flour with water according to recipe and let it rest for like 1 hour at room temperature. The dough should change into a spongy consistency. After that you can add the rest of your ingrediences. Hope this helps ;)

  • Linus Wärn
    Linus Wärn 5 months ago

    It’s ”Don’t let me down”

  • Watts family
    Watts family 5 months ago

    that is the nastiest dough surface/countertop possible. the oven heat kills germs, but it can't "kill" the glues and chemicals used to make the press board. i think they lied about the eco-friendly or whatever they labeled it.

  • Myles Heneke
    Myles Heneke 6 months ago

    Alex you are a cutiepie. I love your channel. The way you obsess is amazing.

  • Critstix Darkspear
    Critstix Darkspear 6 months ago

    Added to my list of people I absolutely need to share a meal with. Your passion is inspirational. Thank you for sharing it with the world.

  • Matsi Mdakane
    Matsi Mdakane 6 months ago

    I would forgive any neighbour who showed up at my door with fresh bread

  • Margaret Walker
    Margaret Walker 6 months ago

    I love your style, Alex, but I hate cm mm, and grams: why? Because the numbers are TOO HIGH - too many numbers. Please, put alternative regular measurements in cups, Tbs, tsp, etc.

  • Jean Bahuaud
    Jean Bahuaud 6 months ago

    Merci Alex ta recette est top, mon fils a adoré !!!

  • Jane Renee
    Jane Renee 6 months ago

    I've made bread with stand mixer. Kitchen aid says do not go faster than 2 for bread dough, it takes about 20 minutes. Food processor only a few minutes. It's hard to knead one handed.

  • felixar90
    felixar90 7 months ago

    In Quebec we call cinnamon rolls brioche and it's the only kind of brioche I know.

  • Margaret Walker
    Margaret Walker 7 months ago

    FABULOUS! I can taste it with jam on it!

  • Ullimately
    Ullimately 7 months ago

    Proof 1 - 2 hours till double in size???...perhaps you mean HALF an hour. in 1- 2 hours its 4 times the size.

  • Saladino pascazio
    Saladino pascazio 7 months ago

    One question, if I'm working by my hands, not with the mixer , it will be sticky dough. Should I wait ?? what would be the solution?? Thank you

  • Leah r
    Leah r 7 months ago

    His accent 💕

  • Meredith Golden
    Meredith Golden 7 months ago

    The recipe in the description says 1 teaspoon but it should be 1 Tablespoon! 8 to 10 grams is a Tbs

  • Tallulah Belcher
    Tallulah Belcher 7 months ago

    Omg this is so good made it today it’s amazing

  • 吴子昊
    吴子昊 7 months ago

    You talk so much

  • AbsolemLNG
    AbsolemLNG 7 months ago

    I use brioche for my hamburger buns. :D

  • Curtis Dorris
    Curtis Dorris 7 months ago

    Im making this now. Can't wait to try it

  • Kike Moreno
    Kike Moreno 7 months ago

    how long in the mixer and which speed please?

  • BrianRDub
    BrianRDub 7 months ago

    Yikes! I hope that OSB panel (your working surface) has been sealed with several coats of something food safe. OSB is a composite wood made with glue that is certainly not food grade safe. LOL right after I posted this, you made the comment about stainless steel replacement.

  • Jon C
    Jon C 7 months ago

    This Bread. I can not really cook, but I'd try...

  • Day-me-in Moody
    Day-me-in Moody 8 months ago

    Is baking flour, also called cake flour?

  • scarabbi
    scarabbi 8 months ago

    So you made dairy challah

  • Tai-Chen Lin
    Tai-Chen Lin 8 months ago

    My sourdough isnt very sour...
    Can I use my sourdough starter to substitute the dry yeast?

  • Thurman Little Wounded-DeRoin

    😍😍😍😍

  • TheNikko
    TheNikko 8 months ago

    perfect pronounced by alex "perfucked" XDDDD

  • Kirill Trandin
    Kirill Trandin 8 months ago

    My gf is Malagasi-French and her brioche is the best if you know what i mean

  • Noe Won
    Noe Won 8 months ago

    Hey guys is baking flour the equivalent of either BREAD flour or CAKE flour? Unsure...

  • Eden Chang
    Eden Chang 8 months ago

    My family’s recipe is different but still very similar.
    My grandma mix the butter, salt and flour together then mix milk, sugar, yeast, egg yolks together. After the butter and flour looks crumbly, she mix it together. Rest then roll into balls then make a cross. Rest then bake. Then eat on afternoon tea parties

  • shonuffisthemaster
    shonuffisthemaster 8 months ago

    great video! i really need to up my baking game.and this looks like a good place to start!
    i knoe you mentiond your switching to stainless, but please stop putting food on orented strand board (chip board, etc) right now! the glue has Phenol formaldehyde and other chemicals that will end up in your food! just look at the msds for it. it is definatly not echo friendly either.

  • Verena von Thadden
    Verena von Thadden 8 months ago

    This recipe is absolutely awesome! I tried it today and was really fascinated how soft and tasty it became :-) I added raisins while making the dough and covered it with a couple of almonds at the end. This is going to be my favorite recipe for baking Brioche bread!

  • Sophia Balasubramanian
    Sophia Balasubramanian 8 months ago

    It’s don’t let me down... not even close man come on!!(jk I’m not too upset don’t worry :) )

  • Davron Ismoilov
    Davron Ismoilov 8 months ago

    Can I do the first proofing in the firdge?

  • fabolify
    fabolify 8 months ago

    Concrete and dusty floor indeed wasn't suitable for foot job.

  • John Stotko
    John Stotko 8 months ago

    Okay, so I'm trying this out. Mixed the stuff, but my dough is very sticky... I'm adding more flour to make it less sticky... Perhaps it will be a mistake, but for science! Will update on how it turned out.

    • John Stotko
      John Stotko 8 months ago

      Came out good! Woohoo!

    • John Stotko
      John Stotko 8 months ago

      Well. More flour made it less sticky. Hopefully the bread doesn't com out dense.
      Thoughts on why it was so sticky: using general purpose flour, maybe my eggs were larger, milk wasn't as... creamy?

  • Indie
    Indie 9 months ago

    Your video always brings me smile!!! Thank you!

  • zabu 49
    zabu 49 9 months ago

    Brush it with butter when it comes out of the oven

  • Daniel Gomes Silveira
    Daniel Gomes Silveira 9 months ago

    Salted or unsalted butter?

  • Beliza De Souza
    Beliza De Souza 9 months ago

    Dude I think I fucked up the brioche