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.
    ---------------------------
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    soundcloud.com/clozinger/clozinger-quadricolor
    ---------------------------
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  • Howto & StyleHowto & Style

Comments • 958

  • Linda
    Linda 2 days 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 3 days 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 days 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 5 days 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 7 days 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 8 days ago

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

  • MaZEEZaM
    MaZEEZaM 9 days 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 10 days 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 16 days ago

    come to the point with ur french way.

  • lemondrizzlecake
    lemondrizzlecake 24 days 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 Month ago

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

  • Andreea Sandru
    Andreea Sandru Month 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 Month ago

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

  • Waa_ Luigi
    Waa_ Luigi Month ago +1

    What type of flour should I use?

    • Waa_ Luigi
      Waa_ Luigi Month ago

      Okay thank you!

    • Zwusel
      Zwusel Month 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 Month 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 Month ago

    It’s ”Don’t let me down”

  • Watts family
    Watts family Month 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 Month ago

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

  • Critstix Darkspear
    Critstix Darkspear 2 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 2 months ago

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

  • Margaret Walker
    Margaret Walker 2 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 2 months ago

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

  • Jane Renee
    Jane Renee 2 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 2 months ago

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

  • Margaret Walker
    Margaret Walker 2 months ago

    FABULOUS! I can taste it with jam on it!

  • Ullimately
    Ullimately 2 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 2 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 2 months ago

    His accent 💕

  • Meredith Golden
    Meredith Golden 2 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 3 months ago

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

  • 吴子昊
    吴子昊 3 months ago

    You talk so much

  • AbsolemLNG
    AbsolemLNG 3 months ago

    I use brioche for my hamburger buns. :D

  • Curtis Dorris
    Curtis Dorris 3 months ago

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

  • Kike Moreno
    Kike Moreno 3 months ago

    how long in the mixer and which speed please?

  • BrianRDub
    BrianRDub 3 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 3 months ago

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

  • Day-me-in Moody
    Day-me-in Moody 3 months ago

    Is baking flour, also called cake flour?

  • scarabbi
    scarabbi 3 months ago

    So you made dairy challah

  • Tai-Chen Lin
    Tai-Chen Lin 3 months ago

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

  • Thurman Little Wounded-DeRoin

    😍😍😍😍

  • TheNikko
    TheNikko 4 months ago

    perfect pronounced by alex "perfucked" XDDDD

  • Kirill Trandin
    Kirill Trandin 4 months ago

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

  • Noe Won
    Noe Won 4 months ago

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

  • Eden Chang
    Eden Chang 4 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 4 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 4 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 4 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 Ismailov
    Davron Ismailov 4 months ago

    Can I do the first proofing in the firdge?

  • fabolify
    fabolify 4 months ago

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

  • John Stotko
    John Stotko 4 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 4 months ago

      Came out good! Woohoo!

    • John Stotko
      John Stotko 4 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 4 months ago

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

  • Zach Budden
    Zach Budden 4 months ago

    Brush it with butter when it comes out of the oven

  • Daniel Gomes Silveira
    Daniel Gomes Silveira 4 months ago

    Salted or unsalted butter?

  • Beliza De Souza
    Beliza De Souza 4 months ago

    Dude I think I fucked up the brioche

  • Simon Ross
    Simon Ross 4 months ago

    first brioche recipe I have seen that doesn't require overnight refrigeration, excellent !

  • Sarcalogos Tortolero
    Sarcalogos Tortolero 5 months ago

    Had this store bought French brioche and I tried making a sandwich with it and I hated the taste I prefer sour dough for sandwiches but for sandwiches it tasted fine by itself but idk what else to use sliced bread for
    Jam it is

  • Apentogo
    Apentogo 5 months ago

    why am i watching this when im THIS hungry?
    self torture?
    wtf is wrong with me?

  • Cathleen Vance
    Cathleen Vance 5 months ago

    OK, I am trying this recipe right now....so wish me luck...lol

  • p. malfoy
    p. malfoy 5 months ago

    Just gonna put this out here... Adding double the amount of butter makes it a whole lot better! It becomes richer and stringier and if you ask me brioche is supposed to be a treat.

  • KiesKo Enterprises
    KiesKo Enterprises 5 months ago

    I really would like to see more people get into cooking, especially baking. I don't eat many crabs for medical reasons, but I still love baking bread. It's so satisfying when you pull a loaf out of the oven, and then you get to cut into it and smell it, and it smells like pure heaven. The general lack of real bakeries in the modern world has taken away the smell of freshly baked bread, and that's a real shame.

  • LDogSmiles
    LDogSmiles 5 months ago

    less side commentary, more cooking

  • Chloe Dropbear
    Chloe Dropbear 5 months ago

    What about egg allegies? Every time I have brioche it's heaven... Untill hell hits...

  • Blehkelekwet
    Blehkelekwet 5 months ago

    Confiture de bleuets Bonne Maman ?

  • bertie harrison
    bertie harrison 5 months ago

    Best cooking video I've ever watched purely because it made me laugh so much. Keep doing what you're doing. And do you live in that kitchen? I mean where do you actually live??!??

  • batner
    batner 5 months ago

    1:10 oh no! this bread is racist!

  • Spherical Scrabble
    Spherical Scrabble 5 months ago

    Please stab me... This is so goooddd...

  • Lydie Storck
    Lydie Storck 5 months ago

    J'aime ton accent
    Je me reconnais en cours d'anglais XD

  • Luis Moscoso
    Luis Moscoso 5 months ago

    Could you do the 2 hr rise in the fridge? So the dough is easier to manage to do the braid

  • Nevan Edy Karim
    Nevan Edy Karim 5 months ago

    Alex,how many loafs can I make with 1 dough

  • ncooty
    ncooty 5 months ago

    I really like your channel, please--for the love of butter--NEVER smack in the microphone again. Ever. (@7:18)

  • Vindya Tissera
    Vindya Tissera 5 months ago

    I made this today and it was yummy. Thank you for your great recipe!

  • Rawker101
    Rawker101 5 months ago

    I really like this guys voice and accent. He could read the most boring book ever and I would be interested.

  • Angela Bender
    Angela Bender 5 months ago

    Briosce is the hardest raised bread to make
    Good luck I never succeed in making it

  • Samuel Smith
    Samuel Smith 6 months ago

    Tried making this yesterday, proofed it in the oven at 80°C, it rose well after 1.5 hours, after the second proofing (I tried it for 45 minutes at the same temperature as it wasn't rising after 20) it didn't rise much when I'd made the plaits and baked, why could this be? (Was kneaded by hand) Also, it didn't taste much like brioche, I used a strong white flour.. usually used for bread, please help! I have plenty of ingredients left to make it right..

  • Lona Bremer
    Lona Bremer 6 months ago

    Thankyou Alex! Seriously use my stand mixer and wish I had it thirty years ago. Even bought one for daughter and nineteen year old granddaughter just so they don't go without. Gonna go bake some brioche now!

  • I support freedom of speech not freedom from speech

    I am currently following this recepie right now. I'll update later

    • I support freedom of speech not freedom from speech
      I support freedom of speech not freedom from speech 6 months ago

      omg my family praised me when they tasted it, my only problem is that I don't have a stand mixer and it took me 45 mins of slapping and folding the dough. It is also not that buttery as I expected but it turned out good.

  • Ike Zhang
    Ike Zhang 6 months ago

    Dont let me down

  • Tom Haflinger
    Tom Haflinger 6 months ago

    I tried it today and I really liked the results. I ate some of it plain in the afternoon, and in the evening I toasted some and covered it with chili, hot dogs, cheese and diced onion. So pretty much the two extremes.

  • Jan Levine
    Jan Levine 6 months ago

    Why can't you make this with starter?

  • Zack Feenix
    Zack Feenix 6 months ago

    How long do I mix the dough initially in the mixer and how will I know when it’s ready? Also, and sorry new at this, does mixing the ingredients in a specific order make a difference. One more, are you using salted or unsalted butter?

  • Luis Madafaka
    Luis Madafaka 6 months ago

    Dont let me donwn...

  • Wake Archus
    Wake Archus 6 months ago

    does the weaving of the rolled bread effect how it bakes

  • Muhmmad Ahmar
    Muhmmad Ahmar 6 months ago

    1:40 he's dead inside

  • Mayuri Shrivastava
    Mayuri Shrivastava 6 months ago

    Amazing... Can you please show a whole wheat bread too

  • Zain Williams
    Zain Williams 7 months ago +1

    I've watched this to many times! Great job!

  • Mihir patel
    Mihir patel 7 months ago

    I need to love my life as much as this guy loves his breads

  • Red Carpet Room
    Red Carpet Room 7 months ago

    It's "don't let me down"

  • Java McRae
    Java McRae 7 months ago

    It’s don’t let me down!

  • TheRokkis
    TheRokkis 7 months ago

    Take that recipe, make it into buns instead and press a hole on top to fill with some sugar-butter (bit of flour if you like for texture) mix and you got traditional Finnish "voisilmäpulla" (butter-eye bun :D ). DE-LI-CIOUS and simple.

  • Joshua Rappaport
    Joshua Rappaport 7 months ago

    Can u make it without a cake tin?

  • Yann Haffner
    Yann Haffner 7 months ago

    I have the same oven as you ! Aaaahh **fanboy screamings** **faints** 😵

  • Leo Lentsch
    Leo Lentsch 7 months ago +1

    his vocabulary is great

  • Cyndi Foore
    Cyndi Foore 7 months ago

    It’s ‘Don’t Let Me Down’. You only as John Lennon could sing it.
    What!!! No buerre??!!

  • Almania Shohatee
    Almania Shohatee 7 months ago +1

    I realllyyy want to make this bread, but I don’t follow the measurements, it’s so hard to convert to cups uggh😭😭

  • Rowan Robinson
    Rowan Robinson 7 months ago

    Love your videos. Is there any way I can prepare the dough the evening before and cook it in the morning like you mention in one of your other bread recipes?

  • arielangel1
    arielangel1 8 months ago

    Just made this recipe into small buns. Wow, amazing brioche just like in France! Make sure to use quality butter! Merci beaucoup Alex!

  • Michael Pechner
    Michael Pechner 8 months ago

    Use it to make french toast.

  • Ricardo Paez
    Ricardo Paez 8 months ago

    Hi! I have an small electric oven wich heats up to 250C from the top, bottom, or bought... wich heat source do you recomend?, thanks!

  • ProfessorJones7
    ProfessorJones7 8 months ago

    Call me crazy but I like to butter my brioche slices.

  • Irfan Faqih
    Irfan Faqih 8 months ago

    Thats how an attitude towards neighbour should be 🤗