Home-Made Brioche - No Mixer - Bruno Albouze - THE REAL DEAL

  • Published on Apr 27, 2013
  • Chef Bruno: THE REAL DEAL Cooking show. Find your favorite recipes: http//www.brunoskitchen.net Website www.brunoskitchen.net/home
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Comments • 390

  • Rima Elm
    Rima Elm Month ago +1

    Your voice and the way you talk remind me of antonio banderas ❤️ anyway i loooooove your chanel

  • Vanessa Oaker
    Vanessa Oaker 2 months ago


  • Carmen Gmail
    Carmen Gmail 2 months ago

    Best video and recipe for brioche I looked at a lot of them your is better.

  • milwers rojas
    milwers rojas 2 months ago

    good job man !!

  • Christine
    Christine 3 months ago

    Oh my God! Bruno!

  • Dony Pasaribu
    Dony Pasaribu 4 months ago

    the video sounds like a 70's porn

  • Marina Pinto
    Marina Pinto 5 months ago

    Brioche gk

  • 100PercentOS2
    100PercentOS2 5 months ago

    Must be a Frenchman. You know he can turn anything into a sex orgy. I will have to try your Brioche.

  • musicloverhoney
    musicloverhoney 5 months ago

    WTF!? I'm not a chef, but I've baked bread and many pastries. So I don't think I'd be considered a beginner. I followed the recipe to the gram & even turned on the AC and repeatedly iced my hands (I run hot). Still the gluten never seemed to do its thing and make this beautiful creation as seen in your video. I ended up using the dough hooks of my mixer for 20-30 minutes. Still no joy.
    My flour is not part bread flour. Still, it's unbleached and fresh from the store. From what I read the gluten content shouldn't be that drastically different. ?
    All other ingredients are also fresh bought as well. I just can't get the mix to the point that it's sticking to everything. I also put the mix in the fridge a few times throughout the kneading process. I can't imagine that it could be to warm. Could it be to cool?
    Even after sitting overnight, it's now like a shortbread cookie dough that's been in the fridge.
    So here I am with a bowl of a mixture of the dry ingredients cut down to a fourth of the total and an adding a bit to the mix. I don't want to do this, but I can't figure any other viable option.

  • atusa ahmadi
    atusa ahmadi 5 months ago

    I made brioch by this recipe and was great,thankssssssss

  • druidboy76
    druidboy76 6 months ago

    Why do I have a raging leaky erection?

  • Lyn Shao
    Lyn Shao 6 months ago

    I did it for about an hour with happy ending also made me arm sour. I got mixer but just wanted to try it without mixer. Have a lot of fun anyway and fitness

  • Lianna C.
    Lianna C. 7 months ago

    Thank You, for the Recipe Chef Bruno!!! :)

  • Clarissa Carbajal
    Clarissa Carbajal 7 months ago

    Very helpful watching but i wish there was no sound.....

  • Carlos Vasquez
    Carlos Vasquez 9 months ago

    How many grs are the butter?

  • Hala Mohamed
    Hala Mohamed 9 months ago

    u make my day ...hehe

  • Sandra Boxill
    Sandra Boxill 9 months ago

    Love this dude...lol..😎

  • Flower Queen
    Flower Queen 10 months ago

    Good 👍

  • Lili Tincher
    Lili Tincher 10 months ago

    OMG that looks delicioso! The bread too!😆

  • el tapa
    el tapa 10 months ago

    I will never ever make a recipe of yours again, 500g of flour? 6 eggs? 300 fucking grams of butter? 20 minutes of kneading? I have 40 minutes of kneading and the fucking mass doesn't come together

    • Maatallah Sady
      Maatallah Sady 9 months ago

      try one of Fatma cuisine...just perfekt .....

  • canal estrela cadente
    canal estrela cadente 11 months ago

    Que delícia

  • p agy
    p agy 11 months ago +1

    Love the show but your website sucks eggs baby

  • Amina Knitting
    Amina Knitting 11 months ago

    Nice thanks

  • Paula Zenis
    Paula Zenis 11 months ago

    Maravilloso verte!! Me encantó. Lo intentaré. Saludos.

  • Hibiscus Syriacus
    Hibiscus Syriacus 11 months ago

    But, Kitchenaide is my best friend!😎😦

  • MD
    MD Year ago

    has a happy ending, guaranteed... I'd give Chef Bruno a happy ending guaranteed...

  • Nicholas Green
    Nicholas Green Year ago +1

    Good luck on making the prime time bro...you earned a sub no doubt

  • Thao Nguyen
    Thao Nguyen Year ago

    nice brioche

  • Alex CAD
    Alex CAD Year ago


  • GolDreadLocks
    GolDreadLocks Year ago

    Chef, the strength in your hands, wrists, arms, you must give THE BEST massage!!

  • Suasagesmonkey
    Suasagesmonkey Year ago +1

    Incroyable, merci.

  • Gwen R
    Gwen R Year ago

    I love your sense of humor, and the little sketches with the pepper grinder. :)

  • Daisy Phan
    Daisy Phan Year ago

    Can we use the mixer ? I don't have nice clean counter to knead the dough:(

  • Надежда Похиленко


  • Latarniczka
    Latarniczka Year ago

    Wow! I am speechless, but want to leave comment anyway!

  • chorwett
    chorwett Year ago

    Thank you for the tip on scrapers. I made my cute little scraper in my kitchen. Keep doing what you are doing, I love it

  • Lamia Mostafa
    Lamia Mostafa Year ago

    I need the ingredients please how much butter to flour

  • sha lin
    sha lin Year ago

    Honest cef ...the best.

  • Clau77
    Clau77 Year ago

    Wow it’s a movie!

  • Luvena Sisil
    Luvena Sisil Year ago

    OMG i'm fallin' in love with him😆😆😆😉😉😉😍😍😍

  • Asha Amose
    Asha Amose Year ago


  • Kersten Rienow
    Kersten Rienow Year ago

    wow. I think it is amazing, how he is turning one mess into a perfect ball of dough! Chapeau

  • Pieter Nel
    Pieter Nel Year ago

    Hi Bruno! Been with you since the very beginning. Big fan! If I wanted to add dried fruit (e.g. raisins) to the Brioche, when and how would you recommend I do that?

  • Rosanna   Rosanna
    Rosanna Rosanna Year ago

    Your recipe the Brioche is excellent thank

  • Elizabeth Long
    Elizabeth Long Year ago +1

    ◔◔ ;';' yum;'';''

  • Mubina
    Mubina Year ago

    Yammy yammyz😋

  • Jonathan Robertson

    One of the best Foie Gras dishes I ever had was a seared slice on a brioche with a fig/demi-glace sauce.

  • Vicki Vela
    Vicki Vela Year ago


  • Adel
    Adel Year ago +1

    useless video

  • Diego Cadei
    Diego Cadei Year ago

    Ehy bruno great video! But do i have to put the dough in the fridge or the freezer? Yours seems from the freezer

    • sophrenia
      sophrenia Year ago

      Diego Cadei fridge. It seems hard because there's a good amount of butter in the dough. Butter turns solid in the fridge, so...

  • kaylashalaylaaaaa

    Wow that is definitely not peasant's bread... Lol I'll have to spend $8 to make that bread!

    • Delph Zouzou
      Delph Zouzou Year ago

      A brioche like this is about 5€ in Paris, when a baguette is around 1€, so, yeah...

  • Dave Fyffe
    Dave Fyffe Year ago

    went to your site and printed the recipe, it uses a lot of ink printing it, thank you though and like your work and will keep watching but not printing this way

  • Rodrigues x
    Rodrigues x Year ago

    "by the way : make sure your cell phone is turned off" 😂

  • Jacob Jones
    Jacob Jones Year ago

    You sound like you're trying to read fucking 50 shades of gray. I couldn't listen to half the video with your nasty ass voice mixed with your cringe accent

    • Bruno Albouze
      Bruno Albouze  Year ago +1

      I m glad you were able to understand the other half

  • Kidschildrenbabyy Star

    I'm dying lol these Frenches chefs are hilarious

  • trublgrl
    trublgrl Year ago +54

    I want to hear Bruno narrate a nature documentary: "Wanse the lion is finished wiz hiz meal, zhe carrion birds and jackals come to feast on ze carcass... It is simple and delicious..."

  • wee malle
    wee malle Year ago

    Great recipe by a very talented chef but ..... , the unnecessary acting spoiled the entire experience .

  • phi376
    phi376 Year ago

    Hahaha!! "Happy ending guaranteed!"

  • Vita
    Vita Year ago

    Bruno, I have a question. I live in Indonesia, the weather in here always above 29 Celcius. Any tips for this recipe so that I can make it work?

  • raffen79
    raffen79 Year ago

    Bruno, you're awesome, just like your recipes.

  • Ana P
    Ana P Year ago

    Hi! When and how to add fresh yeast here?

  • Frank Elliott
    Frank Elliott Year ago

    "A happy ending guaranteed."

  • Ogi The Yogi
    Ogi The Yogi Year ago

    The final proof seems really long, 3 hours at 80 F, is this correct?

  • siddharth b
    siddharth b Year ago


  • Learning Jane
    Learning Jane Year ago

    Awesome! Thank you for this recipe.

  • Jinyoung Bang
    Jinyoung Bang Year ago

    bruno i have a problem with my dough it seems like the dough is not rising but rather the butter oozes out and makes the bowl flood with it. it is frustrating to use so much butter for such a great recipe but i just dont want to fail any idea why this happens

    • Bruno Albouze
      Bruno Albouze  Year ago

      Thats because it is proofing in is too warm environment.. from where it should not exceed 28ºCelsius otherwise butter will melt :/

  • Matt Lamb
    Matt Lamb Year ago +7

    Greatest youtube channel yet!
    Bruno is the man

  • sambala dembele
    sambala dembele Year ago

    vraiment c'est espérances bizarre

  • Salwa hamdaoui
    Salwa hamdaoui Year ago

    Thank you for this recipe i make it now.it s yummy.im from morocco

  • Faridah Dollah
    Faridah Dollah Year ago

    Hey :)

  • Synthia Zeng
    Synthia Zeng Year ago +5

    This is my go to channel whenever I am on diet!

  • Veronica
    Veronica 2 years ago

    Haha, I really enjoyed the video especially at the end. So funny!

  • alterans
    alterans 2 years ago

    Hi Bruno! Your videos are amazing. I have made your Vienna bread recipe several times with great results. Today I decided to go ahead and give your brioche recipe a try, but experienced nothing but failure. I have tried other brioche recipes with great success in the past however. This recipe simply wouldn't come together for me. All my ingredients were measured in grams to ensure accuracy. I was using my stand mixer per the written instructions. Later in the kneading process, the butter started to separate from the dough. I never got a smooth and shiny appearance, and that was at the half hour mark (as opposed to the 14 minutes the recipe calls for) at speed 4 on a Kitchenaid Artisan stand mixer. Could my kitchen have been too warm, or my butter too soft? I'm just not sure why I was getting such drastically different results. Any help would be much appreciated. Thank you!

  • Mona desserts
    Mona desserts 2 years ago

    رائع very great

  • Limaa Shop
    Limaa Shop 2 years ago

    You have restaurant

  • Shiena Baby
    Shiena Baby 2 years ago

    You look good in that shirt chef bruno! ;)

  • Indu Rai
    Indu Rai 2 years ago


  • Andres Lujan
    Andres Lujan 2 years ago

    Can i use this recipe for making brioche burger buns? I mean is there any difference?

  • Zachary Kim
    Zachary Kim 2 years ago

    This bread is delicious. The guys at the firehouse love it. But what would happen if I made the dough and baked it after the first 2-4 hour rise? It's hard to make brioche at the firehouse if it requires overnight prep. Thoughts?

  • Rosela Catering
    Rosela Catering 2 years ago

    love aboute this

  • Jason L
    Jason L 2 years ago

    This guys voice is so dunk, but as a chef i must give him mad respect cuz god dam those look really good for a hand made.

  • Lela Robinson
    Lela Robinson 2 years ago


  • Michele Mitchell
    Michele Mitchell 2 years ago

    Bruno - Help! My dough is too buttery! I used the exact measurements of your recipe and I have 4 very greasey dough balls in my refrigerator. The butter I used european style with milk fat 82%, do you think that is why? Should I do anything differently when baking? I had planned to make a braided loaf.

  • Tyrone Lannister
    Tyrone Lannister 2 years ago +42

    Happy ending guaranteed LMAO!

    • Fhad Farooq
      Fhad Farooq Year ago +1

      I laughed out loud at 3 am in the morning because of that line.

    • Aerys Bat
      Aerys Bat 2 years ago


  • losa شكرا roza
    losa شكرا roza 2 years ago +1


  • Joan Jon Olvera Betancourt

    I made my cultured butter as well

  • Coco Chanel
    Coco Chanel 2 years ago +13

    😂😂😂😂👍I like the way you r talking as if I am watching a movie👏👏👏👏

  • Sarah Apel
    Sarah Apel 2 years ago +3

    followed this recipe to the gram...... even though my dough came together after adding the butter it never actually got smooth again. I've got a very greasy, separated, broken and sad ball of dough. It's sitting in the fridge in time out until it decides to behave properly.

    • ror ror
      ror ror 10 months ago

      hpadoz No she meant hot hands as in sexyness lol

    • Adamo Leoni
      Adamo Leoni 11 months ago

      Maybe your technique is wrong, no?

    • Adamo Leoni
      Adamo Leoni 11 months ago

      hpadoz yeah, hot as in temperature.

    • hpadoz
      hpadoz Year ago

      What do you mean by hot hands?? Like literally hot hands?

    • Sarah Apel
      Sarah Apel 2 years ago +6

      Update: a few days after my first semifail, i decided to just try this in my stand mixer and it worked perfectly. I came to the conclusion that if you have hot hands like me, then you cannot make a butter heavy bread like brioche because you will melt it out of the dough when kneading by hand. Stand mixer is the answer!

  • Dimitris Chatzimitsos
    Dimitris Chatzimitsos 2 years ago +1

    looks delicious!!!!

  • Por Amor A Mis Raices martinez

    Wow nice thanks 👍

  • Tina Falck Nissen
    Tina Falck Nissen 2 years ago +2

    im a little confused, you dont have milk in, others TVclip video have milk, what is the right thing?

  • NavySturmGewehr
    NavySturmGewehr 2 years ago +1

    Thank you Bruno! I have made this recipe a couple times now. I really like the scraper, so I had to cheat. I had some extra 0.140" UHMW-PE at work, I found a picture online of a scraper of a slightly different design than yours and cut it out with the waterjet. Totally your fault!

  • Tilcia Gont Pérez
    Tilcia Gont Pérez 2 years ago +1

    Por favor maestro Bruno traducir sus recetas Espectaculares al Español y muchísimas gracias . B/quilla Colombia Dios le bendiga!!!!

  • Tilcia Gont Pérez
    Tilcia Gont Pérez 2 years ago +2

    Mi comentario es el siguiente: me encanta su técnica,sus recetas estoy encantada maestro Bruno Albouze,estoy agregandole más a mi conocimiento pero sería bueno q tradujera lo que enseña al Español,sobre todo para sus explicaciones de las recetas espero q,tome en consideración mi sugerencia Gracias Maestro.

    • HKDE
      HKDE 2 years ago +1

      Tilcia Gont Pérez mejor aprende inglés, si realmente quieres aprovechar todo lo que hay en internet debes aprender inglés~

  • Umm Barakah AK
    Umm Barakah AK 2 years ago +2

    Bruno you would get a leading roll in a jamesbond movie :-) :-)

  • to be or not to be
    to be or not to be 2 years ago +10

    the best recipe ever

  • MMFood
    MMFood 2 years ago +1

    Why do I have to turn off my cellphone!?

    • אמיר חכים
      אמיר חכים 2 years ago +1

      Because you dont want to pick it up with sticky hands from kneading:)

  • Christopher Barnes
    Christopher Barnes 2 years ago +2

    at what point in the process is the brioche ready to be used as pastry for beef wellington?

  • Aisha .H
    Aisha .H 2 years ago

    from a total mess to perfection

  • Frystak Gustav
    Frystak Gustav 2 years ago +2

    THE MAN !!!! Champion thanks!