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.
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.
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
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.
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.
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!
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"_ .
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.
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.
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!
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.
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 RU-vid, 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 RU-vid 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 RU-vidr 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.
@@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
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 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.
Absolutely love how after seeing the baguette and ciabatta videos I was thinking “does he have a brioche one” and yes, you do! Just the best channel this :)
This looks amazing! You did such a good job!!! I’m a professional baker but have never braided before but this seems so doable because of your video now. Thank you!
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!
I've made this twice this weekend. I was afraid the first attempt wasn't going to be good because the dough didn't come together well. It was a half batch too. I tossed it into the fridge and hoped it wold work out anyhow. Yesterday I made a full batch. It turns out that I just didn't mix the first batch long enough. It took a LONG time for the dough to build strength when running the stand mixer on the "2" setting that is the recommended max for the Kitchenaide. It eventually pulled together then rose well. I baked the first batch up yesterday and it turned out really well. The second batch was baked today and they are amazing. Thank you! I was curious though why this recipe does not include milk. All the other recipes I found used milk or powdered milk.
This recipe looks so good, you're going to make me get a stand mixer. I am not sure you appreciate just how valuable counter space is for us apartment dwellers!
Looiks amazing. I have been making brioche burger buns for a couple weeks now to put my smash burgers on. Oh man the difference in my homemade to store bought is very noticable.
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.
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.
I lucked out 11 years ago and produced several loaves of braded brioche...... then it all went down hill. After my initial success, I couldn't get a brioche to rise anymore. After watching this video it made all clear why it didn't rise! I was in Hawaii at the time so the kitchen temperature wasn't an issue, it was the technique. Since then I was afraid to waist the money attempt it further. Now, it looks like time to try again. Thanks for a great lesson!!
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.
Hi! First I really appreciate your work, it's great to learn from you. Your brioche lacks the "filante" texture we love in france, however it looks great. Concerning the brioche tressée I only have 3 doughs, it's easier to shape than 4. You can add on the little buns fragmented sugar, very appealing with children.
I'm gonna attempt to do this by hand..... It's gonna require alotta patience but I don't have a stand mixer. Plus after watching all your videos about bread I'm pretty confident in my dough handling skills. Wish me luck
I only follow to foodies on youtube and when both of them put up a brioche recipe on the same day, I'll take that as a sign from above. Brioche today it is... 😄
Yes!! Thank you so much for the recipe, Bri.. I cant wait to try to make it this weekend. You always make awesome videos and easy to follow. You are the Best!!!
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.
Bread of all forms is finally making a comeback. Not that it's ever left but you couldn't admit to your bread love publicly without fear of carb shaming.
I can assure you my first attempt at the braiding will not look like that. Another great video. I am very happy you have decided to drop two videos a week!
Oh man! I have ______ words. And I just got done making brioche-y cinnamon rolls. I’m putting everything on hold and making this brioche *_right_* *_now_* !
Thanks for your videos, I have tried many recipes! Your videos are the best and I binged watched too many. A question you might not want to answer, but here it goes: any chance you discuss when and how it is possible to substitute some ingredients with healthier ones? Like here, whether Olivio or other bitter substitute can work? Some of us need to watch it. Thanks
