SUPER BUTTERY FRENCH BRIOCHE (2 Ways)
Video Overview & Insights
Thanks for checking out my Brioche loaf + roll video.
Made this butter brioche into buns and ate with veggie sloppy Joseph (impossible meat instead of ground beef And no peppers). Very good! Thanks Mr Chef. Also ur ciabatta bread is spot on
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This is the best brioche ever. Amazing. Thank you very much! Do you know if, after the dough is ready, after the 3 hours, ready to bake it, can we frozen it? And then just defrost the dough to be baked?
🔪MY GEAR:
APRON: https://amzn.to/37rXqgC
Why all purpose flour and not bread flower?
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
LOAF PAN: https://amzn.to/3lZcMjH
These were very good but mine were super dense
BREAD KNIFE: https://amzn.to/3j0vHWg
PLASTIC DOUGH CARD: https://amzn.to/34dtXUB
dude, this is WRONG.. You do not even have milk as an ingredient... NOPE..... You tried, and you FAILED.
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
Perfect, however I always brush melted butter over it which still hot.
KITCHEN AID MIXER: https://amzn.to/33eQot4
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
You underproofed the loaf for sure and i’m quite positive you undercooked it too. The crumble you show at the end is very dense and looks kind of wet. I could be wrong about the wetness, but you definitely underproofed it. With that much yeast you should go into the oven with most of the dough reaching the tin’s border, and the peaks should breach it. Any less than that with a dough this butter heavy, and you’ll end up with a stodgy brick instead of an airy loaf
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RECIPE:
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▪100g or 1/4c warm water
Heading to visit the parents for Xmas. I will make a test batch for Thanksgiving to make sure I got it right.
▪10g or 1Tbsp instant yeast
▪60g or 1/3c sugar
So late to the party on this video but can’t wait to try it. And love the Art Hill picnic.
▪2 large eggs
▪460g or 3 2/3c AP flour (11.7% protein)
Can I use milk instead of water?
▪11g or 2tsp salt
▪230g or 16Tbsp of softened butter (unsalted, grass fed), cut into chunks
Your speech is so fast it seems like you are narrating a football match, I think it makes it difficult to understand even for native English speakers. Sorry, thank you... 👍
Add water and yeast to bowl of stand mixer and stir to combine well. Add in sugar, eggs, flour, and salt. Mix on low with the dough hook attachment for 3-4 minutes or until dough has come together into a dry mass + give the dough an additional 30 seconds or so of mixing before beginning to add in butter, one chunk at a time (mixer still on low speed). When all butter has been added, increase mixer to high speed and mix for about 15 minutes, pausing to scrape down sides at least once. Once the dough has begun to form and slap around the bowl, continue mixing for another 3-4 minutes to develop more gluten.
Transfer dough into a bowl and round into a ball as shown @3:01. Cover and let rise at room temperature for about an hour. Transfer to the fridge for 2-24 hours.
Thanks!
TO SHAPE, BRAID, AND BAKE THE BRIOCHE LOAF see video @5:08.
Once the loaf is shaped, place into a sprayed or oiled 1.5lb loaf pan, cover and allow to proof at room temp for 3 hours.
Why didn't you use bread flour? Why use AP flour?
Brush top of loaf with egg wash (1 egg + 15g water mixed) and bake in 350F/175C preheated oven for 45 minutes or until golden brown.
TO SHAPE AND BAKE THE BRIOCHE ROLLS/BUNS see video @7:47.
Those both look sensational. I appreciate the amount of work you put into the videos.
Once buns are shaped, place onto a parchment lined, oiled baking sheet, cover and allow to proof at room temp for 3 hours.
Once buns are shaped, brush with egg wash and bake in preheated 350F/175C preheated oven for 20-25min until golden brown.
Just made this brioche and it came out absolutely delicious and had my loved ones clamoring for me to make another one.
#brioche #briocheloaf #briochebuns #briocherolls
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Okay, If I don't have such a dough mixer, can I knead the dough by hand, how much and how long should I knead it, and how?
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Now would you do this with the dough conditionner now that you've used it for burger buns?
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I wish you would also include non metric amounts.
More User Perspectives
Hello bri, if I hypothetically want to reduce the content of the butter to just 20% or even lower because it's mad expensive where I am, do I need to adjust other ingredients because from what I know butter got moisture in it so in some way it contributes to overall hydration. What do you think? Great video btw!
@funyakofunyao4322Another hit my Bri guy!!! McChicken's in brioche tonight!!
@PIC-RyanMatthewOK, freaked me out a little at 4:05 where your wife was on the right side, with the next frame showing a hairy arm reaching in again on the right side. Comedy over, I'm continuing to watch the video for Brioche...
@BPRescueHow you doin’? 😉🤓🫠
@lindalehmann2002wooooooow
@ggelm7944100g is 2/3 cup not 1/4c. I messed this up twice
@genebaker7171Made the rolls version for a belated Christmas dinner. Was a hit! Should’ve made two batches. Making the braided loaf right now in oven as i type. Whole house smells good. Recipe was easy to follow. Love your vids, great instruction. Thanks for helping me bring in the new year full of gluten. ✌️
@aubreecohen4928Thank you. First time doing brioche, was great with Christmas dinner. Also did your seared scallops, prime rib, creamy soup base - potato, and brussel sprouts in mounted butter.
@JohnSmith-id4utDon’t be me, wait overnight . Made a greasy nasty mess of a bun
I didn’t let it chill at all. now I have two loads of awful bread I gotta get rid of before I try again, tho I think I’m gonna… take a break for a while…
Great recipe. If you want a deeper crust give it an egg wash right after braiding, then another when done proofing
@HergenatorI found that the brioche was a bit dense so I upped the water from 100g to 150g and swapped it for milk. Much fluffier! You need to give it a really good spin in the kitchen aid though to build a lot of gluten. Beautiful recipe @brian - thank you!
@PontusNoreninLondonIf you have a bigger kitchen aid mixer than this one, this comment is for you.
Once you’ve partially mixed the dough and are starting to add the butter, switch over to the paddle attachment. It will mix a lot more efficiently as well as faster.
Then once the dough becomes semi mixed with the butter and is starting to form larger chunks, switch back over to the dough hook to finish. This saves a solid 5-10 minutes of mixing time
Was so ready to make this, again. Then find that I "only" have 120g of butter in stock.
@redtango75Roll chocolate chips inside the buns. Yum.
@andyyoung1491Brioche is my favorite and I’m so happy I can make it.
@blkbeauti05Just finished making a loaf and it's so good dude, I'll be keeping this recipe in my backpacker for the in laws to try out!
@flussvap6514How would these brioche buns hold up for a burger?
@juliem.4400For those who don’t have a stand mixer, you can make this exact same recipe that’s basically a “no knead” style with just a whisk, sturdy spoon and slightly different techniques.
I’ll comment how if anyone is interested. I don’t currently feel like writing it down since the video is so old and people won’t likely see this comment anyways lmao
This recipe is complete gas
Best bread I’ve ever head
Ultra dense but soft and fluffy at the same time, incredible buttery flavor and texture
It didn’t last an hour out of the oven
My family jumped it
Love the burger rolls... on to the next level!! Your vids are boss!
@johnkilcher477Tried this recipe to the letter, but it never came together in the stand mixer. Tried kneading it by hand for 10 minutes and it finally came together but then it didn't rise after being left alone for an hour. Waste of time and ingredients.
@tacoman8862Very beautiful 🇺🇸🇵🇾♥️
@bovine1163you talk too much and your voice isn't pleasant either. unsubbed
@youcensoredtube8854I'm wondering if tang zhong would make it even better? I'm def gonna try!
@domingopartida5812Baguetteify is my new favourite verb.
@robertjohnbell6053As 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
I love the extra facts you mix in. It helps to know what is actually happening so if I mess up I have an idea where.
@scottev954can i use salted butter if i dont have unsalted butter?
@blackgalaxyz2254This 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!
@danielgonzalez-dg7ncI’m so pissed bro I did this exact recipe, followed everything, and I didn’t get the ball he talks about in the first freaking 2 minutes (even before adding butter)
I’ve tried to do this shit 3 separate times and the same thing happened every time, I’ve wasted so much money on this stupid recipie
Will adding the cast iron skillet with boiling water for the first little while help with the rise like you did on the ciabatta video?
@_Wonder_Sphere_