Mastering the Art of French Brioche: Your Fluffy Delight Awaits!
Vložit
- čas přidán 26. 08. 2023
- Hey there loyal subscribers! Ever thought about how cool it is that making French brioche, that fancy pastry, isn't just for super skilled bakers anymore? Anyone at home can now make it! The secret sauce here is mixing old traditions with modern ways.
Back in the day, making brioche was like conducting a super delicate orchestra, all intricate and kind of exclusive. But now, thanks to tech and easy-to-find stuff, anyone who wants to bake can give it a shot.
The recipe is like your special key to this awesomeness. You've got flour, butter, eggs, a bit of sweetness, and yeast-basically the basics you know.
My online tutorial breaks down the process, making it way less confusing. You can see how to knead the dough and watch it puff up, plus learn the cool folding tricks that make those awesome layers.
You've also got tools and good ingredients that make things even better. Stand mixers and dough hooks make everything smoother and fancier. And using top-notch butter and eggs gives you a taste of luxury that used to be just for fancy bakeries.
So, whether you're a kitchen expert or totally new to cooking, the magic of French brioche is right there for you to try. It's like going on a journey where old and new stuff meet, and your kitchen becomes a place where you can make culinary masterpieces. Remember to keep everything cold, until proving. Then see my French toast recipe. Ok, let’s go!
👉 Get this written recipe link here: recipe30.com/fluffy-brioche.h...
▶ Check out my favourite kitchen tools here (affiliate): www.amazon.com/shop/recipe30
▶ Follow me on Instagram: / recipe30
▶ Follow me on Facebook: / recipe30
▶Music by Epidemic Sound: www.epidemicsound.com/referra...
Want to mail me something?
Fan mail and products
MAILING ADDRESS:
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA - Jak na to + styl
I can practically taste the dish through the screen! You're a talented chef and it's clear you put a lot of love and care into your cooking 👌😋
Thanks so much!
I watched to the end to see what Whiskey would get for waiting so patiently.
Same. I love that dog. Such a good boy!
A manageable sized bone. He's fav!
Tell me about it... That dog is a total fluff ball. ❤❤
Never were the words ‘bounce, bounce, bounce’ more apt! A winner as always Joel.
Thanks my friend!
Lots of hugs to the best chef in the world with many thanks !
Greetings from Florida ! 🤗🇺🇲🇵🇱🏖️😘
Thank you so much! (Haven't seen Florida for years!)
Be our guest, my husband will be delighted too, we're in Vero Beach !
Art combine with technique added love and the results we have seen ‼️⭐️⭐️⭐️⭐️⭐️
Thanks so much!
This video came at the perfect time! ❤❤❤
I must have known!
😍😍😍🤩 رائع جدا ، احب طريقة العمل الخاصة بك ❤❤❤❤
Lots of your fans have already mentioned it Chef, we need a book!' ❤️
Find me a publisher and I will.
Спасибо, Шеф! Отлично выпечен французский Бриошь , очень мягкий и пушистые, Хлеб ! 👍👍Thank you Chief! Perfectly baked French Brioche , very soft and fluffy, Bread !👍👍😊
Always a pleasure ! ❤
Looks delicious Joel you make it look easy but that's because you are a great chief thanks from Dublin Patricia 🇮🇪
Thanks Patricia, it is quite easy to make, but it does take some effort.
Joel, You never fail to amaze me, another masterpiece.🙏🏻hugs for Whiskey boy.💕🇺🇸🇦🇺
Thank you Marjorie, hugs passed on!
Oh my goodness Joel what a beautiful Brioche!! I am definitely going to try this recipe!! Thank you, Thank you!!!
You are so welcome Rose, enjoy it but don't eat as much as I did!
That was just beautiful!
This will come in handy many times.
Tnx so much, Joel!
Happy to hear that! Enjoy it!
Bardzo dziękuję za ten wspaniały przepis pozdrawiam
💛 all your videos mate👍
Cheers Buddie!
Perfect. Thank you.
You're welcome!
I will try to make this soon, I want to make some french toast and I would love to make everything from scratch. I've been following your channel for some years and, I can see you have passion and love for cooking. Besides, your dog is lovely. My uncle used to be a dog trainer, and he had a beautiful collie. He was pretty big for a collie, I can recall. Thanks for sharing this wonderful stuff. Hugs from Spain :D
Thanks so much my Spanish friend! Hope you enjoy the Brioche. Love collies! ❤
Super! Tanks!!!!
I can’t wait to make this, thank you Joel.
Pleasure Norma. Enjoy it@
Just amazing ❤
Perfect for amazing French toast!
Amazing bread Chef! Going to make this then some of your French toast.
Awesome, enjoy both but don't eat too much! (I did!)
Everything that is good in life takes time and patience, thank you Chef
No truer words! ❤
Chef - your Onkyo reciever is ❤
Ha ha, well spotted.
Very well made...lovely recipe...🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Looks so delicious
Beautiful 😊 you’re a master
Awesome 👍🏻👍🏻👍🏻🙏🏼🙏🏼🙏🏼♥️🧡💜💛🤎💙💚🍃🍂🍃
Beautiful, delicious-looking bread. Thank you.
Thank you so much
Beeeeeeeeauuuuutiful. Love your recipes.
This is so perfect for French toast 😊😊😊
See my previous recipe 🧡
Hello Chef Joel, Another great recipe as always. I have made many of them. This recipe is a must-try. I did like the buns but the bread loaf was my favorite. I enjoy all your videos and learn something useful every time I view them. Love to follow you and Best Regards to you and the crew. Thank you for teaching us and sharing the recipes.
Thanks Pierre, I'm glad you're finding my video recipes useful. Thanks for your kind comment. p.s I have no crew, just me.
Merci beaucoup chef
Very interesting Version. Thank you so much.
Pleasure Kemal!
Nice vibeo❤❤❤❤❤
Oh thank you chef for the brioche recipe and i'll try it right now and am waiting for the toast recipe ❤
See the previous video for the toast one.
Bravo
Thank you for this wonderful recipe.
My pleasure 😊
@@recipe30 😀
Wow it's looks yummy 😋😋
Thank you 😋
Hello Chef good video,like alwalls you teach as a quality recipes, send you my best regardins from Mexico
My best to you too my Mexican friend!
Incredible!👍😂
Thank Stef! ❤
Delicious 😋
Thank you 😋
Excellent.!Along these lines we make Greek Easter Buns ,adding sugar and some flavoring, of course.
I love your beautiful dog!!
You are very kind ❤️
Hi Joel, what a nice brioche ! you have a good stock of Brittany butter 🤣I like the way you film your videos, it's your job, but it changes everything 😁🙃great job
Thanks Oliv, I'm addicted to that butter, that's the best I can get here in OZ. Although we do have very good butter here too, there's a different flavour to the French one. Not sure what it is but I like it!
@@recipe30 th Guérande salt !
Whiskey is absolute perfection!! He's so sweet and well-mannered 🥰❤
I've always wanted a really good recipe for this bread. Chef thank you for providing it! I can tell it's soft and delicious 😋
Wishing you a great week ahead 😊
Thanks Nat, I never show you the cheeky side of Whiskey, I should!
@@recipe30Welcome Chef 😊 I can't wait to see that cheeky side of Whiskey; bet he's still sweet and adorable!! 😻❤
Oh, you have to try making sticking pecan buns with the brioche. Absolutely dangerously delicious. 😋
Great one, done as prescribed 😊
Cheers!
Thanks for making this video. I enjoyed your last French Toast video. However, I was wondering, where can I buy the bread. It is nice the way put the videos together. I have followed your channel for a while and enjoy your videos. I think this is my first comment. Keep up the good work.😁
Thanks Jeff, I had several request for Brioche after the French Toast, that's why it was my next recipe. Glad you're enjoying my channel. Cheers!
Looks so yummy and tasty⭐⭐⭐new subscriber, 🖐️🖐️🖐️
Thank you so much 😊
Thank you, "For sharing your wonderful recipes, and for sharing Whiskey, and as well as others who appear on your site".❤
Have you created a cookbook yet?
I ask; Because, your creations along with many recipes you share of various different countries and cultures, you make them all easier to make❤.
You passion shines through, and your focus is on your creations and it shows your, humility, and your love for what you are doing that you share on your site through your eyes truly makes a huge difference,again, I just want to say, 🎉Thank You🎉
Gald it's helpful. Thank you too! (I need a publisher and I'll do it) ❤
Nice bread 🍞 🤤❤
Thank you 😋
Wow Joe love watching you in the kitchen with such calm and elegance. Love brioche and made them a few times but your recipe makes it effortless. ❤
Thanks so much, it needs a little skill but it's not hard. Thanks for watching! ❤
❤
와~~빵은 먹음직하고, 강아지는 귀엽고 영상은 분위기있고..! 나도 우리집 고양이들 데리고 저 빵을 꼭 만들어먹어야겠다. 영상 감사합니다.:)
친구 야 고마워!
@@recipe30 👍
Everytime i watch your vedio i feel hungry
Good it's working! ❤
@@recipe30 i dint know how to cook but sence i always watch ur vedio i learned now how to cook, im here saude for work
Congratulations from the little French girl!!! We see the quality of your dough when you take it out of the robot, beautiful transparency with dry yeast!! Your "brioches" are really beautiful! I'm salivating! LyDia ♫♪♫
Merci la petite! Glad you liked the brioche! (Yes I'm French)
@@recipe30 Lol
oh, thank you, dear chef for amazing cooking 🍞🍞🍞
Glad you're enjoying them, cheers!
🥰🥰🥰❤❤
oui, merci beaucoup, monsieur
bon mercredi 🥰🥰🥰❤❤
🌷🌷🌷🌷🌷
You should make cornbread from scratch!
DEAREST Sir Chef Joel,
U are soo wonderfully equipped with so MUCH BEAUTIFUL intelligence after watching every Great Sparkling GEMS video of U, so there is only one sentence left in me for You Sir Chef Joel.
"Do you need a cleaning lady, ""
I would leave everything here to work for You.
I sell everything🏠 to come to your Country to be the cleaning lady/ the Gardener for All the beautiful Rosemary and lemontree and even Flowers!!!
Thanks Dear Sir for Your Honesty in all YOUR PRECIOUS Video, it makes us so Cosy in every Great moment we spent in the Kitchen for ourselves.
Be always and stayyyyyy always Yourself. There are so many Copy Cats in the world.
We allll admire You Chef Joel. Great respect for Your wonderfully Parents who has given You the confidence to be who You are to Us in the World. ❤❤❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉🎉.
Humble happy greetings from Saminem 🌺🌺🌺🌺🌺🌺🌺
🍾🥂🍰🔯☮️🌹🌹🌹🌹🌹🌹🍚🐟⛵⛵
Thank you Saminem, no I don't have a cleaning lady and I don't really need one, I don't mind cleaning. But if I ever do, you'll be the first I call. Cheers ❤
@@recipe30☀️☀️☀️🥳🥳🥳🥳🥳🥳🥳🥳💯💯💯💯🌹🌹🌹🌹🌹🌹🍾🥂💎💎💎💎Goodevening DEAREST Sir Chef Joel, Thank YOU FOREVER for THIS GREAT opportunity. AND OF COURSE CHEERS TO THE DEAL🥳🥳🥳🥳🥳💎💎🔯🥳
I am looking Forward to all the festival GEMVIDEOS of Yours.
HAPPPPY Greetings from Saminem 🌺🌺🌺🌺🌺🌺🌺
Merci Joël très appétissant. 😘😘😘 à whiskey
Merci Fara! ❤
Whiskey is here from one moment to the next💛, and you, and this fairy BRIOCHE that's like a lovely fluffy summer cloud,... what more does each one of us need to be happy??!!!! now I can make your outstanding French Toast..!!
▪️For a while I thought you'd give Whiskey some brioche, Although I'm pretty sure you won't, This last minute montage was really cool, Chef Joel🌷
Thanks Sama, I don't usually give Whiskey any carbs or sugar, he's a very healthy dog that also walks a lot. Glad you enjoyed watching!
@@recipe30
Yes carbs and sugar are not good for dogs or cats, You are a good breeder, Chef Joel..!! 👍👍🌷
Omg! Looks so delicious! Can I half the recipe? I see other recipe use a lot of milk... And I know its not the original french recipe, right? I am a bit confused... ❤
Hi. Maybe in Australia "cake flour" is the same as "bread flour" with high protein content, because yo cannot make brioche bread with cake flour.
Looks absolutely yummy. But what is cake flour?
Low protein.
Chef Joel is very tasty yes I'm going to do it
Thank you Jacqueline, enjoy it!
Chef, can you PLEASE do a banana pudding receipe?
Cake flour, that’s interesting! 🤔
doesnt the milk need to be slightly warmed for the yeast to activate? last time i used cold milk the dough didnt rise!
Heating is unnecessary if your yeast isn't expired. The activation of yeast is primarily to ensure its viability. Heat isn't a must for yeast activation; time is the key. When mixing and proving, heat is generated naturally. If your yeast is old or not given enough time to prove, issues might arise.
@@recipe30I've recently learned that the colder the liquid (milk in this case) will result in a better rising. On the other hand, we have in my Island (Puerto Rico) a slightly sweet bread* and somehow similar to brioche, called Pan Sobao. Not many people have the recipe but Bakeries, and the few recipes I can find do not convince me. They all over heat water in order to melt the lard/shortening.
*sadly we are generally not good bakers and it is not a big thing/culture in the country but I'm trying.
-Is it better to go with warm or the colder the better?
-Also: In this particular recipe, would all purpose flour work?
Hey chef do you have to use Cake flour??? Which other flour can be used please !!!😊
Cake flour has always given me the fluffiest results. You can use all purpose, it will still work just a bit heavier.
Or brioche bun is the same process😊
Yes the same.
I don't know why but you and your dog look alike🤣
I think you're right!
Cake flour?
Ah NICE chef Joel!! I failed this once..time for redemption
Never give up, I'm sure it will be perfect. Keep everything cold.
@recipe30 yep, everything what kept cold this time! It was absolutely amazing! Gained 100 merit points in Wifey's eyes!
Thank you so much for considering me for the contest!!!
Made. My. Morning🙏
@@TEMUJINARTS That's awesome, thanks for sharing! Contest isn't me, be careful of scams using my photo.
Hello Chef! I discovered making bread during a challenge I received on a healthy eating app 8 years ago. Every October you have to make everything from scratch (w/in reason). So I started making bread. I have a question though. The yeast in the egg mixture?! I would be terrified the yeast would not survive. How does that work with cold milk and the eggs?
Yeast doesn't need heat, it needs time. The less heat, the longer it takes. The longer, the better the flavour and more digestible. 8 hours in fridge is better than one hour in heat.
@@recipe30 Thank you!!!
I think that Whiskey gets tired of the bones. May be he wants to try what you are cooking.
I notice that this time, the bone is the right size for his teeth to hold to. Last time, the bone was too big that he dropped it.
Unfortunately a lot of these types of foods (carbs, sugar) are not healthy for carnivorous dogs. Therefore I always try and feed him appropriately. (Yes, sometimes they are a little large) 🧡
🥰👏👏👏👏👏👍🎩🇲🇦
Alors chef. You just added to my confusion. I've never seen cake flour or cold milk used. I've tried this more than 3 times, and although it wasn't so bad, it wasn't so good either 😂😂...I love brioche bread, but now I see you did it very differently from ALL other recipes. Help😢😢😊😊😊
I've tried many types of flours too, sometimes combinations, it does depend on the texture you're after. Cake flour gave me the lightest fluffiest results. As for cold milk, the mixer also creates a lot of friction which can overheat the dough. Therefore cold ingredients keep the temperature down. Enjoy it!
why is it that I cannot save this video?
What if I only have all purpose flour?
It will still work, just not as fluffy.
@@recipe30 ok thanks so much. Beautiful job on the bread :)
shouldn't you use either all purpose or bread flours? Instead of cake flour.
i think it’s for a more tender finished product, cake flour would still produce gluten just less, but idk i’m just guessing
U forgot to give measurements
Link in description
So I guess raw bones are good for dogs? I see so many different viewpoints.
I believe so, I've never seen wolves in the wild cook their meat. 😂 Plus cooked bones can become harder, brittle and splinter.
I believe so, I've never seen wolves in the wild cook their meat! 😂 Plus cooked bones become harder and can splinter.
Cake flour? Em…
Yes, most people use bread flour which makes it tough.
Aww you cheat Whisky.!
Vive la brioche
Vive le Chef 🥳
Salue Whiskey
pozdrav za wisky
ja pozdravljam slatko kuce meden je i dobar
I have fallen in love with the store bought version of this bread recently, and therefor have wanted to create my own. This recipe looks heavenly >v< !
Only thing is i dont have a stand mixer, can i use a combination of manually mixing and a hand mixer similarly?
Also do you have any tips for the cold butter part? As ive used cold butter in recipes before and whilst it does incorporate eventually i notice that the dough can still have a couple pockets of butter that didnt mix it. It didnt seem to matter much those times but i was wondering how to avoid it still ^^
If mixing by hand, use soft room temp butter so it integrates well. A stand mixer causes friction and heat, that's why cold butter helps keep it cooler. Feel free to knead by hand, it will work well too.
@@recipe30Shall try! Thank you very much ^^
What I often think about is if you and Whiskey were a family member living with me. 😊🥹😸🥰😍
Meci friend iwish icould try it . Eggs allergy it's just fantastic 🦮😘😍