The good old Brioche like at the French bakery (simple to make and hard to fail)
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- čas přidán 20. 10. 2021
- This tutorial will help you make a good old brioche like at the French bakery. it is easy but requires patience as the dough needs to rest for a long time. But when it's done Yum!
Get the recipe: bit.ly/3LJJ5h4
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INGREDIENTS:
250 grams plain all purpose flour
200 grams unsalted butter
25 grams sugar
Half a teaspoon of salt
3.5 gram dry instant yeast
3 medium size eggs''
To go further you can add some sultanas ( raisin de Corinth) in the dough or even chocolate nuggets for a chocolate brioche. you can also sprinkle rock sugar on top of the brioche before cooking.
You can also shape the brioche dough in whatever shape you like make individual brioche too everything is possible. have fun.
Cooking note: the amount of eggs can vary depending on the size. if you are using small eggs you may need to add more then 3 eggs. only add more eggs if the batter looks way to dry.
Resting time for the dough:
First rise: in a bowl covered at room temperature up to 2 hours or more (wait until the dough has doubled in volume)
Second rise: in a bowl covered in the fridge for 1 hour 15 minutes
Final rise: in the cake tin at room temperature for 30 minutes or more.
Cooking time: 25 minutes at 180 degrees Celsius /350 F (fan force on)
Cookware: a stand mixer with a dough hook
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You are incredible, Stéphane! Recovering from trauma that resulted in brain injury, I relearn cooking skills that my Polish grand mother taught me (who knew she was an accomplished French Chef?) through your videos online. The best part is, like my grandma, you are generous! She'd always tell me to "go ahead and try it!" We could either "fix it" or find another use. She'd say, "no matter how bad it looks, it's almost always edible!" Healing with the best memories I still have from my childhood with your help is the best... and once in a while what I make isn't half bad!
Best wishes to you❤
@@Tyndalic Thank you!
ive made this recipe 3 times in the past 2 days: those cuts at the end really do make it puff up and brown beautifully, also, 3.5 eggs is the sweet spot just like he said, 4 is too much and 3 is too little (i tried both)
hope this helps!
Do you think 3 ex-large eggs would work?
@@mangravy2000 i think so- the eggs i used were large
thank you for your feedback…’cause i’m planning on making this after i bake the no-knead bread i’m currently proofing right now 🙏🏼
I love French food because it’s complex but simplified.
I thought my cardiologist loved the Buerre Blanc sauce recipe, but he is absolutely crazy about this recipe. His kids will make it through med school after all! And he added, if I can get one other person to watch this video, he'll give us a 2-for-1 discount on open heart bypass procedures! I'm psyched!!
Let them eat Brioche which Marie Antoinette never really said, but this is one of the best sweet bread in running with my grandmother’s Portuguese Masa and Italian Christmas Pannetone.
I made this today. My first time making a brioche dough. I added sultanas and I used 4 small eggs. It was perfect in every way. I left my dough in the refrigerator overnight and completed the final process the following morning ready for brunch.
An outcome fit for Instagram 😂
Merci 😊
WOW!
Slowly but surely becoming my favorite cooking channel
Thank you ! You 're a breath of fresh air .....love your accent and your humour .. from South Africa ...THANK YOU
Yes, croissants are #1🤤☝, but brioche is very close to being #1...LOVE them both😍❤👌💕😋💖🤗💞😁!!!
I agree!! especially after trying this. I am not a boulanger but really that is real thing
Hi everyone. I had to re upload the video due to sound issues.👍
Glad it’s back! Thanks for the hard work!
@@forteandblues thanks a lot
That looks delicious! I love that you explained about the egg size and how it adds “liquid” rather than edit out the video to make it perfect. I’m trying to learn how to bake more, and screw-ups help us learn!
Time yes, but outcome is BEAUTIFUL, and I’m sure tasty! You should’ve taken a bite!
What do you serve it with? It’s obviously a bit sweet. I’m American I guess the possibilities are endless…a sandwich, toasted with jam, side for meal?
🙋🏻♀️ Thank you!
This makes excellent French toast 👌 😋 🇺🇸❤
Thank you for sharing! I made it today and it was a success. 👩🏻🍳
One of the best channels on CZcams. Chef it's been a pleasure watching your channel grow. And it's been great to be a part of this community. Most everyone is so nice.
Looks amazing! I cannot wait to make it.
OK, I am going to try to make this recipe in bread maker. Will post updates here once I do.
I've only just seen the first minute and twenty seconds of this video and can tell, it's gonna be good. Absolutely DELICIOUS looking loaf.
Looks tremendous!
Love your videos man. It takes me a while to watch sometimes but always a fan of yours.
By the way. I am a baker and I do love to make brioche.
thanks alberto i did not know brioche could be made just with a stand mixer it's great I got the cupboard full of brioche now . back to real breakfast now 😀
Looks yum!
Always love you video.
J’adore vraie brioche de boulanger.
Even though I live in France but I prefer to bake it myself. I put the dough in the fridge overnight then bake in the morning, perfect for slow weekend breakfast.
Great recipe, can’t wait to make it!
Also, love your personality!
Your brioche is amazingly!
Merci, !! yummy!
You make me so happy with your channel!!! I cannot stop watching your recipes, and keep trying them. 🥰
I followed your previous lean brioche recipe, it actually was very nice looking. :) Even when it was the lean version, it was very buttery in taste already! I wonder how much more tasty this one would be. It is a bit scary if it would be so sticky.
So beautiful! This is my day off, and I’m going to try creating this lovely loaf. Thanks for sharing 😊
Looks yummy 🤤 great work .
Excellent 👏👏
splendid
Perfect timing! It's baking day today, so I'll try this. Been wanting to do Brioche for quite some time.
And big ups 👍👍 for your channel. Really re-ignited my passion for the french cuisine again. Made your sauce supreme the other day and it was awesome. Next I'm gonna make espagnole. Once I master the mother sauces, it's time to experiment. 😃
Thank you for sharing! I just made it and it turned out so good!!! yummy!!!
Love the way you teach me. I’m salivating right now 😋
A must try recipe. Thanks for all your sharing. Love from Portugal 🇵🇹
I can't wait to try to make this. Mine will probably look rustic as well haha. But taste is what matters as you said.
I made two loafs last night, they both came out wonderful. Thank you for teaching me and the rest of us. Wow my family is loving the Brioche.
0:25 Everyone needs someone in their lives who looks at them like Stephane looks at the camera when smelling brioche.
Gorgeous, for us dough freaks c'est la manne du ciel.
Yummy 😋
Can we have an example of brioche types of dishes? LIT
THE BEST! The only brioche recipe I use， made it several times now! Thank you🙏🏻🙏🏻❤️
This is delicious! My sister use to bake bread and I'm sure she will be happy with this recipe ❤️
Oh! I want to send you a big merci! I made your hot chocolate recipe and it has been the best ever tasted in my life! I'll do it again and considering I really dislike cooking, I can say you had a great success here! Merci ❤️
Before watching your video today, I started making Pan de Muertos (it's in the fridge now to rise overnight) and it is either very similar to Brioche or the same except it has 2 tsp. of orange zest and a tsp. of anise seeds. I used to make it in my bread machine until it walked off the counter, crashed to the floor, and died an untimely death. Even with a stand mixer, it took at least half an hour on medium speed before the texture was right. I can't imagine doing it by hand, but people must have been kneading it by hand long before stand mixers were invented. Anyway, I can hardly wait until tomorrow morning to bake it and see how it turns out.
P.S. Be careful and keep an eye on your stand mixer. They, too, can walk off the counter with this kind of dough.
:(
Bonjour, Stephane. Thank you for this beautiful recipe. I have my dough rising for the first time. I live at an elevation of 8600 feet (about 2600 meters) in the Colorado Rockies, USA. Baking at this elevation is always tricky, so I am interested to see what tweaks I might need to make for this brioche. I already discovered that I needed 4 large eggs to get the dough to become soft, cohesive and ready for the butter. This is normal because the air is so dry here and the air pressure is so low. I also found that the dough had reached the right consistency in just 10 minutes of kneading rather than 20. So now I am letting it rise, and we shall see how the rest of the experiment goes.
Must be a beautiful place to live 👌🏼
It turned out great! Perfect, I’d say. I wish I could post a photo of it here.
@@aquinnahsun Instagram maybe
Thx !! I'm definitely going to make this soon.
I like making French Toast out of brioche. Will be good!
and this is good made it twice and both time it's great like at the bakery😀
@@FrenchCookingAcademy Hey, is there a type of flour that works best for this?
That bread has a beautiful color, and it looks delicious!
Nope that s not bread 😁😇😋
Superb..and beautiful
THANKS stephan..🥰
👍👍❤️🙋
thanks
WOWWW! LOOKS DELICIOUS, LOVE IT…WILL TRY IT….I HAVE GATHERED SEVERAL BRIOCHE RECIPES….WILL TRY THEM ALL, SEE WHATS THE BEST, EASIEST, FLUFFY, YUMMY …THANK YOU 🥰🥰🥰
Love it. I love Brioche . Thank you so much for showing us how to make it. . Good to see how things can go wrong as well & how to fix it. Your recipe turned out really well. …….Again Thank You. . Greetings from Ireland. ☘️☘️☘️
suet happy you like brioche too
Brioche will always be my number 1❤️
ditto!! Because of taste
I comment as I watch your video. Your technique is just fine; not commercially perfect, but good.
Thanks 😀
You just helped me understand ehat I did wrong
My brioche recipe is sour dough and has a ton of eggs!!! But I am going to try this simple style as soon as I can!
Love, love everything you’re teaching, and definitely love the brioche! ❤️
As always, not only you are an excellent chef, but you also are such a natural instructor!
One question, can I hand knead, or do I have to bring out the mixer? 😊
Thanks a lot and yes you need the stand mixer😀
I disagree with Stefan here. You can for sure hand knead brioche! Just get a big bowl, slap it around (google the Rubaud method, it'll help) and set a timer (or an episode of a TV show) for 30 minutes.
You definitely can't knead it like a lower-hydration bread (aka, don't put it on a countertop and smoosh it around) but just treat your hand like a hook-attachment in a bowl ;) Eventually you'll notice it kind of pull away from your hand rather than totally smear onto it.
i've been a hobby bread baker for 3 years and don't have a stand-mixer. So, while I don't make brioche very frequently, it's completely do-able.
@@FrenchCookingAcademy
🙏🏻❤️
@@ryanfitzgerald9995 👍🏻😊
I made it today and let me tell you, it's delicious! Serve with hot chocolate and don't make the same mistake and really wait until the butter is very soft and at room temperature.
Great Demonstration. . Cake looks Lovely. I do not know what a Brioche cake is like. I will bake it of course . In the meantime or maybe so I can make a comparison , Is it like a Madeira Cake………? Greetings from Ireland…. ☘️☘️☘️.
222 likes! Merci. Looks delish.
I love this technique. Fat and flour. 👍👍👍👍👍
I hope instant yeast is ok. Do you weigh your eggs to ensure correct amount? What is the measurement of loaf pan? I have three different sizes. Merci.
Viva la France.
Oui :D
Hello. I just want to know how do I determine the right number of eggs to use in this recipe depending on the size? We normally have either the XL or jumbo size eggs, that usually had a double yolk, at home. Is there a specific weight for the total number of eggs to be used so that my dough won't be too wet? Thanks. 😁
Croissants..yes. But I really want to try Cronuts. From Dominique Ansel. Once.. when travelling gets easier. 😋
Et boum! Fantastic.
But I do not have a stand mixer. 😢
Can you add nuts or raisins ? Maybe fruit too ?
I love brioche more than chocolate.
I just got through watching this video & I would love to make this however I don't have a dough hook for my mixer, is there another way to make the brioche without the hook, otherwise that looks like heaven to make & I would experiment to making it just right, it makes me hungry, I even saved the recipes for the lamb stew & the crepes so I really want to feel like a French chef namely because I want to try as many different recipes as possible!!
Mmmm
Nice, but with just a little extra work you can make the dough much easier to handle, without all the stickiness. Watch Richard Bertinet do a brioche to see how.
is it possible to use less or even no sugar?
How big is your mould?
Can you please make aligot?
Je n'ai pas ce type de mixer, est-ce qu'avec mon malaxeur, je pourrais réussir ? Merci!
Oui, je pense
Best way to make them into smooth balls is to pinch and pull the dough on one side over and over like shaping up bread dough. The underside should be a nice smooth surface.
💗💗💗💗
Did you use 8x4×2.5 loaf tin
Out of all your links there isnt one for that... would be greatly appreciated for everbody involved
🤩
What size cake tin did you use?
Hello Sally. This is what I do : When the brioche is cold, carefully cut slices with a bread knife, not too thinly. With scissors, cut squares of baking paper( roughly same size as slices of bread, or a bit smaller). Pile slices of brioche with pieces of paper in between (so that they don't stick) and deep-freeze. Then, when you feel like a slice of brioche, heat it in toaster, the toaster will defreeze it and warm it. Don't overdo it in the toaster so that the brioche doesn't dry up.
Greetings to you. Marie-Jeanne, from France
In the US egg sizes are pretty consistent, and you can get consistent results by weighing your egg yolks & whites.
Can you do this by hand or with some other equipment?
You CAN do it by hand, but It will be a full Workout and then some. Handmixer works of course as well, but will also be at least 20 mins
Is it possible to knead this by hand? I don't have access to stand mixer right now
Works. But Prepare for a Workout
Old brioche makes the best pain perdu.
What movie do you recommend?
How does dough rise in the fridge at cold temperatures??
My question too? I see that some bakers leave it in the fridge overnight??
What if you don’t have a mixer?
Who cares about waiting, as long as you don’t start late. See it as a few hours that you’re free to do whatever. If you’re late, pas de souci!
I’m confused on how I watched this video this morning around 11am and roughly 8 hours later saying posted 52 minutes ago
yes it was re uploaded due to sound problems in the video👍
Will this recipe work for Brioche bun's?
well if you mean brioche buns for meat like burgers that recipe might be a bit sweet
Yeah, I did. Guess a different one needed then.
👍🏻🍞
How can I keep it longer than 3 days
Don’t eat it!😂 But that would be really difficult ( for me).
Now if you put butter on your slice of brioche it’s like eating buttered butter! 😜
OK so now do a video about the saucisson pistache that goes with it... Comme le faisait ma grand-mère 😁😇👻
I know it has been over a year. Does anyone know what size pan to use?
the cake or loaf pan i used for 9 inch long 5 inch wide
No proofing the yeast?
that’s instant yeast
please, what is the size of this pan ?
r 9 inch long 5 inch wide
9 inch long 5 inch wide
@@hulathebulldog4110
Thanks 😍
Je voudrais des brioches pour les hamburgers, s'il vous plaît.
The 2nd rise was not sufficient, and the dough was underproofed when you put it in the oven...but that's the beauty of brioche, even with some mistakes it's gonna taste great anyway!
How did ancient bakers knead without a kitchenaid?
kenwood 😟
LOL . Great question.
For sticky doughs like that wet your hands to shape it.
Umm? My butter separated. Trying to save the dough by adding 50 g flour and 30 g of water. The dough is not smooth. Will try the recipie again
Ok, remarkably, that worked, and i have a beautiful dough rising for the final rise in a cake pan. Thank you for the video!
No milk?
Hi Stephan, the English subtitles have disappeared once again.
Sexiest bread ever, well done!!
No water or milk at all, and nearly 50% butter?
I wish I had 1 of those mixer's..merde!!