Brioche THREE ways!
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Hello beautiful people!!
I'm so happy to share my brioche recipe with you, and I hope that you re going to learn a bit (or a lot) by watching this video.
It's not very complicated actually to make brioche at home.
Here is a list of things I used for this recipe.
And I left the recipe for you bellow for you.
Lazer thermometer:
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Instant dry yeast;
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Half baking sheet pan:
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Silicon mat:
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Kitchen-Aid:
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Scissors:
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Brush:
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Here is the recipe for these three pieces:
Bread flour: 550g
AP Flour: 100g
Instant dry yeast: 13g
Sugar: 65g
Salt: 13g
Whole eggs: 355g
Whole milk: 80g
Soft butter: 320g
Bake at 320F/160C around 20 to 25 minutes.
Bon appétit!!!
My wife and I found you a few days ago we are elderly but my wife and I enjoy making treats and bread for our children grandchildren and great grandchildren. God blessed you thank you for showing us how to make bread
Thank you so much for your kind words and good luck with the baking!
OKAY, came back to give another comment. The last twenty seconds showed me a side of your personality that, thus far, has not been evident; it was just what I needed today!
☺️ thanks for watching until the end!
Merci Chef...I appreciate your videos and I can't imagine how difficult your profession used to be before the mixing machines were invented.
You’re very welcome! I hope you will continue to enjoy my videos in the future!
Good day Chef, I just finished baking the brioche. I did brioche beef sausage buns. The dough is very soft and moist and freeze for 30 minutes to harden and then roll. Love the buttery brioche. Thank you for teaching me.
Hello, It seems that your dough is a bit too soft. Its probably the flour you’re using. If you make the brioche again in the future remove like 20% of the milk. Thank you and enjoy the buns!
To be honest, I actually add 40% of AP flour and not following your recipe accordingly. Was hoping for a fluffy and soft bread if I use AP flour more. My apologies.
Very enjoyable video and wow do they look good.
Thank you 😊
Comme elles sont belles ces brioches. J’ai enfin trouvé la texture que je désirais pour la brioche tressée grâce à votre expertise Chef. je vais faire votre recette. merci. Continuez votre beau travail. Et pour la bouche qui bouge, ne vous en faites pas… je fais de même.
Merci beaucoup pour ces jolis mots, bon chance avec la brioche 💪
It's like a symphony ⭐⭐⭐👑 Your footage, your love for the dough everything is beautiful 💕💕💕 Thank you chef Already subscribed ✅👍
Thank you for these kind words 🙏🏻
perfectly
🙏🏻🙏🏻
I've been watching your videos all morning. Your work is impeccable. A small suggestion, and do with this as you wish, of course. But I find the music distracting and annoying. (Not everyone has the same tastes in music, and sometimes I can hear the music loud and clear, but struggle to hear what is being said. And your tips and hints are so very helpful that I do not want to miss out on anything that you say!) These brioche look incredible, and your instructions are A-1. I have made brioche in the past, and with good results, but didn't have the tips you give here. So I am going to now make brioche again, with hopefully fantastic results. I really enjoy your channel, and look forward to more of your videos.
Thank you very much for taking the time to share your feedback. For the music it’s tricky before some people do like it, others not that much. Maybe I should try to adjust the volume better. I’m happy if you find my tips and expertise helpful. Good luck with the baking in the future!
Perfect ❤
Thank you 😊
Thank you, I will follow your instructions. On the air conditioning too to maintain 24 Celcius too.
So precious pieces of breads…..❤
🙏🏻☺️
A set of three looks so good.
Thank you!
Amazing! Thank you for sharing.
You’re welcome!
Bravo!
Merci ☺️
Your Brioches are beautiful. You are a master instructor and am so grateful to have found your channel. Your fun personality at the end of the video made my day! I am an instant subscriber!!!! Looking forward to your next video. Have a fabulous day!
You’re so nice, thank you very much for your kind words! Have a lovely weekend!
Wow wow….that’s a very SUPERBE brioche. I’am gone make it for Eastern brunch. Thank you very much for the video and recipe. Merci!
Thank you for these kind words Michel!
I have made the Brioche in three ways and the family eat them all. It was a pearl on the Easterbrunch., Very fluffy and tasteful. Merci and greets from les Pays - Bas!
@@michelmeijs6005 I’m really happy to hear that, thank you for sharing!
Thank you so much for this delicious brioche ❤
You’re very welcome! 🙏🏻
Nice ❤Thanks for sharing 🎁 👍
My pleasure ☺️
cool video Yann! love your soothing voice and attitude
Thank you very much Jen!
Hi Yann! That was totally worth a subscription! 🙂 I have been looking at brioche recipes for the last few weeks. My late father was also a pastry chef, and I am tying to make something which is close to what he made, but so far I have not been able to do it, so I look forward to trying your method! In Hungary we make the brioche a little differently but it is good to learn new things. Good luck with your channel! I will certainly be watching!
Thank you for your kind words! Good luck with the brioche, I hope your late father will appreciate it. Say hi from a pastry chef to him! 👨🏻🍳☺️
@@yannthepastrychef3513 Bonjour Yann! I finally made the brioche yesterday. It was AMAZING!! Easily the lightest, fluffiest and most delicious brioche I’ve ever had. Who knew that so much butter could be such a good thing?! 😀 Merci beaucoup!
Beauties! Merci beaucoup pour la recette! 😍
De rien, bonne chance si tu fais la recette bientôt! ☺️
magnifique....bien faite merci🏆
Merci ☺️
Hello chef, this is the perfect brioch I ever made. Thank you so much. Your recepie and this video are exactly what is needed. Can you please teach us how to prepare puff pastry as well.
I’m happy if the recipe was a success! I’ll try to keep the puff pastry in mind for the future ☺️
Thank you so much Chef! I was planning to make brioche next week and your recipe comes in time for me to learn from you. Many many thanks!
My pleasure, good luck for next week then!
Thank you so much. I’m watching the chocolate molten cake and making it this May. Please bake more breads. I’m impressed by your skills and detailed demonstration.
This looks wonderful. You’ve inspired me to make bread for the first time. 🤞🏽 do I use salted or unsalted softened butter?
@@eyeleen70 Thank you! Use unsalted butter for the brioche ☺️
@@yannthepastrychef3513 Merci!!!
Vraiment super vidéo ! Les explications sont claires et tout le cheminement est bien détaillé 😁
Merci beaucoup, ça fait plaisir. Il y’a plein de followers sur Instagram qui m’ont demandé une version française. Je vais donc faire ça sur une nouvelle chaîne aussi, en français. Si ça vous intéresse ☺️
Delish chef Yann❤
🙏🏻☺️
Beautiful, start to finish. If I only wanted to make one at a time, could I keep the dough in the refrigerator overnight, or better to just make less dough to start with? Thank you. Happy Easter!
Thank you! You shouldn’t mix less dough, because the mixer won’t mix the dough well. What you can do instead is dividing the dough you need after the first fermentation and freeze the rest for few days.
@@yannthepastrychef3513 very helpful! I’ll do that…thank you for responding.
looks breathtaking. does the pot of water remain in the oven until the end of cooking? thanks for sharing
Thank you very much! The pot of water stays during the 2 hours of proofing. Remove it when you’re baking the brioche. Good luck with the recipe!!
Dear Chef, thank you for sharing the brioche. I’m from Singapore and the weather is very humid. Temperature of 30 Celcius. Do I still need hot water to proof? Proofing time is 1.5 hours? Thank you so much. Have a lovely weekend ahead!
Hello Helen, Yes, you can still put some hot water in your oven. At least one time at the beginning. But if the temperature is around 30c you should bake the brioche after one hour and half like you said. No more than that. Enjoy baking and enjoy your weekend as well!
Could I make Burger buns instead of one of the loafs? And if so how many (or how many grams per bun) please. I can't wait to bake this brioche recipe. So well explained!
You can definitely make buns with the brioche, they will be even tastier than the regular ones. I would say try at 60/70g a piece and add some sesame seeds after the egg wash. Right before baking. Thank you and good luck!
@@yannthepastrychef3513 thank you so much! I will start straight away!
fantastic recipe and great video!!
Thank you so much!
Excellent recipe! Two thumbs up ! What’s AP flour?
Thank you! AP flour means All Purpose flour, it’s a flour with less protein and gluten than the bread flour. Depends on where you leave it can be called plain flour or T45.
Wow! Great attention to detain and patience is what I take away from your video. Thank you so much for posting this and showing us so much of your wonderful technique. I have to confess I am a little intimidated by your work.
That’s very kind of you, I’m happy if you learned something after watching my video. And don’t be intimidated, I’m a professional pastry chef that’s why I’m detailed oriented.
These look amazing! Trying to follow along… how much salt did you use? I can’t see it in the ingredients
You were absolutely right, I’ve forgotten the salt. But I just corrected it. I used 13g of salt for the recipe. Bake well and enjoy!
Thank you!
This looks amazing and is a really well made video. My only feedback is can you put what the measurements of your tins that you are using in the video. Unless I missed it
Thank you for your kind words and noticing the efforts. What do you mean by tins? Are you talking about the baking pan?
@@yannthepastrychef3513 yeah that’s the one. Again sorry if I missed it
You didn’t, I just added a link in the description bellow if you want to took a look or buy some. It’s 13 x 18 inches.
how long do you proof it in the oven work the boiled water?
Between one hour and half and two hours. If the temperature stays around 25C or 77F
Merci, et moi qui croyais n'avoir rien a faire demain....vous venez de vous en occuper...merci encore pour ce vidéo...
Merci Jean-Marc, bon courage avec la brioche alors!
If I'm mixing by hand can I melt the butter instead? Would it affect the bread if I add melted butter instead of soften butter?
Yes it’s going to affect the texture or the dough, the elasticity and the temperature. Don’t melt the butter, just add it a room temperature. Plus it’s going to be easier to incorporate than the melted butter.
@@yannthepastrychef3513 Ok, thanks.
Amazing Look and recipe?
Thank you, and the recipe is in the description just below the video ☺️
chef AP Flour ??? thanks
Yes, AP and bread flour
Hello chief, can you please write the receipe of brioch 3 ways.
@@roubinasamonian338Hello, it’s already written in the description section.
Very detailed and exact explanation, perfect video for learning. Thank you so much!
Thank you cheif
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BF makes it too dry. The butter does not incorporate well.
Depends the brand you’re using, mine was adequate. And you can always add a bit of milk if the dough is too dry during the mixing process.