SUPER BUTTERY FRENCH BRIOCHE (2 Ways)

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RECIPE:
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▪100g or 1/4c warm water
▪10g or 1Tbsp instant yeast
▪60g or 1/3c sugar
▪2 large eggs
▪460g or 3 2/3c AP flour (11.7% protein)
▪11g or 2tsp salt
▪230g or 16Tbsp of softened butter (unsalted, grass fed), cut into chunks
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.
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.
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.
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.
#brioche #briocheloaf #briochebuns #briocherolls
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[@danieldotter6077]

My bread consumption has risen roughly 500% since I started watching your videos.

[@razorback0z]

I was nearly bread sober 🙄

[@dahlberry]

Those are rookie numbers

[@BrianLagerstrom]

Haha I was on a pretty good hiatus before making vids now I’m back bread bb!

[@banana7558]

Only?

[@albertferguson8175]

Bro, same

[@JLBoye95]

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.

[@mhherr]

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.

[@niacendana6575]

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!!!

[@bricklayerpayne]

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."

[@cynthiajohnson9412]

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.

[@pearlosibu]

My heart. Too cute.

[@Cndnwoman]

Oh hahaha, so adorable, love this so much... Little chef😂🙏🙏🙏

[@Julia-lk8jn]

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.

[@Michylooloo]

Bri, you’re amazing as always. Giving the why and the good/bad resulting consequences of everything. I always learn so much from you!!

[@briancapo123]

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!)

[@jopiguitar]

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!

[@BrianLagerstrom]

Awesome let me know how it is!

[@SarcasmoRex]

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.

[@BrianLagerstrom]

Thanks Jason!

[@3riversgirl777]

I agree this will be my next bread of his recipes. The Baguettes were fabulous. Glad I found this Channel

[@SMacXoXo]

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.

[@1SamiM1]

Delicious and easy to make! Made it and followed the instructions exactly.

[@cassiejantzer3834]

I’m so excited to make this!! Looks absolutely stunning 🤤 😍

[@euncie5058]

oh wow can’t wait to try this out love buttery brioche !!! thank you bri!

[@fariborzbarman9376]

Made it last weekend. Came out perfect. Thanks for the vids and recipe.

[@Exercise4CheatMeals]

Congrats on 200K! This looks delicious!!

[@AryanGupta28]

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!

[@MichelleObamasBBC]

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.

[@esoni221]

Great video. Nice walkthrough and stunning bread!

[@TheRambler]

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.

[@jasonbates9702]

OMG! just made this and it was SOOOOO worth it. you killed it again Brian, thank you!

[@MichelleObamasBBC]

I was super psyched for this!

[@wmichaelh29]

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.

[@anthonygardner400]

This is a “must try”, Bri! Thanks!

[@johnkilcher477]

Love the burger rolls... on to the next level!! Your vids are boss!

[@neil_chazin]

That's some beautiful looking bread Brian! Gonna need to do this soon. And congrats on crossing 200K!

[@braysway10]

bry bry is the reason i got super into cooking. most underrated cooking channel in all of youtube.

[@crisd9939]

Looks like I’m making brioche this weekend! Great video, as always. Congrats on breaking 200k!

[@Sara-rv7ds]

I just bought some buttery brioche from Trader Joe’s yesterday. I wondered if I could make it at home? Why yes… yes I can! Thanks Brian 😁❤️

[@paulroberts1799]

This will be my next loaf. It looks amazing!!!

[@garrisonbrown1170]

I’m excited to try this out, Bri. Also, I enjoyed the Paris clip at the beginning.

[@BrianLagerstrom]

Thanks!

[@DrBrunoRecipes]

Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@frankjr1284]

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!

[@danielgonzalez-dg7nc]

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!

[@nayaleezy]

1:33 it's the little touches like this that help give texture to these recipe videos, you see the degree of softness 🧈

[@alvinlee140]

Thank you for showing this bread making

[@jackiewalsh6678]

Going to try this weekend!

[@alecsjasminebarangan2252]

I'm gonna try this recipe this week 😁❤

[@ryanlegner9085]

Going to give this a shot this weekend!

[@dominikleskovec3052]

Hello this is a very instructive video as per usual. I was wondering if you could make one about garlic bread?

[@janknoblich4129]

Wow I didn't expect another video this week. Nice

[@Jerrywave_]

Looks good as usual Bri 👌👌

[@scottev954]

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.

[@flussvap6514]

Just 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!

[@blkbeauti05]

Brioche is my favorite and I’m so happy I can make it.

[@a.jacobson2932]

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!

[@mathewallen555]

Congrats on 200k subs, Bri! I can't put anything in my mouth without going, "let's eat this thiiiiiiiiiiinnng" in my head.

[@BrianLagerstrom]

Haha thanks!

[@TheGuitarlad84]

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 :)

[@csorbazoli]

I've tried it and worked perfectly. That's not my first braided brioche I made, but the best until now. Thanks Brian

[@johnsummers7389]

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.

[@anakiyacreates]

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.

[@themiddleagedbaby]

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 KZbin, 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 KZbin 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 KZbinr 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.

[@yummylulu5210]

This recipe is easy to prepare 👏💞

[@martinanidjar]

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

[@gautamnair4428]

Thank you very much from Bangalore. Followed your recipe to a tee. Got a loaf I was very proud of.

[@BrianLagerstrom]

Awesome! Thanks for letting me know. Thinking of an India trip next year!

[@ThatCapnGeech]

Thank you for being chill, yet, informative. Some cooking channels are leaning too far into the memes. Subbed fo life.

[@AtlThunderDan]

I have made Hokkaido loaf bread with considerable butter and we love it. This is a ton of butter here! I'll have to try it! Brian you are using higher protein AP how does it compare to usual 13% or so bread flour?

[@anthonyarnold5855]

French bakeries....So. Very. Awesome. Can't wait to try this out!

[@jorgemorais9895]

Hey Brian with 🎄 around the corner could you bake some panettone using only egg yolks,its amazing.Great recipe.

[@ThermoGenussWelt]

Hey Brian, you allways make very good entertaining and learning video i really appreciate to atch ur videoes, do u think it is possible to make a 50/50 brioche. 50 percent butter 50 percent flour ?, keep up the good work and have a nice day,

[@quentin_pilote7063]

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

[@mattyreed316]

Ok i know what my weekend is gonna look like 😍

[@HistorybyJummy]

Another great video, Brian. Straight to the point, no excessive shtick, unlike that fanook Joshua!

[@razorback0z]

Superb, thanks.

[@urszulajackiewicz6094]

I know very little English, but it doesn't matter, I love to watch you! I use your recipes. Greetings from Poland !

[@BrianLagerstrom]

Thanks for watching. Cheers!

[@jerk4628]

Love the vid. Question for you, would you ever add vital wheat gluten to increase the gluten content and give it more structure??

[@banana7558]

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

[@PedalPops]

Thanks for all the vids, I'm finally able to make some tasty yeasty creations... anyway... Can you advise why some of the vids use a simple cover like the metal one in this video versus using plastic wrap such as the rustic bread recipes? Thanks!

[@rvasko8747]

The amount of waiting time on making this brioche i'm pretty damn sure i could run to Paris bring it back home in less time.. thank you

[@datacrunch]

I'll be mixing tonight!

[@bastiendeubel8913]

In France (for professional backer) this is "brioche parisienne" and it's 400g of butter for 1kg of flour

[@sinanefe6693]

How much yeast for 1kg Flour thx u

[@bastiendeubel8913]

@@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

[@miguelpertik4544]

hello Brian, thanks for your video, can you specify the times you kneaded? Thank you

[@DoesntPayFullPrice]

Great stuff, man I miss french bakeries! 🍞 Audio sounds great, what mic are you using for your voiceovers?

[@amygordonrn]

Ok you convinced me… currently proofing this recipe on the counter!

[@hervelacroix6081]

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.

[@liletteautrey8481]

Look very nice and appetising

[@MayorOfFlavor]

This looks good. I’m going to make it.

[@BrianLagerstrom]

Best of luck!

[@yojimbo234]

Yaaaaaaay, thank you!

[@royallclark6331]

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!!

[@TesserId]

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.

[@TesserId]

@@johncspine2787 OMG. I'll be dreaming about that tonight.

[@boscobear123]

….and guess what?.. it tasted very good. Love it also would love to incorporate Shirley my SOur dough starter. I’ll play around

[@luchogonzealaise3717]

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.

[@mark91345]

I just made the rolls. My mother loves them.

[@samurottman6832]

OH YEAH MY LIFE WILL FINALLY BE COMPLETE WITH SOME HOMEMADE FRENCH BRIOCHEEEE

[@freeamerican4243]

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.

[@tiarawillis5677]

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!

[@Vonjinn]

I love Thursdays!!

[@lovetobake6]

Great video

[@TheSlavChef]

We call this "cozonac". Very popular easter bread here in eastern Europe. We put raisins or turkish delight in sometimes.

[@marcpersson7928]

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... 😄

[@bryanobeso3521]

Man ur a beast !! Thank you

[@TrendingWithMatt]

Hey Bri! Are we ever going to get "simple" 3 ways to make hamburger buns? Been wanting to try, but unsure which tasty bun to try first.

[@LauraPaige]

Hoping mine comes out okay today!! The batter seemed very different and it firmed up sooo much but🤞🏼🤞🏼🤞🏼

[@JMVestal4]

Bloch, on Art Hill. Love the touch of St. Louis !

[@dcassis3051]

So good mate! I’ll be there for the million sub post 👍👍

[@BrianLagerstrom]

See you then

[@leahr.2620]

That brioche would make some great toast and French toast too. Yum

[@BrianLagerstrom]

Agree!

[@madhujohn7283]

Dude that brioche looks sooo good OMG! You make it look so simple and fun..ima gonna try this one for sure! Thanks dude!❤

[@StudyNetworks]

great mine was dry I like more buttery let me try again thanks a lot Great Guidance

[@andrewriker5518]

Thanks!

[@andrewriker5518]

As always, you're most welcome. My son loves brioche. I'll bake buns this weekend.

[@HenkJanLeeuwik]

Awesome recipe. I was wondering how long you could store them. Is it better if you use them 3 days later to freeze in?

[@gramirez72]

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_* !

[@bertugolu]

11pm and casually salivating here. GG