Laminated Brioche Bread

There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!

[@FREESPIRITEDCOOKIE]

Oh no the layers they're ..... Too beautiful...

[@jennifershepard662]

Soooo peaceful. So beautiful. Can’t remember the last time I felt so relaxed. Thank you.

[@boybawarchi]

I'm so glad you liked it! 😊 thank you for watching

[@tristanahmad8931]

a tip : watch movies on instaflixxer. Been using them for watching all kinds of movies these days.

[@kaiserblaine7316]

@Tristan Ahmad Definitely, been using instaflixxer for since december myself :)

[@balqiszaini5172]

I came here from tiktok hehehe 🥰

[@luisferr2001]

Same here! It is real! Hahahs

[@jennifermesser4526]

Me too!!!😉😛

[@mehdiarab6189]

🤣

[@aimanisar6995]

me: they're just some buns *finishes watching* me: crying, full of purpose and creative hunger and literal hunger and sleep and GAAAH

[@boybawarchi]

LOL ahhh thank you Aima!!! 😅😂😂

[@youdeservethis]

WOAH! Never thought of braiding brioche, although almost the same dough for challah! Thanks so much!

[@lauriegrassiart]

These look so delicious!

[@cookathome6085]

So good job! Perfect laminad brioche bread!

[@13c11a]

These are works of art. Thank you for teaching us how to make them.

[@Oso.Moreno]

Ohhh man, it is on rare occasions when you find exactly what you were looking for. And even rarer when the finding is even better and beyond your expectations. This video is the later. Amazing video!! Thank you so much for the detail explanation!!

[@obsidyenneg4333]

@Oso.Moreno The video is great. Glad it was the latter for you

[@NotMyNameGrandma-wz9yx]

All I can say is "WOW"!!!! Absolutely beautiful and they look so delicious. I can't wait to try my hand at making these rolls. I think only a person who bakes would appreciate the effort used to make these brioche rolls. Thank you for sharing. Now I will check out your other videos.

[@encarnacionbenito3598]

Muchas gracias x compartir tan extraordinaria receta....

[@pear1122]

What a beautiful bread paired with such beautiful song. I may not bake this but worth the watch.

[@Stardust_4300]

I've been looking everywhere for a recipe in English as I get French recipes mostly correct 🤣🤣 thank you so much for sharing & not having the irritating background music that many of these sites have. Can't wait to try more recipes. Subscribed, very happy I found your channel 💞 Your brioche turned out perfect & do beautiful. Will come back tomorrow & let you know how I do 🤞

[@karenjang5201]

your bread is an art & math. Amazing!!!

[@tech1media842]

very realistic and great video. I have all that tools and I love the fact that you don't hide the challenges with the mixer :)

[@Cremsonify]

Outstanding work keep it up!

[@margitschendel1605]

How wonderful❣️

[@batoolfahad9447]

Your videos like a therapy or Meditation 😄💜💜💜, Your recipes are incredible 💜🙏🏻

[@johnkilcher477]

Darn right elegant!! Gotta brush up on my skills bit I'll put this to the top of my to-do list.... Thank you!

[@humairateli9477]

Wow!!! Your videos are magical...

[@qbnmusica]

Bravisimo!!!!! 👏

[@zeyzis]

just showed this to my parents and my dad asked me if ur a painter/architect with your big board😂 they both loved this

[@michellemckay-nkadimeng4961]

They look absolutely devine😊

[@dilberJaania]

Rula diya 😭. So beautiful. It's all about love for the baking.

[@atefmorgan568]

Excellent job 👏

[@rocioespinal976]

hermosisimos felicitaciones

[@QQTER]

THANKS A LOT FROM 🇵🇪 PERU. Beautiful product, great job!

[@nsrinsawas2291]

ماشاء الله عليك 👌🏻👌🏻💖 مبدع

[@OscarEDodier]

I love your videos

[@evindrews]

these are the most beautiful buns ive seen in my life

[@ambershah5741]

omg thanks for making these vids.they are of high quality ^_^

[@freddianz]

Man. Kudos. Big challenge for me discovering your videos on Ramadan. 😆

[@AMYocys]

Superb

[@aishamemon7762]

This made me smile

[@sebasmoustache]

Thanks for this recipe and your clear way of explaining! Successfully made some beautiful feuilletées, everyone was impressed with!

[@dildarsyed6449]

Pure love

[@Weltverborgen]

Wow, that looks so amazing!! Happy I found you. Very tasty, have to try this 🥰

[@johannymo]

Good job. Thankyou

[@yvonnetx6002]

Hi! I found you on TikTok- what you do is art! I am so impressed with your beautiful work and your patient way. You have skills! This is my first semester in pastry school and you are all the inspiration I need- thank you

[@boybawarchi]

thank you so much for your kind words 😊 wow good luck with pastry school!! I've always wanted to go as well. I wish you the best of luck and hope you enjoy your time there! again thank you so much for your words

[@mansourbhatti]

Zabardast!!!

[@oussama9183]

The cinematic production of this!!! i cried at the end

[@boybawarchi]

aw thank you so much!!! m 😭 I'm really glad you liked it!

[@toshiyukisuzuki7610]

Thank you for this recipe😊 You have very heautiful hands

[@wayne2091]

I will make these a couple of times before I make them for the holidays

[@stardel]

Beautiful work, very precise and detailed to but I'll go to the bakery

[@iole96792]

You are so meticulous and neat! It's a pleasure to watch but I know I can never be so painstakingly careful about anything I bake. I just don't have the patience. Hopefully my brioche comes out at least half as nice as yours!

[@dremorgado4394]

This is such a good recipe!! I’ve never seen the proofing method you used until now!! I’ll definitely try this out

[@chandatejosomiranda8384]

Thank You ❤

[@vz6365]

Perfeto!

[@baydah3868]

RELAXING

[@ahsans5350]

Great video bro!

[@thobekabalintulo9470]

Wow thank you

[@JuanRodriguez-qo2xx]

Mr Bawarchi : The very moment i started to see the video I notice that i was kind of missing its familiarity and ambience. Thanks for invite us to witness your passion. Health your way.

[@gracielabeatrizquintana501]

Hermosas manos❤😊

[@evonnelai6758]

This is a love project! The effort, time and patience put in to produce this beautiful and detailed bread! Kudos to u ☺️

[@nikitabhatia7357]

Wowww🥺😍

[@melodyyoung9640]

Didn't know you had a tictoc, I'll have to watch, trying to thump butter quietly 😂 This looks amazing!

[@dilekb5578]

Hellooo came here from Twitter, didn't know you had a yt channel. Will binge all your videos later! 😊

[@vishalkatariya4996]

Beautiful, Hamza

[@lauraguynup4555]

Absolutely delicious. Thank you for sharing. I had to use grandulated sugar instead of Castor. It is not available where I live. Is fresh yeast better to use for baking?

[@reidsite]

u r now my comfort yt channel wow thank u for this it helps me calm down after an axiety occured

[@maggiefunes]

You just reminded me how peaceful it is to bake and just forget everything else. Thank you 💗

[@boybawarchi]

its such a great feeling 😊 thank you for watching!

[@feitheexpat]

@@boybawarchi merci for tall those soothing videos and recipes! Do you think it'd make a difference to use a specific type of butter? Here would AP flour work or did you use bread like for the croissants recipe? Thanks a lot

[@narendrakolekar3759]

Excellent ... beautiful... Can we make danish and croissant following the same proccess...

[@vegansweetheartbakery8987]

What a great video, thanks so much for filming this process! I now want to make these but I don’t have a freezer that fits the 16x8 inch piece of dough (that you freeze for 10 minutes in the beginning). Is this really necessary? Could I put it in the fridge for half an hour maybe? Thanks a lot!

[@chloegaona2868]

amazing! this is one of the best baking videos ive ever seen. beautiful pastry, detailed tutorial, and nice music. thank you for this.

[@darbnicacafe6038]

Thank you for this amazing recipie! Tried it 3 days after you released video, and turns out its the best dough i've ever worked with! it realy works on pastries you shown, croissants and even koenig aman (if you bake unrised)! Recomend this pastry to everyone out there 10/10 * Best find in 2021 Thank you again (video rocks btw)

[@boybawarchi]

Thank you so much for your response!! and thank you so much for trying the recipe!! I'm so glad it worked out for you, I hope the video wasn't too hard to follow. And yeah that's true it can definitely work on other pastries! Thanks so much for your feedback honestly

[@maaanaaahil]

WHY TF IS THIS SO PRETTYYY AHHHH

[@AT-sd4rn]

Teşekkürler Hamza temiz bir çalışma gerçekten 🍀 Kürdistan'dan selamlar

[@karanaima]

as a french person I wholeheartedly approve of this

[@ProximaCentauri88]

3:33 Gosh! I never thought baking could be this beautiful! I shall try this recipe next weekend. What's the name of the instrumental music in this part? Thank!

[@River7109]

Bruv that was beautiful

[@chillhabibichill5447]

good job ! thx !!! please can u tell where you bought the baking carpet ?

[@irini6172]

lovely.it looks like a fine work of art,cooking art.thank you

[@redhotcilibabe]

Your pastry mat looks convenient for pastry shaping. May I know how long is this mat? Thank you Bawarchi!

[@xavierrobinson9126]

I love this so much - came from tiktok and needed more! Could I do this without a stand mixer?

[@boybawarchi]

thank you!! yes absolutely, it'll just take a bit longer with hands but completely doable, here are two videos that show two different ways to do it by hand. the dough in the recipe I shared will just be a bit more firm because it has less butter. kzbin.info/www/bejne/g4OyenicjNRng5Y kzbin.info/www/bejne/bWqZi6imr7Kppas

[@omeryousuf8771]

Hi! I made the dough today and did not use a stand mixer. It takes a bit more elbow grease and time, but is certainly doable!

[@knutooz]

Amazing ! Can’t find the measurements?

[@CsabaKiss69]

What a quality production! Fantastic recipe.

[@moeshajohnson4492]

Such a long process but it’s probably worth it. 🙂

[@rdoddXL]

What type of pastry mat is that. I love the fact it has that grid pattern. I checked amazon but did not see that same one. Do you have a link. Thanks! Fantastic video and technique.

[@boybawarchi]

Thank you! Yes of course here is the link! I got it from a local store www.amazon.com/dp/B079DDF54Q/ref=twister_B07HHVXP5X?_encoding=UTF8&psc=1

[@xxbilliexx1234]

Hi few questions. How many single and book folds did you do in total. And also you mentioned a fridge in your info but I didn't see one

[@verdaarif]

Hello! Can you do bakery style yeast doughnuts? And any chance we can have some online learning classes with you?

[@antoniettabusatto1275]

Beautiful, how many cm is the rectangle?

[@hanzohattorri2471]

Is it possible to use gluten free flour? And if so will it turn out flaky and delicious?

[@sirocco7151]

This was not a baking show- it is a commitment 😅😅😅.

[@cherrycotapie]

Soo if i wanted to add cinnamon to it. Should i mix it with the butter,or put it in each layer?

[@juan7836]

So naturally brilliant, and yes, ... I felt the love oozing out 😘

[@omglookpoptart]

I hope they give you a documentary!!!!

[@thefoodadvocate]

Amazing! I’ve watched this a few times so now I am seeing beyond the video and noticed a woman gripping her head at minute 13:14 from the reflection of the oven. Anyone else notice it?

[@iwg.9702]

Wow a lot of work and time but worth it

[@kytran40]

Are you baking these in a muffin pan or cupcake pan? How many does this recipe make?

[@jessicahays6086]

Just made these today! Mine weren't nearly as pretty as yours but they still were very yummy and had really nice flakey layers. My issue was that they split sooo much when I was proving them right before the bake. Did I proof too long or do a bad job at rolling the dough orrrr?

[@boybawarchi]

I'm so happy you tried them! I hope the recipe wasn't too hard to follow. Ahh I see, I don't think you did a bad job at rolling! I think it was just the proofing time honestly. Unfortunately everyone's yeast works a bit differently because of the temperature, so maybe the time I gave could have been too long for you. The moment you see the layers begin to split, its ready to be baked! I usually take them out the turned off oven the moment I see the layers splitting, and then I begin to preheat the oven. By the time the ovens ready theyre also perfectly ready to be baked.

[@user-hf7bj4gm9i]

У вас очень хорошие рецепты, сделайте пожалуйста русские титры. Спасибо🙏💕

[@evam9394]

hey! im planning to make these soon, they look reaaaally good!! i just don’t know what to do with the leftovers (when you cut the sides of the dough), do you use it? if so, how? also, is it possible to make more dough (well i know it’s possible, but i’m just wondering if it’ll be more difficult, like should i just use your quantities or can i double them?) thank you if you answer

[@Ashleybmakingvideos]

I need to know this too lol- there’s seven people in my family!

[@boybawarchi]

hi!! thank you so much! sorry I forgot to mention in the video, you can actually bake the leftovers! they won't have as many layers but will taste good nonetheless. each time you cut the edges, you can wrap them in plastic wrap and store in your fridge. once you collect them all, and you've also shaped your main dough, proof them on a separate pan (sheet tray) covered with wrap in the same turned off oven if you have space. if not, they can proof anywhere else! once you bake your main dough, you can bake these right after! coated with egg wash, and baked till golden brown 😊 This dough actually makes about 6 buns (I didnt show 2, I need to mention that). doubling the dough is doable! although the measurements for each fold will change then, and you may need more counterspace when rolling 😢 I think it would get harder. if you still prefer to double, I can try to estimate what those measurements would be

[@evam9394]

@@boybawarchi thank you so much for your answer! that's perfect if that's for 6 buns hehe, i just thought if was for only four :))

[@jbirdyhome-4050]

Your techniques are amazing, but what is that beautiful piano music???

[@pariscapri1594]

I want to try this but I am absolutely terrified. Breads scare me but I love baking cakes and cookies. Breads just seem like next level science

[@emaanmalik347]

I don't have a kitchenaid. Can i mix it with a spatula?

[@destinyrodriguez6547]

do you use regular AP flour?

[@QueenReina-rx5vx]

Cute….

[@yusraadnan6779]

Got to know u from cooking chaos🤭🤓

[@q2travel]

What would happen if you didn't use a muffin tin? They would be circular?

[@Stardust_4300]

I use Minerva butter with an 85% butter fat. Not sure if you've tried it but it's absolutely wonderful for croissants etc. I did use Plugra but it's about 82% you wouldn't think just 3% more would make that much difference but it sure does 😋😋😋