Mastering the Art of French Brioche: Your Fluffy Delight Awaits!

[@nilabakery]

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 👌😋

[@recipe30]

Thanks so much!

[@milesblack8485]

Never were the words ‘bounce, bounce, bounce’ more apt! A winner as always Joel.

[@recipe30]

Thanks my friend!

[@demetrapetrou8527]

Art combine with technique added love and the results we have seen ‼️⭐️⭐️⭐️⭐️⭐️

[@recipe30]

Thanks so much!

[@ushuaiajs8968]

Lots of hugs to the best chef in the world with many thanks ! Greetings from Florida ! 🤗🇺🇲🇵🇱🏖️😘

[@recipe30]

Thank you so much! (Haven't seen Florida for years!)

[@ushuaiajs8968]

Be our guest, my husband will be delighted too, we're in Vero Beach !

[@bitterbeauty711]

I watched to the end to see what Whiskey would get for waiting so patiently.

[@jemsmom6922]

Same. I love that dog. Such a good boy!

[@recipe30]

A manageable sized bone. He's fav!

[@shopnilnoshin7229]

Tell me about it... That dog is a total fluff ball. ❤❤

[@madahikhan3352]

This video came at the perfect time! ❤❤❤

[@recipe30]

I must have known!

[@cptka4]

😍😍😍🤩 رائع جدا ، احب طريقة العمل الخاصة بك ❤❤❤❤

[@christianchauhan23]

💛 all your videos mate👍

[@recipe30]

Cheers Buddie!

[@roseconklin5392]

Oh my goodness Joel what a beautiful Brioche!! I am definitely going to try this recipe!! Thank you, Thank you!!!

[@recipe30]

You are so welcome Rose, enjoy it but don't eat as much as I did!

[@patriciaobrien3134]

Looks delicious Joel you make it look easy but that's because you are a great chief thanks from Dublin Patricia 🇮🇪

[@recipe30]

Thanks Patricia, it is quite easy to make, but it does take some effort.

[@13c11a]

Beautiful, delicious-looking bread. Thank you.

[@recipe30]

Thank you so much

[@banerjeesiddharth05]

Very well made...lovely recipe...🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

[@normagarza1463]

I can’t wait to make this, thank you Joel.

[@recipe30]

Pleasure Norma. Enjoy it@

[@ma-by1bm]

Awesome 👍🏻👍🏻👍🏻🙏🏼🙏🏼🙏🏼♥️🧡💜💛🤎💙💚🍃🍂🍃

[@Bobsk3]

Lots of your fans have already mentioned it Chef, we need a book!' ❤️

[@recipe30]

Find me a publisher and I will.

[@purpleduck3494]

Beeeeeeeeauuuuutiful. Love your recipes.

[@NC-qc7wd]

Everything that is good in life takes time and patience, thank you Chef

[@recipe30]

No truer words! ❤

[@Yasin_Affandi]

Thank you for this wonderful recipe.

[@recipe30]

My pleasure 😊

[@Yasin_Affandi]

@@recipe30 😀

[@alinaricht-797]

Bardzo dziękuję za ten wspaniały przepis pozdrawiam

[@deejejey9712]

This is so perfect for French toast 😊😊😊

[@recipe30]

See my previous recipe 🧡

[@ЛюдаБурцева-й7с]

Спасибо, Шеф! Отлично выпечен французский Бриошь , очень мягкий и пушистые, Хлеб ! 👍👍Thank you Chief! Perfectly baked French Brioche , very soft and fluffy, Bread !👍👍😊

[@recipe30]

Always a pleasure ! ❤

[@Sou_Ad]

Just amazing ❤

[@pierre6625]

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.

[@recipe30]

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.

[@Desi_foods_in_Germany786]

Looks so delicious

[@stephenstevenson1900]

Amazing bread Chef! Going to make this then some of your French toast.

[@recipe30]

Awesome, enjoy both but don't eat too much! (I did!)

[@anettenordenstrom-dz5nb]

Beautiful 😊 you’re a master

[@ayoubsahraoui5577]

Oh thank you chef for the brioche recipe and i'll try it right now and am waiting for the toast recipe ❤

[@recipe30]

See the previous video for the toast one.

[@ristorantanen5769]

That was just beautiful! This will come in handy many times. Tnx so much, Joel!

[@recipe30]

Happy to hear that! Enjoy it!

[@Toptrendfashion-id5je]

Looks so yummy and tasty⭐⭐⭐new subscriber, 🖐️🖐️🖐️

[@recipe30]

Thank you so much 😊

[@geraldinefields1730]

Perfect. Thank you.

[@recipe30]

You're welcome!

[@mommabear5059]

Perfect for amazing French toast!

[@olivdunord582]

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

[@recipe30]

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!

[@olivdunord582]

@@recipe30 th Guérande salt !

[@kemalcelik7043]

Very interesting Version. Thank you so much.

[@recipe30]

Pleasure Kemal!

[@MM-yj3mr]

Merci beaucoup chef

[@ΕλενηΜακροδημητρη-ι3μ]

Excellent.!Along these lines we make Greek Easter Buns ,adding sugar and some flavoring, of course.

[@mobinnath]

Nice vibeo❤❤❤❤❤

[@lizaortega7369]

Wow it's looks yummy 😋😋

[@recipe30]

Thank you 😋

[@ckim115]

와~~빵은 먹음직하고, 강아지는 귀엽고 영상은 분위기있고..! 나도 우리집 고양이들 데리고 저 빵을 꼭 만들어먹어야겠다. 영상 감사합니다.:)

[@recipe30]

친구 야 고마워!

[@ckim115]

@@recipe30 👍

[@bammc3179]

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🎉

[@recipe30]

Gald it's helpful. Thank you too! (I need a publisher and I'll do it) ❤

[@TheIntrovertKitchen]

Beautifully made 💛

[@recipe30]

Thank you! Cheers!

[@Lalairu]

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

[@recipe30]

Thanks so much my Spanish friend! Hope you enjoy the Brioche. Love collies! ❤

[@patriceoldani5603]

I love your beautiful dog!!

[@recipe30]

You are very kind ❤️

[@coolabah-blue]

Joel, You never fail to amaze me, another masterpiece.🙏🏻hugs for Whiskey boy.💕🇺🇸🇦🇺

[@recipe30]

Thank you Marjorie, hugs passed on!

[@juanjoselopezbarbosa4602]

Hello Chef good video,like alwalls you teach as a quality recipes, send you my best regardins from Mexico

[@recipe30]

My best to you too my Mexican friend!

[@anikobakonyi6601]

Super! Tanks!!!!

[@ahmedatef9518]

Great one, done as prescribed 😊

[@recipe30]

Cheers!

[@EnglishMagic777]

Great recipe but I stayed for the dog. That's a beautiful Collie!!!

[@stefanruxandra1967]

Incredible!👍😂

[@recipe30]

Thank Stef! ❤

[@-LyDia.Of-France]

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 ♫♪♫

[@recipe30]

Merci la petite! Glad you liked the brioche! (Yes I'm French)

[@-LyDia.Of-France]

@@recipe30 Lol

[@phillipsmom6252]

Delicious 😋

[@recipe30]

Thank you 😋

[@Sama.Mustaffa.Mousa9094]

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🌷

[@recipe30]

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!

[@Sama.Mustaffa.Mousa9094]

@@recipe30 Yes carbs and sugar are not good for dogs or cats, You are a good breeder, Chef Joel..!! 👍👍🌷

[@cuisinenariman9164]

Bravo

[@NatalieCWilliams]

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 😊

[@recipe30]

Thanks Nat, I never show you the cheeky side of Whiskey, I should!

[@NatalieCWilliams]

​@@recipe30Welcome Chef 😊 I can't wait to see that cheeky side of Whiskey; bet he's still sweet and adorable!! 😻❤

[@englishteacherjeff5426]

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.😁

[@recipe30]

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!

[@rarehuman]

Chef - your Onkyo reciever is ❤

[@recipe30]

Ha ha, well spotted.

[@dsan2020]

Oh, you have to try making sticking pecan buns with the brioche. Absolutely dangerously delicious. 😋

[@jiyoungpark6233]

oh, thank you, dear chef for amazing cooking 🍞🍞🍞

[@recipe30]

Glad you're enjoying them, cheers!

[@jiyoungpark6233]

🥰🥰🥰❤❤

[@jiyoungpark6233]

oui, merci beaucoup, monsieur bon mercredi 🥰🥰🥰❤❤

[@jiyoungpark6233]

🌷🌷🌷🌷🌷

[@SeanKennedy-nd3dk]

Nice bread 🍞 🤤❤

[@recipe30]

Thank you 😋

[@InsanityisSanity]

doesnt the milk need to be slightly warmed for the yeast to activate? last time i used cold milk the dough didnt rise!

[@recipe30]

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.

[@marlenegomez9789]

​@@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?

[@josephineryan8982]

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. ❤

[@recipe30]

Thanks so much, it needs a little skill but it's not hard. Thanks for watching! ❤

[@김혜령-p6r]

히타이트 브리오슈 에 과일과 채소 곁들여서 먹어야죠

[@deejejey9712]

Hey chef do you have to use Cake flour??? Which other flour can be used please !!!😊

[@recipe30]

Cake flour has always given me the fluffiest results. You can use all purpose, it will still work just a bit heavier.

[@womanandthesoul]

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... ❤

[@moonmist9]

Looks absolutely yummy. But what is cake flour?

[@recipe30]

Low protein.

[@mimitan3124]

Hi Chef Joel, thanks for this recipe ! You made it look so simple to do. I tried to bake this. First bite taste bitter. What could be the cause for this ?

[@recipe30]

That's unusual, all I can think off is expired ingredients especially the butter, or perhaps just overcooked, too dark maybe. Hard to tell without seeing and tasting it.

[@joylorinawahing1267]

Everytime i watch your vedio i feel hungry

[@recipe30]

Good it's working! ❤

[@joylorinawahing1267]

@@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

[@kam7056]

❤

[@FaraH-cl8bk]

Merci Joël très appétissant. 😘😘😘 à whiskey

[@recipe30]

Merci Fara! ❤

[@SaminemRedjomoenawi]

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 🌺🌺🌺🌺🌺🌺🌺 🍾🥂🍰🔯☮️🌹🌹🌹🌹🌹🌹🍚🐟⛵⛵

[@recipe30]

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 ❤

[@SaminemRedjomoenawi]

@@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 🌺🌺🌺🌺🌺🌺🌺

[@metorphoric]

You should make cornbread from scratch!

[@Pantherpick]

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 ^^

[@recipe30]

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.

[@Pantherpick]

@@recipe30Shall try! Thank you very much ^^

[@albertocavicchioni5935]

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.

[@garlicgirl3149]

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?

[@recipe30]

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.

[@garlicgirl3149]

@@recipe30 Thank you!!!

[@moniquehebert178]

Cake flour?

[@metorphoric]

Chef, can you PLEASE do a banana pudding receipe?

[@jacquelinebernal853]

Chef Joel is very tasty yes I'm going to do it

[@recipe30]

Thank you Jacqueline, enjoy it!

[@deejejey9712]

Or brioche bun is the same process😊

[@recipe30]

Yes the same.

[@aksahely]

Cake flour, that’s interesting! 🤔

[@samuelchung5879]

I don't know why but you and your dog look alike🤣

[@recipe30]

I think you're right!

[@audreyparks7719]

What if I only have all purpose flour?

[@recipe30]

It will still work, just not as fluffy.

[@audreyparks7719]

@@recipe30 ok thanks so much. Beautiful job on the bread :)

[@AlexWilliams-qf3rp]

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😢😢😊😊😊

[@recipe30]

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!

[@TEMUJINARTS]

Ah NICE chef Joel!! I failed this once..time for redemption

[@recipe30]

Never give up, I'm sure it will be perfect. Keep everything cold.

[@TEMUJINARTS]

​@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🙏

[@recipe30]

@@TEMUJINARTS That's awesome, thanks for sharing! Contest isn't me, be careful of scams using my photo.

[@JCBerner]

why is it that I cannot save this video?

[@ThuLe-eh1xe]

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.

[@recipe30]

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) 🧡

[@pn3940]

shouldn't you use either all purpose or bread flours? Instead of cake flour.

[@christiancirone7847]

i think it’s for a more tender finished product, cake flour would still produce gluten just less, but idk i’m just guessing

[@christiancirone7847]

OK, so I have a genuine question for the bakers out there, if the temperature of your liquid needs to be warm, to wake up the yeast initially, how the hell did this dudes yeast even wake up if all his ingredients were practically straight from the fridge ??

[@recipe30]

Heat simply speeds things up, the mixer creates friction heating it up.

[@christiancirone7847]

@@recipe30 thank you !!

[@mouniamounia5656]

🥰👏👏👏👏👏👍🎩🇲🇦

[@TheMultisportGeek]

So I guess raw bones are good for dogs? I see so many different viewpoints.

[@recipe30]

I believe so, I've never seen wolves in the wild cook their meat. 😂 Plus cooked bones can become harder, brittle and splinter.

[@recipe30]

I believe so, I've never seen wolves in the wild cook their meat! 😂 Plus cooked bones become harder and can splinter.

[@TeamSkYOP]

U forgot to give measurements

[@recipe30]

Link in description

[@sandyperera8569]

Aww you cheat Whisky.!

[@mohamedfazlon6240]

Cake flour? Em…

[@recipe30]

Yes, most people use bread flour which makes it tough.

[@orangecat9600]

Vive la brioche Vive le Chef 🥳 Salue Whiskey

[@zucko15556]

pozdrav za wisky

[@zucko15556]

ja pozdravljam slatko kuce meden je i dobar

[@ReneeKim]

What I often think about is if you and Whiskey were a family member living with me. 😊🥹😸🥰😍

[@hanansarar6897]

Meci friend iwish icould try it . Eggs allergy it's just fantastic 🦮😘😍