SUPER BUTTERY FRENCH BRIOCHE (2 Ways)

[@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.

[@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.

[@VickyDong2359697]

Great tip. I did need to put in more 30g

[@danieldotter6077]

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

[@ancientnpc]

I was nearly bread sober 🙄

[@theprovenants]

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

[@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!)

[@Julia-lk8jn]

Nitpicking alarm! Brioche is borderline between bread and cake. That "let them eat cake" line often (falsely) attributed to Marie Antoinette? In the French original, it's _"qu'il mangeant brioche"_ .

[@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

[@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.

[@jopintocl]

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!

[@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

[@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!

[@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.

[@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.

[@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.

[@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.

[@PontusNoreninLondon]

I found that the brioche was a bit dense so I upped the water from 100g to 150g and swapped it for milk. Much fluffier! You need to give it a really good spin in the kitchen aid though to build a lot of gluten. Beautiful recipe @brian - thank you!

[@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 😁❤️

[@DrBrunoRecipes]

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

[@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.

[@braysway10]

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

[@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.

[@garrisonbrown1170]

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

[@BrianLagerstrom]

Thanks!

[@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

[@cvspvr]

this is the modern version. the real french version is 1kg butter per 400g flour

[@csorbazoli]

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

[@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!!

[@nayaleezy]

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

[@Exercise4CheatMeals]

Congrats on 200K! This looks delicious!!

[@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!

[@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.

[@KirschFamilyVideos]

Hi Brian, LOVE your videos. I've made your croissant and ciabatta recipes and they turned out fantastic. Not so much on this one though. I tried the bun version of this brioche recipe. They ended up being very dense and not soft in the middle at all. The texture/flavor was kind of like a croissant and biscuit combined. Tasty, but not at all what I was looking for. The buns also seemed kind of dry which was odd considering all of the butter in them. I fermented the dough in the fridge for 24 hours and then shaped and proofed the buns for 3.25 hours at room temp. I did notice they didn't seem to rise very much after proofing and they didn't rise a whole lot in the oven either. Where do you think I went wrong on this recipe?

[@teresa6136]

i have been searching for a brioche recipe with a small amount of eggs and i liked this video but your comment makes me think this recipe needs milk instead of water. not sure if the ratios would be different then but milk seems like a must for a moist fluff.

[@iluminameluna]

It actually sounds like maybe they were over-proofed. If your kitchen, or wherever you proofed them, was just a bit too warm, this might've been a problem, despite the amount of butter. Also, if the flavor was off but not rancid, more like a different flavor profile, then I would check to see if your butter choice is actually REAL butter and not something adulterated. I'm saying this because I remember one of my sons being surprised that different salts have additives, such as table salt containing anti-caking agents so it doesn't clog the holes in salt shakers. Reading ingredient labels can be an eye-opening experience if you're not used to it. I hope this helps.

[@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.

[@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.

[@awkweirdkitty]

Is it possible the water, grams to cups is a bit off? I did water in cups and there was no way that thing was coming together. 1/4 more and I got the results in the video.

[@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!

[@ThatCapnGeech]

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

[@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!

[@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!!

[@euncie5058]

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

[@mark970lost8]

it seems you have an hydration of well below 50% (100g water +120 of eggs on 460g of flour = 47% ) is the brioche light and fluffy?how is it possible? the consistency doesn't seem right. it looks a perfect dough to laminate with a butter slab and craft some croissaints, that for sure, but it doesn't look like it will yeald soft and fluffy brioche buns

[@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?

[@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!

[@cassiejantzer3834]

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

[@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!

[@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!!!

[@drhaggans3632]

Both times I’ve made this, the yeast has basically given out by the time of the rising step after braiding. Could it be due to fridge temp being too low for too long (40 F)? The second time, I let it sit for like 6 hours just to make sure it wasn’t a temp thing and… nothing. Second time could’ve been a fluke because I had to let it sit for a few minutes after adding the salt and sugar to the yeast water so the salt could’ve killed it, but any advice as to why it won’t rise would be appreciated. My yeast has worked in other things recently

[@bippityboppity496]

I’m having the same problem.

[@adamsnelson4689]

For any cold bulk fermented bread dough you have to use less yeast .

[@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 :)

[@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.

[@jasonbates9702]

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

[@1SamiM1]

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

[@johnkilcher477]

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

[@TheSlavChef]

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

[@fariborzbarman9376]

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

[@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.

[@Mrbl33.33]

Hello! I made the recipie and the brioche was spectacular. Follow every step and measure everything. I only had one problem: i took me more than 35 min in the kitchenaid to have the same dough you show in the video... I am using '000' flour, the one and only flour we have avaiable for bread were i am. What do you think? Any advice? Thanks!!

[@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!

[@alvinlee140]

Thank you for showing this bread making

[@shlang23]

Brian, where did you get that metal plate you put on your bowl? It's perfect for rising dough on the counter

[@timtyndall4025]

I think it’s just a pizza pan. You can get them at any restaurant supply or on Amazon. Just measure the bowl and go just a little bigger in diameter.

[@ThermomixTm6Edition]

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,

[@jorgemorais9895]

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

[@neil_chazin]

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

[@Smaribel]

Hey Brian my name is Maribel I have made and tried all your recipes and they all came out perfect BUT I HAVE TRY TO make THE BRIOCHE BREAD twice the first one it looked perfect and delicious but when we cut it it was uncooked yesterday I made the dough again and I just finish braiding should I bake it for longer how long more do you think I should leave in the oven

[@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?

[@esoni221]

Great video. Nice walkthrough and stunning bread!

[@StudyNetworks]

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

[@anthonygardner400]

This is a “must try”, Bri! Thanks!

[@RyanGarcia21]

I tried to make this but the dough never came together into a ball. Any tips?

[@anthonyarnold5855]

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

[@Vonjinn]

I love Thursdays!!

[@HistorybyJummy]

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

[@dominikleskovec3052]

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

[@bbcpfghs]

If you have a bigger kitchen aid mixer than this one, this comment is for you. Once you’ve partially mixed the dough and are starting to add the butter, switch over to the paddle attachment. It will mix a lot more efficiently as well as faster. Then once the dough becomes semi mixed with the butter and is starting to form larger chunks, switch back over to the dough hook to finish. This saves a solid 5-10 minutes of mixing time

[@boscobear123]

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

[@crisd9939]

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

[@samurottman6832]

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

[@kitsune.stitch]

Sooooo I'm a rebel and tried to make it in a food pro before incorporating the butter. Spoiler alert the dough came together a bit too well almost immediately (skipped the paste stage and came together as a shaggy ball). When I put it in the stand mixer with the dough hook, a bit too much gluten had developed, so the butter and the hook ended up shearing the dough into clumpy bits (honestly I was also too eager to add the butter I think). I ended up hand kneading the butter into a smooth dough (about 15 mins), followed by a few minutes in the stand mixer with the dough hook until it passed the stretch test shown. It's in the fridge now, well report back tmr.

[@kitsune.stitch]

Update: the cursed loaf adventure continues - it was easy to braid and proof but the oven seemed to be too hot soooo I ended up with a thick, dry crust. The brioche was delicious because butter, but dense (not a huge amount of rise in the oven). We'll be having french toast for DAYS now but I'm definitely keen to have a less rebellious shot at this recipe at a later date!

[@paulroberts1799]

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

[@mark91345]

I just made the rolls. My mother loves them.

[@janknoblich4129]

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

[@hamidalikiani8543]

Ok I have a question for you I really, really need to know how is "leidenheimers bread" are made for Po-boy, they are soft and yet has a good amount of "Chew" and it holds by God that it holds sauces and gravies. Please be kind enough to explain and make one of these breads. Love your Vids and thank you for sharing

[@alexisdetocqueville9964]

I love your videos, in particular your sourdough video has completely changed my life and how I eat/view bread. This one though is quite tough to do. Once the dough got to the "slapping the sides/in a ball" stage I went a full 10 minutes, but it still tore. Kept going and it never ended up getting stretchy. Also it never ended up really rising. For this recipe I think bread flour should probably be used, considering the challenge to form gluten with such a fatty dough. It's in the fridge now, so I'll see what happens, but it doesn't appear it will turn out well. Anyone else have this issue?

[@alexisdetocqueville9964]

To update, the final proof after braiding DID rise, the loaf came out looking gorgeous, but is quite a dense bread. Tastes more like a very rich biscuit honestly. Not bad tasting at all, just not so "bready" as in the video. Still not sure what went wrong.

[@LauraPaige]

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

[@vik8166]

I was looking for a good brioche recipe for a while! Do I need to scale down the recipe if I only have a smaller load pan? I think it's 9x5

[@miguelpertik4544]

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

[@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

[@DoesntPayFullPrice]

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

[@mhkpt]

This recipe looks so good, you're going to make me get a stand mixer. I am not sure you appreciate just how valuable counter space is for us apartment dwellers!

[@seananderson2568]

No kidding I just got a stick blender and found some high sided containers :)

[@BigBootyBatman]

@@johncspine2787 what's your favourite things to do with the stand mixer?

[@renaesharoberts1798]

Hi, How Long can you keep brioche dough refrigerated for? Can it be refrigerated for over 2 nights?

[@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.

[@amygordonrn]

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

[@moth.monster]

I tried this recipe a little while ago, and I can say that it was... almost too buttery. I can't blame you, it's what you said it would be.

[@andrewriker5518]

Thanks!

[@andrewriker5518]

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

[@penmuni3833]

French Cooking Academy called. They want you to add one more egg.

[@mistertuberculosis6191]

Hey Brian I have a question. Can this dough be put in a freezer and stored? I would like to make some dough buns and store them for later use.

[@ryanlegner9085]

Going to give this a shot this weekend!

[@masonrinks8141]

lil forest park cameo for the STL peeps

[@jackiewalsh6678]

Going to try this weekend!

[@tkeslinke5439]

I have made your recipe and liked it a lot. Why don’t you use milk like a lot of other recipes?