The Fluffiest Brioche Bread Recipe By June | Delish
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- Опубліковано 30 гру 2019
- Delish test kitchen manager, June, is showing you how to make golden, light and puffy brioche bread.
Full recipe: www.delish.com/cooking/recipe...
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A few crucial updates to this recipe following everyone's response! 1) If you're in a hot and humid climate, reduce your eggs down to 5. Also keep your butter on the cooler side so that it can help chill down your hot dough as it mixes in. 2) If your dough is having trouble coming together, before or after the butter, crank up your mixer speed. As you see in the video, you will have to hold the mixer down because it's a lot of agitation! If you're following your mixer manual and staying on a low speed like 2 or 4, the dough will never pull away.
Hello! Just a quick question. If my all purpose flour is 10% gluten, could I use bread flour(12%) or a blend of both to create a stronger dough which is going to pull from the sides of the bowl quicker and yeld a chewier bread with nice oven spring? What do you think? :)
@@jovitaliutinskiene7055 yes, totally
@@thank9stars thank you so much, June x
Unfortunately, I did not see this before I made the bread and it is a little on the warm side where I live. I mixed it for at least 25 minutes, let it rise for an hour and it did double but the dough is still really wet. Is there a way I can salvage the bread at this stage? I put it in the refrigerator for now.
@@keikosimkin487 yup, fridging and chilling the dough will help. Flour your surface generously when ready to shape and it should still bake fine.
The dark color is very good, most people bake it too light, its not danish.
Milk is rarely used in brioche recipes but its the best way, it makes the loaf more moist.
perfect results.
I'm a retired french pastry chef.
Gerard Jones it would be really nice if you shared more of your knowledge probably via UA-cam ☺️.
Do you know if it’s best to use higher protein content flour or lower to make a brioche?
@@jesuisteresa all purpose flour is the one you could use, or T45 ^^ . and you really don't need to use milk in a brioche recipe it is moist enough i'd say . i made several brioche lately and without milk it goes perfect ! (with fresh yeast and no milk though) although you should try the recipe I'm using, try a bunch of different recipes (with or without milk) and find the one you prefer !
I am glad you mentioned the dark color because in all the other videos they were much lighter. This is dark like a pretzel 🥨 which I assume gives the crust a very nice flavor.
I love the dark golden brown color too...😍🤤
I tried this tonight without a stand mixer, just used a plain rubber spatula. My arms died but the bread was SO GOOD!!
CHAMPION
Wow! How did you add the butter?
Casie G. I incorporated the butter into the dough using my hands and kneaded until smooth
@@peachc0bbler Did you put the butter in the middle of the dough and then buried it with the dough?
Casie G. I tried to but the butter ended up finding its way out 😅
"I'm so happy whenever there's bread." - that is so me!!!
That smile was so sweet...lol!
I JUST MADE THIS, and let me tell you this is the best bread i've ever HAD!! trust this recipe please... here's something i need to tell you guys.. the mixing process. i made this in my mom's kitchen aid heavy duty. i read the manuals before and it said no more speed than 2 for kneading yeasty dough.. but yeah june's right, can't just use 2 speed! its NOT enough. When kneading the dough (haven't put butter in), it's SO WET, like WET WET! but yeah theres nothing i can do, i didn't want to add more flour so i just CONTINUED KNEADING, it took so long but it finally come together, trust the process guys. after that it felt not that sticky, but i didn't do the kneading til it looks like june's. it's not that "bally" and still kinda stuck to the side but thats okay. i put in the butter and knead it with hand first until it kinda came together cause i thought its gonna take so long for kitchen aid to handle that. after it's better (not that wet and slimey) i put it back into the kitchen aid and mix with SPEED 6! u can't use speed 2 😭😭😭 then put it in the oven for 25 minutes in 180-185°C. ITS UNBELIEVABLEY the best bread!
north, south, YEAST, west
Lmao
Yeast? I thought you said weast
yes
Jeremy Bong 😆😆
😂😂
Heres a tip:
If after the 25 minutes its still pretty runny and sticky, don't get discouraged and don't add flour. Keep going. If you have a kitchenaid artisan or the classic its going to be harder and a longer kneeding process since they are not as powerful as the professional series. i have an artisan and man it was hot at the end. It took me a solid 40 to 50 minutes of mixing to finally get it to where it was supposed to be. I suggest let your stand mixer get some breaks like 15 20 minutes. So the dough doesn't get dry in between, cover with a damp towel. Also make sure you have your speed up to the 8, and your gonna have to hold it or else its gonna fall off your counter.
Great tip, thanks for sharing!
Actually I found much better brioche recipes than this one. And it’s the only I use. She’s clumsy not sure her background. Look for Nicky she’s on UA-cam too
Annabella Koloskov Nicky who? Do you remember her last name or the account name for the recipe you prefer?
Thanks so much for sharing!! As I am currently having the exact issue of a very runny and sticky batter that is just not pulling together! It's been at least 35mins of mixing... Will try your method and see how it goes - fingers crossed!
yes. you have to run a Kitchen Aid professional series at 6...
Just a heads up for anyone that works in weights and not cups: I made this last night and i could not get the dough to come together no matter how hard or fast I ran my mixer. I ended up adding flour after about 20 minutes. Then I looked again at the recipe and it says "3 cups or 384 g of all purpose flour"....So I looked it up and one cup of all purpose flour is 150 g, so it really should say 450 g in the recipe.
Not the hero we wanted but needed
worked fine for me
Yes I had to add moves flour to be able to bring it to life
1 cup of all purpose flour is actually between 120g-135g, based on most sources. there's no official rule but 150g sounds too much.
Correct @@MadDunhill
I can’t wait to trying this recipe out! Thank you June for the lesson!
I loooove how you explain the recipes, so easy to understand, so interesting. You're a great! Thank you so much for your good vibes!
I made this today (by hand) because I had the energy, time, and the electricity was out…
When I tell you I kneaded for almost 30 minutes- MY ARMS WERE IN PAIN!!! I did 6 eggs but added another 1/2 cup of flour cause it was still too sticky. I did some kneading techniques from making sourdough and some slap and folds. And the joy I felt when I stretched that dough to make the window pane test was so gratifying, worth the arm work out!
Oh and the bread was amazing!! Because I added more flour, I ended up with 2 loaves and 5 buns 😊
Best brioche I've ever made. Thank you for the recipe and video!!
Thank you much for this wonderful recipe! I just made it! It came out perfect!
I love brioche and I never knew it was made this way. Makes me respect it even more. Can't wait to try it! Thanks June!
Great cooking/baking topped with a great personality :) Thank you!!
Fantastic! Thank you for the amazing recipe! Very thorough - covering every nuance about the process. Much appreciated. Turned out amazing. Totally worth the time.
It’s become so hard to find good brioche. This recipe was just perfect. The bread came out so soft. Thanks June!
Came out just like the video. I used Almond milk instead of cow's milk and it was picture perfect. One i baked immediately and the other today morning. Both were so alike and very tasty.
The best brioche recipe ever!!! Thanks June!
Great explanations/demonstrations and really enjoyed your tips as well. Thank you for this.
My hubby tried this over the weekend - it was amazing!
I really appreciate how you tell us what we're looking for and why.
I love June’s self confidence and straight forward manner, keep it up June 🤗
Great instruction!
I love the look and efficiency of your kitchen!💕
Hi June OMG the best brioche bread ever. sooo soft and delicious! Thank you for sharing your talent.
I love how detailed she is in every step. Will definitely try this recipe.
Absolutely boss!! My daughter made this for her school project! Wow awesome for sure. She was able to follow and bake all by herself. She’s 16 with SOME baking experience. But I was still very impressed and let her know she is now responsible for making this for our Easter dinner! Thank you!
Super good and love the way she gives you the little tricks and ideas. Best recipe!
I love your kitchen. Very roomy, well organized and clean.
Never tried SPONGE process until now and I have to say my bread came out with layers of soft textures. It is the best ever!! Thank you.
"Adorable and endearing"...lol
I love brioche! 😍🥰💞
Of all the many brioche recipes this has the greatest detail - brilliant and thank you!
Hi June! I made it and it came out perfect! You are a great chef and teacher. Thank you so much!!!
Made this brioche recipe today and gotta say this was by far the best bread I have made. I tyipcally make the Japenese Milk Bread as its similar but gave this one a try.
This breads beautiful stringy/soft pillow flakey texture was completly worth it. Prepping the bread took almost about 2 hours, proofing took about 6 hours, cook time about 35 mins.
I started with 5 eggs intially but there wasn't enough liquid so had to add one more. I added no additional flour during the kneading or even the rolling out process the dough was super soft and not sticky after the first proof.
Next I'll use some salted butter to notice more of that buttery flavour. And/Or add more sugar definitely depending on what flavour I'm going for
I have prepared my dough yesterday evening and both brioches are in the oven now.
My whole flat smells fantastic, like a bakery and I can't wait to see what they will turn out to taste like 😍.
Thank you for your video. It was the best brioche tutorial so far. 👍👍
I just love June. June is so great. This is another WONDERFUL video.
Beautiful you make this look so easy I will be trying this on Saturday.
Thank you for sharing
june, your videos are so informative and entertaining!! i enjoyed this so much
thanks for watching :)
"It's got butter, butter, and more butter"
Alright, you have my attention.
I made those and they turned out just perfect 👌 thanks a lot for sharing this delicious recepie 😋
It turned out so good. Thank you.
I tried it and it was great. Very delicious and fluffy. Excellent recipe. Thanks 🙏 for sharing ❤️
After watching this over and over for a month... I finally made a batch. Killed the yeast on my first starter but did it again and it was worth every moment. My mother, wife and inlaws approve and can't wait for me to do it again.
I completely agree about bread making being therapeutic now.
Thank you so much! Just finished making some and it came out sooo good 😅
Thank you for this amazing recipe and video! This was only my second time making bread. The first time was a basic French loaf, and then this wonderful brioche. What an amazing tutorial video - I followed it to a T, and it came out perfect!!! And SO yummy!!
We gave it a try yesterday and it turned out to be the BEST bread making ever! Thanks for the wonderful recipe!
Where do I find the printed recipe please
I really liked the recipe! I'm not a huge fan of brioche because of how dense and eggy they are but this recipe was delicious :) I readt through the comments because I have having a bit of trouble getting the dough to come together and I wondered if others were having the same issue, and it seems that I wasn't the only one! Well, here's my two cents on this recipe. So, this dough is like really really sticky but it does come together eventually. I would suggest using a paddle vs a dough hook especially if you have the 8 qt mixer. If you look her mixer she's using the smaller size machine which comes with a hook that closely resembles the paddle.. which is why I think some people are having more trouble than others. With the 8qt hook there is no way that dough will be able to create gluten since its so loose- there's nothing for it to grab on to(it's like trying make cake batter using a dough hook). After you see some gluten formation(dough will be shiny and you'll see like webbing around the bowl as the paddle is pulling the dough), change to dough hook and go about your business :) the final dough is very loose but do your window test to make sure it's done! I baked some off to see if it was good but I'm going to proof the rest overnight in the fridge because I figured it'll be easier to shape. Well hope this helps!! Happy baking everyone!
Ahhhhhh Brioche. So beautiful and versatile.
Thank you very much.
You explained it very well.!
Happy New Year to you to.
I’m learning so much about baking every time I shoot with you, June! Butter makes everything better! 🖤
:') butter 5ever
Chelsea Lupkin you and June are a great team!! My new favorites!!
“Yeasty boys” I love it! 😂
Shouldn’t it be easty boys 😏
@@H_A_L_7 ..yeah that too
I have seen a lot of Brioche bread recipes here on UA-cam but I must say that Your demonstration has got to be the best in every way: recipe, method, and overall video production. BRAVO CHEF.
This is a really great recipe ❤️ My parents were very impressed! Thank you ✌🏼
First time making brioche and it came out awesome. I made Bakery level stuff! And you’re adorably fun to watch!
I made cinnamon buns with this... I’M SHOOK! They were so buttery and pillowy and perfect. 😋😩 Def keeping this recipe up my sleeve.
This recipe is fantastic and the instructions very clear. I made two loaves today and it was delicious! A total keeper!
Omg that brioche looks heavenly
I made this bread yesterday and its gorgeous!!! Thank you! I love your baking and the way you explain things. Will you please show us how to make croissants? Thank you, June. Xo
Watching June while I cook and clean the kitchen is really therapeutic to me 😍
Amazing Brioche recipe, 100% success, fluffy, flaky, buttery, and yummy. Thanks for the detailed instructions
She is so adorable!! and that Brioche too!!
This is fantastic- Metric measurements by gram in weight are most helpful in the video and in ingredients list --- VIDEO IDEA: Floating Islands.... Yum
Bread turned out completely unreal. Unbelievably delicious. Making more now.
I made it yesterday delicious thank you!!!!
In Romani we called it cozonac and every little roll has a filling :).
The first time I made this, it came out perfect😋 even though I made it all by hand. Thank you for your clear and precise explanations and your video. I’ve made this four times during this pandemic and each time they were perfect, so delicious 😍. Thank you June, you’re the best 🤗
This recipe is fantastic!
Thank you for your receipt, my bread came out so perfectly
Thanks June.. I must said I thought my kitchenaid is going to die on me.. after more than 40mins of high speed kneading, the dough still abit sticky (I did add abit more flour), though in the end I did not be able to get the consistency as yours, but it did still raise beautifully, and I’m so happy with the end product.. its soft and fluffy and it’s so yummy!!! Everyone loves it!!!
Me too, needed more flour
Update: the Preppy Kitchen made a bread pudding using brioche, guess whose 2nd brioche loaf I used? You both made my life freaking awesome.
@@wingilampamila3862 your opinion, NOT MINE. Go be negative somewhere else.
This has to be my favorite video. Brioche is just like heaven.
Just made this... OH SO GOOD. THANK YOU!! Yummmmm
I want that center island in my kitchen!!!
girl, me toooooo. Wish I had more than 50 sq ft in my home kitchen too!
Imagine making french toast with that!
HEAVEN
wesh asawi I made this recipe and made french toast. It was the best thing ever!!!
Made it for the sole purpose of the perfect french toast
June , me encantan sus recetas y mas como ud las explica, tiene mucho angel !!!! Gracias !!!!
This is so good! I used this brioche bread for my korean eggdrop sandwich so delicious! Thank you so much
I made this today and it came out PERFECT! Only thing I did wrong: walked away from my kitchenaid and it walked across the counter and crashed on the floor!
OH GOD NOOOOOOOOOOOOOOO :(
Jeeeez £400 and that happens wow come on kitchen aid
The Robinsons Family It didn’t get damaged! Totally my fault - June even warned it could happen! The dough is heavy toward the end and whipping fast so it rocks the machine.
My kitchen aid gotta cavity on its forehead for the same reason...but it seems to be function well enough. I'm hoping the bump gets pushed out with some EAST growth!! go EAST...though I'm from the VEST.
G B tip: you should not exceed speed 2 with a KitchenAid when mixing heavy stuff bread dough, including brioche dough.
Try not to use cup measures for baking bread. It will not give you consistency. She is using a scale and she mentioned the weights used.
Yes, and the printed recipe has both cups and grams. I find measuring flour, especially, by the cup can be very inaccurate.
I followed all the instructions, super successful!
That was awesome
Thank you for making my mouth water
In regard to your plastic wrap, pick up the following at Costco: Kirkland Stretch-Tite Plastic Food Wrap. It's a two-pack and each package has 750 square feet. Not only will this last you a long time but you will never struggle again to get that dang plastic wrap off the roll. It includes a slide cutter to make it quick and easy to get as much or as little plastic wrap as you want. Thanks for a very nice video.
bruh......we bought one of those a couple of years ago and are still using it
June: I made this bread today; it came out absolutely delicious 😋 moist; fluffy and buttery. Thank you for your specific instructions. God Bless
Yay!
@@thank9stars how much butter in grams please. Thanks
What flour did u use?
June I have made these brioches twice and they were delicious and thank you
Made this today. My mixer got a workout. It turned out great. Was looking for a loaf bread recipe and saw this one. Glad I did. Loved the video. I followed step by step.
I find the 'east' pronunciation so charming and Chinese. For those wondering, in many languages in East Asia, like Chinese and Korean, there does not exist a 'y' sound before the equivalent of our 'ee' sound. That June can't even really hear the difference just means that it's a quirk of how she adapted to English coming from her first language's set of sounds as a kid. Most people will have little pronunciation quirks in their English depending on the languages they were either exposed to or spoke first at home, it's not any different than how our regional accents form.
Sacha I also find it very charming, and it’s interesting because her English otherwise sounds native :)
@@thank9stars
😉
Girl! I'm going to live vicariously through you! I need to shed like 50lbs. I'm just watching so by brain can eat but my body won't.
Thank you for video. I will be trying this
Gorgeous brioche! Will definitly try, thank you😉
It was really hard to work with at first cause it was very sticky and runny, then after 40 mins of kneading with extra flour added....it turns out perfect, the bread is soft and chewy....loved it, thanks for sharing🙏
My goodness that looks so good, with that sugar for me I think cinnamon and raisins should be added, but that's just me. Awesome vid thanks for the share!
YES TO CINNAMON AND RAISINS!
I have made it today great result !!
Your presentation made the bread taste even better without even tasting!! You made the baking fun and enjoyable!!! Thanks dear
Tried this today and it was so wet it didn't get to the stage where I can form it to a ball. It is hot and humid here so maybe will lessen the eggs as suggested in the comments. I added ~half a cup flour at the 1 hour mark in the Kitchenaid but it was still super wet. My mixer was between 6 and 8 the last 30 mins of kneading. Stopped kneading at 75 mins, dumped it in another bowl, left it to rise, and prayed. After an hour I shaped it as best as i could and ended with a super soft loaf, i couldn't believe it! Will try this again with 1 less egg and recipe halved. :)
If your weather is particularly hot and humid, really crank up that speed in the mixer (once everything is incorporated) to help the gluten develop faster. The longer the dough sits out, the more moisture it'll absorb from the atmosphere and the warmer it'll get-which will make your dough more difficult to handle. I think reducing the egg will help, good luck!
@@thank9stars thanks June! will try this again. :)
Great for when you can't buy bread anywhere because there is a pandemic *yay*
I'd love to try it, that video made my mouth water and even more so at the end... unfortunately, I can't buy yeast anywhere these days, I was able to buy flour, which is a good start, but no yeast.
its incredible right?
Angel Green .. You can always, always find Yeast packets like hers at the European markets.
I made this recipe. WOW delish!👌🏼😋. TY for this video
Lo hice y salió espectacular!! Mil gracias por la receta!
June, your personality is just delicious!
Bruh
This looks delicious I almost wanted to lick the screen
I am making this as I type my bread is rolled tightly in the loaf pan for it’s final rise supper excited! I don’t have a mixer so my arms got a great work out I knead the do for a little over a hour by hand I didn’t stop till I seen the window pane that I seen in your mixer dough! 🥰 Thank you so much for this recipe ❤️
Oh June, i follow your recipe to the dot and it came out beautifully.. Taste superb!!!!! Will be making these again for sure
June & Rie making me cry with Asian Persuasion.