EASY HOMEMADE BRIOCHE BUNS | HOW TO MAKE BRIOCHE BREAD
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- Опубліковано 27 січ 2020
- In this video, I show you an easy recipe for homemade brioche buns. These buns are a perfect way to take your burgers and sandwiches to a whole new level with minimal extra time and effort!
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EQUIPMENT USED IN THIS VIDEO
Kitchenaid Ultra Power Plus 4.5 Qt Stand Mixer: amzn.to/2Ry8b8H
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Intro Music by Prod. Riddiman
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Absolutely a must try recipe, since we all stacked at home due Covid19. We don’t buy 🥖 🍞 🍔 I just tried this recipe today, but I divided n instead of making 8 buns I made 4 buns for hamburgers n brioche 🍞 it comes out perfect 👌🏻 highly recommend it n thanks for sharing I love using brioche buns for hamburgers🤤😻
Thanks a lot for the feedback, I’m glad you enjoyed it! I agree, it’s the perfect recipe to make when you’re stuck at home!
Subtle art of baking :) Your humor is the least obnoxious type, makes me love watching your videos.
I haven't made this yet, but I can tell you, this kind of bun is PERFECT for hamburgers. I have a small joint with my boyfriend, we get our brioche buns from a local bakery and our clients absolutely love them.
This guy is really helpful and it’s easy to follow the instructions. I want to thank him for making it as easy as he did
I just made these and they turned out AMAZING. Thank you🙌🏻
Great video and recipe thank you 😁
Thanks also for confirming my fear of Mandoline slicers, I've seen some horrific injuries from these things!
These turned out GREAT. My new go-to quick brioche recipe. Excellent recipe and well-written instructions that make a rich, high-quality bun that complements a great quality burger or sandwich when you want something a little special, but don't have days to make it. I made them last night, and we will have burgers on them tonight. I'm a sourdough baker by desire and habit, but it's nice to have a few yeasted bread recipes in my arsenal for emergencies or quick-bakes. Thanks!
I made these and they turned out great! They were crisp on the outside and soft and fluffy inside. I put some sea salt and sesame seeds on top. Excellent 👍🏻✅💯 ty 😊
Nice Buns.....Great presentation on making these. I use them for burgers, lunch meat, and pulled pork. Made some today, baked in the air fryer. Too hot to use the oven, found a new method and it works. Thank you, Rob
Can't wait to try these! And thanks for including the recipe above!
Thanks for a great video and such an easy recipe!
I just made this. It’s perfect!
I made buns and loaf. I don’t have a stand mixer and kneaded by hand. So I can guarantee that this recipe works without stand mixer.
So informative and easy to follow. I loved this video so much. Thank a lot.
Thanks Chef. Love the simplicity anf cant wait to bake my own
Second time im here following your recipe. I think doing it again speaks to how much I enjoyed it the first time!
You're the man, your videos and recipes have never let me down.
thank you for sharing this recipe and allowing us to re-use. more power to your channel.
Thank you man! The recipe's perfect. Much better than those cheap bun's you buy in the supermarket. Will save this one!
I made these buns yesterday and they were fantastic! My husband gave me an “excellent!” Thank you!
That's awesome, I'm glad you both liked them!
i made it today in my restaurant - they are brilliant! just added a bit mor flower like 50 g or so . Thanks man!
That’s awesome, I’m glad it worked out well for you!
🌻🌹
You are two for two. I've been using your sourdough recipe and technique for a couple of months now and I get perfect results every time, great crust with a good open crumb but not too open, I like the butter or oil to actually stay on the bread. With prior recipes/techniques I always ended up with too dense of a loaf and one that had a crumb so open it made a better window than a piece of bread. I tried this brioche recipe for the first time today and they came out pretty darn near perfect. The way you describe the technique for doing the folds and how the dough should look when it is ready have been key in helping me get it right. Thanks!
Youre already my favorite cooking youtuber. Keep it up :)
Wow I appreciate it, that really means a lot! I’m glad you enjoy the videos, thanks for watching!
I followed this recipe and brioche was perfect. Thanks
You are simply the best .. new fan here … thank you for sharing this recipe and I find it very - very easy to follow . Wow ❤️
WOW the look amazing like the B-Roll
Came out perfect. Thank you so much for this recipe.
🤔 mine were sticky AF!!!!! Threw dough away 😡
I did my mine, it was successful! Thank you
That's awesome, I'm glad they turned out well!
Your recipe has helped me to make bread properly, thank you
Gonna give this a try! Thank you for putting all measurements in grams. That helps so much.
I am usually so bad at making bread. They always turn out either dense or undercooked. But even though I didn’t have a stand mixer and used my hands to kneed the dough (which was very sticky and kind of messy, but not so bad), this recipe was so absolutely perfect!!! I’d even call it fool proof because even though my dough had lumps of flour running all the way through it, that I just couldn’t kneed through till the very end, the finished product was better than anything I’ve ever bought at a store. I think everyone needs to try this recipe, you’ll be surprised by how good it is!!!
That's great to hear, I'm glad you liked it!
Making these today 😊
Will definitely try this.
Making these tonight! So excited to try make these buns! They look amazing 😊
Did you make them?
@@Evelina312 I sure did I made copy cat Popeyes chicken sandwiches with them
@@msdknyx thank you for answering. Popeyes chicken sandwiches sound delicious right now.
Really clear and relaxing video :-) I hear you about the mandolin! last summer I cut the end of my finger straight off with one
Trying this recipe now. So far mine is runnier (watery) but I'm pushing forward :P This is my first time baking and I'm prepared for some epic fails. I love your channel. I also have my first sourdough starter going (from your video as well). Keep up the great content!
The instructions are well explained and straightforward I'm gonna try this tomorrow !
Did u try it?
I’m here to keep you going! Videos are awesome keep them up!
Also whenever you mix the ingredients in a bowl can you give us an over side view? Thanks! ( I know you did but I meant at the start.)
Haha I appreciate the support, thanks a lot for watching!
@@charlestonsoke3484 Yes, that's a good point, I'll try to make it more visible whenever I add ingredients
Thanks
Wow!
Excellent Tutorial.
Professionally as all the others!
Thank you for sharing.
Greetings from Singapore 🌹🌹🌹
Edith, a happy Subscriber
Nice video man can wait till yo go viral
Haha thanks man, I appreciate it!!
I'm making this recipe for the third time now. I had to add 55 grams of flour, since I live in Mexico City but it worked wonderfully after that. Thank you for sharing ♥️
Lose 1 egg and crumb the butter into the flour.
Love from Puebla .
@@babyshaker8932 great tip, thanks 🙋♀️
@@lilymaridel de nada .
I bake traditional euro cakes , slices & bread here in Puebla . We have a delivery service to CDMX once a week .
Check out my wife's Facebook page for our menu .
Siegfried & Li : Pasteles de tradición Europea.
Our products are incomparable .
@@babyshaker8932 Oh wow! I'll definitely check that out. Thank you 💐
nice this bun is the best burger bun!
Thanks, I completely agree!
I made a frog bread using this recipe and it came out great!
That's awesome, I'm glad it worked out well!
Dear mother of symmetry!!! that limping table! Jeeeeezzz 😫
Great video folk :D
This recipe is soooo good. I used AP flour and it still came out tender yet stable for our burgers. I want to use your recipe for a loaf! Do you have any suggestions for baking this in a 8x4in loaf pan? Thank you so much for sharing this recipe :)
I appreciate it! I've never tried that myself, but that's a good idea! After the dough rises, I'd just shape it into more of an oblong shape and throw it into the 8x4 pan, then coat it in egg wash and bake it at the same temp as the buns. If you check out my more recent honey wheat sandwich bread video, that'll give you some tips for how to shape it into a loaf and bake it in a loaf pan.
So glad I found your channel. I am a mother and my husband and my kids love brioche. The ones at the store contain so much artificial and bleached flour, I want to feed them healthier nutritious foods from scratch so this was super helpful. I really enjoy watching your videos, you just seem to have so much peace. God bless you!
2:45 Righty-tighty, lefty-loosey 😆 best way to remember
Great video, thank you. How many buns did you get in that recipe?
what kind of baking sheets are you using? great video!!! thanks so much!
Great video! Just one question, how sticky should the dough be? I think mine was too sticky, so I added a bit of flour to get it looking more like yours
Can’t wait to try this. Will all purpose flour work?
Thanks for the video, can't wait to try! Do you think these would hold up if I freeze some of these after baking them? Or can I freeze the dough after the second rise and have them kinda "ready to bake"? Also brutal on the mandolin mishap 😬 I wear cut resistant gloves when I'm zoodling cause I'm clumsy and easily distracted. So far no damage.
Yeah definitely, I’ve frozen then after baking and they’ve held up well! I’m not sure about freezing them before baking but that may work too. You would just have to cool then quick enough that they wouldn’t rise any further. But yeah haha it wasn’t too fun. I should get myself a pair of those too!
Such a good recipe 💸💳💸💳💸💳
Thanks for the recipe, it seems great. Can I use almond milk instead?
After the first rise you punch down the dough to its original size then put it in the fridge for at least 4 hours. After its cool its much easier to portion and make balls and then just let it rise one final time before baking
love 'em
im in the middle of preparing them andi also added 30-40 grams of flour more,it was not sticky,it was liquid бфтв only after that it became sticky,now waiting for it to rise
Hi thankyou for this wonderful recipe! Can I substitute AP flour for bread flour? and evaporated milk for whole milk?
Thanks, I’m glad you liked it! Yeah you can definitely use all-purpose flour. As far as the milk, I’m not quite sure as I don’t usually use evaporated milk. But, if you’re going to try it I’d recommend diluting the evaporated milk with water to make it more similar to the consistency of normal milk.
Omg this is Aaaamzing!!! Something I have been searching for a long time. Quick question can we use Ap instead of bread flour? Thanks.
Yes, you can do that! You may need to add some extra flour if the dough seems too wet though, because all-purpose flour doesn't absorb as much liquid as bread flour.
Nice 👍
1:42 your reflection of the spoon xD also RIP that reast
I have the same and color kitchenaid mixer
Hello, what advice can you give me so that after adding eggs and butter, the dough is not so sticky. Thank you
They were amazing!!! Would it be possible to make them the day before and keep them in the fridge and cook next day?
Yeah you can! Personally, I would place the dough in the fridge right after you mix all of the ingredients, so it should about double in size by the morning. Then you'll just need to shape the buns and bake. If you place them in the fridge after they're already shaped, they may rise too much by the time the next morning comes around.
The Regular Chef great! Thank you.x
Im making this now😁
Awesome, good luck!
The Regular Chef forgot to update but the came out great
That’s good to hear, I’m glad you liked them!
Whaf butter softening method do you use, and what exact eggs? I use Eggland's Best
I just microwaved it for about 20 seconds or so. As far as the eggs, I usually just buy whatever is cheapest haha, but I do get cage-free and always large eggs.
G~damn right on the mandolin warning, didn't want to get stitches until my wife pointed out the blood splatter on the CEILING... Took 3 weeks for the tip of my finger to heal enough to take the bandage off. And had to repaint ceiling.
Me 2
Looks amazing!! what would you suggest for active dry yeast? same measurement
Thanks! If you're using active dry yeast, you'll want to use about 25% more, so 10g instead of 8g. Also, just keep in mind that the dough may take a bit longer to rise, but the final result will still be the same.
@@TheRegularChef awesome brother..totally in the kitchen now..I made the adjustment ..super stoked..thanks for your wisdom captain for guiding this ship
Haha no problem, let me know how they turn out!
@@TheRegularChef turned out excellent..I did add a bowl with ice cubes to my oven to reduce cracking..but amazing results
Awesome, I’m glad to hear it! That’s a good idea with the ice, I’ll have to try that sometime too
your buns are perfect shape
Haha thanks!
Has it sweet taste? Because im trying to make burger buns which has not a sweet taste. Thank you for recipe and guidance.
Can i use a starter instead of dry yeast?
Hi, I dont have bread flour, is it ok to use all purpose? Its really appreciated your reply!😍
Yep you can do that!
Chef... what kind of baking tray are you using in this video? I like how deep they are and wanna snag a couple so I can try out this recipe for the July 4th! : )
They're Nordic Ware half-sheet baking trays (amzn.to/3QZKkvf). I'd definitely recommend them! I have the quarter sheet trays too, and use them all the time.
@@TheRegularChef Thanks so much!
Cambros and flexy scrapers are the best
Hi. Can I use self raising all purpose flour? If not what are the alternatives ? Thank you.
If that's all you can get your hands on right now, I think you can still make it work. Just keep in mind that self-rising flour already contains some salt so if you use it, I'd recommend leaving out the 8g of salt in the recipe. Preferably though, you'd want to use bread flour or plain all-purpose flour if you can get it.
The Regular Chef thank you very much for your prompt reply. And should I leave out the yeast as well - if I’m using self raising ?
No problem! You’ll still need to use the yeast actually because self-rising flour only contains baking powder as a leavening agent, not yeast.
If you have problem with kitchenaid bowl, gently put your palms around the edge of bowl and twist ;)
Awesome, thanks for the tip!
Quick-rise yeast is the same as instant yeast? Quarantine has me baking for the first time and I’m confused.
Yes, those two are the same.
Me gusta tu receta, extraña tu técnica de boleo, pero buen resultado final.
Thanks, I'm glad you enjoyed it! Yeah, there's definitely different ways to shape the dough, but this is the way that I've found works the best for me
@@TheRegularChef El día de hoy probare tu receta, espero que logre obtener buenos resultados. Saludos.
Awesome, good luck with it!
Would I be able to use Active dry yeast instead of quick rise?
Yes definitely! Just make sure the yeast/milk mixture becomes foamy before you add it to the dry ingredients.
The Regular Chef Thanks!
My buns are almost perfect with your receipt, but the bottom of the buns are always too hard if I get my top color right. Should I use upper rack of the oven instead? I was using middle rack as I always did.
Hmm, yeah I haven’t encountered that issue, but using the upper rack might help! Otherwise maybe you could use a slightly higher temp to get the buns to brown faster
The dead yeast... The sad music... L. O. L. 😂
But I don't have that machine mixer tho ;-; can u just mix it with a wodden spoon or sum?
can I use this recipe to make a loaf instead of burger buns? & measurements stays the same right?
Yeah you can definitely do that!
Whoa you are really easy to understand, unlike some channels, Also you just give the recipe. Thank you Man, I subscribed
Haha I appreciate it, I’m you like the videos!
Great video! Have you tried this with regular flour? Would I be publicly shamed if I tried this with regular flour?
Haha yeah you can definitely use all purpose flour for this!
I too had “an unfortunate mandolin accident”.. Yup, sliced the tip of my finger off! This quack doctor applied a simple Band-Aid with Polysporin… And sent me on my way. It took me TWO HOURS, with intermittent soaks in warm water… to get that Band-Aid unstuck from my finger. Every little tug damn near sent me through the roof! Oh my GEEZUSS! 😩 .. so yes, do not look up, don’t talk to anybody… And don’t slice at lightning speed 😜
Babish Beginner .....totally emulating that vibe. Nothing new in production styling, but good recipe and easy to follow. Thanks 🙏🏼
The lights in my oven are blazing strong, gets the temp to over 100 degrees which I'm sure is too high for this recipe. I have a Brod & Taylor proofer, what temp do you recommend I set it at? Also it looks like you let your buns rise for 30 seconds, is that all it takes?
If you have a proofing box, I would set it to 85F for this recipe. Haha no, that's just the way the video was edited, but I think I said in the video how long they actually proofed for.
Is it ok if I don’t use parchment paper? I ran out😢😢😢 And I don’t want to run to the store🤦♂️🤦♂️🤦♂️ any alternative? Thank you!!! This is my 2nd time baking this buns really great!!!👏👏👏
Yeah that should be okay, I’d just coat your baking tray with some oil to prevent sticking! I’m glad you like the recipe!
The Regular Chef thank you chef that’s what I did,buns were great and didn’t stick at all!!!👏👏👏
I suffered your fate the first time I used a mandolin! A very nasty deep cut on a finger as these things are razor sharp. However, lesson learned and always very careful every time I use one now. Excellent video by the way.
If I want to make a bread instead of buns , can I use the same recipe and divide the dough differently ?
Yes, you can just shape the dough into a loaf and bake it in a loaf pan if you'd like. You can check out my whole wheat sandwich bread recipe video for more detailed instructions on how to shape the loaf.
Does it compromise the integrity of the dough if when you go to separate them, you use a knife and cut them to a specific gram size, adding/ subtracting small bits here and there, then reincorporate them, then shape and leave for final proof?
No, that's perfectly fine! I do that sometimes if I want all of the buns to be exactly the same size.
@@TheRegularChef thanks, I never know how deflating works with different doughs
Can you do cup measurements ?
Brioche is the best for French toast.
If I only want four buns, will the recipe work correctly if it is halved?
Yes, it’ll still work fine!
What would I need to do different if all I have is active dry yeast?
With active dry yeast, you'll generally want to use about 25% more than you would with instant yeast, and make sure the milk/yeast mixture becomes nice and foamy to be sure that the yeast is fully activated.
Luv it💖. So many yrs of illicit sex cuz i didnt kno brioche. But i cheated. I sprayed my processor w butter & after yeast was ok i added wet ingredients w eggs & pulsed the flour. Amazing.🏆👏👏👏
If using fresh yeast, how many grams please?
Are you able to freeze and store the buns
Yeah definitely!
Be nice to maybe sprinkle some toasted sesame seeds on top with the salt
can i replace butter with cooking oil? thanks
Yeah that should still work!