How to Make Brioche Bread

[Music]
hi guys I’m Laura Vitale and on this
episode of Laura in kitchen I want to
share with you my recipe for brioche
that I absolutely love this is my uncle
Tony’s recipe we have made this together
him and I it’s just so good my uncle
owns lots of restaurants like lots of
different places in Italy and he used to
own I’m really popular like sandwich
shop if you will and he used to make
these into buns and stuff them with like
salami and provolone and they used to
fly off the shelf which I’ll share that
with you in another video but today I
just want to share with you the recipe
for the bread I love this recipe and you
are going to love it it makes for the
most delicious soft pillowy sweet
brioche in the entire world so let’s get
going with the ingredients in the bowl
of my standing mixer I’ve got lots of
flour and I’ve also got some salt
I need also need some more flour sugar
this is active dry yeast you’ll need
some warm whole milk
lots of butter softened at room
temperature you need water a little
honey and you’ll need some eggs let’s
work on activating the yeast shall we
choose some warm water I’m gonna add a
pinch of sugar I’m gonna add my yeast
and this is need to be activated so I’m
gonna just set this aside ok I’ve been
making this I’ve been making this recipe
I made it like twice in the last week
and a half because it’s so good I took
one loaf we know we ate what we wanted
and then I took the rest and I made an
overnight french toast with it and woah
so good and then you can take this too
and you can make whatever you want with
it you can make french toast you can
make bread pudding you can eat it as is
like we like to do I just added the
sugar to my flour and I’m just gonna let
it sit here while my yeast phones and
does a thing and then we will move on to
the next step that’s what you are
looking for it’s all foamy actually
smells really eesti that’s really
important otherwise if it’s not there it
could mean that your yeast is either too
it’s expired or too cold or too hot
either way could kill it let’s talk eggs
now these are our eggs from our chicks
we are just so thankful that we were
able to have our very own from fresh
eggs in the backyard and let me tell you
we’ve got like an acre of land and they
belong to the chicks they are so happy
they thrive our neighbors are really
fantastic because they have chickens too
so
it’s the sweetest sight especially when
you see Mia running after her chickens
and they’re all like running it’s just
it’s the best it feels like a little
part of Italy here it’s amazing right
for the recipe you will need four large
eggs now I want you to see them when it
comes to farm-fresh eggs they vary in
sizes this one’s definitely bigger than
that one so I’m actually going to use
five because they’re on a smaller side
if you’re using commercial eggs you will
want to just use four there’s just
nothing like it it’s fantastic we are
like I said very very happy with our
eggs and our chicks and we eat them
every day the eggs I mean I’m gonna go
ahead and add the eggs look how
beautiful those yolks are you know our
chicks get to see the Sun so they’re
happy and they provide the most golden
yolks which believe it or not I didn’t
know that that’s the reason why farm
farm-fresh eggs or yolks are always so
bright orange just because the chicks
get to see the Sun didn’t know that
learn something new every day
alright pop that on a dough hook and I’m
just gonna let this start going okay
I’ll just bring you back here in a bit
to show you the next step because it’s
pretty important
all right so you see the dough is coming
together this is the time where you
start adding little paths of butter okay
now after you add about half a sec
you’re gonna start to see that your
dough and the sides of the bowl is gonna
start getting greasy obviously that’s
when you start adding the additional
flour I’ll show you in just a minute
what I mean and you don’t want to stop
you gotta keep going right and you I’m
just going to use the same spoon you see
how it starts to get greasy on the
outside right there
okay this is when you add more flour
okay and you’re gonna just continue this
process until and you also want to add
your tablespoon of honey in this this
time as well
okay so now I’m gonna add more butter
more flour and then you’re just gonna
let this knead until you have a really
beautiful beautiful soft dough I’ll show
you what it looks like when I get there
but here I’ll show you another what I
mean over here see greasy greasy
greasing it needs more flour so go ahead
and do that until you’ve used up all of
your butter and all of your flour and
you’re gonna let that need for a while
I’m also going to take the wrappers of
my butter and I’m gonna grease you know
two bowls or are you I like to use a
nine by 13 in baking dish for doing this
but you can do whatever so keep doing
that alright this is what your dough
should look like okay it is so beautiful
so beautiful I’m gonna cut this in half
he’s using a bench scraper here because
this makes two loaves if you want to
make one cut the recipe in half you’d be
nuts I don’t know why you’d want to make
only one because this is so good I mean
think like a cool fall breakfast morning
I mean this isn’t hard to do and it
rises it’s pretty quickly if you
for yeast is good put this in the oven
in the afternoon a little cappuccino I
mean it’s just phenomenal I’m just gonna
put this in an oiled 9 by 13 baking dish
you can use two bowls
I just always do this and it works out
perfect
okay I’m gonna cover this with plastic
wrap and I’m going to let this rise for
about an hour until doubled in volume
it’ll be nice and chewy nice and soft
and big and beautiful and then we move
on to the next step they look wonderful
it’s been I’ll say a little over an hour
get them out of here oh this smells so
good just flatten it out just a little
bit and I’m just gonna form one into a
loaf I’m gonna put it into my this is my
smaller dish this is like an eight by
four I find that if I do this in a nine
by five it doesn’t dome as much on top
which I like
and then this is technically I believe a
Baba old Baba around but I like to use
it for this as well because it makes a
really beautiful loaf and they’re both
they both been sprayed with some
nonstick spray pop this in here and what
I’m gonna do now I’m just gonna take
another piece of plastic wrap is I’m
gonna stick somewhere I’m gonna stick
this somewhere again for about 45
minutes or until the dough sort of like
domes on the top of the pans and I’ll
show you what it looks like when it’s
there after 45 minutes this is what you
are looking for now what I’ve got here
is some egg wash which is just one egg
bean with a little bit of milk look at
the color those yolks right now ovens
nice and hot at 315 now the egg wash is
really crucial because this is what
gives the brioche roll that signature
glossy brown top it’s just it’s so good
and it also acts like edible glue
because I am gonna sprinkle some pearled
sugar on top and it’s gonna just give me
that extra layer of delicious crunch and
sweetness and I just love it we’ve said
this for a long time that every time I
use pearl sugar I think of my mother
because she doesn’t decorate or doesn’t
do anything fancy to anything she bakes
but she always tops things with pearl
sugar and that’s her effort and I
appreciate that because I am NOT a
decorator either but this just gives it
such a beautiful look and it’s gonna go
into my oven at 350 for about a half an
hour it’ll be really beautiful golden
brown on top I’m gonna leave it in the
pan for a 10 minute and then I’m going
to put it on cooler racks so that they
can cool completely and then we slice in
third these are gorgeous remember they
were in the oven for 30 minutes I left
them in there and your pans are so soft
I left them in their pans for 10 minutes
then I put them on a wire rack to cool
completely
it’s not cool completely it’s still very
very very warm you could probably even
see the steam but I can’t help it best
best brioche ever go to my channel mmm
oh I play
[Music]
[Music]
[Music]
[Music]
in 1/2
[Music]
[Music]
[Applause]
Shamanov econia design in my shoes hair
done yeah
[Music]