10 minutes of work, with just a tiny bit of technique, resulting in delicious brioche!
MAKING & BAKING BRIOCHE
This video shows us making French brioche, the no knead way. This simple method generates a brioche with buttery and subtle sweet taste, with a wonderful crumb structure.
Novice and maybe somewhat lazy bakers will also enjoy making this recipe and have the added enjoyment of impressing their friends.
You can find the no knead brioche recipe here.
This short video also contains a time lapsed oven shot of the baking of the brioche.
Leslie Valmadre says
Hello,
I will make this recipe today and while I have a Swedish dough whisk I am wondering if you have used a stand mixer (kitchen aid in my case) with similar results. Probably not all that big a deal really as you only appear to whisk for a few minutes anyway but thought I would ask as sometimes the KA can over work batter/doughs.
Weekend Bakers says
Hello again Leslie,
We see what you mean. We have not done so and there is indeed no need to use the mixer. The dough gets good development with the method use, the time of course being a contributing factor. Of course you can try and make a different version, with use of the mixer to develop the dough, omitting the S&F and less fridge time for example. Maybe something to experiment with…
Hope you like(d) the no knead version!
Brenda says
Can I have this in cups and teaspoons instead of grams….. I would love to make it, but having a hard time figuring out the measurements 🙁 I would so appreciate help…
Mabel says
Do i have to wait 24 hours before i remove dough from fridge?
sandy troy pennington says
Question… I watched the video, measured ingredients twice. My scale seems to be working fine. My initial mix of flour, yeast and liquid ingredients looks much wetter than your’s in the video. Any thoughts? It is sitting in the bowl for the first two hour rest, right now.
Weekend Bakers says
Hello, each flour absorbs different amounts of water and has different levels of gluten. If your dough is too wet you can either use less liquid or use a different flour. I would advice to use a stronger bread flour or a 50/50 mixture of strong bread flour and your current flour. Happy baking!
Raphael says
Thank you very much for this superb recipe!
My personal favourite is with maple syrup for breakfast (I’m thinking of trying french toast with this :-O)
Merci!!!
Weekend Bakers says
French toast is going to be soooo good! Love the combination with maple syrup too, and we also did a syrup with maple and strawberry jam that worked out great with both french toast and (ricotta) pancakes.
Happy baking Raphael!
Marieke & Ed
Hambone Elite says
I was almost going to not try making brioche because so many sites say you need a stand mixer. Thank you! Maybe I can adapt it to making buns. I love Brioche buns for pulled pork sandwiches
Weekend Bakers says
Hi there!
Could not agree more on the combo of the sweet brioche and the pulled pork (or burgers).
No problem making buns with this recipe. Hope it will turn out great.
Happy Baking!
Ed & Marieke
Petra Robinson says
Ohhhh, I shall make this on Sunday:)
Thank you for the great Video.
Love the little baking form.
Bart says
Already made the brioche several times now. Really love it. Nice to see my process is almost the same as shown in the video.
Weekend Bakers says
And nice to hear the recipe is also working for you Bart!
Carla says
That is a tantalizing video! I must admit: I’m getting quite hungry watching the brioche “grow” in the oven…. I will try the recipe this weekend!
Weekend Bakers says
Thank you Carla! Let us know how it goes. The brioche dough is quite wet and sticky as you can see in the video. Just ‘stick’ with it, because that is also the reason you get the nice crumb.
Happy brioche baking!
Marieke