After three tutorials on knitting brioche, we thought it would be fun to try making some yummy brioche!
We tried several recipes, but we found this one to be the best. The process was quite long, considering all the time you need to allow the dough to rise and the fact that you also need to let it stand overnight. Still, it was a straightforward and easy recipe to make, and the brioche turned out to be very airy and light, just as it should be!
We forgot to add the salt in the video tutorial, but to be honest, we didn’t actually think it made any difference as the brioche was delicious anyway. But we will make sure to add the salt next time we make it!
Enjoy the video below and keep scrolling for the recipe!
Bon appétit!
ARNE & CARLOS
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ARNE & CARLOS’ FAVOURITE BRIOCHE RECIPE
Makes two loaves
Click to enlarge
INGREDIENTS
125 ml milk, slightly warm
70 grams sugar
10 grams dried yeast
4 eggs
500 grams flour
2 teaspoons salt
175 grams butter, cubed (take out of the fridge 30 minutes before to soften)
1 egg beaten (for egg wash)
METHOD
1. Mix the milk, sugar and yeast in the bowl of a standing mixer and leave for 5 minutes until the mixture starts to froth.
2. Add the eggs and beat until the eggs are well incorporated.
3. Slowly add the flour and salt with the mixer running.
4. Allow kneading at medium speed for one minute.
5. Slowly add the cubes of butter and knead for another 5 minutes until the dough begins to pull away from the sides of the bowl.
6. Cover the dough with cling wrap and allow it to rise for 2 hours.
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7. After the dough has risen for 2 hours, place it in the fridge and let stand overnight.
8. The next day, remove the dough from the fridge and allow it to come to room temperature.
9. Divide the dough into 20 balls and place 10 balls in each greased loaf tin.
Click to enlarge
10. Allow rising for another 2 hours.
11. Pre-heat the oven to 180°C (use the convection setting). Brush the loaves with the egg wash.
12. Bake the loaves for approximately 40 minutes until they are golden brown. Remove from the oven and allow to cool.
Click to enlarge
Click to enlarge
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CONGRATULATIONS Arni 👏. MY Finnish Granny would have added cardamom ❤
I love watching EVERYTHING you two do. Because of you, I have been able to laugh my way through this Pandemic. Thank you SO much. Faithful viewer, Jacqualine
Thanks so much for the recipe, it was fun watching you two.!
That was a super fun video- giggled like crazy at the headphones!
I have a request: do you think you could teach us how to pronounce your last names properly in a “sit and knit for a bit” episode?
You guys are awesome- much love from Canada 🇨🇦 🍁 – the land of the best maple syrup 🥞
Also don’t worry about the 🧂
This is such a wonderful video – and partnership – thank you for inviting us over to your house!
(this is 2021…you would think by now we’d have smellovision!). really wishing we had smellovision now!!!!
I’m going to try this recipe – thanks for doing the hard work in weeding out all the mediocre recipes!
best wishes,cathy oxoxo
miniature button garden book from 1950’s and diminuitive arrangements – arrangements so TINY they fit on a button!
check out the pinto bean nativity scene!
http://www.antiquepatternlibrary.org/html/warm/L-HW001.htm
Would love to try this but curious did you use self rising flour or all purpose?
Thank you for sharing!
Hi Linda,
When I get some egg shell in the bowl, I wet my finger and the shell does not get away. I will try the egg shell next time, and cracking the egg flat. Thanks for the tips.
OOPS, GUYS…you did forget the salt but i’m sure it is device anyway!!!!
Can’t wait to make it. I live brioche!
Here’s a hint. If you crack the egg on a flat surface (your counter), the shell won’t break into bits. And if you get shell pieces in your bowl, use the bigger pieces of the shell to scoop them out. The pieces are attracted to each other.
Love the team work and the recipes for knitting and cooking! You guys are always bringing new and entertaining content! Love it!
Salt in bread dough isn’t just for flavor. Salt can slow the action of the yeast so the dough does not rise too fast and over-proof. But with enriched doughs (all that milk, egg, butter!) rising is slower anyway, and then the refrigerating – so probably omitting the salt wouldn’t make that much difference. Or perhaps the butter was salted?
Thanks for the recipe; it does look like a keeper.
Thank you for inspiring me to spend a little less time with my needles and try some fun in the kitchen!!
You gentleman are the best!!!
Hello from Australia, both of your Brioche’s look good enough to eat. Miss Brioche and Miss Runner Up. Well done.Interesting though. What you call a Food Processor we call a Mix Master or a Mixer. Have to say I am new to Knitting, I stumbled across you two a little while back and really enjoy watching both of you. I get so much inspiration from you. I have nearly finished my first jumper (sweater). It’s just plain and pearl with a funnel neck but I’m proud of it. Next I’m going to attempt crochet and one of your blankets. Thankyou so much for your funny and inspiring videos. You make this craft fun and not scary.
Regards
Marion
I love listening and watching such joyful interaction between you two, and I think you’re brave to try making brioche. But as a baker, you may have baked it too long if the original recipe didn’t specify “convection” baking, using the internal fan. I use this calculator to figure out adjustments. https://goodcalculators.com/convection-oven-calculator/
looks tasty. I’m coming over to eat your brioche!
Originally a brioche was round with on top a small ball.
Ok, now I want to make some Brioche, It looks easy, except I don’t have a mix mixer like you guys. You both made this so much fun with the contest.
Bonjour les garcons et bravo pour l`atelier de boulangerie!
I became sceliac a while ago – just wondering if it could be done with a gluten free flour.
Its mothers day and there is nothing that brings a sence of comfort like smells from the kitchen.
Thank you very much
Big hugs
A la prochaine
Line
Ottawa Canada
Thank you so much for this cooking demonstration. I am going to try it.
Thank you for this recipe. I can’t wait to try it. Also thank you both for your wonderful shows.
I love how the little balls end up looking like a braid. That is a very clever method. Thank you!
Thank you for the recipe – can’t wait to try it! 💞