Don't let [it's] gonna let it out. Oh, don't let it out. I start to say me
Hey, sorry, this is alex. Yes. It's good to be back
So let's celebrate this by showing you how [to] make a brioche a french brioche but still a brioche
sweet buttery Golden fluffy and just just a slightly stringy which is in fact the
Undisputable sign that it's a perfect brioche
During this summer I've been renovating this whole studio
Like more or less everything is new especially this which is my new oven. That
we are going to baptize today with a Brioche bread or just a brioche
little disclaimer if you dislike butter if you are allergic to gluten and if you are lactose intolerant
[maybe] maybe it's a good time [to] just skip this video or you can also stay you know and just learn a lot of
baking tips
in the bowl of a stand mixer add
500 grams of baking flour or strong very white [and] refined flour if you don't have it plain flour is
Good
That's my new way of speaking if not having plain flour good, the summer just keep killing all my brain cells
I'm a bit worried about this
To that add 10 [grams] or a good teaspoon of Instant dry Yeast add 2 eggs
200 milliliters of milk or 200 grams of milk
It's about the same or even a small glass of milk. Well, technically. It's the same
Two heaped tablespoons of sugar
1 teaspoon of Salt 1
[little] tip about salt and yeast it's not exactly if the perfect [way]
I mean keep them apart, okay? and finally 100 grams of butter and trust me [my] friends trust me
You're very lucky to be with me [cause] hundred grams of butter compared to 500 grams of flour. I mean it's a lean
in the French Ratio
Give it a good mix slow at first and then increase the speed
So basically I'm using a stand mixer because it's better and also because someone gave it to me
I guess if you don't have one then you can use a food processor, but just work with smaller batches or you can also
Do it by hands
But they always say that in recipes or you can do it by hand you might work the same way
But I can tell you it will work the same way
So at the end the dough should be silky elastic, but not too sticky place it in a warm place
Covered with cling film for one or two hours until it doubled in size
Afterwards get it out and let the air out by pushing
Into that dough divide it in three and roll them into big plump sausages not too long
Right so that countertop is not as bad as it looks
I mean, it's eco-friendly and all that stuff
But I'm gonna change it soon. Hopefully to stainless steel
now let's make a simple, but compact Braid
And drop that in a cake tin
Cover it with [cling] film and then start the second proofing [for] not 45 minutes not 30 minute, but more like
15 to 20 minutes or until
The dough rise to the floating line of that tape team I guess it's not even Thursday, but it still is
Confession day so during this video recipe
I screwed a bubble
I messed up tidied over [poof] the second time and the dough was you know way over the top
And it was funny and beautiful
But still not very manageable that is my job to do the mistakes so that you don't have to do them gosh
finally pop that cake tin in a preheated oven without the fan heating at 200 degrees Celsius of
390 Fahrenheit for about
25 minutes like so or [until] they go Golden Brown and puffed up
And this one is a good one because basically I've been renovating this whole space during the summer
So there is so much things to show you but today we start with something simple
the floor
beautiful floor
Everywhere in the past. It was like Concrete, and it was all dusty and
Definitely, not suited for like a food recording
I mean there are so many updates about this video
But I do intend to share them gradually like adding the eggs gradually, you know?
Okay back to the video
Let them cool down on a wire [rack]
So you definitely have to resist the [urge] to cut it open while it's still hot why?
It's not because there is still gas in it like Co2 which is not good [for] digestion
No
It's not that it's simply because you will end your lots of pain while waiting which is good
Because afterwards the pleasure is going to be more intense
That's what I got anyway. Look at me
I'm taking a picture to post it on Instagram Facebook Twitter so subscribe to one of my social accounts. I
Really like the out-of-control
Outrageous look of those brioche it smells absolutely
Incredible very buttery and warm and comforting that is soft inside
They're tender and absolutely absolutely the fluffiest thing on the planet. I promise my word on it
The color I mean look at this golden brown on the edges with lighter shades in the center of it yellow
I really like the effect of that grade. What do you think?
That is definitely a treat without any necessity of spreading and little
Country really you don't need any spreads or topping I mean
It's fine as it is
Listen to me for once
So if in fact, I made my neighbours go absolutely mad because of the [noises] and all that stuff you see what I mean
Okay, so I thought it would be wise and also nice to just go there and cool things down with a bit of brioche
I
Said it's [very]
So guys that's it. I hope you enjoyed the recipe and if you did give me like thumbs up
It's always good for Youtube of course
I'm not [good], right
but it's also good [for] the heart of
The baker guys they can only encourage you to go and try this recipe because there is nothing crazy about it nothing complicated
but the result is
[vending] posted on social media and don't forget to tag me in of course and to use the hashtag
Spread it like butter this way
I will find your pictures and showcase them on my social accounts [so] as you saw in this video
I did not use any toppings at all because I'm a purist [but]
Tell [me] how you enjoy your brioche like with joy in the morning or with guilt in the night and what
Toppings you put on it last people click subscribe because I make new videos on Sunday
And it's mostly about getting the dust or the posh out of French food. You know what I mean
Like [fines] about that video where I made French toast a threeway
including a vegan version yes [a] vegan [version] for Frenchmen
I'm completely mad
but also
I make international twisted and creative recipes like Roosevelt that food mashup where I mixed a
Bolito with Chinese mapo Tofu [ah]
That being said it's good to be back to see you next time bye. Bye