you want to see something funny look hot
blah no it doesn't work oh okay
again sorry this is Alex and let me show
you what can be done with brioche dough
besides of course brioche bread I made
this video recently about how to make
the perfect brioche bread so if you
missed it don't worry I will put a link
in the description box down below or at
the end of this video many delicious
twists can be done with brioche dough
however brioche quaza is not one of them
but I'll tell you more about this later
in the video for the moment let's stick
to what's working and first let's do
some donuts one yes to make brioche
donut just flatten the dough first to
about a thickness of five millimeters
now use a proper cookie cutter to shape
professional doughnut shapes out of it
then use another specific tool to cut
out a hole in the center let them proof
on a baking tray in a warm and dark
environment covered with plastic wrap
after about thirty minutes they should
have puffed up if not just let them rise
a bit more now heat up some oil in a pan
or in a wok in a deep fryer whatever and
as soon as you get 180 degrees Celsius
or 360 Fahrenheit it's time to gently
place them in in small batches of course
for a short period of time usually 2 or
3 minutes tops when they are golden
brown get them out and do you sprinkling
glazing stuffing thing it's very
personal I like mine very plain just
with sugar or they are so soft and
fluffy and compared to plastic doughnuts
it might be more buttery as you do and
the color might also be a bit more
yellow and rich
- so I guess with brioche bread you can
also make some nice brioche chocolate
Nutella swirls so I have this gentleman
question that I want to ask you guys
it's no joke I just want to know if
everybody knows what Nutella spread is
shut up everybody knows what Nutella
spread is yeah but the problem is that
there's the West and there is the north
and there is the south and there is the
East so my question is legitimate now
roll this dough and form a cylinder that
moment you need to stick this in the
fridge and if you don't is going to look
less neat anyway clip the lengthwise but
leave about an inch
uncut on one end now going from one end
to the other
just swap those strings a few times next
give it a swirl and gently seal this by
sticking those pieces together try to
make it round and pretty proof 30-minute
covered with plastic wrap now brush it
with an egg wash in the oven it goes at
180 Celsius or 360 Fahrenheit for about
20 minutes or less out of the oven you
get those gorgeous and tempting golden
chocolate swirls the smell stands
somewhere between hazelnut butter and
chocolate and yes I do have a terrible
job
so I want to share with you a massive
update of this to do like by massive I
mean inevitable and it's this oven which
was installed this summer you see it's a
cool oven just very convenient that I
place this oven in an upper position
I've also made all those little
temperature translation which are very
convenient for all you out there in the
world are not so many different modes on
this one you get false fan you get
classes you've got grill like broiling
it just works perfectly
you've got this great drawer full of
oven things like baking trays more
special gloves really great gloves many
things to bake properly so also a quick
notice on the side I sometime use this
temperature probe which is very
convenient if you want to have like a
precise idea of what goes inside your
oven I know in my videos it's always
really you know simple and and
spontaneous and all that stuff but
behind all my recipe when I say 180
Celsius or 360 for a night I want to be
hundred percent sure that it's weighty
searches on 360 for a night yes I Sayed
it three with Breyers though of course
you can make individual brioche like for
example brioche buns or Parisian players
just divide the dough into smaller balls
then shake them the way you like here I
made a few bones which came perfect at
the end but my favorite was the Parisian
brioche to make it pinch and twist a
small proportion of your dough Bowl and
then gently push it back you'll get two
balls one on top of each other with the
lower one being significantly larger
than the upper one now grab a pair of
scissors and make evenly spaced cuts
into the big one and that's how you get
a Parisian individual brioche proof 30
minute covered with plastic wrap brush
it with an egg wash to make it shine and
remember that's only one beaten egg and
2 tablespoons of
I'll bake it on a baking tray or in
individual baking molds it should stay
in the oven for about 20 minutes at 180
statues of 360 finite or until they go
golden brown the result is great shiny
golden light fluffy I mean it tastes
everything like the big brioche bread
but it's more like the evil work of a
selfish mind okay for finally with
brioche dough you can make a brioche
question but honestly you should not so
I tried it a few times in many different
ways but it's not that good so what is
the problem the dough thickness has a
massive impact on what I call the fluffy
effect dilemma let me elaborate right so
let's get to the ball
by the way this is my fridge but it's
also going to be very intrude to explain
a few things
all our creations so far had consistent
thickness bigger one for the brioche
bread smaller one for the doughnuts the
bayesian brioche and this world but
still consistent thickness and that's
very important so however Kwas don't
have this loveable and despicable shape
where the center is significantly
thicker than the ends which means that
the center will bake slower than the
ends it's a problem this is
then why costs on a good idiot well
classic wausau are made with puff pastry
which when slightly overcooked gets
super crispy and delicious like for
example this is my favorite part of the
ends on a croissant and brioche on the
other hand is made to be fluffy it
cannot go crispy and delicious
it only gets super dry it's not that
good and that's why brioche was song
sucks so much unless of course you make
a brioche dough puff pastry thing but
that's really annoying and
time-consuming
know so that's another story so guys
that's it I hope you liked those
bleeders Doh twists and if you did then
give it a like thumbs up if you know
other cool things that you can do with
brioche dough please let everyone knows
in the comments so that's it's a big
community and a big family and the love
is widely spreaded and evenly
distributed last people click subscribe
because I make new videos on Sunday and
it's mostly about making simple
delicious food like of course that
original brioche bread recipe golden
fluffy buttery yellow shiny yeah so I
like you to understand what you do like
for example that obsessive series about
Pizza where I went down into every
little detail every little ingredients
of a Neapolitan pizza made at home with
a domestic oven always always questioned
the status quo I'm not exactly sure what
that means but that seems like a good
closing line that I