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.
Brenda says
October 10, 2015 at 21:21Can 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
September 16, 2015 at 13:53Do i have to wait 24 hours before i remove dough from fridge?
sandy troy pennington says
January 26, 2015 at 16:49Question… 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
February 1, 2015 at 19:09Hello, 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
February 24, 2014 at 22:44Thank 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
February 27, 2014 at 09:10French 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
January 7, 2014 at 22:54I 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
January 9, 2014 at 11:49Hi 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
October 26, 2013 at 03:42Ohhhh, I shall make this on Sunday:)
Thank you for the great Video.
Love the little baking form.
Bart says
November 27, 2012 at 13:43Already 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
November 27, 2012 at 15:08And nice to hear the recipe is also working for you Bart!
Carla says
November 27, 2012 at 12:44That 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
November 27, 2012 at 12:59Thank 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