Making the Perfect BRIOCHE Easter-Cake is much easier than it seems! All the nuances!

Hello, dear friends! I'm delighted to welcome you to my channel. Today in this video, I'm baking perfect, simply Luxurious brioche loaves. These will not just be the usual sweet, fibrous brioche loaves that are abundant on my channel. These loaves will truly have flavor. French brioche. Extremely creamy, extremely fibrous, yet extraordinarily light and airy. And I'll be making them without any stress at all. in the simplest and most accessible way. I'll show you all the nuances of how to prepare it even from the most basic flour available at the supermarket. I won't use strong flour here. I'll make everything from the simplest and most accessible ingredients. And this is what I'll get The most beautiful result. In my opinion, there's just this whole atmosphere surrounding these recipes. Bro, too much tension is being created online. Actually, this is prepared much, much more easily and simply. I'll explain all the nuances so that everything works out smoothly for everyone right away, without any drama. It's all much simpler than you might think. wherever you read and hear, the most important thing here is to know three fundamentals. This is the first one: an honest, working recipe. which I will give you in this video. Also, the second point: this dough needs to be mixed for a long time. I will talk about this throughout the video. And third, let this test rest calmly. Settle, ferment, and rest in the refrigerator. Nothing else is needed here. Alright, I'm preparing the dough in the simplest way possible. We won't make any sponge here at all. Dough for brioche contains very little liquid in general. a lot of eggs and a very large amount of butter. That's why I take 90 milliliters cold milk. I'm adding 14 grams of dry yeast there. We always use three times as much fresh yeast, that is, 42 grams. Of course, use yeast that is High-quality, so you can be confident in them. Here are 12 medium-sized eggs. Each egg weighs 50 grams, meaning the total weight of the eggs is 600 grams. I mix the eggs until they become completely liquid. The mixture, that is, all the films in both the whites and yolks must be broken. I'm adding all the yeast with milk. The eggs are cold too, so everything is here. Ingredients should be cold, not warm like we're used to, but truly cold for the briou. All of this was mixed together. Here I have 900 grams of perfectly ordinary flour from the most basic supermarket. This is the situation with flour in Germany. Here, there are 11.5 grams of protein per 100 grams of flour. I add 16 grams of vanilla sugar and 10 grams of salt to it. 180 grams of sugar. I wouldn't recommend taking more sugar here. In fact, in a brioche, even much less sugar is typically used. in classical brioche. But since we already have kulichi here, closing our eyes to all this, Take 180 grams of sugar, no more, otherwise the dough will lose its consistency. It will no longer be brioche, but something else. And now I'm just pouring it into the mixer's hopper. That's how it's done. First the dry mixture, then the liquid, dry, liquid. So that the dough mixes quickly now and nothing sticks to the bottom. There is little liquid here, so it is mixed very quickly in this way. Right now, at medium speed, I'm mixing everything together until uniform. I'll add some more 2 milliliters of rum essence, rum flavoring. I will mix the dough at medium speed for approximately 20 to 22 minutes. That is, up to the point when the dough will already have started very well It will stick slightly; this is normal. Such a nice dough already. There are a lot of eggs, so the dough has this color and very little liquid. That's how it lazily flows down. That's how it should be at this stage. The dough shouldn't be warm, that is It should be cool. You shouldn't prepare the dough on a hot day if it's plus 35 degrees in your kitchen. That is, this is not the option. The dough is hardly sticking to the scraper anymore. It's already coming together. It's still very fluid, but already completely different in consistency. I'm adding 450 grams of this cold, yet pliable, unsalted butter there. I will add it in portions. Naturally, they first stirred in one portion, then another. And so gradually. I'll be adding the oil there for about 15 minutes. Everything will blend smoothly at these medium speeds. That means the mixing process here is very long. It's impossible to mix it by hand, so a dough hook or mixer is needed. Now, at this stage, you can already see how beautiful the dough is. It has completely detached from The mixer's inner walls. Of course, it sticks somewhere. That's normal. It won't be completely smooth so that it doesn't stick. The dough has fully combined. I'm turning off the mixer. Here's the dough. It's very soft and sticky. I'm taking your temperature. My temperature is 25.8 degrees. The dough temperature for brioche should not exceed 26–27 degrees Celsius during mixing. This is so beautiful. It flows like a ribbon. The dough looks silky. That's exactly how it should be. Even from this most basic flour, a gluten network is already holding together. After going through all these lengthy mixings, I'll now leave this dough in the mixer bowl to rise. About an hour on the table. That is, it should double for me. Then I'll put it in the refrigerator right now to keep it overnight. Well, an hour has passed. It's grown in volume. Here it is, absolutely beautiful. Now I'll just stretch it out on the table. I lightly smeared the table with odorless vegetable oil. You see, all these windows are already glutenous. Everything is perfect. The dough is very beautiful. It still sticks to the surface. But that's normal at this stage. I'm adding 300 grams of raisins. I soaked them in rum. And here I have the zest of three oranges. My underwear will be very orange. The oranges will be medium-sized—about medium, not quite large. I'm gathering all this dough again into a ball. It turns out so beautiful this way. I'll put it in the refrigerator now. For 10 to 12 hours. You can even keep it in the refrigerator for up to 18 hours. I don't stretch it. I'm not pulling it out anymore, not at all. Just take it from the refrigerator. You can have it immediately shape it into kuliches and bake them right away. It's not that strong The gluten framework will be created. But already there will be fibers. It will all be perfect already. But it's better to keep it in the fridge for at least five hours, even if just for that. I'll put it away for the night. This is how I remove it at night. It has passed here with me. Around 12 o'clock. The dough rose so lazily like this. As much as possible in the refrigerator. I have the temperature set to plus 4. The dough is cold. It's kind of waxy to the touch. Very pliable. It's really pleasant to shape things with. I'm going to prepare it now to fit into the brioche capsules. Each capsule has a diameter of 11 centimeters. I will be putting out 300 grams of dough. But here I will have inserts. Place a piece of parchment paper into each capsule. That is, I will place each capsule on top of it by 2.5 centimeters. That is, standard manufacturer capsules are usually 8.5 centimeters in height. Mine, however, will now be 11 centimeters in height. And here is this silicone-coated parchment that I will be using. He will make perfect side parts for our kuliches. I'm forming a ball. I'm putting it into the mold. I'm smoothing it out with my fingertip into this shape so that the entire bottom is fully covered. Nothing will happen to it, but everything It will rise beautifully afterwards. This is how our form should look. Thus, I am currently filling 7 capsules, each with a diameter of 11 centimeters and a height of 11 centimeters. If, however, you do not use these inserts, the so-called baking paper, and each capsule will be 8.5 centimeters in height You should use 250 grams of dough instead of 300, otherwise the buns will rise too much with mushrooms. And I'll make one more large bun from this same dough. I put 430 grams of dough onto a paper capsule. 13.5 centimeters in diameter and 11 centimeters in height, Thanks to what I'm doing, once again, a parchment paper liner. I hope I explained it clearly. I'll write in the video description how much dough to place in the capsules. Alright, now I'm going to let this dough undergo a long fermentation, meaning I have these on my table The forms will remain for 4 hours, because it's quite cool in the room, plus 22 degrees. You're looking around your own space; it might take you an hour and a half or three hours. Regarding these clips, I'd like to say something separately. When two hours have passed from now, that is, exactly half of the proofing time, I'll remove them. because the dough will rise and slightly expand. And this fixed top part will These homemade molds will interfere with the dough. I don't recommend placing this dough under the lightbulb in the oven. With these inserts, because your inserts will go up together with this test. I mean letting it rise at 30 degrees in the oven, not for baking—I mean for rising. This often happens because the dough is extremely airy, but Not heavy. If you're not making these inserts, you can safely place this under the light bulb in the oven. So your buns will rise faster. This is how mine look before proofing—just a tiny bit of dough, really. literally one quarter, not even one third, but exactly one quarter for the kuliches Brioche. Here it's very important, meaning don't worry if it seems like you have very little dough—it's normal for these buns. Alright, I'm now covering all of this with plastic wrap and I'm putting it to rest. Four hours have already passed for me now. So my buns have risen quite nicely; the dough has basically reached the edges of this store-bought one here. in paper form. This is how it should be. If you're just using paper capsules Bake it, then leave a little bit extra so that it doesn't reach the edges of the paper liner—then you'll have less dough. I'm currently removing the first batch from baking. I'll bake the next batch at a temperature of 175 degrees Celsius, top and bottom heat, no convection, in a preheated oven on the second shelf from the bottom I will bake it for 25 minutes and then an additional 10 minutes, also when 175 degrees, but with convection. This is in my oven. These are simply perfect buns I got, thanks to long proofing times and resting in the refrigerator. There are no breaks or cracks in this test, meaning everything comes out perfectly. the simplest and most accessible ingredients. No starter, no strong flour—meaning if you understand the principle here, Don't try to force the dough, but rather adapt to it, because we always want to hurry and make it somehow work quickly. It's rushed faster than we need, but the dough, on its own, lives its own life. therefore we must adjust to it a bit, that is, if you want to bake brioche, I recommend you refrigerate this dough overnight; if you have absolutely no time, you can bake it immediately. But the dough will be less mature, so to speak. This extremely fibrous texture— I'm breaking it apart for you while it's still very, very hot. It's just zest, that's why the color is yellow, because I added zest from three oranges, my brioche is very... The orange ones turned out good. I wouldn't recommend adding dried fruits to you here, because dried fruits, they have a rectangular shape like this, and they will tear you like this The tenderest dough. So, all my kuliches are now baked. Right now, while it's still not fully cooled, I'm slicing you a kulich. Look how it's sliced, almost in a warm state, so soft and tender this becomes texture, well, this cut here kind of smoothly tapers off, meaning it doesn't break or crumble, which is basically how it is They should be made in the classic brioche style, so if you like brioche, I highly recommend making these buns. Taste the most luxurious, specifically French brioche, not the classic kulich, of course, but in the form of our kulich. Alright, I'm breaking apart the already cooled kulich, It's still warm, just slightly, but no longer hot like the first time I broke it. It turns out super fibrous like this. very, very airy at the same time and extraordinary It turns out to be oily-creamy. The amount of butter here I add according to the classic brioche recipe, so this is not just a rich sweet bread with strands. specifically brioche. Here, there is a very significant difference from the sweet Easter breads we are used to preparing, which involve a wide variety of ingredients The finest recipes are on my channel, but here's the taste. It's definitely brioche we'll have. Look, what a The dough turns out to be very pliable, with each piece of this brioche being exceptionally soft. What kind of airy pastry turns out at the same time. Store them like regular kulich, just as we all store kulich, of course. Any yeast baked goods, the most delicious, the freshest. Here you can see these fibers. This brioche is moderately sweet. I soaked the raisins in rum— for 300 grams of raisins, I added 50 milliliters of rum. kept mixing it repeatedly, time after time. If you really want to add, say, citrus candied fruits, you can simply chop them up in a blender. incorporate into the dough. I also recommend doing the same, and don't add those rectangular candied fruits there, because they will ruin the texture of the dough. Look how beautifully the mold comes off the kulich. You can leave them in whatever forms you like. Such perfect side pieces are achieved thanks to the large amount of butter and the convection baking. Everything here is perfect in this recipe. This is how a large kulich looks after baking. Less caramelized sides, because it's large, but it's thoroughly cooked through—the skewer comes out dry and clean. And I hope the video was helpful and inspiring. Subscribe to my channel, like, and leave comments. I wish you all great success, and I'll see you in my next videos—and of course, Wishing everyone sincere success in their pre-Easter baking.