The good old Brioche like at the French bakery (simple to make and hard to fail)

Get our free eBook: ►https://french-cooking-academy.myflod... Become a member of the FCA academy ➡ https://www.thefrenchcookingacademy.c... To join our online cooking community ►   / frenchcookingacademy   This tutorial will help you make a good old brioche like at the French bakery. it is easy but requires patience as the dough needs to rest for a long time. But when it's done Yum! Get the recipe: https://bit.ly/3LJJ5h4 INGREDIENTS: 250 grams plain all purpose flour 200 grams unsalted butter 25 grams sugar Half a teaspoon of salt 3.5 gram dry instant yeast 3 medium size eggs'' To go further you can add some sultanas ( raisin de Corinth) in the dough or even chocolate nuggets for a chocolate brioche. you can also sprinkle rock sugar on top of the brioche before cooking. You can also shape the brioche dough in whatever shape you like make individual brioche too everything is possible. have fun. Cooking note: the amount of eggs can vary depending on the size. if you are using small eggs you may need to add more then 3 eggs. only add more eggs if the batter looks way to dry. Resting time for the dough: First rise: in a bowl covered at room temperature up to 2 hours or more (wait until the dough has doubled in volume) Second rise: in a bowl covered in the fridge for 1 hour 15 minutes Final rise: in the cake tin at room temperature for 30 minutes or more. Cooking time: 25 minutes at 180 degrees Celsius /350 F (fan force on) Cookware: a stand mixer with a dough hook ********************************************************************************** Quality French homeware: https://bit.ly/3jhcmE3 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84