How to Make a 100% Butter Brioche by Hand | Don't Try This at Home!

Regular brioche with its 40% – 50% butter is already quite rich. But I wanted to see whether a 100% butter dough would even be possible to make. It totally is! Any fat that is added to bread dough inhibits gluten formation. The more fat is added the more difficult it is to develop the gluten and the longer it takes to a achieve sufficient gluten strength. For this reason, even regular brioche can take 25 minutes of mixing.

The longer a dough is mixed the more it warms up. Temperature control is extremely important in breadmaking, so all ingredients for this dough must be stone cold. I have spoken extensively about both points in the videos of the Brioche and Principles of Baking playlists on my channel, so I will not get too deep into it here. I will assume that you know the principles of making brioche.

----------------------------------------------------------------------------------
🥨 To learn more about bread making click here ⤵️
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
----------------------------------------------------------------------------------
🌾 If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
🍞 Share your bread pictures here ⤵️
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.

[ChainBaker]

📖 Find the written recipe in the link below the video ⤴

🌾 If you would like to support my work click here ⤵

🔪 Find all the things I use here ⤵

🍞 Share your bread pictures here ⤵

[LuNaDeath]

I can't say enough how I love that you don't use a stand mixer. I'm always disappointed when other baking channels just throw it in a super expensive mixer to do the work for them. With your videos, I finally have the confidence and visual knowledge on how the dough is supposed to look while working it by hand. Thank you!

[Jeepy-LoveToBake]

Well, I do have 16lbs of butter in the fridge (my family "donates" butter to me so I can bake more of your recipes) - I plan to make this as my birthday "cake" on Sunday.

Did I forget to say - this 100% butter brioche idea is CRAZY!!!

[alexbowman]

No matter how impractical the recipe is, demonstrating the possibilities of hand kneading like this is excellent.

[coop]

One of the things I like the most about this channel is that you can make all of these breads by hand. Unlike some other presenters (America's Test Kitchen, I'm looking at YOU), I do not first have to buy a thousand dollars or more of space-hogging, electric hungry, money wasting, hard to clean machinery. I give this channel my grandma's seal of approval!

[oldvlognewtricks]

The way the bread tears in layers is almost like a croissant! Crazy

[justineararao]

i am a culinary student and i am learning a lot from your videos, this channel is a hidden gem...please dont stop making videos🎉

[aviationchannel]

This bread has more butter than croissants or puff pastry. Even Kouign-amann doesn't have that much butter. I'm surprised that it actually came together and turned into bread, not a leaky greasy mess. The question now arises, what is the absolute maximum amount of fat that flour can take? I reckon it's 150%. We will never know unless someone does an experiment on that.

[le]

Thank you for this! I've been looking for bread recipes that don't use an expensive stand mixer and rely on hand kneading and finally landed on your channel. My bread making has improved dramatically since I started following your instructions on weighing, kneading, proofing, etc. I also think this brioche you made looks even better than a croissant! I've never had the courage to make brioche since I don't own a mixer but I might give it a try one day.

[MereZen]

The texture of that bread reminds me of Japanese style breads using a tangzhong, all the butter in there probably created micro layers similar to that. Very cool seeing these experiments

[manju]

Another home baker who doesn’t own a stand mixer. I love brioche and going to try this in the morning💜 🙏🏽

[SandiHooper]

This recipe is insane and I love it! I felt so accomplished. My description of the finished loaf: it’s like a milk bread and a croissant had a baby…Charlie, you always amaze and inspire with your bakes. Thanks for another great one.

[Steph-rjuc]

Kneading butter into bread dough is honestly one of my favorite things! So of course, I had to make this. It's tastes like a croissant but looks like bread. So good!! Will make this for everyone I know.

[Louetted]

THE VIDEO we all been waiting
Thank you

[ksrucin]

Brilliantly helpful video. Learning how temperature control works in this process has helped me to understand why my 4- and even 8-hour brioche experiments were flawed and turned into more of a bread-cake. Thanks for the outstanding and thoughtful content.

[Dreekuz]

Ive never watched any baking till now. much respect

[alex.vlascu]

Great content! The amount of work you put in your videos is astonishing.

[lorrainedegranada]

Thanks for this recipe! I had a brioche from a new fancy bakery in my city earlier. It was so fluffy, soft and delicious. I just didn’t know why I couldn’t replicate it with a regular brioche recipe by myself. Now I know why! It’s the butter ratio that made it kick! I’ll probably try your recipe in winter coz my kitchen is boiling hot in Asia now.

[TikkaMasalaa]

Ha, stretch n foldin to the Oldies!!! I still use a machine to help mix. Your videos guide what new things I invent each week, so much thanks. I cant buy a wonderful KitchenAid, but mixing and kneading in actual bread machine is the next best thing. Never baked in one though🤔🤔🤔.You still get your hands involved, but NOT no nearly as messy. Love it here. Yaay youtube!!

[perniciouspete]

I've been hoping for this one. Thanks!