Learn how to make authentic French brioche from one of the most respected names in bread baking: Apollonia Poilâne of the legendary Poilâne bakery in Paris. In this step-by-step masterclass, Apollonia walks you through every detail of traditional brioche — from activating the yeast to mastering the scissor-snip technique that gives brioche its iconic crown.
Rich, buttery, and delicately airy, brioche is the bread that blurs the line between boulangerie and pâtisserie. Once reserved for French royalty and the elite, this enriched dough rewards patience, gentle handling, and respect for the ingredients. Whether you’re a home baker chasing your first perfect loaf or a pastry enthusiast refining your technique, this video will teach you exactly how to do it right.
🥐 Full Recipe — BRIOCHE
INGREDIENTS
– 1 package (2½ tsp / 7 g) active dry yeast
– 2 tbsp lukewarm (not hot) water
– 250 g (2¼ sticks / 9 oz) unsalted butter, room temperature
– 500 g (3⅔ c) all-purpose flour, plus more for work surface
– 55 g (¼ c) sugar
– 7.5 g (1¼ tsp) fine sea salt
– 5 large eggs, room temperature, plus 1 egg for egg wash
EQUIPMENT
– Stand mixer with paddle and dough hook
– 2 loaf pans (9 in)
– 2 large glass bowls
– 2 small bowls
– Rubber spatula
– Dough scraper
– Linen towels
– Pastry brush
– Scissors
– Cooling rack
⏱ CHAPTERS
00:00 Introduction: What Makes Brioche, Brioche
00:53 Why Brioche Demands a Gentle Hand
01:37 Activating the Yeast
02:04 Prepping the Mixer & Molds
02:30 Combining the Dry Ingredients
03:21 Adding the Eggs
04:05 Switching to the Dough Hook — Incorporating the Butter
06:00 How to Know the Dough Is Ready
06:39 Dividing & Shaping the Dough
08:19 The First Rise (2 hours)
09:45 Shaping for the Loaf Pans
13:25 The Second Rise
15:36 The Egg Wash
16:22 The Scissor-Snip Technique
17:45 Final Rest Before the Oven
18:01 Baking (35–40 minutes)
19:25 Cooling & Unmolding
20:34 How to Store Your Brioche
21:40 Cutting & Serving
22:36 Tasting, Pairings & Final Thoughts
🍞 ABOUT APOLLONIA POILÂNE
Apollonia Poilâne is the CEO of Poilâne, the iconic Parisian bakery founded in 1932 by her grandfather Pierre Poilâne. A Harvard graduate who took the helm of the family business at just 18, Apollonia continues a three-generation legacy of French bread tradition, known worldwide for the famous miche Poilâne sourdough.
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2 Comments
Such a create teacher
💯💯💯