Brioche. Just the word makes everyone’s vocal chords strike the notes ”oooooohh”. From loaves to burger buns to cinnamon rolls, this dough provides an abundance of possibilities. Fresh, warm brioche makes the world a better place…and it’s no secret we all need that right now.

This incredible recipe was adapted from Weekend Bakery!

No Knead Brioche

Makes 1 loaf

Listening to: Burning by Maggie Rogers

Drinking: Pinot Noir

Wet Ingredients

110 grams butter, melted

40 ml milk, room temperature

30 ml water, room temperature

110 grams eggs

50 grams honey

Dry Ingredients

255 grams all-purpose flour

6 grams kosher salt

3 grams yeast

For the full detailed recipe with step by step photos, head to Weekend Bakery!

FOR THE DOUGH,

In a medium bowl, combine the eggs, honey, milk, water, salt and melted butter. Whisk aggressively, for about 30 seconds.
Add the yeast to the flour and mix well into the mixture. Using a wooden spoon, mix until your dough looks smooth.
Cover your bowl with plastic wrap and let the dough rest for one to two hours at room temperature .
Transfer the dough out of the bowl and onto a floured work surface. Give it two stretch and folds. (See the Weekend Bakery’s Bread Movie to observe this technique if you are not familiar with it).
Return the dough to the bowl, cover, and store in the fridge for 24 hours.
After 24 hours, Take the dough out of the fridge. Depending on what you want, shape your dough.
- For a loaf, divide the dough into 6 equal pieces and shape them into balls. Make sure you do this while the dough is cold as it is easier. Place the balls two by two in a baking tin, well buttered or lined with baking paper.
- For burger buns, weigh the dough to 80-90 grams. Shape them into balls. Make sure you do this while the dough is cold as it is easier. Place onto a large baking tray lined with parchment paper, ensuring there is at least a couple of inches between each ball as they will expand.
Cover and leave to proof for 2 to 3 hours
Preheat the oven to 375F.
Brush the brioche with egg wash (one whole egg whisked with a tablespoon of water) before placing in the oven.
Bake for 10 minutes, then turn the heat down down to 320F and bake for another 15 minutes.
This will be difficult, BUT, allow it to cool completely before slicing it. You could slice it while its warm, but the crumb needs to set and slicing it too soon could make it sticky.

Over the years, bakers from all over France perfected the art of making the brioche bread we know and love today. Brioche is a French bread, made from a yeast dough and beautifully enriched with butter and eggs. There are many variations of brioche out there these days, but when you don’t have a stand mixer, the options get slimmer. So I’m just here, doing my part, sharing this incredibly easy recipe, and the only mixing tool you’ll need are your hands.

If the drunken baker can do it, so can you.

The Drunk Baker Chronicles: No Knead Brioche