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. 👨🍳 THE CULINARY REPOST We bring you the techniques, traditions, and voices of the world's greatest chefs and bakers — from classic French patisserie to modern gastronomy. Subscribe for more educational culinary content, deep-dive technique videos, and recipes from masters of the craft. 🔔 SUBSCRIBE for more masterclass-style recipes 💬 COMMENT below: What's your go-to way to eat brioche? 👍 LIKE the video if you want more French baking classics Watch next: https://www.youtube.com/playlist?list=PLNnSv0r3eMxDQ94S8o_utfB6TYCEdh7pO 📲 Follow us: Instagram: @theculinaryrepost https://www.instagram.com/theculinaryrepost/ TikTok: @theculinaryrepost Facebook: The Culinary Repost #Brioche #FrenchBaking #ApolloniaPoilane #Poilane #FrenchBread #BreadBaking #ArtisanBread #HomeBaking #BakingTutorial #FrenchCuisine #MasterclassRecipe #HowToMakeBrioche #EnrichedDough #BoulangerieFrançaise #TheCulinaryRepost
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