A few crucial updates to this recipe following everyone's response! 1) If you're in a hot and humid climate, reduce your eggs down to 5. Also keep your butter on the cooler side so that it can help chill down your hot dough as it mixes in. 2) If your dough is having trouble coming together, before or after the butter, crank up your mixer speed. As you see in the video, you will have to hold the mixer down because it's a lot of agitation! If you're following your mixer manual and staying on a low speed like 2 or 4, the dough will never pull away.

Just a heads up for anyone that works in weights and not cups: I made this last night and i could not get the dough to come together no matter how hard or fast I ran my mixer. I ended up adding flour after about 20 minutes. Then I looked again at the recipe and it says "3 cups or 384 g of all purpose flour"....So I looked it up and one cup of all purpose flour is 150 g, so it really should say 450 g in the recipe.

I tried this tonight without a stand mixer, just used a plain rubber spatula. My arms died but the bread was SO GOOD!!

There is something off with the metric measurements you gave. If you add 6 eggs to 384 grams of flour you get a kind of custard-like batter. I had to add a lot more flour to get any kind of dough. Are you sure your quantities are right?

Oven to high...brioche should be nice and soft and fluffy.....i give u a 6...out of 10

how many quarts is that stand mixer bowl please?

East. The more she says it,the more beautiful she is.

Dough is proofing now. Will provide updates.

This recipe is so sticky. I tried using the ka to knead it for 30 minutes and it’s just not pulling it. I added almost a cup of flour and it’s still very sticky. I will try baking it in this condition and see if it works.

I always fail at brioche :( ends up coming out like a biscuit. Hopefully this recipe works better.

The dark color is very good, most people bake it too light, its not danish.

"I'm so happy whenever there's bread." - that is so me!!!

I JUST MADE THIS, and let me tell you this is the best bread i've ever HAD!! trust this recipe please... here's something i need to tell you guys.. the mixing process. i made this in my mom's kitchen aid heavy duty. i read the manuals before and it said no more speed than 2 for kneading yeasty dough.. but yeah june's right, can't just use 2 speed! its NOT enough. When kneading the dough (haven't put butter in), it's SO WET, like WET WET! but yeah theres nothing i can do, i didn't want to add more flour so i just CONTINUED KNEADING, it took so long but it finally come together, trust the process guys. after that it felt not that sticky, but i didn't do the kneading til it looks like june's. it's not that "bally" and still kinda stuck to the side but thats okay. i put in the butter and knead it with hand first until it kinda came together cause i thought its gonna take so long for kitchen aid to handle that. after it's better (not that wet and slimey) i put it back into the kitchen aid and mix with SPEED 6! u can't use speed 2 😭😭😭 then put it in the oven for 25 minutes in 180-185°C. ITS UNBELIEVABLEY the best bread!

Best brioche I've ever made. Thank you for the recipe and video!!

Fantastic! Thank you for the amazing recipe! Very thorough - covering every nuance about the process. Much appreciated. Turned out amazing. Totally worth the time.

I love June’s self confidence and straight forward manner, keep it up June 🤗

It’s become so hard to find good brioche. This recipe was just perfect. The bread came out so soft. Thanks June!

I loooove how you explain the recipes, so easy to understand, so interesting. You're a great! Thank you so much for your good vibes!

I love brioche and I never knew it was made this way. Makes me respect it even more. Can't wait to try it! Thanks June!

I can’t wait to trying this recipe out! Thank you June for the lesson!