(Music) Hi Bold Bakers! This week, I’m excited to
share with you a really easy recipe to make Brioche using my favorite No-Knead technique,
which means you do not need a machine to make this dough. Not only are we going to make
brioche but I’m going to show you how to make a fantastic Dessert Pizza. So let’s get baking! So what’s a no-knead dough? It’s a dough that
does not require a machine. We are going to use time to develop all of the gluten in the
bread which will eliminate the need for a machine. Once you see this method, you will
look at dough making in a whole new light. We’re going to start our dough in a large
bowl. You want to make sure it’s nice and big because we’re also going to proof it so
we want room for the dough to grow in here. In your bowl, add in your flour, salt and
yeast. If you’ve seen me work with yeast before, I always put my salt and my yeast on different
sides of the bowl. You never want to put them on top of each other because the salt will
actually kill the yeast. Once you mix it all together, the yeast is
fine you just don’t want to lay them directly on top of each other. In a separate jug, add in your eggs, honey,
milk and melted butter and then mix them really well together. When you add in your melted butter, make sure
it’s not hot. You want it the same temperature as the other ingredients. And if you don’t
have honey, don’t worry about it. You can use maple syrup or just regular white sugar. Now add your wet into your dry ingredients
and mix it really well together. And yes, it is this easy. No Machine, no waiting around. You can
see why I absolutely love this method. By mixing this dough, you’re actually waking
up the yeast and getting it ready to activate. When there are no more lumps and your dough
has formed a ball, it is done. Now just scrape down the sides of the bowl.
Then lay some cling film over the top of the bowl to make sure no air gets in. And I like
to place an extra Tea Towel on top as well to keep it nice and warm and happy. And there you have it! That’s how easy it
is to make my brioche. We’re going to set this guy aside at room temperature for two
hours and let him grow nice and big. Ok. It’s been two hours and I want to show
you what your dough should look like at this time. If you listen, you can actually hear
it bubbling under your finger. Look at that texture! You can already see the gluten developing
after just two hours. Now our next important step is to go in with your spatula and knock
out all the air of your dough. Now you’re probably wondering why am I doing this when
we just created all of these lovely air bubbles. But it actually helps develop the dough and
develop the gluten and when you give it a good stir you will feel the dough actually
tighten. All of this work will make a really beautiful dough. So what we’re going to do now is cover it
up nice and tight and put it in the fridge for a minimum of twelve hours. What that will
do is strengthen the gluten even more to make a beautiful brioche loaf. As always, my recipes can be found on BiggerBolderBaking.com,
and if you like this video and you want to see lots more like it then don’t forget to
subscribe to my YouTube channel. So not to sound cliche, but here’s one I prepared
earlier. I made this dough two days ago and as you can see it’s lovely and bubbly and
ready to be used. Do you see all of this? That’s beautiful gluten strands that will
make a lovely dough. You did all of this without using a machine. Now just flour your surface and turn out your
dough. Then put a little bit of flour on your hands and what we want to do is knead this
dough a little bit. It’s a very soft dough so we just want to knead it a little, get
out any bits of air. You want a nice bit of flour because it is a little bit sticky. With
this dough, you can make so many things and I’m actually going to show you over on my
website today how to turn this into a loaf of brioche but today we are going to make
a beautiful Dessert Pizza. To make our pizzas, we’re going to divide
our dough in two. Then we’re going to flour our surface really well and roll out our pizza.
If your dough springs back and is hard to roll, let it rest for 5 minutes and it will
make it easier. When your dough is rolled out, gently move it onto a baking tray lined
with parchment paper. So just like a real pizza, I’m going to go
around the rim and crimp it and create an edge. The final size of my pizza dough is
9 inches by 9 inches. So here’s the part where you can get really
creative and put any of your favorite flavors on top of your pizza. So for the sauce of my pizza, I’m going to
use Nutella because I love chocolate and hazelnuts. If you use it, warm it up a little bit beforehand
because it’s much easier to spread. Next for the topping on my pizza, I’m laying around
sliced bananas. And then for the cheese, I’m sprinkling over marshmallows. Sprinkle on
as many as you like. This is your pizza! I think marshmallow are a good substitution
for cheese. Now our pizza is ready for the oven. We’re
going to bake it until it’s lovely and golden brown. Wow! Look at that. I think this must
be one of the nicest pizzas I’ve ever seen. Look at the beautiful brioche crust. You can
tell it’s a good dough because it’s nice and soft. This pizza looks and smells absolutely gorgeous
but of course I’m not going to stop there. I’m going to add my trusty salted-caramel
sauce. Drizzle your salted caramel all over the top of the pizza. This flavor and the
bananas are going to go so well together. And while your pizza is still hot from the
oven, cut yourself a big slice and dig in. I’m really excited to try this. The brioche
turned out beautifully and all the toppings smell fantastic! Add this recipe to your BIG & BOLD list because
I’m pretty sure you’re going to want to try it. There are no rules to say that pizza just
has to be savory. I really hope you enjoyed my Dessert Pizza
and thank you so much for subscribing to my channel. I’ll see you back here again next
Thursday for more Bigger Bolder Baking.