You can mix our doughs in a big bucket with a Danish dough whisk, which is our standard, or you can mix in a stand mixer. Jeff and I tend to use the bucket, because it is one less thing to wash, but some people find that it is easier to make the doughs in a mixer and then transfer them. Either way produces wonderful dough, so pick your own way.
In the video I share a few tricks for mixing up Brioche that are even faster than what we wrote in the book. I love the taste of this buttery bread and the mini versions are wonderful because they take a fraction of the time to rest and bake. They make perfect soft buns for dinner or you can spread them with preserves for breakfast.
The equipment I used in the video:
KitchenAid 5-Quart Stand Mixer I like the 5 or 6 quart so you have plenty of room for large recipes. (They still whip up a single egg white.)
Non-Stick Brioche Molds I prefer the non-stick for added insurance that the brioche will pop out easily. The sizes vary widely, the size I used are about 3-inches at the top and 1 1/2-inches across the bottom (2 ounces volume).
6-Quart Round Food-Storage Container with Lid Our standard mixing container.
Shears I actually use a pair of sewing shears, because they have a longer blade. I only use them for dough.
Rubber Spatula with Wooden Handle I like the one with a removable handle, but they all work well.
Bowl Scraper An inexpensive tool that is great for getting every last bit out of the bowl.
Spatula, 6 Inch Blade The metal spatula I used for picking up the hot brioche. This is also my favorite cake decorating tool.