Braided Brioche

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France, the land of sublime pastries! Here is a recipe that takes us along the paths of our grandmothers to bring back to life this braided brioche, a delicious milk bread originally from European countries. Its soft and smooth dough is ready to be braided for a fine and elegant structure, while its golden layers and sweet fragrance invite sharing this ideal breakfast or exquisite dessert with your loved ones.

🥘 Ingredients

• 450g flour
• 20cl milk
• 75g brown sugar
• 1 egg and yolk of an egg
• 20g active dry yeast
• 5g salt

👨‍🍳 Instructions

1. Dissolve the active dry yeast in warm milk (between 30°C and 35°C).
2. In a mixer fitted with a dough hook, mix for two minutes the flour, eggs, brown sugar, and salt at speed 1.
3. Add the dissolved yeast with milk to the previous mixture and knead at speed 3 for 15 minutes until the dough becomes soft.
4. In a bowl, place the ball of dough covered with plastic wrap and let it rise in a temperate area (between 25°C and 28°C) for two hours.
5. Cut the dough in half and let it rest in the refrigerator overnight.
6. Take the dough again for the second time, as explained previously.
7. Divide the dough into three equal parts and form three sausages. Braid the sausages to create chains.
8. Let the dough proof (between 30°C and 35°C). When the dough has doubled in volume, remove it from the proofing area.
9. Let rest for 3 minutes and then brush twice.
10. Bake at 200°C until the brioches are well browned.

🏷 Tags: Brioche braided bread flour milk granulated sugar baker’s yeast egg salt