Four-Strand Braided Breakfast Brioche. A stunning and impressive braid that I recommend trying. Lately, I’ve become passionate about these types of braids. Since I was a child, I’ve always loved watching those who made a true art form out of these braids, so occasionally, I also test myself. The preparation of the brioche requires time and a bit of patience, but the result will leave you and your friends and family truly delighted. The brioche can be kept for two or three days at room temperature. Here is the video to memorize the movements. If you like braids, also read the Six-Strand Braided Pan Brioche
- Difficulty: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 584.76 (Kcal)
- Carbohydrates 106.07 (g) of which sugars 23.89 (g)
- Proteins 16.10 (g)
- Fat 11.95 (g) of which saturated 6.96 (g)of which unsaturated 3.79 (g)
- Fibers 2.80 (g)
- Sodium 468.74 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 cups Manitoba flour
- 1/2 cup milk
- 1/2 cup water
- 2 1/4 tsp dry yeast
- 1/2 cup sugar
- 1 tsp salt
- 1/4 cup butter
Tools
- 1 Stand Mixer
- Baking Trays
- Parchment Paper
- 1 Rolling Board
Steps
In the stand mixer, add the milk, water, and yeast
Add the sugar,
the eggs
the flours and
mix with the dough hook. Once the flour is fully absorbed by the liquids, add the salt
and the butter.
Knead everything well, form a smooth and homogeneous ball, and let it rest covered with plastic wrap for two hours.
At this point, take 20 pieces from the dough, each weighing 2 oz, and form strands 20 inches long
Each brioche is made of 4 strands. Join the ends
Form the braid (see the video for the braiding movements)
Join the ends of the braid, form 4 more
Place them next to each other on a baking tray covered with parchment paper. Let rise another hour and bake in a preheated convection oven at 350°F for 30 minutes
Our brioche is ready to be enjoyed
