The braided brioche is a super soft and delicious braided brioche, perfect for breakfast, but not only. It pairs perfectly with jams, preserves, chocolate spread, or honey, but it’s also great with savory spreads like the mousseline brioche. It has a crispy crust and a dough that pulls apart, fragrant with butter and lemon.
Let’s get to work and prepare the braided brioche together.
OTHER BRIOCHES
- Difficulty: Medium
- Cost: Affordable
- Rest time: 5 Hours
- Preparation time: 25 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of braided brioche
- 0.35 oz fresh yeast
- 4 3/4 cups flour 13% protein
- 5 tbsps Butter
- 1 1/8 cups Milk
- 1/3 cup sugar
- 2 Eggs
- 1 tsp Salt
- 1 Lemon zest (grated)
Tools
- Mixer
- 2 Loaf Pans
Preparation of braided brioche
Beat the eggs and sugar with a fork. Pour into the milk and mix. In the mixer, put the flour with the crumbled fresh yeast and gradually add the egg and milk mixture.
Once absorbed, add the soft butter, salt, and lemon zest. Work without overheating the dough until smooth and elastic. Place the dough in a covered container and let it rise until doubled.
Turn the dough out onto a floured surface and deflate it. Divide into 3 parts. Form 3 strands and braid them. Place on parchment paper inside a loaf pan. You might be able to fill 2 pans with this dough. Brush with melted butter. Let rise covered until doubled and brush again with melted butter. Preheat the oven to 356°F (fan) and bake for about 25 minutes. Let cool and serve.
Storage
The brioche keeps for two or three days in a paper bag.
