Braided Brioche Bread is ideal for breakfast, soft and fluffy they are perfect when dipped in hot milk in the morning but also perfect on hot days for an afternoon snack, perhaps with some fruit juice.
These Braided Brioche Breads are easy to make, you just need a bit of skill in braiding them, and of course, waiting for the dough to rise, but the work will be rewarded with all their goodness.
If you enjoy making sweet leavened doughs at home, you can read the recipe to make a perfect brioche dough, or try your hand at a sweet brioche, perfect to slice and eat with some delicious homemade jam.
Below I leave you other homemade brioche recipes and soon after the photo we will discover how to prepare these Braided Brioche Breads!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Braided Brioche Bread
- 2 cups all-purpose flour (or Manitoba)
- 0.3 oz dry brewer's yeast
- 1/3 cup milk
- 1/3 cup butter
- 1/3 cup sugar
- 1 tbsp honey
- 1 egg
- 1 yolk
- 1 pinch salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Baking tray
Preparation of Braided Brioche Bread
To prepare Braided Brioche Bread, if you have a mixer or a kitchen robot equipped with a hook or K whisk, use it as it will be simpler.
Otherwise, proceed in a bowl as explained below.
In a bowl, mix the flour with the sugar and a pinch of salt.
Dissolve the dry brewer’s yeast in milk at room temperature, add the egg and the yolk, and mix well.
Then combine the dry ingredients with the liquid ones and mix everything very well.
If you are using the mixer, let it knead for 10 minutes.
Cover the bowl with a cloth and let rest for 15 minutes, then knead again and add the butter in pieces, very soft.
This step will be much easier with the mixer than by hand because you should ensure that the butter is well absorbed by the rest.
Once the butter is well absorbed, form a ball, place the dough in a bowl, cover with plastic wrap, and let rise for at least 3 hours or until doubled.
When the dough has risen well, deflate it and divide it into 12 pieces, then work each piece to form a baton about 1/2 inch in diameter.
With each baton, form the braids and arrange them on a baking sheet lined with parchment paper, cover and let rise again for at least 40 minutes.
After the rising time of the Braided Brioche Breads, preheat the oven to 392°F.
Brush the braids with milk and sprinkle with a bit of sugar or use sugar sprinkles if desired.
Bake and cook for at least 20 minutes, checking the degree of baking and browning because each oven is different, and it may take 5 more minutes.
If you wish, you can skip the surface sugaring step and, once cooked, sprinkle with powdered sugar.
Or to make them even more delicious, you can fill them once cooled with jam using a pastry bag with a small nozzle.
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How to store Braided Brioche Bread
You can store them in a tin box or an airtight container out of the fridge for 3 days.
Other recipes
If you want to see other types of recipes, you can return to HOME.
