Braided brioche, they are soft and creamy, the recipe is simple and video illustrated. I made them last weekend, and they were literally snapped up. They are sweet leavened dough enriched with eggs, sugar, and butter. They are delicious and can be served for breakfast or a snack, instead of cream you can use various types of jam. Leavened doughs are my passion, try also the cornetti cake and the venetian cream brioche or even the ball brioche with Nutella. The braided brioche are really beautiful and delicious with this recipe, about 10 come out. If you try them, let me know. A kiss, Chicca!
If you are looking for other recipes where I make brioche, take a look at these:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.45 (Kcal)
- Carbohydrates 59.35 (g) of which sugars 25.93 (g)
- Proteins 8.46 (g)
- Fat 8.97 (g) of which saturated 5.29 (g)of which unsaturated 3.60 (g)
- Fibers 1.49 (g)
- Sodium 3.54 (mg)
Indicative values for a portion of 130 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 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 3 1/2 tbsp butter
- 1 1/2 tsp dry yeast
- as needed lemon zest
- 4 egg yolks
- 1 1/2 cups milk
- 1/2 cup sugar
- as needed lemon zest
- 1/3 cup all-purpose flour
How to make Braided Brioche
In a bowl, vigorously beat the egg yolks with the sugar using a whisk, then add the flour and continue mixing. Proceed by pouring in the hot milk and stirring again. Now take the bowl and, with the help of a strainer, pour it into a stainless steel pot along with the lemon zest and start cooking over low heat. Stir with the whisk to avoid any lumps until it thickens.
In a large bowl, pour the flour, yeast with a bit of milk. Absorb the liquids by mixing.
Continue by adding the sugar, eggs, butter, the remaining milk and finally the butter. Knead well until a smooth and soft dough forms.
Next, let the dough rise in the bowl covered with plastic wrap until it doubles in volume. It will take about 2 hours if you preheat the oven to 104°F (40°C) then turn it off leaving only the light on. Once the resting time has passed, roll out a rectangular sheet and then divide the dough into strips 3/4 inch wide (2 cm).
At this point, braid the strips with your hands.
Join the ends of the braid to create a circle, then twist it on itself to form a figure “8” shape.
Place them on a baking sheet covered with parchment paper and let them rise, covered with plastic wrap, for another 30 minutes.
Brush with the lightly beaten egg yolk with milk, then fill with custard and bake in static mode at 356°F (180°C) for about 15-20 minutes.
Remove from the oven, let cool slightly, and sprinkle with powdered sugar.
Storage of Braided Brioche
You can store braided brioche under a cake dome, out of the fridge, for up to two days. Alternatively, you can freeze them in food bags.
Watch and comment on the video recipe Braided Brioche.
