Description
Tender Braided Brioche Bread is soft, buttery, and incredibly fluffy—perfect for breakfast, sandwiches, or just enjoying with a pat of butter. This rich, slightly sweet bread has a golden crust and a tender crumb that makes it irresistible. Whether you’re baking for a special occasion or just want homemade bread, this brioche is worth the effort!
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Ingredients
For the Brioche Dough:
- All-Purpose Flour (3 ½ cups) – Provides structure to the dough.
- Granulated Sugar (¼ cup) – Adds slight sweetness.
- Salt (1 tsp) – Balances the flavors.
- Instant Yeast (2 ¼ tsp or 1 packet) – Helps the dough rise.
- Warm Milk (¾ cup, about 110°F) – Activates the yeast.
- Large Eggs (3, room temperature) – Gives richness and structure.
- Unsalted Butter (½ cup, softened and cubed) – Makes the bread soft and buttery.
For the Egg Wash:
- Egg (1 large, beaten) – Creates a glossy, golden crust.
- Milk (1 tbsp) – Helps with even browning.
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix warm milk and sugar, then sprinkle yeast on top. Let sit for 5–10 minutes until foamy.
Step 2: Make the Dough
2. In a large mixing bowl or stand mixer, combine flour and salt.
3. Add eggs and yeast mixture. Mix until a sticky dough forms.
4. Gradually add softened butter, one piece at a time, mixing until fully incorporated.
Step 3: Knead the Dough
5. Knead the dough for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low speed for 6–7 minutes.
6. Shape the dough into a ball and place it in a greased bowl. Cover and let rise for 1 ½ to 2 hours, or until doubled in size.
Step 4: Shape the Braid
7. Punch down the risen dough and divide it into three equal pieces.
8. Roll each piece into a 12-inch rope.
9. Lay the ropes side by side and pinch one end together. Braid the dough, then tuck the ends under.
Step 5: Second Rise
10. Place the braided dough on a parchment-lined baking sheet. Cover and let rise for 45 minutes to 1 hour, until puffy.
Step 6: Bake to Perfection
11. Preheat oven to 375°F (190°C).
12. Mix egg and milk for the egg wash, then brush it over the braided dough.
13. Bake for 25–30 minutes, or until golden brown and sounds hollow when tapped.
Step 7: Cool & Enjoy!
14. Let cool on a wire rack before slicing. Enjoy warm or at room temperature!
Notes
- Use Room Temperature Ingredients – Helps the dough mix evenly.
- Don’t Rush the Rise – A slow rise gives better flavor and texture.
- Knead Well – This develops gluten for a soft but structured bread.
- Chill for Easier Handling – If the dough is sticky, refrigerate for 30 minutes before braiding.
- Prep Time: 20 minutes
- Rising Time: 2 ½ to 3 hours
- Cook Time: 25-30 minutes
- Cuisine: French