The Ultimate Soft and Buttery Bread Experience
Prepare to elevate your baking skills with this extraordinary Homemade Braided Brioche—a bread so soft, so rich, and so utterly delicious that it will transport you straight to a Parisian bakery. Imagine pulling apart a golden, glossy braid revealing layers of tender, buttery crumb that practically melts in your mouth. This isn’t just bread; it’s a culinary masterpiece that combines the art of traditional bread-making with the luxurious texture that only a true brioche can deliver.
Ingredients
For the Brioche Dough
- Warm Milk: 200 ml (6.8 fl oz)
- Sugar: 60 g (2.1 oz)
- Fresh Yeast: 1/2 cube (about 21 g or 0.74 oz)
- All-Purpose Flour: 500 g (17.6 oz)
- Salt: 1 teaspoon (5 g)
- Eggs: 2 large
- Butter: 100 g (3.5 oz), softened
For the Egg Wash
- Egg Yolk: 1
- Milk: 2 tablespoons (30 ml)
Step-by-Step Instructions
Preparing the Dough
- Activate the Yeast:
- In a small bowl, combine warm milk and sugar
- Crumble fresh yeast into the mixture
- Let sit for 5-10 minutes until foamy
- Ensure milk is warm, not hot (around 37°C/98°F)
- Mix Dry Ingredients:
- In a large mixing bowl, combine flour and salt
- Create a well in the center
- Combine Wet Ingredients:
- Add eggs to the yeast mixture
- Pour into the flour well
- Mix until a shaggy dough forms
- Incorporate Butter:
- Add softened butter
- Knead thoroughly
- Dough will be sticky—resist adding extra flour
- Knead for 10-15 minutes until smooth and elastic
- Dough should pass the “window pane” test
First Rise
- First Proofing:
- Place dough in a lightly oiled bowl
- Cover with plastic wrap
- Let rise in a warm place for 1-1.5 hours
- Dough should double in size
Shaping the Brioche
- Prepare for Braiding:
- Punch down risen dough
- Divide into three equal portions
- Roll each portion into a long rope
- Braid the Dough:
- Pinch three ropes together at one end
- Braid by crossing outer strands over center
- Pinch end to seal
- Tuck ends under for a neat appearance
- Second Rise:
- Place braided dough on parchment-lined baking sheet
- Cover and let rise for 30-45 minutes
- Dough should look puffy
Baking
- Prepare Egg Wash:
- Whisk egg yolk with milk
- Gently brush entire surface of brioche
- Bake:
- Preheat oven to 180°C (350°F)
- Bake for first 15 minutes
- Rotate pan
- Bake for additional 15 minutes
- Brioche should be golden brown
- Internal temperature around 90°C (194°F)
Serving
Cool on a wire rack. Best served warm, but equally delicious at room temperature.
Nutritional Information
- Servings: 8-10 slices
- Calories per Serving: Approximately 300-350 calories
- Protein: 8g
- Carbohydrates: 40g
- Fat: 15g
Cooking Time and Preparation
- Prep Time: 2 hours (including rises)
- Baking Time: 30 minutes
- Total Time: Approximately 2 hours 30 minutes
- Difficulty: Moderate to Advanced
Pro Cooking Tips
- Use room temperature ingredients
- Don’t rush the rising process
- Knead until dough is smooth and elastic
- Protect rising dough from drafts
- Use a kitchen scale for precise measurements
Recipe Variations and Substitutions
- Flavor Additions:
- Add orange zest or vanilla
- Sprinkle with pearl sugar before baking
- Filling Options:
- Add chocolate chips or nuts
- Create a sweet jam-filled version
- Dietary Modifications:
- Use plant-based milk and egg substitutes
- Try gluten-free flour blend
Frequently Asked Questions
Can I Make This Ahead of Time?
Prepare dough night before, refrigerate for slow rise.
How Do I Store Brioche?
Keep in airtight container for 2-3 days.
Can I Freeze Brioche?
Freeze after cooling completely for up to 1 month.
Why Is My Dough So Sticky?
Brioche dough is naturally very soft and buttery.
What If I Don’t Have Fresh Yeast?
Use 7g (1 packet) of active dry yeast instead.
Storage and Make-Ahead Tips
- Room Temperature: 2-3 days
- Refrigeration: Up to 5 days
- Freezing: Up to 1 month
- Reheating: Warm briefly in oven
Indulge in this Homemade Braided Brioche—a true celebration of bread-making that promises to impress and delight!