Braided Brioche Bread Recipe
Braided Brioche Bread Recipe
Ingredients
1/4 cup (50g) granulated sugar
1 packet (7g) active dry yeast
1/2 tsp salt
4 large eggs (1 for egg wash)
1/2 cup (120ml) whole milk, lukewarm
1/2 cup (115g) unsalted butter, softened
1 tsp vanilla extract (optional, for added flavor)
Instructions
Activate the Yeast:
In a small bowl, combine the lukewarm milk and yeast. Let it sit for 5-10 minutes until frothy.
Make the Dough:
In a large mixing bowl or stand mixer, combine the flour, sugar, and salt.
Add the yeast mixture, 3 eggs, and vanilla extract (if using). Mix until a dough forms.
Gradually add the softened butter, a few pieces at a time, mixing until fully incorporated. The dough will be sticky and soft.
Knead the Dough:
Knead the dough for about 10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Dough:
Once risen, punch down the dough to release air bubbles.
Divide the dough into 3 equal pieces. Roll each piece into a long rope (about 12-14 inches long).
Braid the three ropes together, pinching the ends to seal. Tuck the ends under for a neat finish.
Second Rise:
Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise for another 30-45 minutes, or until puffy.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Egg Wash:
Beat the remaining egg and brush it gently over the braided loaf for a shiny, golden crust.
Bake:
Bake the brioche for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
If the top browns too quickly, cover it loosely with aluminum foil.
Cool and Serve:
Let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
