braid the brioche – recipesshubb

How to Braid Brioche

Simple techniques for a beautiful loaf

Braiding brioche is an easy way to turn a rich, buttery dough into an elegant loaf. The braid helps the brioche bake evenly, creates beautiful layers, and makes it perfect for slicing. You can braid brioche using two, three, or even four strands, but the three-strand braid is the most classic and beginner-friendly.

Before You Start

Use fully proofed brioche dough (after first rise)
Dough should be cold or lightly chilled—brioche is easier to shape when cool
Lightly flour your work surface (avoid excess flour)

Classic 3-Strand Brioche Braid

Step 1: Divide the Dough

Turn the dough onto your work surface.
Divide it into 3 equal pieces using a bench scraper.

Step 2: Shape into Ropes

Roll each piece into a smooth rope about 30–35 cm (12–14 inches) long.
Keep the ropes even in thickness for uniform baking.

Tip: If the dough resists stretching, let it rest for 5 minutes and try again.

Step 3: Line Up the Strands

Place the three ropes side by side.
Pinch the top ends together firmly and tuck slightly underneath.

Step 4: Braid

Cross the right strand over the center.
Then cross the left strand over the new center.
Continue alternating until you reach the end.

Think: right over middle, left over middle.

Step 5: Seal the End

Pinch the ends together.
Tuck both ends underneath the loaf for a clean finish.

Step 6: Second Proof

Transfer the braided brioche to a lined baking tray or loaf pan.
Cover loosely and let rise 45–90 minutes, until puffy.

Egg Wash & Baking

Brush gently with egg wash (1 egg + 1 tbsp milk).
For extra shine, brush twice—once before proofing and once just before baking.
Bake according to your brioche recipe, usually 170–180°C (340–355°F).

Alternative Brioche Braids

Two-Strand Twist

Twist two ropes together and tuck ends underneath
Rustic and quick

Four-Strand Braid (Advanced)

Creates a bakery-style look
Best for festive brioche or holiday loaves

Common Mistakes to Avoid

Over-proofing: braid will lose definition
Uneven strands: causes lopsided baking
Too much flour: prevents strands from sealing

Final Tip

Chilling brioche dough for 30 minutes before braiding makes shaping easier and keeps the braid defined during baking.