Braided Brioche
Soft, rich, and beautifully golden, braided brioche is a classic French bread known for its tender crumb and buttery flavor. Made with eggs, milk, and butter, brioche is somewhere between bread and pastry, making it perfect for breakfast, brunch, or dessert. Braiding the dough not only gives it an elegant appearance but also ensures an even bake and a stunning presentation straight from the oven.
This braided brioche recipe is approachable for home bakers while delivering bakery-quality results. Whether served plain, toasted, or turned into French toast, this loaf is sure to become a favorite.
Ingredients
For the Dough
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3 ½ cups (420 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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2 ¼ teaspoons (1 packet) active dry yeast
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¾ teaspoon salt
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½ cup warm milk (110°F / 43°C)
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4 large eggs, room temperature
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¾ cup (170 g) unsalted butter, softened and cubed
For the Egg Wash
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1 egg
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1 tablespoon milk
Instructions
1. Activate the Yeast
In a small bowl, combine the warm milk and yeast. Let sit for 5–10 minutes, until foamy. This step ensures the yeast is active and ready to leaven the dough.
2. Make the Dough
In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour, sugar, and salt. Add the yeast mixture and eggs. Mix on low speed until a shaggy dough forms.
Gradually add the softened butter, a few cubes at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 8–10 minutes, until the dough is smooth, glossy, and slightly sticky. Proper kneading is essential for brioche’s signature soft texture.
3. First Rise
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
For enhanced flavor and easier shaping, you may refrigerate the dough overnight after the first rise.
4. Shape the Braid
Punch down the dough and turn it out onto a lightly floured surface. Divide it into three equal portions. Roll each portion into a rope about 14–16 inches long.
Place the three ropes parallel to each other and pinch the tops together. Braid loosely, tucking the ends underneath to create a neat loaf.
5. Second Rise
Transfer the braided dough to a parchment-lined baking sheet or loaf pan. Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled.
6. Egg Wash and Bake
Preheat the oven to 350°F (175°C).
Whisk together the egg and milk, then gently brush the mixture over the risen brioche for a glossy, golden finish.
Bake for 30–35 minutes, tenting loosely with foil if the top browns too quickly. The brioche is done when deep golden and the internal temperature reaches about 190°F (88°C).
Cooling and Serving
Allow the braided brioche to cool on a wire rack for at least 20 minutes before slicing. This helps set the crumb and prevents tearing.
Serve brioche:
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Plain or with butter and jam
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Toasted with honey
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As French toast or bread pudding
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Alongside fresh fruit and coffee
Tips for Perfect Brioche
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Use room-temperature eggs and butter for smooth incorporation.
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Don’t rush the kneading: Brioche needs time to develop structure.
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Chill for easier shaping: Cold dough is less sticky and braids cleanly.
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Brush gently: Avoid deflating the dough during egg washing.
Variations
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Chocolate Brioche: Add chocolate chips after kneading.
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Orange Brioche: Mix in orange zest for a citrus aroma.
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Nut-Topped: Sprinkle pearl sugar or sliced almonds on top before baking.
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Cinnamon Brioche: Roll ropes in cinnamon sugar before braiding.
Storage
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Store at room temperature, wrapped, for up to 2 days.
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Freeze slices or whole loaf for up to 2 months.
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Refresh slightly stale brioche by warming in the oven.
Final Thoughts
Braided brioche is as satisfying to make as it is to eat. With its soft interior, buttery richness, and eye-catching shape, it’s a bread that feels special yet approachable. Whether you’re baking for a celebration or simply elevating a weekend breakfast, this braided brioche delivers classic French elegance in every slice.