Description
This braided brioche bread recipe yields a rich, buttery, and elegant loaf perfect for breakfast or brunch. Made with warm milk, eggs, all-purpose flour, and plenty of butter, this French-style bread is braided for a beautiful presentation and topped with a shiny egg wash and optional seeds. Ideal for beginners and seasoned bakers alike, it offers a soft, tender crumb and a golden crust that’s irresistible.
Ingredients
Scale
Wet Ingredients
- 3/4 cup (180g) whole milk, warm (about 110°F)
- 4 large eggs, room temperature (3 for dough, 1 for egg wash)
- 1 tablespoon honey or extra sugar
Dry Ingredients
- 1 tablespoon (9g) instant yeast
- 3 tablespoons (38g) granulated sugar
- 3 1/2 cups (420g) all-purpose flour (plus more as needed)
- 1 1/4 teaspoons salt
Fat
- 1/2 cup (113g) unsalted butter, softened and cubed
Topping
- Poppy or sesame seeds for topping (optional)
Instructions
- Activate Yeast: In a stand mixer bowl, combine warm milk, instant yeast, and granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Add Eggs: Whisk in 3 room-temperature eggs until the mixture is thoroughly combined.
- Mix Dry Ingredients: Add all-purpose flour and salt. Use a dough hook attachment to mix until a shaggy dough forms, ensuring all flour is moistened.
- Incorporate Butter and Knead: Gradually add softened, cubed butter a few pieces at a time while kneading with the dough hook for 8–10 minutes. Knead until the dough is smooth, elastic, and slightly sticky.
- First Rise: Transfer dough to a greased bowl, cover with a towel or plastic wrap, and allow it to rise for 1.5–2 hours until doubled in size.
- Chill for Braiding: Refrigerate the dough for 30 minutes up to overnight to make it easier to handle and braid.
- Shape and Braid: Divide the chilled dough into 3 equal portions. Roll each into 12–14 inch ropes, then braid them gently and pinch the ends to secure.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet or into a greased loaf pan. Cover and allow to rise for 45–60 minutes until puffed.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the loaf evenly with the beaten remaining egg for a beautiful glossy finish. Sprinkle poppy or sesame seeds on top if desired.
- Bake and Cool: Bake the brioche for 25–30 minutes until golden brown and the internal temperature reaches 190°F. Remove from oven and cool for 20–30 minutes before slicing. Serve warm or at room temperature.
Notes
- Ensure milk is warmed to about 110°F to properly activate the yeast without killing it.
- Softened butter should be at room temperature for easier incorporation.
- Refrigerating dough helps it firm up, making braiding neater and easier.
- Check internal temperature with a thermometer to avoid under or overbaking.
- Leftover brioche stores well wrapped at room temperature for 2 days or frozen for up to 1 month.
