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Easy Butter Brioche Braid

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This Easy Butter Brioche Braid is a delightful treat that combines a golden, slightly crispy crust with a soft, fluffy interior. Perfect for breakfast or a snack, it’s a simple recipe that evokes fond childhood memories.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons (10g) active dry yeast
  • 1 teaspoon (5g) salt
  • 1/2 cup (120ml) whole milk, lukewarm (about 110°F or 43°C)
  • 3 large eggs, at room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 egg, for egg wash
  • Optional: Additional sugar for sprinkling on top

Instructions

  1. In a large bowl, mix the flour, sugar, yeast, and salt. Use a whisk to combine the dry ingredients well, which takes about 2 minutes.
  2. In another bowl, beat the eggs and add the lukewarm milk. Mix until you achieve a smooth consistency, which should take about 1 minute.
  3. Add the liquid mixture to the flour mixture. Stir with a spatula or wooden spoon until the dough begins to form, about 3 minutes.
  4. Incorporate the softened butter in pieces, one at a time, kneading the dough with your hands until it becomes smooth and elastic, about 8-10 minutes. The dough should be slightly sticky.
  5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
  6. Once the dough has risen, punch it down gently. On a floured work surface, divide the dough into three equal portions.
  7. Roll each portion into a long strand about 30 cm. Braid the three strands together starting from the center, alternating the strands. Pinch the ends to seal the braid.
  8. Place the braid on a baking sheet lined with parchment paper. Cover again with a cloth and let it rise for 30 minutes.
  9. Preheat your oven to 350°F (180°C). Beat the egg for the wash and brush the brioche before sprinkling with sugar if desired.
  10. Bake the brioche for 25-30 minutes, or until golden brown and it sounds hollow when tapped underneath.
  11. Once baked, let it cool on a rack before slicing and enjoying. This takes about 15-20 minutes.

Nutrition

Keywords: Check the freshness of your yeast. Expired yeast can prevent your brioche from rising properly. Use a kitchen thermometer to ensure the milk is at the right temperature; too hot can kill the yeast, while too cold can slow its action.

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