Description
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
- 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.
- In another bowl, beat the eggs and add the lukewarm milk. Mix until you achieve a smooth consistency, which should take about 1 minute.
- Add the liquid mixture to the flour mixture. Stir with a spatula or wooden spoon until the dough begins to form, about 3 minutes.
- 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.
- 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.
- Once the dough has risen, punch it down gently. On a floured work surface, divide the dough into three equal portions.
- 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.
- Place the braid on a baking sheet lined with parchment paper. Cover again with a cloth and let it rise for 30 minutes.
- Preheat your oven to 350°F (180°C). Beat the egg for the wash and brush the brioche before sprinkling with sugar if desired.
- Bake the brioche for 25-30 minutes, or until golden brown and it sounds hollow when tapped underneath.
- Once baked, let it cool on a rack before slicing and enjoying. This takes about 15-20 minutes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
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.