Nothing welcomes friends and family quite like the smell of freshly baked bread wafting through your home. When I whip up a batch of braided brioche, it’s like a warm hug! I love serving this beautiful bread as a centerpiece at brunch, slathered with homemade raspberry jam or toasted with a smear of butter for a cozy afternoon snack.
It’s perfect for breakfast, brunch, or even as French toast later in the week. You can’t go wrong with a loaf like this one.
Brioche is a soft, buttery bread that has a richness that sets it apart from your typical loaf. The braided version not only looks stunning on the table but also offers a unique texture, with crispy crusts and endlessly soft interiors.
This version of brioche is fun to make and even more delightful to eat! Over the years, I’ve experimented with countless variations, and I’ve crafted this braided recipe to keep things simple yet flavorful.
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What is brioche recipe braided?
Braided brioche is a light and fluffy bread enriched with eggs and butter, braided into a beautiful shape before baking. This process not only makes it visually appealing but also enhances the texture, creating a feather-light crumb that’s perfect for various occasions. People often associate brioche with French baking traditions, but its rich and comforting flavor appeals to anyone who loves good bread.
What Makes This Recipe Different From Other brioche recipe braided?
While traditional brioche recipes can sometimes be overly complicated, this braided version is streamlined without losing any of its authentic charm. By using straightforward techniques and readily available ingredients, I’ve made it accessible to everyone, whether you’re an experienced baker or just starting. Additionally, I’ve added a hint of orange zest, which gives the bread a refreshing twist that elevates it beyond the usual bread flavors!
How Does It Taste Like?
This brioche is rich yet light, with a tender crumb that melts in your mouth. The buttery flavor shines through, balanced by a touch of sweetness and a refreshing citrus aroma from the orange zest. When baked, the outer crust turns golden brown and slightly crunchy, while the inside remains soft and pillowy. Each bite is a delightful mix of flavors and textures that promises satisfaction.
Ingredients You’ll Need To Make This Dish
Here’s what you’ll need for your braided brioche:
– 4 large eggs + 1 egg yolk (or 5 large eggs)
– 120 mL warm milk
– 9 g active dry yeast
– 10 mL honey
– 60 g granulated sugar
– 500 g all-purpose flour (measured by spoon and leveled)
– 1 ½ tsp fine sea salt
– 250 g unsalted butter, very soft (divided into four portions)
– 10 mL pure vanilla extract
– Zest of 1 orange (for an added touch of flavor)
Ingredients From : theflavorbender.com
How to make brioche recipe braided?
Making braided brioche is a rewarding experience. The process may take some time, but trust me, every moment is worth it. Below are the detailed steps to achieve that perfect loaf of braided brioche. Ready to get your hands doughy? Let’s dive in!
Step-by-step directions
Step 1: Prepare Your Dough
Start by gathering all your ingredients. This preparation sets you up for success. In a large mixing bowl, combine the warm milk, active dry yeast, and honey. Give it a gentle whisk for a few seconds and let it sit for about 10 minutes to activate the yeast.
Step 2: Add Eggs and Mix
Once your yeast mixture is frothy, incorporate the eggs, egg yolk (if using 4 eggs), and the vanilla. Whisk gently to break the yolks and mix everything together.
Step 3: Combine Ingredients
Next, add the sugar, flour, sea salt, and orange zest to the mix. Stir everything together until you form a scraggly dough. Don’t worry if it looks a bit rough; that’s what we want!
Step 4: Knead the Dough
Attach the dough hook to your stand mixer. Knead the dough on medium speed for about 3 to 5 minutes. Divide the soft butter into four portions. After kneading for 5 minutes, add the first portion of butter, letting it incorporate into the dough for about 2 minutes. Repeat this process for the remaining portions, kneading for 2-3 minutes between each addition.
Step 5: Knead Until Smooth
After adding all the butter, continue kneading the dough for an additional 5 to 15 minutes until it can be lifted cleanly from the bowl with the dough hook. It should feel soft and slightly tacky, but not sticky.
Step 6: Shape the Dough
Flour your work surface lightly. Turn the dough out and flour your hands to prevent sticking. Fold the dough’s edges inward towards the center, press down gently, then flip it over, shaping it into a tight ball. Place the ball back into a greased mixing bowl.
Step 7: First Rise
Cover the bowl with a clean kitchen towel and let it rise in a warm area for about 1 hour or until it doubles in size.
Step 8: Deflate and Chill
Once risen, gently deflate the dough by pressing it down with your hands. Fold the edges towards the center again, flip it seam side down, and shape it back into a ball. Place it in the bowl again, cover it with plastic wrap, and refrigerate it for at least 8 hours, ideally overnight.
Step 9: Shape the Loaves
Remove the chilled dough from the fridge. Butter and flour two 8.5 x 4-inch loaf pans. Turn the dough onto a floured surface, deflate it slightly, and weigh it. Divide the dough into two equal portions.
Nantaise Brioche Loaf
For the first portion, divide it into 8 equal pieces. For each piece, fold the edges inward and flip it over. Roll into smooth balls using your palm. Place the balls in the loaf pan in a zig-zag pattern, cover with plastic wrap, and set aside.
Braided Brioche Loaf
For the second portion, divide into three equal pieces. Roll each piece into a rectangle and then tightly roll into a tube. Shape each tube into a 14-inch long rope. Pinch the ends together and braid carefully, ensuring to keep even pressure. Place the braided loaf in the buttered pan, tucking in the ends.
Step 10: Second Rise
Cover both pans with plastic wrap and let them rise for about 2 hours at room temperature until they nearly double in size.
Step 11: Preheat and Prepare for Baking
Preheat your oven to 325°F (163°C). When the loaves have risen, brush the tops with an egg wash. Optionally, sprinkle some sugar pearls for sweetness and texture.
Step 12: Bake
Bake the loaves for about 35 to 45 minutes, or until they turn golden brown and the internal temperature reaches 190°F (88°C).
Step 13: Cool Down
Once they are out of the oven, allow the loaves to cool in their pans for about 5 minutes, then gently flip them out onto a cooling rack. Let them cool completely before slicing.
Tips & Tricks On Making brioche recipe braided:
– Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to help them incorporate fully into the dough.
– Check Your Yeast: Always check the expiration date on your yeast to ensure it’s active. If it doesn’t foam, it’s time for fresh yeast.
– Don’t Rush the Rise: Allow the dough to rise in a warm area. If your kitchen is cool, you can create warmth by turning your oven to the lowest setting for a minute, turning it off, and then placing the dough inside.
– Be Gentle When Shaping: Handle the dough gently after its first rise to avoid deflating it completely.
– Experiment with Flavors: Feel free to add other flavors like lemon zest or herbs to customize your brioche!
How Do I Store This Dish?
To keep your lovely brioche fresh, store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, you can freeze it. Wrap the cooled loaves tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready to eat, just thaw at room temperature or warm slightly in the oven.
Serving Suggestions
– Breakfast Toast: Serve slices toasted with a dollop of butter and a drizzle of honey.
– French Toast: Make delicious French toast using the brioche for a brunch feast.
– Sandwich Base: Slice thick and use as a base for sandwiches; it’s perfect with savory fillings.
– Snack With Jam: Pair with your favorite jams or preserves for a sweet afternoon treat.
– Bread Pudding: Utilize any leftovers in a rich bread pudding for a delightful dessert.
What other substitute can I use in brioche recipe braided?
– Butter Substitutes: Coconut oil or margarine can substitute butter if you want to reduce saturated fat.
– Milk Alternatives: Try almond milk or soy milk for a dairy-free option.
– Whole Wheat Flour: You can replace some or all of the all-purpose flour with whole wheat flour for added fiber and nutrients.
– Honey Alternatives: Maple syrup or agave nectar can work if you want to switch up the sweetness.
– Egg Alternatives: Flax eggs can be used for a vegan brioche; just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
Conclusion
Making braided brioche is an enjoyable and rewarding experience, turning simple ingredients into something truly special. The rich, buttery goodness combined with the playful braid adds flair to any meal. Whether it’s enjoyed fresh out of the oven for brunch or toasted for breakfast, each slice is a reminder of how baking can fill your home with warmth and joy.
So why not give it a try? You might just find yourself enchanted by the charm of this delightful bread!
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Brioche Recipe Braided – Treat Indulgently
Description
Brioche is a soft, buttery bread that has a richness that sets it apart from your typical loaf. The braided version not only looks stunning on the table but also offers a unique texture, with crispy crusts and endlessly soft interiors.
Ingredient
Instructions
Step 1: Prepare Your Dough
-
Start by gathering all your ingredients. This preparation sets you up for success. In a large mixing bowl, combine the warm milk, active dry yeast, and honey. Give it a gentle whisk for a few seconds and let it sit for about 10 minutes to activate the yeast.
Step 2: Add Eggs and Mix
-
Once your yeast mixture is frothy, incorporate the eggs, egg yolk (if using 4 eggs), and the vanilla. Whisk gently to break the yolks and mix everything together.
Step 3: Combine Ingredients
-
Next, add the sugar, flour, sea salt, and orange zest to the mix. Stir everything together until you form a scraggly dough. Don’t worry if it looks a bit rough; that’s what we want!
Step 4: Knead the Dough
-
Attach the dough hook to your stand mixer. Knead the dough on medium speed for about 3 to 5 minutes. Divide the soft butter into four portions. After kneading for 5 minutes, add the first portion of butter, letting it incorporate into the dough for about 2 minutes. Repeat this process for the remaining portions, kneading for 2-3 minutes between each addition.
Step 5: Knead Until Smooth
-
After adding all the butter, continue kneading the dough for an additional 5 to 15 minutes until it can be lifted cleanly from the bowl with the dough hook. It should feel soft and slightly tacky, but not sticky.
Step 6: Shape the Dough
-
Flour your work surface lightly. Turn the dough out and flour your hands to prevent sticking. Fold the dough’s edges inward towards the center, press down gently, then flip it over, shaping it into a tight ball. Place the ball back into a greased mixing bowl.
Step 7: First Rise
-
Cover the bowl with a clean kitchen towel and let it rise in a warm area for about 1 hour or until it doubles in size.
Step 8: Deflate and Chill
-
Once risen, gently deflate the dough by pressing it down with your hands. Fold the edges towards the center again, flip it seam side down, and shape it back into a ball. Place it in the bowl again, cover it with plastic wrap, and refrigerate it for at least 8 hours, ideally overnight.
Step 9: Shape the Loaves
-
Remove the chilled dough from the fridge. Butter and flour two 8.5 x 4-inch loaf pans. Turn the dough onto a floured surface, deflate it slightly, and weigh it. Divide the dough into two equal portions.
-
Nantaise Brioche Loaf
-
For the first portion, divide it into 8 equal pieces. For each piece, fold the edges inward and flip it over. Roll into smooth balls using your palm. Place the balls in the loaf pan in a zig-zag pattern, cover with plastic wrap, and set aside.
-
Braided Brioche Loaf
-
For the second portion, divide into three equal pieces. Roll each piece into a rectangle and then tightly roll into a tube. Shape each tube into a 14-inch long rope. Pinch the ends together and braid carefully, ensuring to keep even pressure. Place the braided loaf in the buttered pan, tucking in the ends.
Step 10: Second Rise
-
Cover both pans with plastic wrap and let them rise for about 2 hours at room temperature until they nearly double in size.
Step 11: Preheat and Prepare for Baking
-
Preheat your oven to 325°F (163°C). When the loaves have risen, brush the tops with an egg wash. Optionally, sprinkle some sugar pearls for sweetness and texture.
Step 12: Bake
-
Bake the loaves for about 35 to 45 minutes, or until they turn golden brown and the internal temperature reaches 190°F (88°C).
Step 13: Cool Down
-
Once they are out of the oven, allow the loaves to cool in their pans for about 5 minutes, then gently flip them out onto a cooling rack. Let them cool completely before slicing.
Nutrition Facts
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 56mg19%
- Sodium 130mg6%
- Potassium 45mg2%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to help them incorporate fully into the dough.
- Check Your Yeast: Always check the expiration date on your yeast to ensure it’s active. If it doesn’t foam, it’s time for fresh yeast.
- Don’t Rush the Rise: Allow the dough to rise in a warm area. If your kitchen is cool, you can create warmth by turning your oven to the lowest setting for a minute, turning it off, and then placing the dough inside.
- Be Gentle When Shaping: Handle the dough gently after its first rise to avoid deflating it completely.
- Experiment with Flavors: Feel free to add other flavors like lemon zest or herbs to customize your brioche!
