Braided Brioche

Ingredients

• 120 ml Whole milk (warm, ideally 38 °C)
• 7 g Dry baker's yeast (dehydrated)
• 300 g Wheat flour (type 45) (sift before use)
• 30 g White sugar
• 5 g Fine salt
• 1 Egg (at room temperature)
• 50 g Unsalted butter (cut into small dice, at room temperature)
• 15 ml Liquid cream (for glazing, 1 tablespoon)
• 10 g Granulated sugar (to sprinkle on the brioche before baking)

Instructions

1. Check the milk temperature

   Heat the milk over low heat or warm it in the microwave, then measure the temperature with a thermometer. It should be between 36 °C and 40 °C, ideally 38 °C.

   Time: PT5M

   Temperature: 38°C

2. Dissolve the yeast

   Pour the dry yeast into the warm milk, mix for 5 minutes then let rest 10 minutes until the mixture lightly foams.

   Time: PT15M

   Temperature: 38°C

3. Mix dry ingredients and form a well

   In the robot bowl, place the flour, sugar and salt. Mix quickly, then create a well in the centre. Pour in the egg and the yeast‑milk mixture, then knead for 10 minutes until you obtain a homogeneous dough that detaches from the sides.

   Time: PT10M

4. Incorporate the butter

   Add the softened butter cut into small dice to the dough and knead another 10 minutes until the butter is fully incorporated and the dough becomes supple, elastic and no longer sticks to the hands.

   Time: PT10M

5. First rise

   Shape the dough into a ball, place it in a large bowl, cover with a clean kitchen towel and let rise 1 h 45 at room temperature (or in a slightly warm place) until it doubles in volume.

   Time: PT1H45M

6. Refrigeration

   Degas the dough by pressing lightly, reshape into a ball, cover completely with plastic wrap and place in the refrigerator for 2 hours. This rest makes the dough firmer and easier to shape.

   Time: PT2H

7. Divide and roll the pieces

   Weigh the dough (≈470 g), divide into three pieces of about 156 g each. On the work surface, roll each piece into a strand about 40 cm long, stretching gently.

   Time: PT20M

8. Cool the strands

   Place the three strands on a tray, cover lightly and put in the freezer 15‑20 minutes so they firm up before braiding.

   Time: PT20M

9. Form the braid and second rise

   Braid the three strands ensuring the outer strand moves between the other two. Tuck the ends under the brioche, place the braid on a tray lined with parchment paper, cover with a kitchen towel and let rise 1 h 10 at room temperature until it puffs up again.

   Time: PT1H10M

10. Prepare the glaze

    In a small bowl, beat one tablespoon of liquid cream with an egg using a fork until you obtain a homogeneous mixture.

    Time: PT5M

11. Brush and sprinkle

    Brush the braided brioche gently with the glaze using a pastry brush, then sprinkle with granulated sugar.

    Time: PT5M

12. Preheat the oven

    Preheat the convection oven to 180 °C for about 10 minutes.

    Time: PT10M

    Temperature: 180°C

13. Baking

    Place the brioche in the oven and bake for 15 minutes until well browned.

    Time: PT15M

    Temperature: 180°C

14. Cooling

    Remove the brioche from the oven, let it warm for 10 minutes on the tray before transferring to a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g