Brioche Tressée Maison à la main Sans Robot Inratable ! Ultra moelleuse aux pépites de chocolat

Ingredients

• 200 ml Whole Milk (warmed to about 37°C)
• 10 g Instant Dry Yeast (active dry or instant yeast)
• 80 g Granulated Sugar (for dough sweetness)
• 500 g All-Purpose Flour (French T45 or regular all‑purpose flour)
• 3 Large Eggs (room temperature)
• 1 packet Vanilla Sugar (1 sachet (≈8 g))
• 0.5 tsp Salt (pinch, fine sea salt)
• 100 g Unsalted Butter (softened, not melted)
• 100 g Milk Chocolate Chips (optional white chocolate chips can be used)
• 1 Large Egg (for glaze) (beaten with a splash of milk)
• 1 tbsp Milk (for glaze) (adds shine to glaze)

Instructions

1. Activate Yeast

   In a mixing bowl, pour 200 ml of warm milk, add 10 g of instant dry yeast and 80 g of granulated sugar. Stir gently and cover with a kitchen towel. Let sit for 5 minutes until foamy.

   Time: PT5M

2. Add Dry Ingredients and Knead First Time

   Add 500 g of all‑purpose flour, the 3 eggs, 1 packet of vanilla sugar and a pinch of salt to the bowl. Knead by hand for about 5 minutes until the dough comes together and no longer sticks to the hands.

   Time: PT5M

3. Incorporate Butter

   Flatten the dough slightly, place the softened 100 g butter on top, fold it into the dough and continue kneading for 10 minutes until the butter is fully incorporated and the dough is smooth, elastic and non‑sticky.

   Time: PT10M

4. First Fermentation

   Cover the bowl with a clean kitchen towel, place it in a warm spot and let the dough rise until it triples in size, about 1 hour 45 minutes.

   Time: PT1H45M

5. Add Chocolate Chips

   Gently deflate the risen dough, turn it onto a lightly floured work surface, flatten a little and sprinkle the 100 g milk chocolate chips over it. Knead lightly for 5 minutes just enough to distribute the chips evenly.

   Time: PT5M

6. Divide and Shape Buns

   Divide the dough into three equal portions, roll each portion into a long rope and set aside.

   Time: PT5M

7. Braid the Brioche

   Lay the three ropes side by side on a parchment‑lined baking sheet and braid them tightly. Pinch the ends to seal and tuck them under the loaf.

   Time: PT10M

8. Second Fermentation

   Cover the braided loaf with a clean kitchen towel and let it rise again until doubled, about 1 hour 15 minutes.

   Time: PT1H15M

9. Egg Wash

   Beat 1 egg with 1 tbsp milk. Brush the surface of the risen brioche evenly with the glaze using a pastry brush.

   Time: PT2M

10. Bake

    Preheat the oven to 165 °C. Bake the brioche for 35 minutes until golden brown and the interior sounds hollow when tapped.

    Time: PT35M

    Temperature: 165°C

11. Cool Under Towel

    Remove the brioche from the oven, cover it loosely with a clean kitchen towel and let it rest for 5 minutes. This keeps the crumb extra soft.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole Milk: 2% Milk, Almond milk (will alter flavor)
• Instead of Instant Dry Yeast: Fresh yeast (use 6 g)
• Instead of All-Purpose Flour: Bread flour (will be chewier)
• Instead of Large Eggs: Egg substitute (1 egg = ¼ cup liquid)
• Instead of Vanilla Sugar: 1 tsp vanilla extract
• Instead of Unsalted Butter: Margarine (will change flavor)
• Instead of Milk Chocolate Chips: Chopped chocolate bar
• Instead of Milk (for glaze): Water (less rich)

Equipment Needed

• Mixing Bowl
• Kitchen Scale
• Measuring Cups
• Whisk or Fork
• Wooden Spoon
• Kitchen Towel
• Rolling Pin (optional)
• Bench Scraper (optional)
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Yeast activation
• Butter incorporation
• First rise (triple volume)
• Even distribution of chocolate chips
• Tight braiding
• Second rise (double volume)
• Baking until golden

Chef Tips from the Video

• Use room‑temperature eggs and butter for a smoother dough
• Knead until the dough passes the ‘windowpane test’ – stretch a small piece; it should become translucent without tearing
• For extra shine, brush the loaf with a mixture of 1 egg white and 1 tbsp milk just before the last 5 minutes of baking

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Can sit at room temperature for 1 day, covered

Make-Ahead Tips

• After the first rise, you can shape and refrigerate the braided loaf overnight; let it come to room temperature before the second rise
• Baked brioche freezes well; slice and toast directly from frozen

Frequently Asked Questions