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