🍞 Braided Brioche Bread

November 21, 2025 by admin

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👩‍🍳 Instructions:

1. Activate the yeast:

   • In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and stir gently. Let it sit for about 5–10 minutes, or until it becomes frothy.

2. Mix the dough:

   • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, eggs, and vanilla extract (if using).

   • Mix with a wooden spoon or spatula until the dough starts to come together, then add in the cubed softened butter, a few pieces at a time, kneading it in as you go.

3. Knead the dough:

   • Once the dough starts to form, turn it out onto a floured surface and knead for about 10 minutes until the dough is smooth, elastic, and slightly sticky. If you’re using a stand mixer, knead with a dough hook for about 6–8 minutes.

4. First rise:

   • Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.

5. Shape the dough:

   • Punch down the dough and turn it out onto a floured surface. Divide the dough into three equal portions. Roll each portion into a long rope, about 12–15 inches long.

   • Place the ropes side by side, pinch the tops together, and braid them tightly. Pinch the ends and tuck them under to form a loaf shape.

6. Second rise:

   • Transfer the braided loaf to a greased or parchment-lined baking sheet. Cover with a damp towel or plastic wrap and let it rise for 45 minutes to 1 hour, or until it’s puffed up and nearly doubled in size.

7. Prepare the egg wash:

   • Preheat your oven to 350°F (175°C). In a small bowl, beat the remaining egg with 1 tablespoon of milk. Brush the egg wash over the top of the risen dough for a golden, shiny finish.

8. Bake:

   • Bake the loaf for 25–30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom. If it starts to brown too quickly, cover it loosely with foil and continue baking.

9. Cool and serve:

   • Allow the brioche to cool on a wire rack before slicing. Serve warm, or store in an airtight container for up to 3 days.