Basics: braided brioche
Beautifully soft and buttery, this brioche is not only absolutely delicous but also a pleasure to make.
Basics: braided brioche
Beautifully soft and buttery, this brioche is not only absolutely delicous but also a pleasure to make.
Tools
Ingredients
170 ml warm milk
18 g fresh yeast
70 g sugar
200 g eggs
60 g butter, melted
500 g bread flour
5 g salt
1 tbsp water
Step by step
Place warm milk in a bowl. Add yeast and 1 tbsp sugar and mix until the yeast dissolves. Put aside.
Place 150 g eggs in the bowl of the stand mixer fitted with Mixer Whisk. Add remaining sugar and melted butter and whisk on speed 2 for about 1 minute. Add the yeast mixture and mix together.
Fit the stand mixer with the Dough Hook and turn on speed 1. Gradually add bread flour. Add salt. Knead the dough for 7 minutes. Place the dough in a greased bowl and let it rise in a warm place for 2 hours.
Cut the dough in 3 equal parts. Make 3 ropes from the dough. Pinch the 3 pieces together at the top. Braid the brioche and then pinch together the other end together to keep it from unraveling. Tuck the ends of the brioche under, and transfer to a baking tray greased with butter. Cover with towel and let rest for 30 minutes in a warm place.
Mix the remaining egg with a tablespoon of water to make egg wash. Brush the brioche with egg wash and bake for 20 minutes at 180°C.
