Braided Brioche

69.5K

It’s been a long time since I’ve posted any bun recipes. So it’s time to catch up! This time I’m offering you my recipe for braided brioche, super soft and perfect for breakfast or a snack. It is also very easy to make, you just need to make it the day before to have a dough that will rest in the fridge overnight.

 

Recette pour 2 brioches tressées :

• 500g of flour
• 6g of salt
• 75g of sugar
• 1 bag of 5g of dehydrated baker’s yeast or 15g of fresh yeast
• 175g of egg
• 100g of semi-skimmed milk
• 130g of butter at room temperature

Gilding :

• 1 egg
• 2 tablespoons of milk
• granulated sugar

Instructions : 

Put all the ingredients for the brioche, except the butter, in the bowl of your food processor.

Mix with the hook and knead for a good 10 minutes.

Then add the butter and let it swirl again until it is completely incorporated.

The dough is a bit compact and that’s what I wanted here. Don’t worry, it will swell later!

Bring the dough into a ball and let it rise in a 40°C oven for 1h30 or in a warm place.

It should double in size.

Press the dough to release the gas, then place a piece of cling film around it.

Put in the refrigerator overnight. The next day it grew again.

Degas it and weigh it. Then divide into 6 balls of equal weight.

Roll the first 3 balls into a ball.

Join them at one end and braid the whole thing.

Do the same for the second bun.

Let it grow for 2 hours at room temperature. I have an igloo box from Silikomart here.

Mix the ingredients for the gilding and brush the buns.

Sprinkle with chouquette sugar grains.

Then bake at 160°C for 30 minutes. Monitor and adjust the cooking to your own oven.

For an extra chewy brioche, wrap it in a clean tea towel right out of the oven. This will keep the moisture in!