Braided Brioche Bread Recipe

Introduction

This braided brioche bread is a soft, buttery delight perfect for breakfast or any time you crave a rich homemade loaf. With its beautiful shape and tender crumb, it’s a showstopper that’s easier to make than you might think.

Ingredients

• 1 Tablespoon active dry yeast
• 1/4 cup granulated sugar
• 1 ⅔ cup warm milk (100-110°F)
• 2 large eggs
• 1/3 cup all-purpose flour
• 4 ¾ cups bread flour
• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon kosher salt
• Egg wash: 1 egg with a splash of water

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, 4 cups of bread flour, kosher salt, and softened butter. Mix on low speed for about a minute to blend.
2. Step 2: In a large measuring cup, stir together the yeast, sugar, and warm milk. Let sit for 15 minutes until the mixture is foamy and bubbly, then add the eggs and mix well.
3. Step 3: Pour the yeast mixture into the mixer bowl and mix on low until flour is absorbed. Gradually add remaining bread flour as needed to get a slightly sticky but firm dough. Mix on medium speed for a couple more minutes.
4. Step 4: Transfer the dough to a large greased bowl and shape into a smooth ball by folding the sides underneath. Place it smooth side up in the bowl.
5. Step 5: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until it doubles in size, about 45 minutes to 1 hour.
6. Step 6: Lightly oil a clean surface and turn the dough out onto it. Slice the dough in half.
7. Step 7: Divide each half into three equal pieces. Roll each piece into a 12- to 15-inch rope. Braid the three ropes together, tucking the ends underneath. Place the braided loaf on a baking sheet lined with parchment paper or sprayed with baking spray. Repeat with the other half.
8. Step 8: Cover the braided dough with a towel and let rise again until nearly doubled in size.
9. Step 9: Brush each loaf with the egg wash and sprinkle with kosher salt.
10. Step 10: Bake in a preheated 375°F oven for about 25 minutes until golden and cooked through. Optionally brush the tops with melted butter right after baking.
11. Step 11: Transfer the loaves to a wire rack and cool completely before slicing.

Tips & Variations

• Use room temperature butter and eggs to help the dough mix evenly and rise smoothly.
• For a sweeter twist, brush the finished loaf with honey or sprinkle with cinnamon sugar instead of salt.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.
• Try adding a tablespoon of orange zest or vanilla extract to the dough for extra flavor.

Storage

Store brioche bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled loaves in a freezer bag for up to 3 months. Thaw at room temperature and refresh in a warm oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Bread flour has more protein, which helps create the characteristic chewy texture of brioche. You can use all-purpose flour, but the texture might be slightly softer and less structured.

What is the best way to keep brioche fresh?

Wrap the bread tightly in plastic or store it in an airtight container to keep it from drying out. Brioche is best enjoyed within a few days or can be frozen for longer storage.

Braided Brioche Bread Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

This Braided Brioche Bread recipe yields soft, buttery, and slightly sweet loaves with a beautiful braided appearance. Perfect for breakfast or sandwiches, this brioche is made with active dry yeast, warm milk, eggs, and plenty of butter to create a tender crumb and rich flavor. The dough undergoes two rises to develop its airy texture before baking to a golden brown finish.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 2 braided loaves (approximately 20 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 Tablespoon active dry yeast
• 1/4 cup granulated sugar
• 1 ⅔ cup warm milk (100-110°F)
• 2 large eggs
• 1/3 cup all-purpose flour
• 4 ¾ cups bread flour
• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon kosher salt

Egg Wash

• 1 large egg
• 1 tablespoon water (for egg wash)
• Kosher salt (for sprinkling)

Optional

• Melted butter, for brushing after baking

Instructions

1. Mix the flour and butter: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, 4 cups of bread flour, kosher salt, and softened butter. Start mixing on low speed and let it run for about a minute to evenly incorporate the butter into the flour.
2. Activate yeast: In a large measuring cup, mix active dry yeast, sugar, and warm milk heated to between 100-110°F. Stir gently and let sit for approximately 15 minutes until the mixture becomes foamy, indicating the yeast is active. Then add the eggs and mix well.
3. Finish the dough: Pour the yeast and egg mixture into the stand mixer bowl. Begin mixing on low speed until the flour absorbs the liquid. Use a silicone spatula to occasionally scrape down the sides. Gradually add the remaining bread flour as needed to achieve a slightly sticky yet firm dough. Continue mixing on medium speed for a couple more minutes until well kneaded.
4. Transfer dough: Remove the dough from the mixer and place it in a large greased bowl. Punch down the dough gently in the center and pull the sides inward to form a smooth ball. Position the dough smooth side up in the bowl.
5. Let dough rest (First Rise): Cover the bowl with a clean towel or plastic wrap and set it in a warm part of your kitchen. Let the dough rise until it doubles in size, approximately 45 minutes to 1 hour.
6. Divide the dough: Lightly oil a clean surface and transfer the risen dough onto it. Slice the dough into two equal halves.
7. Braid the dough: Take each half and divide it further into three equal pieces. Roll each piece into a long rope about 12 to 15 inches long. Lay the three ropes together and braid them, tucking the ends underneath. Place each braided loaf on a baking sheet lined with parchment paper or sprayed with baking spray. Repeat with the remaining dough half.
8. Let dough rise again (Second Rise): Cover the braided loaves with a dish towel and allow them to rise again until nearly doubled in size, about 30-45 minutes.
9. Prep dough for baking: Whisk together the egg and water to make an egg wash. Brush the tops of each braided loaf generously with the egg wash and sprinkle with kosher salt.
10. Bake: Bake the brioche loaves in a preheated oven at 375°F for about 25 minutes or until they are golden brown and cooked through. Optional: Brush the tops with melted butter immediately after baking for extra richness.
11. Cool: Transfer the baked brioche loaves to a wire rack and let cool completely before slicing to allow the crumb to set.

Notes

• Make sure the milk is warm but not too hot; ideal temperature is between 100-110°F to activate the yeast properly.
• If the dough is too sticky to handle after mixing, add a bit more bread flour gradually.
• This recipe makes two braided loaves, perfect for sharing or freezing one for later.
• Use unsalted butter softened to room temperature for easier incorporation into the dough.
• Brush the loaves with melted butter after baking for added flavor and softness.
• Allow the bread to cool completely before slicing to avoid a gummy texture.

Keywords: braided brioche, brioche bread, homemade brioche, braided bread, buttery soft bread, French bread recipe, yeast bread