Soft and Delicate Braided Brioche
The braided brioche is a staple for breakfast and snack time. This homemade brioche recipe yields a fluffy, soft interior with a beautifully golden crust. Simple to make with just a few ingredients, it can be enjoyed plain, with jam, or a spread of your choice.
Ingredients
For 12 servings:
– Milk: 200 ml
– Medium eggs: 2
– Salt: 1 tsp
– Sugar: 80 g
– Flour: 500 g
– Fresh yeast: 20 g
– Butter: 80 g
– Egg (for glazing): 1
Preparation
Total time: 4 hours 45 minutes
– Prep time: 45 minutes
– Cooking time: 30 minutes
1. Dough Preparation
Start by whisking together eggs, milk, sugar, and salt in a mixing bowl. Gradually add flour and then the yeast (use as is if fresh, or dissolve in a bit of warm milk, though this is optional). Mix thoroughly using a stand mixer for about 7 minutes on low speed (speed 1), followed by 5 to 7 minutes on speed 2 (or vice versa). If kneading by hand, actively knead for approximately 20 minutes.
2. Kneading
Next, incorporate soft, cubed butter into the dough and knead slowly (about 7 minutes in the stand mixer) until the dough is smooth and uniform. Stop kneading as soon as the butter is fully integrated to avoid overheating the butter, which can result in dense brioche.
3. First Rise
Allow the dough to rise in a draft-free spot for 1.5 to 2 hours, making sure to degas it once during this time. For best results, let it sit 30 minutes at room temperature plus 1.5 hours (or overnight) in the fridge in a covered bowl.
The long, cold rise helps the dough develop properly and makes shaping easier since it will be less sticky (use flour only for the work surface). This method doesn’t hinder the rise; rather, it controls and enhances dough development.
4. Shaping
After the first rise, punch down the dough to release air. Roll it out, fold, and then shape your brioche or buns. This recipe should yield 2 braided loaves or about 16 small buns. Allow to rise again in a warm spot, covered, for 45 minutes to 1 hour depending on room temperature.
5. Baking
Glaze with a whole egg, sprinkle with pearl sugar (or leave plain), and bake for about 25-30 minutes at 350°F (180°C), or 10 to 15 minutes for smaller items.
Tips
Culinary tips: Since this recipe is quite basic, you can enhance it by adding flavors like vanilla, lemon zest, orange zest, or orange blossom water. You can also incorporate dried fruits, chocolate chips, etc. Use this dough as a base for various treats like filled briochettes with jam or chocolate, Swiss buns, and more.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.