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Braided Brioche
Soft, golden brioche, hand‑braided, ideal for breakfast or a snack. This detailed JustInCooking recipe guides you step‑by‑step, from checking the milk temperature to a shiny glaze, with two rises and a refrigeration rest to make shaping easier.
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Critical Success Points
- • Check the milk temperature (do not exceed 50 °C).
- • Properly dissolve the yeast and let rest 10 minutes.
- • First rise until doubled in volume.
- • Refrigeration to facilitate shaping.
- • Second rise before baking.
- • Bake at 180 °C until perfect browning.
Safety Warnings
- • Do not heat the milk above 50 °C or the yeast will die.
- • Be careful of hot surfaces of the oven and baking pan.
- • Use a sharp knife with caution when cutting the butter.
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