Buttery Braided Brioche Bread

Ingredients

• 500 g Bread flour (All‑purpose or bread flour for best gluten development)
• 7 g Active dry yeast (1 packet (about 2¼ tsp))
• 50 g Granulated sugar (Adds slight sweetness and feeds the yeast)
• 200 ml Warm milk (Should be about 38‑40 °C (warm to the touch, not hot))
• 30 ml Vegetable oil (Light oil; can use melted butter for richer flavor)
• 2 Eggs (Separate whites and yolks; yolks go into dough, whites for egg wash)
• 150 g Unsalted butter, softened (Room temperature, not melted; folded into dough)
• 8 g Salt (About 1½ tsp)

Instructions

1. Activate yeast

   In the large mixing bowl combine the active dry yeast, granulated sugar, warm milk, and vegetable oil. Stir gently and let sit for 10 minutes until frothy.

   Time: PT10M

2. Add egg yolks

   Separate the eggs. Add the two yolks to the yeast mixture and whisk until fully incorporated.

   Time: PT5M

3. Combine dry ingredients

   Add the bread flour and salt to the bowl. Mix with a wooden spoon or the mixer on low speed until a shaggy dough forms.

   Time: PT10M

4. Knead the dough

   Knead the dough on low speed (or by hand on a lightly floured surface) for about 10 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.

   Time: PT10M

5. Fold in softened butter

   Add the softened butter in small pieces to the dough. Continue kneading until the butter is fully incorporated and the dough is glossy and supple.

   Time: PT5M

6. First rise (bulk fermentation)

   Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (around 30 °C) for 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: 30°C

7. Divide and shape portions

   Punch down the risen dough gently. Divide it into three equal pieces (about 250 g each). Roll each piece into a smooth ball, then flatten into an even circle about 1 cm thick.

   Time: PT15M

8. Butter‑layer and roll

   Spread a thin layer of softened butter over each flattened circle. Roll each circle tightly into a log, then seal the edge by pinching the seam.

   Time: PT5M

9. Braid the dough

   Lay the three butter‑rolled logs side by side. Pinch the top ends together, then braid the three strands in a classic three‑strand braid. Seal the bottom ends and tuck any loose ends under the loaf.

   Time: PT10M

10. Second rise (proof)

    Transfer the braided loaf onto a parchment‑lined baking sheet. Cover loosely with a kitchen towel and let rise for 45 minutes, until noticeably puffy.

    Time: PT45M

    Temperature: 30°C

11. Egg wash

    Gently brush the surface of the loaf with the reserved egg whites (or a mixture of 1 egg white + 1 tsp water) to promote a glossy golden crust.

    Time: PT5M

12. Bake

    Preheat the oven to 350 °F (175 °C). Bake the loaf for 25 minutes, or until the top is deep golden and the loaf sounds hollow when tapped on the bottom.

    Time: PT25M

    Temperature: 350°F

13. Cool

    Remove the bread from the oven and let it cool on a wire rack for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g