There’s nothing quite like the soft, buttery texture of homemade brioche bread. This beautifully braided loaf is perfect for breakfast, sandwiches, or simply enjoying with a bit of jam. With a rich flavor and a golden crust, this brioche is a must-try for any baking enthusiast!
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Why You’ll Love This Brioche Bread
- Soft & Buttery: This bread has a rich, tender crumb that melts in your mouth.
- Perfect for Any Occasion: Enjoy it fresh, toasted, or as a base for French toast.
- Make-Ahead Friendly: The dough can be prepared in advance for easy baking.
- Beautiful Presentation: The braided design makes it look as good as it tastes!
Ingredients for Tender Braided Brioche Bread
To make this delicious brioche, you’ll need the following ingredients:
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm milk (about 110°F or 43°C)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Tools You’ll Need
- Stand mixer with dough hook (or a large mixing bowl)
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Plastic wrap or kitchen towel
- Pastry brush
How to Make Tender Braided Brioche Bread
Step 1: Activate the Yeast
- In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar.
- Let it sit for 5-10 minutes until foamy (this means the yeast is active).
Step 2: Prepare the Dough
3. In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt.
4. Add the eggs, vanilla extract, and activated yeast mixture. Mix until combined.
5. Gradually add the softened butter, one tablespoon at a time, mixing continuously.
6. Knead the dough for about 8-10 minutes until smooth and elastic. (If kneading by hand, be patient—this dough is soft but will come together!)
Step 3: First Rise
7. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
Step 4: Braid the Dough
8. Once risen, punch down the dough and transfer it to a lightly floured surface.
9. Divide it into three equal portions and roll each into a long rope, about 12-14 inches.
10. Pinch the ends together and braid the three ropes, then tuck the ends under.
Step 5: Second Rise
11. Place the braided dough on a parchment-lined baking sheet.
12. Cover and let it rise again for about 45 minutes, or until puffy.
Step 6: Bake the Brioche
13. Preheat your oven to 375°F (190°C).
14. In a small bowl, whisk the egg yolk and milk, then brush it over the dough for a golden crust.
15. Bake for 25-30 minutes until deep golden brown. If it browns too quickly, tent it with foil.
Step 7: Cool and Serve
16. Remove from the oven and let it cool on a wire rack.
17. Slice and enjoy with butter, jam, or your favorite spread!
Serving Suggestions
- Serve fresh with butter and honey for a simple treat.
- Use it for the best French toast or bread pudding.
- Make a delicious sandwich with ham and cheese.
Tips for the Best Brioche Bread
- Use room-temperature eggs and butter for a smooth, well-incorporated dough.
- Be patient with the rise times—good brioche needs time!
- For extra flavor, add a touch of citrus zest or a pinch of cinnamon to the dough.
- If making ahead, refrigerate the dough overnight after the first rise for an even richer flavor.
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Freeze for up to 2 months—just wrap it tightly in plastic and foil.
Frequently Asked Questions (FAQ)
Q1: Can I use instant yeast instead of active dry yeast?
A: Yes! Use the same amount, but you can skip the proofing step and mix it directly into the flour.
Q2: Can I make this without a stand mixer?
A: Absolutely! Just knead by hand for about 10-12 minutes until the dough is smooth and elastic.
Q3: Can I add fillings like chocolate or dried fruit?
A: Yes! Mix in mini chocolate chips, raisins, or nuts before braiding for extra flavor.
Conclusion: A Bakery-Style Brioche at Home!
This Tender Braided Brioche Bread is soft, buttery, and absolutely delicious. Whether you’re making it for a special occasion or just to enjoy at home, this easy-to-follow recipe guarantees perfect results every time. Try it today and enjoy the rich, fluffy goodness!
Did you make this recipe? Share your photos and tag us—we love seeing your creations!
Preparation Time: 20 minutes
Rising Time: 2-3 hours
Baking Time: 25-30 minutes
Cuisine: French
Nutritional Information (per slice)
Calories: 180
Protein: 5g
Carbohydrates: 24g
Fat: 7g
Fiber: 1g
Enjoy every bite of this golden, buttery brioche, and happy baking!
Print
Tender Braided Brioche Bread
- Total Time: 0 hours
Description
There’s nothing quite like the soft, buttery texture of homemade brioche bread. This beautifully braided loaf is perfect for breakfast, sandwiches, or simply enjoying with a bit of jam. With a rich flavor and a golden crust, this brioche is a must-try for any baking enthusiast!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
To make this delicious brioche, you’ll need the following ingredients:
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm milk (about 110°F or 43°C)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg yolk + 1 tablespoon milk (for egg wash)
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix the warm milk, yeast, and 1 teaspoon of sugar.
- Let it sit for 5-10 minutes until foamy (this means the yeast is active).
Step 2: Prepare the Dough
3. In a large mixing bowl or stand mixer, combine the flour, remaining sugar, and salt.
4. Add the eggs, vanilla extract, and activated yeast mixture. Mix until combined.
5. Gradually add the softened butter, one tablespoon at a time, mixing continuously.
6. Knead the dough for about 8-10 minutes until smooth and elastic. (If kneading by hand, be patient—this dough is soft but will come together!)
Step 3: First Rise
7. Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
Step 4: Braid the Dough
8. Once risen, punch down the dough and transfer it to a lightly floured surface.
9. Divide it into three equal portions and roll each into a long rope, about 12-14 inches.
10. Pinch the ends together and braid the three ropes, then tuck the ends under.
Step 5: Second Rise
11. Place the braided dough on a parchment-lined baking sheet.
12. Cover and let it rise again for about 45 minutes, or until puffy.
Step 6: Bake the Brioche
13. Preheat your oven to 375°F (190°C).
14. In a small bowl, whisk the egg yolk and milk, then brush it over the dough for a golden crust.
15. Bake for 25-30 minutes until deep golden brown. If it browns too quickly, tent it with foil.
Step 7: Cool and Serve
16. Remove from the oven and let it cool on a wire rack.
17. Slice and enjoy with butter, jam, or your favorite spread!
Notes
- Use room-temperature eggs and butter for a smooth, well-incorporated dough.
- Be patient with the rise times—good brioche needs time!
- For extra flavor, add a touch of citrus zest or a pinch of cinnamon to the dough.
- If making ahead, refrigerate the dough overnight after the first rise for an even richer flavor.
- Prep Time: 20 minutes
- Rising Time: 2-3 hours
- Cook Time: 25-30 minutes
- Cuisine: French
