Brioche Braid Recipe

Preparation of the ingredients: Heat the cream in a saucepan over low heat. Pour the flour into a bowl and mix in the baking powder. Add the other ingredients in the following order: the two sugars, salt, whole eggs, and the egg white (keep the yolk for glazing).

Kneading Start kneading with an electric mixer equipped with dough hooks, first at low speed, then gradually incorporating the warm cream while increasing the speed. Knead until a smooth dough forms that pulls away from the sides, adding a little flour if necessary.

Rest Place the dough in a floured mixing bowl and cover it with a damp cloth. Put this bowl inside another bowl containing water at 50°C (homemade proofing). Let it rise until the dough has doubled in size (1h30). If necessary, refresh the hot water in the second bowl.

Allow the dough to rise again in a warm place or place the baking sheet over a bowl containing very hot water. The dough should double in volume again.

Shaping Flour your hands, the dough, and a work surface, and knead it briefly with your fists. Divide it into two unequal portions (2/3 and 1/3). With the 2/3, form pieces about 30 cm long and braid them on a baking sheet lined with parchment paper. Create a slight indentation on top. Then, with the remaining third, form a new, thinner braid of the same length.

Adding the glaze Mix the egg yolk and milk for the glaze and brush the center before placing the small braid on top of the larger one. Finally, brush the entire formed loaf using a silicone pastry brush (this method allows for a thin and melt-in-your-mouth crust).

Cooking Preheat the oven to 170/180°C. At this point, you can sprinkle with granulated sugar, sliced almonds, or candied fruits. Bake for 35 minutes in a hot oven. Let cool completely on a rack, making sure to leave the parchment paper underneath.

Tips You can enhance the brioche with candied fruits, raisins, or chocolate chips, but you should add them during the second kneading and before braiding.