Braided Brioche Bread
About the recipe
This Braided Brioche Bread is everything you want in a homemade sweet bread: soft, buttery, and beautifully golden. Made with the Tangzhong method, this brioche develops a light and pillowy texture while staying fresh and tender for several days. Unlike traditional brioche, the Tangzhong technique helps the dough hold extra moisture, creating a softer crumb that feels almost bakery-made. Finished with a glossy egg wash and a generous sprinkle of pearl sugar, this brioche is not only delicious but also makes a stunning centerpiece for any occasion.
Braided Brioche Bread
Ingredients
For the Tangzhong:
- 20 g Flour
- 100 g Milk
For the Dough:
- 400 g Bread flour (preferred but all-purpose flour also works)
- 45 g Granulated sugar
- 7 g Instant yeast
- 6 g Salt
- 2 Large eggs
- 1 Egg yolk
- 85–100 ml Warm milk (start with 85 ml if using all-purpose flour)
- 70 g Softened unsalted butter
- All of the prepared tangzhong
For the Egg Wash:
- 1 Whole egg
- 1 tsp Milk
- ½ tsp Granulated sugar
For the Topping:
- Pearl sugar
Instructions
- First, prepare the Tangzhong by combining the flour and milk in a small saucepan. Whisk the mixture until smooth and lump-free, then cook it over medium-low heat while stirring continuously until it thickens into a glossy paste. Transfer the Tangzhong to a bowl and allow it to cool completely before using it in the dough.
- Next, prepare the brioche dough by adding the bread flour, sugar, instant yeast, and salt to the stand mixer bowl fitted with a dough hook. Add the cooled Tangzhong, eggs, egg yolk, and warm milk, then mix until a soft and slightly sticky dough forms.
- After that, gradually add the softened butter into the dough, one small portion at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10–15 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should pass the windowpane test, meaning it can stretch thinly without tearing.
- Once the dough is ready, transfer it to a lightly greased bowl and cover it. Let it rise in a warm place for 1–1½ hours, or until it doubles in size and becomes soft, airy, and puffy.
- Then, gently deflate the risen dough and divide it into two equal portions. Divide each portion into three smaller pieces, roll each piece into a long rope, and braid three ropes together to create each loaf. Place the braided loaves onto lined baking trays, leaving enough space for them to expand.
- Next, cover the shaped loaves loosely and allow them to proof for another 1½–2 hours until they become noticeably puffy. The dough should slowly spring back when lightly pressed, showing that it is properly proofed and ready for baking.
- After that, prepare the egg wash by whisking together the egg, milk, and sugar until smooth. Brush the mixture evenly over the braided loaves, making sure to cover the surface and crevices. Sprinkle pearl sugar generously on top for a beautiful finish.
- Finally, bake the brioche in a preheated oven at 180°C (350°F) for 30–35 minutes until the loaves turn deep golden brown and are fully baked. If the tops begin browning too quickly, loosely cover them with foil during the final minutes of baking. Allow the bread to cool completely on a wire rack before slicing to enjoy the softest, fluffiest texture.
Video
Tips & Tricks
Use Bread Flour for Best Texture: Bread flour provides stronger gluten development, which helps create a taller loaf with a soft and airy crumb. However, all-purpose flour also works well if that is what you have available.
Cool the Tangzhong Completely: Always allow the Tangzhong to cool before mixing it into the dough. Adding hot Tangzhong can affect yeast activity and prevent proper rising.
Knead Until the Dough Passes the Windowpane Test: Proper kneading is essential for brioche. The dough should become smooth and elastic and stretch thinly without breaking.
Chill the Dough if It Becomes Difficult to Shape: Because brioche contains a high amount of butter, warm kitchens can make the dough soft and sticky. A short chill after the first rise makes braiding much easier.
Do Not Rush the Proofing Time: Allowing enough time for both rises helps develop flavor and creates the light, fluffy texture that makes braided brioche bread special.
FAQs
How do I store Braided Brioche Bread?
Store the cooled brioche in an airtight container or bread bag at room temperature for up to 3 days. To refresh the texture, warm slices slightly before serving.
Can I freeze homemade brioche?
Yes. Wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
Can I make the dough ahead of time?
Yes. After the first rise, you can refrigerate the dough overnight. Chilled dough is also easier to shape and braid the next day.
Why is my braided brioche bread not fluffy?
The most common reasons are under-kneading, insufficient proofing, or adding too much flour. The dough should remain soft and slightly tacky.
Can I make this without a stand mixer?
Absolutely. The dough can be kneaded by hand, although it will require more time and effort because brioche dough is rich and buttery.
