Wow, check out this amazing loaf of bread! Seriously, take a moment to appreciate its beauty. 😍🤤
This recipe makes 10-12 servings and takes about 3 hours, including proofing and baking.
Braided Brioche Bread
Ingredients
- Tangzhong: 1 tablespoon flour 1/3 cup milk
- 1/2 cup whole milk
- 1 3/4 cups bread flour
- 1 teaspoon salt
- 1 teaspoon yeast
- 2 teaspoons sugar
- 2 tablespoons unsalted butter softened
- Egg yolk + 1 tablespoon milk for egg wash
- Pearl sugar for sprinkling optional
Instructions
- Start by making the tangzhong slurry. Mix the flour and milk, heat it on medium-low heat until it forms a thick paste.
- Add the tangzhong to the cold milk, yeast, flour, salt, and sugar. Knead for 5-7 minutes with a standing mixer or 7-10 minutes by hand. The dough will be sticky, but try not to add too much extra flour.
- Add in the butter and knead until combined. If kneading by hand, get ready to get your hands a little dirty. Keep kneading until the butter blends into the dough, giving it that signature brioche texture.
- Cover the dough and let it rise in a warm place for 60-90 minutes until it doubles in size.
- Once risen, shape the dough as you like. Get creative with different strands or rolls and sprinkle on some pearl sugar if you fancy.
- Brush the shaped loaf with egg wash and let it rest for 30 minutes. Preheat your oven to 350°F during this time.
- Brush the loaf with egg wash again and bake at 350°F for 20-30 minutes until the bread turns golden and sounds hollow when tapped. The baking time may vary based on your bread shape.
- Enjoy! I love slicing the bread, toasting it, and slathering it with jam or butter. It’s simply delicious!