Braided Brioche Bread

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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

Course Dessert


  • 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


  • 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!

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