Braided Brioche Recipe: Soft, Fluffy & Buttery French Bread
Learn how to make a soft and fluffy braided brioche with this easy homemade French bread recipe. Perfect for breakfast, brunch, or special occasions!
Ingredients
For the Dough:
- 4 cups all-purpose flour (plus extra for dusting)
- A pinch of salt
- 7 oz (1¾ sticks) softened butter
- 4 tbsp granulated sugar
- 1 tbsp active dry yeast
- 2 large eggs
- 2 cups whole milk (warm)
For Decoration:
- 1 egg (beaten, for glazing)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine flour and salt.
- Create a well, then add butter, sugar, yeast, and eggs.
- Gradually pour in warm milk, stirring until a dough forms.
- Knead on a floured surface for 3–4 minutes until smooth and elastic.
Let the Dough Rise:
- Transfer to a greased bowl, cover, and let rise for 1 hour, until doubled in size.
Shape the Brioche:
- Punch down the dough and divide into 3 equal portions.
- Roll each into a 12-15 inch rope and braid them together.
- Transfer to a greased baking sheet.
Proof the Brioche:
- Cover and let rise for 30 to 45 minutes.
Preheat the Oven & Glaze:
- Preheat oven to 350°F (180°C).
- Brush the braided dough with beaten egg.
Bake the Brioche:
- Bake for 30 minutes, until golden brown and sounds hollow when tapped.
- Cover with foil if browning too quickly.
Cool & Serve:
- Let cool for 10 minutes before slicing.
Notes
Recipe Notes & Tips
- Use Room Temperature Ingredients: Butter and eggs should be at room temp for a smoother dough.
- Don’t Rush the Rising Time: Longer rises = fluffier texture. You can refrigerate overnight for deeper flavor.
- Experiment with Add-ins: Try chocolate chips, cinnamon, dried fruit, or jam fillings for variations.
- Best Serving Ideas: Serve with butter, jam, honey, or use leftovers for French toast.
FAQ (Optional, mais bon pour SEO)
Can I make brioche dough ahead of time?
Yes! Refrigerate overnight for a slow rise and better flavor.Why is my brioche not fluffy?
- Not enough kneading
- Underproofed dough
- Too much flour