Introduction

This Braided Brioche Bread recipe creates soft, buttery loaves with a beautiful braided shape that’s perfect for any occasion. With a slightly sweet flavor and tender crumb, it’s a delightful homemade bread that impresses both in taste and presentation.

Braided Brioche Bread Recipe - Recipe Image

Ingredients

1 Tablespoon active dry yeast
1/4 cup granulated sugar
1 ⅔ cup warm milk (100-110 degrees F)
2 large eggs
1/3 cup all-purpose flour
4 ¾ cups bread flour
6 Tablespoons unsalted butter, softened
1 Tablespoon kosher salt
Egg wash: 1 egg with a splash of water

Instructions

Step 1: In the bowl of a stand mixer, combine the all-purpose flour, 4 cups of the bread flour, kosher salt, and softened butter. Attach the dough hook and start the mixer on low speed. Let it run for about a minute.
Step 2: In a large measuring cup, mix the yeast, sugar, and warm milk. Stir gently and let the mixture sit for about 15 minutes until foamy and bubbly on top. Add the eggs and mix well.
Step 3: Pour the yeast mixture into the stand mixer bowl. Start the mixer on low speed, letting the flour absorb the liquid. Scrape down the sides occasionally with a silicone spatula. Add the remaining bread flour as needed to achieve a slightly sticky but firm dough. Increase the speed to medium and mix for a couple more minutes.
Step 4: Transfer the dough to a large greased bowl. Punch it down in the center and pull the sides inward to form a smooth ball, placing it smooth side up.
Step 5: Cover the bowl with a clean towel or plastic wrap and set it in a warm spot. Let the dough rise until doubled in size, about 45 minutes to 1 hour.
Step 6: Lightly oil a clean surface and turn the dough out onto it. Slice the dough in half.
Step 7: Divide each half into three equal pieces. Roll each piece into a 12-15 inch long rope. Braid the three strands together, tucking the ends underneath. Place the braided loaf on a baking sheet lined with parchment paper or sprayed with baking spray. Repeat with the second half of the dough.
Step 8: Cover the braided loaves with a towel and let them rise again until nearly doubled in size.
Step 9: Prepare the egg wash by whisking one egg with a splash of water. Brush the tops of each loaf with the egg wash and sprinkle lightly with kosher salt.
Step 10: Bake the loaves in a preheated 375°F oven for about 25 minutes, or until golden and done. Optionally brush the tops with melted butter after baking.
Step 11: Transfer the brioche loaves to a wire rack to cool completely before slicing.

Tips & Variations

For an extra rich flavor, use melted butter instead of softened butter and add a teaspoon of vanilla extract to the dough.
If you don’t have bread flour, all-purpose flour can be used, but the texture may be slightly softer.
Try adding a sprinkle of sesame or poppy seeds on top instead of kosher salt for a different look and flavor.

Storage

Store the brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaves for up to 1 month. To reheat, thaw at room temperature and warm in a 350°F oven for 5-10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this braised brioche bread without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take more effort and time, but knead until the dough is smooth and elastic, about 10-15 minutes.

How do I know when the brioche is fully baked?

The loaves should be golden brown on top and sound hollow when tapped on the bottom. An internal temperature of about 190°F indicates the bread is done.

Braided Brioche Bread Recipe

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★★★★★

4.5 from 88 reviews

This Braided Brioche Bread recipe yields beautifully soft, rich, and slightly sweet loaves perfect for breakfast or sandwiches. The dough is enriched with eggs and butter, braided for an elegant presentation, and baked to a golden finish, making it an impressive yet approachable homemade bread.

Author: Daniel
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 20 servings (two braided loaves) 1x
Category: Bread
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

1 Tablespoon active dry yeast
1/4 cup granulated sugar
1 ⅔ cup warm milk (heated to 100-110°F)
2 large eggs
1/3 cup all-purpose flour
4 ¾ cups bread flour
6 Tablespoons unsalted butter, softened
1 Tablespoon kosher salt

For Egg Wash

1 large egg
Splash of water
Kosher salt, for sprinkling

Optional

Melted butter, for brushing after baking

Instructions

Mix the flour and butter: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, 4 cups of bread flour, kosher salt, and softened butter. Start the mixer on low speed and let it run for about a minute until the butter is incorporated into the flour mixture.
Activate yeast: In a large measuring cup, stir together the active dry yeast, granulated sugar, and warm milk (heated to 100-110°F) until combined. Let this mixture sit for about 15 minutes until it becomes foamy and bubbly on top, indicating the yeast is active. Add the eggs and mix well.
Finish the dough: Pour the yeast mixture into the stand mixer bowl with the flour and butter mixture. Start the mixer again on low speed until the flour absorbs the liquid. Use a silicone spatula to scrape down the sides of the bowl as needed. Add the remaining bread flour a little at a time until the dough attains a slightly sticky but firm consistency. Then, increase the speed to medium and knead for a couple of minutes more to develop the gluten.
Transfer dough: Lightly grease a large bowl. Transfer the dough onto a clean surface, form it into a smooth ball by punching down the center and folding the sides inward, then place it smooth side up in the greased bowl.
Let dough rest (First Rise): Cover the bowl with a clean towel or plastic wrap. Place it in a warm spot and let the dough double in size, which will take approximately 45 minutes to 1 hour.
Divide the dough: Oil a clean surface lightly. Turn the dough out onto this surface and cut it in half.
Braid the dough: Divide each half into three equal pieces. Roll each piece into a rope about 12-15 inches long. Lay the three ropes side by side and braid them together, tucking the ends underneath to secure. Place each braided loaf on a baking sheet lined with parchment paper or coated with baking spray.
Let dough rise again (Second Rise): Cover the braided loaves with a dish towel and let them rise until almost doubled in size, which takes about 30-45 minutes.
Prep dough for baking: Whisk together one egg with a splash of water to make an egg wash. Brush the egg wash over the surface of each braided loaf. Sprinkle a little kosher salt on top if desired.
Bake: Preheat the oven to 375°F (190°C). Bake the loaves for approximately 25 minutes, or until golden brown and fully cooked.
Cool: Remove the loaves from the oven and optionally brush the tops with melted butter for extra richness and shine. Transfer the bread to a wire rack and allow to cool completely before slicing.

Notes

Ensure the milk is warmed to between 100-110°F to properly activate the yeast without killing it.
The dough should be slightly sticky but firm; adjust flour quantity accordingly during mixing.
Allowing the dough to rise twice contributes to the bread’s fluffy texture and flavor development.
The egg wash gives the brioche a beautiful golden crust and can be salted for an added flavor contrast.
Use bread flour for better gluten development and structure.
Brush with melted butter after baking for a soft, shiny crust.
Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

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