Name: Braided Brioche Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 Tablespoon active dry yeast; 1/4 cup granulated sugar; 1 2/3 cups warm milk (100-110°F); 2 large eggs; 1/3 cup all-purpose flour; 4 3/4 cups bread flour (divided); 6 Tablespoons unsalted butter, softened; 1 Tablespoon kosher salt; Egg wash (1 egg mixed with a splash of water); Extra kosher salt for sprinkling; Melted butter (optional, for brushing after baking)

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Introduction

Brioche bread is a wonderfully rich and tender bread with a golden crust, perfect for breakfast or sandwiches. This braided brioche recipe offers a beautiful and satisfying homemade loaf that’s softer and fluffier than store-bought versions.

Two golden brown braided loaves of bread rest side by side on a wire cooling rack placed on a white marbled surface. Each loaf shows three thick, glossy strands interwoven, with a smooth and slightly shiny top crust showing uneven specks of coarse salt that add texture. The braided strands reveal a soft, pale yellow interior against the rich, deeper golden outer crust. In the top left corner, a small white plate holding a square slab of butter is partially visible, along with a butter knife nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tablespoon active dry yeast
1/4 cup granulated sugar
1 ⅔ cup warm milk (between 100-110 degrees F)
2 large eggs
1/3 cup all-purpose flour
4 ¾ cups bread flour
6 Tablespoons unsalted butter
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 bread flour, kosher salt, and softened butter. Attach the dough hook and mix on low speed for about a minute until combined.
Step 2: In a large measuring cup, mix the yeast, sugar, and warm milk. Stir well and let it sit for about 15 minutes until foamy and bubbly on top.
Step 3: Add the eggs to the yeast mixture and mix well.
Step 4: Pour the yeast mixture into the stand mixer bowl. Mix on low speed until the flour absorbs the liquid, scraping down the sides occasionally with a silicone spatula.
Step 5: Add the remaining bread flour or as much as needed to reach a slightly sticky but firm dough. Mix on medium speed for a couple more minutes. Test the dough with your finger to check the texture.
Step 6: Transfer the dough to a large greased bowl. Punch it down in the center and pull the sides inward to form a smooth ball. Place it smooth side up.
Step 7: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
Step 8: On a lightly oiled surface, divide the dough in half. Then divide each half into three equal pieces. Roll each piece into a 12-15 inch long rope.
Step 9: Braid the three ropes together, tucking the ends underneath. Place the braided loaf on a baking sheet lined with parchment paper or sprayed with baking spray. Repeat for the other half.
Step 10: Cover the braided loaves and let them rise again until nearly doubled in size.
Step 11: Preheat your oven to 375 degrees F. Brush the loaves with egg wash and sprinkle with kosher salt.
Step 12: Bake the brioche for about 25 minutes, or until golden and cooked through. Optionally brush with melted butter once out of the oven.
Step 13: Cool the loaves completely on a wire rack before slicing.

Tips & Variations

For extra richness, replace 1/4 cup of the milk with heavy cream.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth.
Try adding a teaspoon of vanilla or orange zest to the dough for a subtle flavor twist.
Use room temperature butter for easier mixing and better dough texture.

Storage

Store brioche bread in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze wrapped loaves for up to 3 months. To reheat, warm slices in a toaster or oven for a few minutes to refresh softness.

How to Serve

A loaf of braided bread with a golden brown crust sits on a dark wooden cutting board placed on a white marbled surface. Several thick slices of the bread are cut and laid out in a row in the front, showing a soft, light cream inside with a slightly fluffy texture. To the right, a small white speckled plate holds two rectangular blocks of pale yellow butter with one piece partially cut by a knife resting on the plate. The bread's crust is shiny with small grains of salt on top, and the overall scene feels warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic. It may take a bit more effort but works just as well.

How do I know when the brioche is fully baked?

The bread should be golden brown on top and sound hollow when tapped on the bottom. You can also check the internal temperature with a thermometer—it should read around 190-200°F.