Braided brioche loaves
Preppy Kitchen · ♥ 37.1K likes · 1.4M views · 13 min video
Read about enriched breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 g all-purpose flour
- 1 tbsp sugar
- 1 packet active dry yeast
Sponge: whisk the 120 g flour, 1 tablespoon sugar and the yeast; add the warm milk and whisk to a smooth paste like pancake batter.
- 6 whole eggs
- 2½ tsp kosher salt
- 5 tbsp sugar
- 5 cup all-purpose flour
Add the six room-temperature eggs, the kosher salt, the remaining five tablespoons of sugar and the remaining five cups of flour.
- 1¼ cup butter
With the dough hook, beat on low about 2 minutes until combined, scraping the bowl down.
Soften the butter in the microwave in 10-second bursts at 50% power until soft and spreadable but not melted.
Why the butter must be soft
Mix on low 10 to 12 minutes until smoother and stretchier, pushing the dough off the hook as needed.
Kneading until smooth and elastic
Cut the butter into tablespoon pieces and add one at a time, waiting for each to disappear, pressing it into the center and turning the dough over now and then.
Adding the butter a tablespoon at a time
Increase to medium low (speed two) and knead about 8 minutes until silky, smooth and elastic, tacky but not sticking to a clean finger.
- butter
- flour
Butter two 8 by 4 inch loaf pans. Lightly flour the work surface, punch the dough down, turn it out and divide in half with a bench scraper.
Cut each half into three equal pieces, roll into nine-inch logs, braid, and place in the pan with the ends tucked under.
Cover and let rise one more hour; preheat the oven to 375F.
- 1 whole egg
- 1 tbsp water
Mix one egg with about a tablespoon of water and gently brush over the loaves.
Bake at 375 for 35 minutes, covering loosely with foil after 25 minutes if browning too fast.