← All recipes

🍽️ Rich Braided Brioche Loaf

386 kcal · 60 min · 4 servings

Ingredients

• 420 g wheat flour Type 550
• 250 ml milk, lukewarm
• 0.5 cube yeast (fresh, or 7 g dry yeast)
• 1 tsp, level salt
• 55 g butter
• 1 egg
• 2 tbsp sugar
• 1 egg yolk (for brushing)
• 1 tsp milk (for brushing)

Instructions

1. 1. Crumble the yeast into a small bowl and dissolve it together with a pinch of sugar in a small splash of lukewarm milk. (Dry yeast works the same way.)
2. 2. Pour the flour into a large mixing bowl and press a well into the center. Pour the yeast mixture into this well and lightly cover it with some flour. Cover the bowl and let the mixture rest for half an hour in a warm, dark place.
3. 3. After the resting time, add the remaining lukewarm milk, the remaining sugar, the salt, the soft butter, and the egg. Knead everything with a food processor or by hand until you have a smooth dough.
4. 4. Now let the dough rise for two and a half hours in a warm, dark place. It is best to cover the bowl with a damp cloth so that the surface does not dry out.
5. 5. Divide the dough into three equal parts. Knead each piece briefly and shape it into a strand about 40 to 50 centimeters long. Braid these three strands together into a loaf and press both ends firmly together.
6. 6. Place the braided loaf on a baking sheet lined with baking paper. Lightly dust it with flour and let it rise again for twenty minutes, loosely covered with plastic wrap.
7. 7. Whisk the egg yolk with one teaspoon of milk and brush the loaf with it. Bake it in the oven at 180 degrees convection for about twenty minutes until golden brown. (If you tap the loaf, it should sound hollow, then it is done.)
8. 8. The brioche tastes best lukewarm, served with a little butter or jam.

Nutrition per serving

• kcal: 386
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 59 g