Braided Brioche: Yummy and Fluffy!

Some recipes are practical, some are impressive, and then there’s Braided Brioche, a mix of both. It’s soft, beautifully golden, and has a delicate sweetness that ensures it can be enjoyed by anyone. This recipe is simple but rewarding. Just mix up a quick dough, let it rise, twist it into a beautiful shape, and bake.

It can be enjoyed at any gathering and can be served as an appetizer, a side dish, or a fun snack for the kids. This is one of those recipes that feels special without requiring a culinary degree to pull it off.

What is Braided Brioche?

Brioche has deep roots in French baking, dating back to at least the 17th century. It was known as a luxury bread, often reserved for the wealthy due to its enriched dough, which typically contains eggs, butter, and sugar. While traditional brioche is made with butter, this version keeps things lighter with vegetable oil, making it perfect for a quick and easy treat.

Pro Tips for the Best Braided Brioche

• Let your dough rise properly. A rushed dough won’t be as soft and airy, so don’t cut corners on rising time.
• Knead your dough well as kneading develops gluten, which gives the bread its signature chewiness.
• Twist with care because the more even your strips, the better your final braid will look.
• Store your brioche right. Keep leftovers in an airtight container to maintain freshness.

What Can I Serve With Braided Brioche?  

It’s delicious on its own but also pairs well with dips, soups, and spreads. Try it with honey, jam, or a bit of cream cheese for a delightful treat.

How do I Know When my Brioche is Done Baking?  

It should be golden brown and sound hollow when tapped on the bottom. You can also use a thermometer, 190°F (88°C) is the perfect internal temp.

Can I Add Flavors or Fillings?  

Of course! You can mix in chocolate chips, cinnamon, or even cheese for a more flavorful taste.

What if I Don’t Have an Egg For the Wash?  

You can use milk instead. It won’t be as glossy but will still give a nice golden color.

Why Does my Dough Feel Too Sticky?  

Humidity and flour type can affect dough consistency. If it’s too sticky, add a little more flour, a tablespoon at a time.

How to Store Any Leftovers  

Store leftover braided brioche in an airtight container at room temperature for up to 2 days. If you want to keep it fresh for longer, refrigerate it for up to a week or freeze it for up to 3 months. Warm it up in the oven or microwave before serving for the best texture.

How to Make Braided Brioche  

In a large bowl, mix lukewarm water, sugar, and yeast.

Add in flour, melted butter, and salt, and mix until a dough forms. Knead for about 10 minutes, then cover and let it rise for 2 hours.

Once risen, divide the dough into 8 equal balls.

Roll each ball into a rectangle and cut it into strips.

Then, stack the strips and cut them in half.

Twist the stacked strips to create a braided effect.

Place the shaped dough onto a baking pan lined with parchment paper. Brush with a beaten egg and let it rise for another 15 minutes.

Preheat the oven to 180°C (360°F). Bake for 20 minutes until golden brown and beautifully puffed up. Let it cool slightly before serving.