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Braided brioche


  • 1 lb flour
  • 2 tsp dried yeast
  • 1 3/4 oz caster sugar
  • 300 ml of liquid : 4 eggs and fill the rest up with milk
  • 1 egg to brush over the surface
  • 8 oz softened butter
  • 2 tsp salt

Temperature: 450 ° F


Put all the ingredients except the egg to brush over the surface in a food processor and mix together. Mix for around 3 minutes on a low speed. If kneading by hand you need to do it for slightly longer. The dough should be smooth with no lumps. Cover with a tea towel and leave to rest for 1 hour at room temperature. After an hour, knead by hand for at least 3 minutes to remove all the carbon dioxide. Separate the dough into 3 equal parts, and make each one into a long sausage shape. Make a braid or plait, without making it too tight. Bring each end together, to make a crown. Place this crown on the floured platter, cover with the cloche, and leave to rise for 1 hour. Using a pastry brush, brush a beaten egg over the surface to give it an attractive golden crust once cooked. Place in a cold oven, and cook for 50 minutes at 450°F. Once cooked, remove from the oven and leave to cool slightly before serving warm, accompanied with jam or chocolate spread.

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