This Tender Braided Brioche Bread is soft, fluffy, and has a delicate sweetness that makes it the perfect addition to any meal or to enjoy on its own. With its buttery texture and golden, braided appearance, it’s a showstopper for breakfast, dessert, or as a luxurious accompaniment to dinner.
Why You’ll Love This Recipe
Soft & Buttery – Rich, tender crumb that melts in your mouth.
Elegant Appearance – Beautifully braided bread that’s perfect for special occasions.
Great for Any Meal – Perfect for breakfast, brunch, or as an accompaniment to dinner.
Simple Ingredients – Made with everyday pantry staples.
Ingredients You’ll Need
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/4 cup whole milk (warm, around 110°F/45°C)
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 large eggs (room temperature)
- 1/4 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 egg (for egg wash)
Tools You’ll Need
- Large mixing bowl
- Stand mixer or hand mixer (optional)
- Baking sheet
- Parchment paper
- Pastry brush
How to Make Tender Braided Brioche Bread
Step 1: Activate the Yeast
In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes until it becomes frothy.
Step 2: Make the Dough
In a large mixing bowl, whisk together flour and salt. Create a well in the center, then add the yeast mixture, eggs, butter, and vegetable oil. Mix everything together until a dough starts to form.
If using a stand mixer, knead with the dough hook for about 8–10 minutes on medium speed, until the dough becomes smooth and elastic. Alternatively, knead by hand for about 10–12 minutes.
Step 3: First Rise
Form the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Step 4: Shape the Dough
After the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece into a long rope (about 12-14 inches).
Lay the ropes next to each other and pinch the tops together. Begin braiding by crossing the right strand over the middle, then the left strand over the new middle strand, and repeat until you reach the end. Pinch the ends to seal.
Step 5: Second Rise
Place the braided loaf on a parchment-lined baking sheet. Cover with a clean kitchen towel and let it rise for another 30-45 minutes until it puffs up.
Step 6: Egg Wash and Bake
Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with a tablespoon of water to create an egg wash. Brush the egg wash over the top of the bread.
Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 7: Cool & Serve
Let the bread cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
What to Serve with Braided Brioche Bread
- Jam or Marmalade – A spread of strawberry or orange marmalade for a sweet contrast.
- Butter or Nutella – Spread on slices for a rich, indulgent treat.
- Soup or Salad – Use it to dip into creamy soups or accompany fresh salads.
Tips for Success
Room Temperature Ingredients – Make sure your butter, eggs, and milk are at room temperature for easy incorporation.
Don’t Rush the Rise – Let the dough rise fully for the best texture.
Use a Light Hand When Braiding – Avoid pressing the dough too much, so it stays airy and fluffy.
Storing & Reheating
- Store: Keep the bread in an airtight container or plastic bag for up to 3 days at room temperature.
- Freeze: Slice and freeze the bread for up to 2 months. Thaw overnight in the fridge or warm in the oven at 300°F (150°C) for a few minutes.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes! Bread flour will give the bread more chew and a slightly denser crumb.
Can I add flavor variations?
Absolutely! You can add cinnamon and sugar for a sweet twist, or try herbs like rosemary or thyme for a savory option.
Can I make this bread without a stand mixer?
Yes! Just knead the dough by hand for about 10-12 minutes until smooth and elastic.
Recipe Details
- Preparation Time: 20 minutes
- Rising Time: 1.5-2 hours
- Baking Time: 25-30 minutes
- Cuisine: French-Inspired
Nutritional Information (Per Serving – based on 12 servings):
Calories: 220 | Carbs: 30g | Fat: 10g | Protein: 5g | Sodium: 180mg
This Tender Braided Brioche Bread is a rich, soft, and buttery loaf that’s perfect for special occasions, breakfast, or as a side to any meal. It’s the kind of bread that’ll leave everyone coming back for another slice!
Print
Tender Braided Brioche Bread
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Cuisine: French-Inspired
Description
This Tender Braided Brioche Bread is soft, fluffy, and has a delicate sweetness that makes it the perfect addition to any meal or to enjoy on its own. With its buttery texture and golden, braided appearance, it’s a showstopper for breakfast, dessert, or as a luxurious accompaniment to dinner.
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Ingredients
- 2 1/4 tsp active dry yeast
- 1/4 cup warm water (110°F/45°C)
- 1/4 cup whole milk (warm, around 110°F/45°C)
- 1/4 cup sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 3 large eggs (room temperature)
- 1/4 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1 egg (for egg wash)
Instructions
In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the active dry yeast over the liquid and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together flour and salt. Create a well in the center, then add the yeast mixture, eggs, butter, and vegetable oil. Mix everything together until a dough starts to form.
If using a stand mixer, knead with the dough hook for about 8–10 minutes on medium speed, until the dough becomes smooth and elastic. Alternatively, knead by hand for about 10–12 minutes.
Form the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours or until doubled in size.
After the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece into a long rope (about 12-14 inches).
Lay the ropes next to each other and pinch the tops together. Begin braiding by crossing the right strand over the middle, then the left strand over the new middle strand, and repeat until you reach the end. Pinch the ends to seal.
Place the braided loaf on a parchment-lined baking sheet. Cover with a clean kitchen towel and let it rise for another 30-45 minutes until it puffs up.
Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with a tablespoon of water to create an egg wash. Brush the egg wash over the top of the bread.
Bake for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
Room Temperature Ingredients – Make sure your butter, eggs, and milk are at room temperature for easy incorporation.
Don’t Rush the Rise – Let the dough rise fully for the best texture.
Use a Light Hand When Braiding – Avoid pressing the dough too much, so it stays airy and fluffy.
