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.