Golden Braided Brioche
Dive into the art of home baking with this majestic braided brioche, a symbol of conviviality and know-how. Its incredibly soft and airy texture, its slightly buttery and sweet taste make it the queen of breakfasts and snacks. Its presentation in a golden braid, sprinkled with poppy seeds, will surely impress your loved ones. Make this traditional pastry and enjoy the reliability of a step-by-step detailed recipe. Follow our tips to master kneading, rising times and braiding, and get a perfect brioche, worthy of an artisanal bakery. A simple and gourmet pleasure to share with the family.
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Mix flour, sugar and salt in the mixer bowl. Add the yeast to one side. Make a well and incorporate the eggs and warm milk. Knead on low speed for 4-5 min.
- 2
Incorporate the soft butter piece by piece. Knead on higher speed for 8-10 min until you get a smooth, elastic dough that pulls away from the sides (windowpane test).
- 3
Form a ball, place it in an oiled bowl, cover and let rise for 1h30-2h in a warm place (24-26°C) until doubled in size.
- 4
Punch down the dough, divide it into 3 or 4 equal parts. Shape into 40 cm long ropes. Braid them (3 strands: right over center, left over center; 4 strands: specific technique) and seal the ends.
- 5
Place the braid on a baking sheet with parchment paper, cover and let rise for 45 min to 1h until puffy.
- 6
Preheat oven to 180°C. Mix egg and milk, brush the brioche and sprinkle with poppy seeds.
- 7
Bake in the middle of the oven for 25 to 30 minutes. The brioche is done when golden brown and sounds hollow when tapped. Cover with foil if it browns too quickly.
- 8
Remove the brioche and let it cool on a wire rack before serving.
- Yeast and salt: Avoid initial direct contact, as salt can inhibit the yeast.
- Windowpane test: Stretch a piece of dough. If a thin, translucent membrane forms without tearing, the kneading is perfect.
- Rising temperature: Maintain an ideal temperature of 24-26°C. Excessive heat (>30°C) gives an unpleasant yeast taste.
- Braiding: Braid the strands tightly for a regular shape after baking.
- Storage: At room temperature for 2-3 days in an airtight container. Excellent toasted.
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