Ultimate Braided Brioche Recipe – Deliciously Perfect Every Time!

Preparation

1. Preparing the Dough: In a mixing bowl, whisk together eggs, milk, sugar, and salt. Add flour and yeast (add directly if fresh, or dissolve in a little warm milk if needed). Mix well using a dough mixer for about 7 minutes on low speed, then 5-7 minutes on a higher setting. If kneading by hand, actively knead for about 20 minutes.
2. Kneading: Gradually add soft butter cut into pieces and knead slowly (about 7 minutes with a mixer) until the dough is smooth and uniform. Stop as soon as the butter is fully incorporated to avoid overheating the butter, which can make the brioche dense.
3. Rising: Let the dough rise in a draft-free area for 1.5 to 2 hours, degassing it halfway through. Ideally, let it sit for 30 minutes at room temperature and then 1.5 hours or longer (or overnight) in the fridge in a covered bowl.
4. Shaping: After the dough has risen, punch it down to release air, then roll, fold, and shape your brioche or rolls. This recipe should make 2 loaves or about 16 small buns. Let rise again, covered, in a warm place for about 45 minutes to 1 hour, depending on room temperature.
5. Baking: Glaze with a beaten egg, sprinkle with sugar grains (optional), and bake for about 25-30 minutes at 180°C (350°F), or 10-15 minutes for smaller pieces.
6. Tips: This base recipe is versatile—add flavors (vanilla, lemon zest, orange, flower water) or mix-ins (dried fruits, chocolate chips, etc.). It’s also suitable for making filled buns or other sweet breads.