Tender Braided Brioche Bread

There’s something truly magical about the smell of homemade bread wafting through your home. And when that bread happens to be a gorgeous braided brioche with its golden crust and pillowy-soft interior, the experience becomes nothing short of extraordinary. Today, I’m sharing my absolute favorite recipe for tender braided brioche bread that has become a staple in my kitchen.

What Makes Brioche So Special?

Brioche isn’t just any bread. This rich, buttery French classic sits somewhere between bread and pastry, with its decadently tender crumb and slightly sweet flavor. What sets brioche apart from regular bread is its high butter and egg content, giving it that characteristic richness that melts in your mouth.

I first fell in love with brioche during a trip to France many years ago. The delicate, golden loaves displayed in bakery windows captivated me, and after my first bite, I knew I had to master making it at home. It took me countless attempts to perfect this recipe, but the journey was worth every minute.

The Magic of Braiding

While traditional brioche is often baked in fluted tins with a little topknot (called a brioche à tête), I’ve found that braiding creates not only a stunning presentation but also the perfect texture. The braided structure gives you more of those irresistible crusty edges while maintaining that pillowy interior we all crave.

The braiding technique might seem intimidating at first, but I promise it’s simpler than it looks. I’ll guide you through the process step by step, and before you know it, you’ll be creating bakery-worthy braided loaves that will impress everyone at your table.

Essential Ingredients for Perfect Brioche

Before we dive into the recipe, let’s talk about ingredients. Brioche demands quality components to achieve its characteristic texture and flavor:

The Importance of Quality Butter

I cannot stress enough how critical good butter is for exceptional brioche. European-style butter with higher fat content will yield the richest, most flavorful result. I prefer to use unsalted butter so I can control the salt content in the dough. The butter should be properly softened—not melted or too cold—to incorporate perfectly into the dough.

Equipment Needed

To make this brioche bread, you’ll need:

• Stand mixer with dough hook attachment (highly recommended)
• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (for precision)
• Dough scraper
• 9×5-inch loaf pan
• Pastry brush
• Clean kitchen towels
• Cooling rack

A stand mixer isn’t absolutely necessary, but brioche dough requires extensive kneading to develop the gluten properly and incorporate the butter. Doing this by hand can be quite the workout!

The Brioche Recipe

Now let’s get into the step-by-step process of creating this beautiful braided brioche bread:

Step 1: Activate the Yeast

• In a small bowl, combine the lukewarm milk (105-110°F) with 1 tablespoon of the sugar and the yeast.
• Stir gently and let sit for 5-10 minutes until foamy and activated.
• If the mixture doesn’t foam, your yeast might be dead, and you’ll need to start over with fresh yeast.

Step 2: Prepare the Dough Base

• In the bowl of your stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt.
• Make a well in the center and add the activated yeast mixture.
• Add 4 room-temperature eggs and vanilla extract.
• Mix on low speed until the ingredients start to come together.

Step 3: Develop the Gluten

• Increase the speed to medium-low and knead for about 5 minutes until the dough becomes smooth and elastic.
• The dough will be sticky at this point, but that’s normal—don’t add extra flour yet!

Step 4: Incorporate the Butter

This is where the magic happens, and patience is key:

• With the mixer running on medium-low, add the softened butter one tablespoon at a time.
• Wait until each addition is fully incorporated before adding the next.
• This process should take about 10-15 minutes in total.
• Once all butter is added, continue kneading for another 5-8 minutes.

The dough will transform from a shaggy mess into a smooth, glossy, and elastic ball that pulls away from the sides of the bowl. It should pass the “windowpane test”—when you stretch a small piece, it should become thin enough to see light through it without tearing.

Step 5: First Rise

• Transfer the dough to a lightly greased bowl.
• Cover with plastic wrap or a damp kitchen towel.
• Let rise in a warm place for 1-2 hours until doubled in size.
• For enhanced flavor, you can refrigerate the dough overnight at this point (this also makes the dough easier to handle).

Step 6: Shape the Braid

• Gently deflate the risen dough and divide it into three equal portions.
• Roll each portion into a long rope, about 16 inches in length.
• Pinch the three ropes together at one end.
• Braid the ropes by crossing the right strand over the middle strand, then the left strand over the middle.
• Continue this pattern until you reach the end of the dough ropes.
• Pinch the ends together and tuck them under the loaf.

Step 7: Second Rise

• Transfer the braided loaf to a parchment-lined baking sheet or a greased 9×5-inch loaf pan.
• Cover loosely with a clean kitchen towel.
• Let rise for 45-60 minutes until puffy and almost doubled in size.

Step 8: Prepare for Baking

• Preheat your oven to 350°F (175°C).
• Whisk the remaining egg with 1 tablespoon of water to make an egg wash.
• Gently brush the egg wash over the entire surface of the risen dough, being careful not to deflate it.
• If desired, sprinkle with toppings like pearl sugar, sliced almonds, or sesame seeds.

Step 9: Bake to Golden Perfection

• Bake for 30-35 minutes until deeply golden brown.
• The internal temperature should reach 190°F (88°C).
• If the bread is browning too quickly, tent it loosely with aluminum foil.

Step 10: Cool and Enjoy

• Let the bread cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.
• Resist the temptation to cut into it while hot—this rest period is crucial for the texture!

Troubleshooting Tips

Even experienced bakers encounter challenges with brioche. Here are solutions to common issues:

Variations to Try

Once you’ve mastered the basic braided brioche, you might want to experiment with these delicious variations:

Sweet Brioche Variations

• Chocolate Chip: Fold in 1 cup of chocolate chips after the butter is incorporated
• Cinnamon Sugar: Roll out dough, sprinkle with cinnamon sugar mixture, then shape
• Orange Cardamom: Add 1 tablespoon orange zest and ½ teaspoon ground cardamom to the dough
• Almond: Add ½ teaspoon almond extract and top with sliced almonds before baking

Savory Brioche Variations

• Herb and Garlic: Add 2 tablespoons fresh herbs (rosemary, thyme) and 2 minced garlic cloves
• Cheese: Fold in 1 cup of grated Gruyère or Parmesan cheese
• Sun-dried Tomato and Olive: Add ⅓ cup each of chopped sun-dried tomatoes and olives
• Everything Bagel: Top with everything bagel seasoning before baking

Serving Suggestions

Brioche is incredibly versatile and can be enjoyed in numerous ways:

• Classic: Sliced and spread with good quality butter and jam
• French Toast: The rich eggy texture makes for the most incredible French toast
• Sandwiches: Use for gourmet sandwiches—particularly good with chicken salad or smoked salmon
• Bread Pudding: Day-old brioche makes exceptional bread pudding
• Ice Cream: Toasted brioche with a scoop of vanilla ice cream is divine
• Breakfast: Serve alongside fresh fruit and yogurt for an elegant breakfast

Storing and Freezing

To keep your brioche fresh:

• Store at room temperature in an airtight container or bag for up to 2 days
• Refrigerate for up to 1 week
• Freeze sliced or whole for up to 3 months

To reheat frozen brioche, allow it to thaw at room temperature, then warm in a 300°F (150°C) oven for about 5-10 minutes.

Why This Recipe Works

After years of testing different techniques, I’ve found that this recipe creates the perfect balance of tenderness and structure. The overnight refrigeration (though optional) develops more complex flavors, and the braiding technique ensures even baking throughout the loaf.

What I love most about this brioche is its versatility—it can take center stage at a fancy brunch or serve as the humble foundation for your morning toast. The rich, buttery flavor pairs beautifully with both sweet and savory accompaniments.

Expert Tips for Brioche Success

• Temperature matters: All ingredients should be at room temperature except the milk, which should be lukewarm.
• Don’t rush the butter incorporation: Adding it slowly ensures proper emulsification in the dough.
• The windowpane test is non-negotiable: This is how you know the gluten is properly developed.
• Watch the rise, not the clock: The time it takes for dough to rise varies based on room temperature and humidity.
• Apply egg wash gently: A soft-bristled pastry brush prevents deflating the risen dough.
• Use a thermometer: Checking for an internal temperature of 190°F ensures the bread is perfectly baked.

Common Questions About Brioche

Q: Can I make brioche without a stand mixer?

Yes, you can make brioche by hand, but be prepared for a workout! You’ll need to knead the dough for about 25-30 minutes to properly develop the gluten and incorporate the butter. I recommend using the “slap and fold” technique on a clean countertop.

Q: Why is my brioche dough so sticky?

Brioche dough is naturally sticky due to its high butter and egg content. Resist the urge to add too much extra flour, which can make the bread dense. Instead, use a bench scraper to handle the dough and lightly oil your hands.

Q: Can I use salted butter?

Yes, but reduce the added salt in the recipe to compensate. I prefer unsalted butter for more precise control over the salt content.

Q: How do I know when my brioche is properly proofed?

Properly proofed brioche dough will look puffy and nearly doubled in size. When you gently press it with your finger, the indentation should slowly spring back but leave a slight impression.

Q: My brioche is browning too quickly in the oven. What should I do?

If your brioche is browning too fast, tent it loosely with aluminum foil for the remainder of the baking time. This allows the inside to continue cooking without the crust getting too dark.

Q: Can I make brioche ahead of time?

Absolutely! The first rise can be done overnight in the refrigerator. This not only fits better with many schedules but also improves the flavor. You can also freeze the shaped, unbaked loaf and bake it later.

Q: Why did my brioche collapse after baking?

This typically happens when the dough is over-proofed during the second rise. The yeast exhausts its resources before baking, causing collapse in the oven. Make sure to watch your dough, not just the clock, during rising.

Q: What’s the best way to slice brioche?

Wait until your brioche is completely cooled before slicing. Use a serrated knife with a gentle sawing motion to avoid compressing the soft bread.

Creating homemade braided brioche might require a bit of time and patience, but the results are truly worth the effort. There’s nothing quite like slicing into a loaf you’ve made with your own hands, enjoying that perfect balance of buttery richness and fluffy texture. I hope this recipe becomes a treasured addition to your baking repertoire, bringing warmth and joy to your home just as it has to mine.

The first time I pulled a perfectly golden brioche from my oven, I felt an incredible sense of accomplishment. My hope is that this detailed guide helps you experience that same joy. Happy baking!