Alain Ducasse's French Braided Brioche Recipe
The braided brioche is a staple of French viennoiserie! Serve this delicious brioche as a dessert for Easter with Easter chocolates.
Ingredients
- 250 ml full-fat milk
- 10 g dry baker's yeast
- 500 g flour (T65)
- 10 g salt
- 60 g sugar
- 2 eggs
- 70 g unsalted butter
Instructions
- Warm the milk. In a bowl, dissolve the yeast with 100 ml of lukewarm milk and leave it to rest for 15 minutes.
- In a bowl, mix the flour with salt and sugar. Sink a well. Pour the dissolved yeast, the rest of the lukewarm milk, and 1 beaten egg into the well. Mix with your fingertips, bringing the flour to the center of the bowl, until all the ingredients are incorporated.
- Place the dough on a floured work surface and knead for about 5 minutes. Add the butter cut into small pieces and knead again. The dough should be smooth, homogeneous, and slightly sticky. Form a ball, place it in the bowl and cover with a tea towel. Leave to rise for one hour and half hours in a warm place.
- Knead the dough with your fist to remove the air. Cut the dough into three pieces and form sausages with each piece and braid them. Place the braid on a baking sheet covered with parchment paper. Cover with a tea towel and let rise for 1 hour in a warm place.
- Preheat the oven to 180°C/356°F. Using a pastry brush, brush the top of the brioche with the second beaten egg. Bake for 25 minutes. Remove from the oven and let it cool on a wire rack before slicing.