Sweet braided brioche bread is a soft, buttery, and slightly sweet loaf with a beautiful braided appearance. Its rich, tender crumb makes it perfect for breakfast, brunch, or even dessert. Enjoy it plain, toasted with butter, or as a base for French toast – this versatile bread is as delicious as it is stunning.

Why You’ll Love This Recipe

• Rich and buttery: Classic brioche has a tender, melt-in-your-mouth texture.
• Visually stunning: The braided design elevates this bread for any occasion.
• Versatile: Serve it plain, with jam, or even as part of a dessert.
• Perfect for special occasions: Great for holidays, brunch, or as a homemade gift.
• Make-ahead friendly: The dough can be prepared in advance for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Salt
• Instant yeast
• Eggs
• Whole milk (warm)
• Unsalted butter (softened)
• Vanilla extract (optional, for added flavor)
• Egg wash (1 egg beaten with 1 tablespoon of water or milk)

Optional Garnish:

• Pearl sugar
• Sliced almonds
• Powdered sugar

Directions

Step 1: Make the Dough

1. Mix the dry ingredients: In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. Add wet ingredients: Add the warm milk and eggs to the dry mixture. Use the dough hook attachment to knead on medium speed until the dough begins to come together (about 2-3 minutes).
3. Incorporate the butter: Gradually add the softened butter, one tablespoon at a time, mixing until fully incorporated before adding more. Knead the dough for 8-10 minutes until it is smooth and elastic.
4. First rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Step 2: Shape the Braided Loaf

1. Punch down the dough: Gently punch down the risen dough to release air.
2. Divide and roll: Divide the dough into three equal pieces. Roll each piece into a long rope, about 12-15 inches in length.
3. Braid the dough: Pinch the ropes together at one end and braid them, tucking the ends underneath to secure the braid.
4. Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let it rise for 45-60 minutes, or until puffed.

Step 3: Bake the Bread

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Egg wash: Brush the loaf with the egg wash for a shiny, golden crust. Sprinkle with pearl sugar or sliced almonds, if desired.
3. Bake: Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 4: Cool and Serve

• Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature with butter, jam, or honey.

Servings and Timing

• Servings: This recipe makes 1 large loaf (8-10 servings).
• Prep Time: 20 minutes
• Rise Time: 2.5-3 hours
• Cook Time: 25-30 minutes
• Total Time: 3.5-4 hours

Variations

• Chocolate chip brioche: Knead mini chocolate chips into the dough before braiding.
• Cinnamon swirl: Spread a cinnamon-sugar mixture on the ropes before braiding for a sweet twist.
• Savory version: Skip the sugar and add shredded cheese or fresh herbs to the dough.
• Stuffed brioche: Fill the ropes with fruit preserves or Nutella before braiding.
• Individual rolls: Divide the dough into smaller portions and braid or shape them into rolls.

Storage/Reheating

• Storage: Store leftover bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
• Freezing: Wrap the baked loaf tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, dissolve active dry yeast in warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy before mixing with the other ingredients.

Do I need a stand mixer to make brioche?

While a stand mixer makes the process easier, you can knead the dough by hand. Be prepared for sticky dough and a longer kneading time.

Can I make this dough ahead of time?

Yes, after the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature before shaping and baking.

Why is my dough so sticky?

Brioche dough is naturally sticky due to the high butter content. Resist the urge to add too much flour, as it can result in a dense loaf. Use lightly floured hands to handle the dough.

How do I prevent the loaf from browning too much?

If the top is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

Can I make mini braided loaves?

Yes, divide the dough into smaller portions and braid each one. Adjust the baking time to 18-22 minutes.

How do I achieve a shiny crust?

Brush the loaf with an egg wash before baking. For extra shine, brush with melted butter after it comes out of the oven.

What can I serve with brioche?

Serve it with butter, jam, honey, cream cheese, or use it to make French toast or bread pudding.

Can I add dried fruit or nuts?

Absolutely! Fold in raisins, dried cranberries, or chopped nuts during the final stages of kneading.

Is this bread suitable for sandwiches?

Yes, the slightly sweet flavor pairs beautifully with sweet or savory fillings like ham, cheese, or Nutella.

Conclusion

Sweet braided brioche bread is a stunning and delicious treat that’s perfect for any occasion. Its soft, buttery texture and slightly sweet flavor make it a versatile addition to your table, whether served for breakfast, brunch, or dessert. With its impressive braided design and rich taste, this bread is sure to be a hit with family and friends. Enjoy the process of creating this classic, elegant loaf and savor every bite!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8-10 servings 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: French

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Description

This Sweet Braided Brioche Bread is light, fluffy, and slightly sweet, with a rich buttery flavor. Topped with pearl sugar for added crunch, this beautiful golden bread is perfect for breakfast, brunch, or dessert. Serve with jam, butter, or cream for a treat everyone will love!

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Ingredients

Units USM Scale 1x2x3x

For the Dough:

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 4 large eggs
• 1/2 cup whole milk, warmed (110°F/45°C)
• 1/2 cup unsalted butter, softened (cut into small cubes)

For the Topping:

• 1 egg yolk + 1 tbsp milk (for egg wash)
• 1/4 cup pearl sugar (or coarse sugar)

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Instructions

1. Activate the Yeast:
   • In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
2. Make the Dough:
   • In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a sticky dough forms.
3. Knead the Dough:
   • Knead the dough on a lightly floured surface (or with a dough hook on a stand mixer) for 8-10 minutes until smooth and elastic. If the dough is too sticky, add 1 tbsp of flour at a time.
4. Let the Dough Rise:
   • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 ½ to 2 hours, or until doubled in size.
5. Shape the Braided Bread:
   • Punch down the dough and divide it into three equal portions. Roll each portion into a long rope (about 12-15 inches). Pinch the ends together and braid the ropes. Tuck the ends under to secure the braid.
6. Second Rise:
   • Place the braided dough on a parchment-lined baking sheet. Cover and let it rise for 30-40 minutes, until slightly puffed.
7. Add the Topping:
   • Preheat the oven to 350°F (175°C). Brush the braided dough with the egg wash and sprinkle generously with pearl sugar.
8. Bake the Bread:
   • Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
9. Cool and Serve:
   • Allow the bread to cool on a wire rack before slicing. Serve with butter, jam, or as is for a delightful treat!

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Notes

• Make-Ahead Option: The dough can be prepared the night before and refrigerated after the first rise. Let it come to room temperature before shaping and baking.
• Filling Ideas: Add a cinnamon sugar filling or chocolate chips for a fun variation.
• Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.