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!
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise:
- Place the braided dough on a parchment-lined baking sheet. Cover and let it rise for 30-40 minutes, until slightly puffed.
- 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.
- Bake the Bread:
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- 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!
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.
