Quick Brioche Braid

Name: Quick Brioche Braid
Yield: Makes one 16-inch (40-cm) long braid, about thirty ½-inch (1-cm) slices
Cuisine: United States
Ingredients: 1 cookie sheet or jelly-roll pan lined with parchment or foil; 2 large egg yolks; 1 large egg well beaten with a pinch of salt; 3 cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); 8 tablespoons (1 stick) cold unsalted butter, cut into 12 pieces, see Note; 1 teaspoon salt; ¼ cup sugar; ½ cup milk; 2 large eggs; 2½ teaspoons (about 1 envelope/7 grams) active dry yeast

Preparation info

Makes one
16 inch

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Brioche in any form is as elegantly rich and buttery as any pastry can be. This easy braid is made from a fast version of brioche dough immediately after it emerges from the food processor. The dough is quite soft, so don’t handle it too much—braiding the loaf directly on the pan where it will bake also makes the process much easier.

Ingredients

½ cup milk
2½ teaspoons (about 1 envelope/7

Americas
United States
Vegetarian
Bread

Method

Heat the milk in a small saucepan until it is just lukewarm, about 110°F (45°C). Pour the milk into a small bowl and whisk in the yeast. Use a small rubber spatula to stir in 1 cup of the Hour thoroughly. Cover the bowl with plastic wrap and set aside for 20 minutes. The mixture