Quick Brioche Braid

Preparation info

  • Makes one

    16 inch

    • Difficulty

      Medium

Appears in

The Modern Baker

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
  • teaspoons (about 1 envelope/7

Method

  1. 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