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Quick Brioche Braid
- Makes one
16 inch
- Difficulty
Medium
Published 2008
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 2½ teaspoons 1 7
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
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