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Braided Brioche

Prep Time45 mins
Cook Time20 mins
Resting Time2 hrs 20 mins
Total Time3 hrs 25 mins
Course: Breakfast
Cuisine: French


For the dough

  • 165 g flour
  • 4 g salt
  • 30 g sugar
  • 100 g eggs
  • 3.5 g dry active yeast or 10g fresh yeast
  • 80 g butter 84% fat


  • 1 egg
  • Pearl sugar


  • Use a stand mixer fitted with the dough hook attachment. Mix all the ingredients except for the butter. Knead for 5 minutes on low to mix well everything, then increase the speed and knead 7 minutes to make a smooth, stretchy dough.
  • Add the butter on slow and mix until incorporated. Once incorporated (a few minutes) knead on high until the dough becomes elastic. The dough should be glossy and smooth (see article for more details).
  • Form a ball with the dough, put in a bowl, cover with a kitchen towel and let rise for 1 hour at room temperature.
  • Gently remove the air from the dough, make a ball again, cover and chill in the fridge for a minimum of 30 minutes (ideally all night).
  • Divide in 3 equal pieces. Slightly flatten the dough one by one and roll it slowly until it gets to about 6 inches (15 cm). Chill for 10 minutes.
  • Roll again until you have 3 long “ropes” of about 16 inches (40 cm).
  • Pinch all ends together and braid. Place your brioche on a parchment paper and slightly tuck in both ends under the Brioche so it looks nice.
  • Beat your egg with a little bit of water and brush the brioche with it. Let rise for 1h30 at 30C (86F).
  • Preheat your oven to 160C (320F) with a baking sheet in it. Brush the brioche again with your beaten egg. Sprinkle the pearl sugar on top of it.
  • Gently place the brioche on the hot baking sheet and bake for 20 minutes.