I don't know what it is about braiding things, but it's really bloody good fun. This recipe makes a heck of a lot of brioche, so feel free to half it, just lower the cooking time by about 7-8 minutes. Let the brioche braiding commence!
Braided Brioche
Makes a 1kg loaf
500g plain flour
60g sugar
10g salt
16g warm water
8g dried active yeast
4 whole eggs
4 egg yolks
330g unsalted butter
1 egg for egg wash
Start by mixing together your yeast and warm water (not hot, you'll kill your yeasty friends). Let it get nice and active for about 10 minutes or so. You can tell it's ready to go when it bubbles and rises to the surface.
In a large bowl or stand mixer, mix together your flour, sugar, salt, eggs and active yeast and knead for 3-4 minutes. Add butter and continue mixing for 10-15 minutes until the dough holds it's shape. If mixing by hand, tip the dough out onto a clean work surface and knead by pushing away from you with the heal of your hand, then scraping the mixture back together and repeating. It will feel incredibly sticky for the first few minutes but don't be tempted to add any flour, it will eventually hold together. Think of it as the perfect opportunity to let some steam off. Because 15 minutes of good kneading means a happier, stronger dough and it's a great workout too!
Pop your dough back into your mixing bowl and let it rise for at least an hour until doubled in size (this may take more or less time depending on your ambient temperature but try to pop it somewhere warm). Once it's well risen, knock the air out of the dough by giving it a quick 10 second knead and shape it into a rectangle. Wrap in a bit of cling film and refrigerate for at least 2 hours.
Once the dough is well chilled, divide it up into eight equal strips. Roll each strip into a strand about 50cm long. Chill for 10 minutes.
Line a baking tray with parchment paper. Place your eight strands of dough parallel to each other and pinch the top bits together. Now to try and explain the braiding. It's going to be a tough one so hold on to your hats. Start by taking the far right strand and take it to the far left. Take your original far left strand and bring it across to the right. Now bring your original far right strand back to the middle and replace it by taking the second to right strand across. Take your far right strand into the middle and replace it by taking the second to left strand across. Continue this process until you get to the end of the braid. Pinch the ends together and tuck underneath. No matter how you manage to braid this loaf it will look ace in the end because YOU made it.
Allow to rise at room temperature for about 3 hours until doubled in size. You can check it's rise by gently pushing your finger against the dough. If it leaves an indent it's ready to go.
Preheat your oven to 180ºC. Whisk your egg and brush over the top of your loaf. Bake for 25-28 minutes until golden brown.
Makes a 1kg loaf
500g plain flour
60g sugar
10g salt
16g warm water
8g dried active yeast
4 whole eggs
4 egg yolks
330g unsalted butter
1 egg for egg wash
Start by mixing together your yeast and warm water (not hot, you'll kill your yeasty friends). Let it get nice and active for about 10 minutes or so. You can tell it's ready to go when it bubbles and rises to the surface.
In a large bowl or stand mixer, mix together your flour, sugar, salt, eggs and active yeast and knead for 3-4 minutes. Add butter and continue mixing for 10-15 minutes until the dough holds it's shape. If mixing by hand, tip the dough out onto a clean work surface and knead by pushing away from you with the heal of your hand, then scraping the mixture back together and repeating. It will feel incredibly sticky for the first few minutes but don't be tempted to add any flour, it will eventually hold together. Think of it as the perfect opportunity to let some steam off. Because 15 minutes of good kneading means a happier, stronger dough and it's a great workout too!
Pop your dough back into your mixing bowl and let it rise for at least an hour until doubled in size (this may take more or less time depending on your ambient temperature but try to pop it somewhere warm). Once it's well risen, knock the air out of the dough by giving it a quick 10 second knead and shape it into a rectangle. Wrap in a bit of cling film and refrigerate for at least 2 hours.
Once the dough is well chilled, divide it up into eight equal strips. Roll each strip into a strand about 50cm long. Chill for 10 minutes.
Line a baking tray with parchment paper. Place your eight strands of dough parallel to each other and pinch the top bits together. Now to try and explain the braiding. It's going to be a tough one so hold on to your hats. Start by taking the far right strand and take it to the far left. Take your original far left strand and bring it across to the right. Now bring your original far right strand back to the middle and replace it by taking the second to right strand across. Take your far right strand into the middle and replace it by taking the second to left strand across. Continue this process until you get to the end of the braid. Pinch the ends together and tuck underneath. No matter how you manage to braid this loaf it will look ace in the end because YOU made it.
Preheat your oven to 180ºC. Whisk your egg and brush over the top of your loaf. Bake for 25-28 minutes until golden brown.
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