Quick Brioche Braid
A quick-to-make brioche braid with a rich texture and buttery flavor.
Ingredients
milk
1/2 cup cup
active dry yeast
2- teaspoons (about 1 envelope/7 grams)
unbleached all-purpose flour (spoon flour into a dry-measure cup and level off)
3 cups
cold unsalted butter (cut into 12 pieces, see Note)
8 tablespoons (1 stick)
sugar
. cup
salt
1 teaspoon
large eggs
2 large
egg yolks
2 large
egg wash (well beaten with a pinch of salt)
1 large egg
Instructions
1
Step 1
Heat the milk in a small saucepan until lukewarm (about 110°F/45°C). Pour the milk into a small bowl and add the yeast. Stir in 1 cup of flour with a small rubber spatula. Cover the bowl with plastic wrap and let stand for 20 minutes, until the mixture is foamy and slightly puffed.
2
Step 2
Place the butter, sugar, salt, eggs, and egg yolks in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the butter is evenly distributed throughout the liquid. The mixture may look separated at this point — it will come together once the flour is added.
3
Step 3
Scrape the yeast mixture into the food processor bowl and pulse 6 times to blend thoroughly. Add 1 cup of the remaining flour and pulse again until the flour is fully incorporated and the mixture is smooth. Scrape down the sides of the bowl with a thin metal spatula. Add the remaining flour and pulse again to combine. Let the dough rest for 10 minutes.
4
Step 4
Run the food processor continuously for 10 seconds. Turn the food processor bowl out onto a floured work surface to release the dough. Carefully remove the blade and transfer the dough clinging to it onto the work surface. Fold the dough with a dough scraper 5–6 times, dusting with a little flour as needed, until the dough is elastic.
5
Step 5
Using a dough scraper or knife, divide the dough into 3 equal portions. Roll each portion between your palms into a rope about 12 inches (30 cm) long. If the dough is too sticky to roll, slide it onto a floured small tray and refrigerate for about 20 minutes. Lay the dough ropes down the center of the prepared baking sheet lengthwise, spaced about 1/2 inch (1 cm) apart.
6
Step 6
Starting from the center of the dough, weave the dough ropes together. When you reach the end, pinch the two ends of the dough together and tuck them under. Turn the baking sheet around and repeat the weaving and tucking on the other side of the dough.
7
Step 7
Cover the braid with a towel or buttered plastic wrap and let it rise until doubled in size, which will take 1 to 2 hours depending on room temperature.
8
Step 9
Just before putting it in the oven, immediately brush the braid with the egg wash. Make sure the brush is clean each time you dip it into the egg wash to prevent egg wash from pooling at the base of the bread. Bake the bread until well risen and deeply golden brown, 35 to 40 minutes. Slide the bread, still on the parchment paper, onto a wire rack to cool.
