Braided Brioche

The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation.

A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter and homemade jam. It can also be toasted.

The secret to a perfectly soft and fluffy brioche is the long kneading on a slow to medium speed. Knead the dough for at least 20 minutes before you let it rise.

Braided brioche baked on a baking sheet.

When it comes to baking, you can choose between a loaf/bread pan or a baking sheet.

Braided brioche in a loaf baking pan ready to be put in the oven.

For best results, please use European style butter, like Plugrá, Finlandia or Kerrygold.

Braided Brioche

Recipe by Anna BembryCourse: Breakfast, BrunchCuisine: FrenchDifficulty: Simple


Prep time


Baking time


Resting time



Soft and fluffy; a delicious variation of the classic Brioche à Tête.


  • 500 g / 17.6 oz all-purpose flour

  • 60 g / 2.1 oz sugar

  • 60 g / 2.1 oz butter, cut into small cubes

  • 1 egg

  • 250 ml / 8.5 fl oz whole milk, lukewarm

  • 1 pinch of salt

  • 1 packet active dry baker’s yeast

  • 1 egg yolk

  • a handful of blanched sliced almonds or coarse sugar to sprinkle


  • Line a loaf pan or baking sheet with baking parchment. Preheat the oven to 150C / 305F.
  • In a large mixing bowl, combine flour, sugar, salt, and dry yeast. Add lukewarm milk, egg and butter, and mix, using a stand or hand mixer, fitted with hooks, for at least 20 minutes. Cover the bowl with a clean kitchen towel and set aside to rise at room temperature for 1 hour, until doubled in size.
  • Transfer the dough onto a lightly floured work space and knead by hand for 3 minutes. Divide the dough into three equal pieces. Don’t stress about the slicing — the chunks don’t need to be perfectly even!
  • Start braiding, bringing the outside strand over the center strand, alternating right to left. When you reach the end of the strands, tightly pinch together the ends to lock the shape into place.
  • Gently transfer the braid to the prepared baking pan or sheet. Tuck the ends under to tidy up the shape. Cover loosely with a clean kitchen towel and let the dough rise again for 1 hour.
  • Using a fork, lightly beat the egg yolk and brush the risen dough with it. Sprinkle with blanched sliced almonds or very coarse sugar. Bake 35 – 40 minutes on the middle rack. Let cool down slightly before removing from the pan.


  • The brioche tastes the best with butter and homemade jam.
  • For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.

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