Brioche Tressée, Braided Brioche

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IMG_5987Brioche Tressee for our tomorrow breakfast.

Serves 12

Ingredients:

  • 500g of plain flour/ all purpose flour
  • Pinch of salt
  • 20g of fresh yeast
  • 100g of caster sugar
  • 5 medium eggs
  • 200g of soft butter
  • Sesame seeds
  • 1 egg yolk

Procedure:

  1. In the bowl of the stand mixer, add the flour and crumble the yeast on the top.
  2. Add the salt on one side and the sugar on the top of the fresh yeast.
  3. Add the eggs, one at a time and start to mix again on low speed with the hook of your stand mixer.
  4. Increase the speed to medium.
  5. Finally add the soft butter and mix on high speed until the dough detaches from the bowl (about 15 minutes).
  6. Transfer the dough into a big floured bowl, set aside and let the dough rise for 1h.
  7. Cover with a clean kitchen cloth.
  8. Transfer the dough onto a clean floured surface, punch it down gently to release the air.
  9. Flour a large baking tray.
  10. Cut the dough into 3 equals parts and make a Tresse or you can divide the dough into small buns of (80grams).
  11. Transfer the Brioche to the top of the baking tray or your buns (keep a little space between them).
  12. Let the dough rise for 2hours.
  13. Half an hour before baking preheat the oven to 170C degrees.
  14. Brush with the egg yolk and sprinkle with a few sesame seeds or sugar.
  15. Bake for 30 minutes (more or less depending the oven) and remove when the brioche is golden brown.

This Brioche is perfect with jam or with butter!

Bonne dégustation!

 

6 Comments Add yours

  1. Raphaelle says:

    OMG… can I have some pretty please…;)

    1. Of Course, with pleasure …;)

  2. That looks absolutely scrumptious!! I’m with Raphaelle, I want some! 🙂

    1. Thank you so much .We just took our breakfast outside and the Brioche was delicious…Next time I’ll send you a slice 😀

      1. Raphaelle says:

        Woke up – open wordpress and I see your brioche again… arg life is sooo unfair XD

  3. Oh la la, Raphaelle (^) Je suis desolee .

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