French Braided Brioche (Treccia di brioche

French Braided Brioche (Treccia di brioche - Brioche tressé)

I love brioches of all kind...I know... they are not always easy to make. This is one of the most soft, tasty and easy to make I have ever tried. I use a bread machine to mix and knead the dough but you can also mix and knead by hands...of course it will take you some more energies and time ;)

Ingredients:
250 bread type flour
250 Manitoba flour
11 gr dry yeast (or 25 fresh)
2 eggs
150ml Milk
120gr white sugar
1 pinch of salt
1/2 teaspoon vanilla extract (optional)
80gr Butter
For glaze:
1 egg yolk
1 tbs milk
2 tbs pearl sugar (for decoration)

Mix The flour, the sugar, the salt and the 2 eggs in the bread machine, start the "dough" programm. Mix the milk with the dry yeast, warm up just a litlle, add the butter, melt all. Do not heat too much! Mixture must be just warmish! Ad the milk mixture slowly to the flour mixture while the machine is turning....Close the bread machine and make it go until the dough programm is over.

At the end of the program (more or less 1 and half hour) this must be the result.

Place your dough on a lightly floured worktop, devided in 3 parts and make 3 long tubes out of it.

Shape the braid...

Once your braid is shaped, place it on a oven tray with some parchment paper. Mke it rest in a warm place (25-30C°) for 1 to 2 hours, till it almost double the size.

After one or 2 hours rest, preheat the oven 180C° glaze the brioche with the beaten yolk and milk, cover with pearl sugar.

Place it in the oven for 20-25 minutes, untill the top gets golden brown.

Here you can see how the brioche texture should be: soft and light... Buon appetito!

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