Round Braided Brioche

IMG_3680IMG_3682  IMG_3686

To me, nothing is better than waking up early and preparing a homemade brioche for my family or friends. I always enjoy watching the dough rise, kneading it, and braiding it into it’s final brioche shape. For today’s Fiesta Friday, I have in my panière a warm and fresh round braided brioche, made with 6 interlaced strands, orange blossom water, and a light sprinkle of pearl sugar on top.

A huge thank you to our wonderful host Angie from The Novice Gardener, and to our co-hosts for this week: Caroline and Jess.

The recipe is inspired by:

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Serves: 10/12 slices


  • 500g of all purpose flour/plain flour
  • A pinch of salt
  • 100g of caster sugar (for me)
  • 11g of dry instant yeast
  • 4 medium eggs
  • 120ml of lukewarm milk
  • 1 tablespoon of orange blossom water
  • 200g of soft butter (for me)
  • 1 egg yolk for the brush
  • Pearls sugar for decoration

PicMonkey Collage

PicMonkey Collage

Procedure: (Easy)

  1. In the mixing bowl on the stand mixer add the flour and the sugar.
  2. On one side add the dry instant yeast, and on the other side add the salt.
  3. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
  4. Add the 4 eggs at the same time and now mix on a medium speed.
  5. Pour the milk, the orange blossom water and continue to mix until the dough becomes consistent.
  6. Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and sticky.
  7. Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 1 hour (as seen in the picture).
  8. After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
  9. Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
  10. The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
  11. Push and squeeze one more time and knock back the air.
  12. Divide the dough into 6 equals pieces and roll each piece into a log of 40 centimeters long, then place the first three vertical strands and then slide the first strand passing inside out above the others.
  13. Place the second strand, this time below
  14. Place the third strand like the first strand.
  15. Tighten a little (as seen in the picture), then braid the ends of each three strands normally and slide them all underneath the brioche.
  16. Brush the entire surface with the 1 egg yolk and sprinkle with some pearl sugar.
  17. Set aside for 1h in a warm place.
  18. Preheat the oven to 180C degrees, 10 minutes before baking.
  19. Bake for 30 minutes (more or less depending on the oven).
  20. Remove when the brioche is golden brown.

The brioche is warm and the smell is delightful! A sweet addition to a nice breakfast! I serve this brioche with fig jam on the side.

Bon Appétit.

PS: You can add any flavor to the brioche (vanilla, candied fruits, citrus flavor…). You can keep the brioche into a kitchen towel for the following morning and please do not use microwave to rewarm your brioche!!

53 thoughts on “Round Braided Brioche

  1. Beautiful as always! I have never made brioche before and your beautiful braided one is really pushing me towards the brioche making edge! what a tasty edge that is for sure 🙂

  2. Gorgeous looking brioche! How is brioche different from other breads? Slow fermenting and addition of eggs, butter n milk? Sounds like cake ingredients used to make a bread…super delicious bread!!
    Must have smelled heavenly ❤️

  3. This looks delicious and the braiding is fabulous! I have tried making brioche once before but unfortunately it was quite dense! Still tasted good though!

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