Name: Braided Brioche Bread
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 1 Tablespoon active dry yeast; ¼ cup granulated sugar; 1⅔ cups warm milk (100‑110 °F); 2 large eggs; ⅓ cup all‑purpose flour; 4¾ cups bread flour; 6 Tablespoons unsalted butter (softened); 1 Tablespoon kosher salt; Egg wash (1 egg + splash of water)

An indulgent, soft, and buttery French‑style braided brioche bread, perfect for sandwiches, toast, or French toast. This golden, enriched bread has a tender crumb and a rich flavor that makes it ideal for both savory and sweet applications. Whether I slice it for breakfast or use it for an elevated sandwich, it never disappoints.

Why You’ll Love This Recipe

I love how versatile this braided brioche is—light yet rich, delicate yet structured enough to hold up to spreads, fillings, and toasting. The braiding not only makes it visually stunning but also gives it a beautiful pull-apart texture. It's satisfying to make, especially when I watch it rise and turn golden in the oven. And let’s be honest: nothing beats the smell of freshly baked brioche filling my kitchen.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Tablespoon active dry yeast
¼ cup granulated sugar
1⅔ cups warm milk (100‑110 °F)
2 large eggs
⅓ cup all‑purpose flour
4¾ cups bread flour
6 Tablespoons unsalted butter (softened)
1 Tablespoon kosher salt
Egg wash (1 egg + splash of water)

directions

I start by mixing the flours, salt, and softened butter in the bowl of my stand mixer fitted with a dough hook. I let it mix on low speed for about a minute.
In a measuring cup, I stir together the yeast, sugar, and warm milk, then let it sit until foamy—usually around 15 minutes. After that, I whisk in the eggs.
I pour the yeast‑egg‑milk mixture into the mixer bowl and knead on low speed until the dough starts to come together, scraping the sides as needed. Gradually, I add the remaining bread flour until the dough becomes slightly sticky but firm. Then I knead it on medium for a few more minutes.
Once kneaded, I transfer the dough to a large greased bowl and shape it into a smooth ball by folding the sides inward. I place it smooth side up.
I cover the bowl and let the dough rise in a warm spot until it doubles in size—about 45 to 60 minutes.
On a greased surface, I divide the dough in half. For each half, I divide it again into three equal pieces, rolling each into ropes about 12 to 15 inches long. I braid the ropes and tuck the ends underneath. Then I place the braided dough on a baking sheet or in a loaf pan.
I cover the braided loaves and let them rise again until nearly doubled in size.
Before baking, I brush the tops with egg wash and sprinkle with kosher salt if I want extra flavor.
I preheat my oven to 375 °F and bake the loaves for about 25 minutes, or until they turn golden brown.
For extra richness, I sometimes brush the tops with melted butter as soon as they come out of the oven. Then I transfer them to a wire rack and let them cool completely before slicing.

Servings and timing

Servings: About 20 slices (2 loaves)
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes

Variations

I sometimes mix in mini chocolate chips or dried fruit before shaping the dough for a sweet twist.
A dusting of cinnamon sugar on top before baking adds a subtle warmth.
Instead of braiding, I occasionally shape the dough into rolls or buns for individual servings.
I use loaf pans when I want more structured sandwich slices, and go free-form on a baking sheet for a rustic look.

storage/reheating

I store the baked brioche in an airtight container at room temperature for 3 to 4 days. To reheat, I like to toast slices lightly to bring back that fresh-baked softness. For longer storage, I freeze the cooled loaves or slices in freezer bags for up to 3 months. When I’m ready to use them, I let them thaw at room temperature or warm them gently in the oven.

FAQs

How do I know when the dough is kneaded enough?

I look for a smooth, elastic dough that pulls away from the sides of the bowl and holds its shape. It should be tacky but not overly sticky.

Can I let the dough rise overnight?

Yes, I often refrigerate the shaped dough overnight to develop deeper flavor. I just let it come to room temperature before the final rise and baking.

What’s the best way to shape the ropes evenly?

I weigh each piece of dough to keep things even. Then I roll from the center outward using both hands until each rope is the same length.

Can I use all-purpose flour instead of bread flour?

Yes, but I find that bread flour gives a slightly chewier texture and better structure. All-purpose will work in a pinch, though it may be softer.

What should I serve with brioche?

I love it with butter and jam for breakfast, or I use it for sandwiches. It also makes amazing French toast thanks to its rich texture.

Conclusion

This braided brioche bread is one of my favorite bakes to make from scratch. It’s elegant, deeply flavorful, and surprisingly versatile—from breakfast to dinner and everything in between. Whether I'm slicing it warm out of the oven or toasting it the next day, each bite reminds me why homemade bread is always worth it.