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French Braided Brioche Bread

Course: Breakfast, brunch, Snack
Cuisine: French
Keyword: braided, brioche, french
Servings: 2 brioches
Author: Mélanie


For the 1st step

  • 150 ml of milk
  • 150 g of flour
  • 8 g of yeast

For the 2nd step - 12 hours later

  • 3 egg yolks
  • 1 tablespoon of vanilla extract
  • 70 g of butter 3/4 of a cup, soften
  • 100 g of sugar
  • 250 g of flour 2 full cups
  • 8 g of yeast

For the egg wash:

  • 1 egg yolk
  • 1 tbsp of milk


  • For the 1st step
  • - Place the milk, the flour and the yeast in the bowl, mix it well. Set aside for 12 hours at room temperature.
  • For the 2nd step, 12 hours later
  • - In the bowl where there is your preparation, add the egg yolks, the vanilla, the butter and the sugar, mix well.
  • - Add the yeast and gradually add the flour. It should start to form a dough, a little sticky at first.
  • - Knead the dough for 10-16 minutes.
  • - Take the dough, separate it in 2 equal balls.
  • - From each ball, divide it in 3 parts and make rolls to braid them.
  • - Once you have braided both your dough, let them rest for 1h30minutes.
  • For the egg wash:
  • - Take the egg yolk and the milk and stir well.
  • - With a brush, apply some on each braid.
  • - Place in the oven at 360F for 20 minutes or until your brioches are golden.


You can keep the brioches fresh in an air-tight container for 3-4 days. If you have some leftovers, you can make some French Toast.