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Braided Brioche

Braided Brioche

Sunset MARCH 1998

  • Yield: Makes a 1 1/2-pound loaf


  • 1/3 cup water
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup (1/4 lb.) butter or margarine
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast


1. Process ingredients on dough cycle, according to manufacturer's directions.

2. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1 1/2-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14- by 17-inch baking sheet. Pinch ropes together at one end, braid loosely, then pinch braid end together.

3. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.

4. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.

5. Bake braid in a 350° oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1/3 cup water, 3 large eggs, 2 large egg yolks, 3/4 cup (3/8 lb.) butter or margarine, 3 1/3 cups all-purpose flour, 1/4 cup sugar, 1/2 teaspoon salt and 1 package active dry yeast.

Nutritional analysis per ounce.

Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 45%
  • Protein: 2.5g
  • Fat: 5.3g
  • Saturated fat: 2.9g
  • Carbohydrate: 12g
  • Fiber: 0.4g
  • Sodium: 94mg
  • Cholesterol: 54mg

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Braided Brioche Recipe