Braided Brioche

    2 hours 55 minutes

    This is a delicious rich bread, braided and sprinkled with sesame seeds.

    162 people made this

    Serves: 12 

    • 7g dried active baking yeast
    • 1/2 cup (125ml) warm water
    • 2 cups (500ml) hot low fat milk
    • 2/3 cup caster sugar
    • 125g butter
    • 2 teaspoons salt
    • extra 1/2 cup water
    • 5 eggs
    • 1 1/2 kg plain flour
    • extra 1 egg
    • 2 tablespoons sesame seeds

    Preparation:2hours  ›  Cook:55min  ›  Ready in:2hours55min 

    1. Place yeast and warm water in a large mixing bowl. Allow the mixture to go frothy.
    2. Combine hot milk, sugar, butter, salt and 1/4 cup of the extra water in a medium bowl. Let cool to warm.
    3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk and egg mixture to yeast mixture. Add 2 cups of the flour and mix until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook in a stand mixer). Place in a large, lightly greased glass or plastic bowl. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 1 hour.
    4. Punch down, cover and let rise again until double, approximately 30 minutes.
    5. Punch again, and cut into three pieces. Form each part into a 50cm roll. Braid rolls on a large, greased baking tray. Cover and let rise until doubled.
    6. Lightly beat remaining egg and brush onto loaf. Sprinkle with sesame seeds. Bake in preheated 180 degrees C oven for about 55 minutes until nicely browned. Reduce baking time slightly if you make into two regular sized loaves.

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    Reviews in English (134)


    Altered ingredient amounts. Delicious! I used about 200g less flour and it turned out perfect. It made 2 HUGE loves so split this recipe in two. Definitely in my favourites file.  -  14 Jul 2008


    .  -  28 May 2010


    Used different ingredients. Excellent recipe. I saw that another baker thought theirs came out dry. I add four tablespoons of instant mash and it keeps softer longer. Adjusting the flour may make the bread too light to hold up. Traditionally, I make Challah with one huge braid on the bottom and tuck a tiny braid of four strands onto the top. Using an egg wash over the top after rising makes the loaf shiny and helps the sesame seeds to stick. Great entry!  -  14 Jul 2008