Imagine pulling apart a delicate, golden-brown mini brioche braid, watching as steam rises and revealing layers of buttery, pillowy perfection. These French-inspired mini braids are not just bread – they're an experience that transforms your kitchen into a Parisian bakery. Whether you're a novice baker or a seasoned pro, this recipe promises to elevate your baking skills and impress everyone from family to dinner guests with minimal effort and maximum flavor.
Prep Time: 1 hrs 30 mins
Cook Time: 15 mins
Total Time: 1 hrs 45 mins
Cuisine: French
Serves: 12 mini brioche
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1 packet active dry yeast
- 1/2 cup warm milk
- 3 large eggs
- 1/2 cup unsalted butter, softened
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F) and let sit for 5-7 minutes until it becomes foamy, indicating the yeast is active.
- In a large mixing bowl, combine flour, sugar, and salt. Create a well in the center of the dry ingredients.
- Add the yeast mixture and eggs to the flour mixture. Mix using a stand mixer with a dough hook attachment or by hand until a shaggy dough forms.
- Gradually incorporate the softened butter into the dough, kneading until smooth and elastic. The dough should be slightly sticky but manageable.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions.
- Roll each portion into a long rope, about 10 inches long, and then carefully braid three ropes together to form each mini brioche.
- Place the braided brioche on a parchment-lined baking sheet, leaving space between each for expansion.
- Cover the braids and let them rise for an additional 30 minutes until puffy.
- Preheat the oven to 375°F (190°C).
- Gently brush each brioche braid with an egg wash made from 1 beaten egg to ensure a golden, shiny finish.
- Bake for 12-15 minutes or until the brioche are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.
Tips
- Temperature is crucial: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Kneading matters: Don't rush the kneading process. A smooth, elastic dough is key to tender brioche.
- Patience with rising: Allow sufficient time for the dough to rise in a warm, draft-free area for optimal texture.
- Egg wash technique: Use a soft pastry brush and apply egg wash gently to avoid deflating the delicate braids.
- Watch your baking time: Ovens vary, so start checking at 12 minutes to prevent over-browning.
- Cool completely: Let brioche cool on a wire rack to maintain their crisp exterior and soft interior.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
