Brioche / Braided brioche braid

Ingredients for 1 servings:

• 420 g wheat flour type 550
• 250 ml milk, lukewarm
• ½ cube of fresh yeast or 7 g of dry yeast
• 1 tsp, leveled salt
• 55 g butter
• 1 egg(s)
• 2 tbsp sugar
• 1 egg yolk for brushing
• 1 tsp milk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

In the first step, the yeast is crumbled and dissolved with a little sugar in a small amount of lukewarm milk. (Proceed the same way with dried yeast.) Then, the flour is placed in a mixing bowl and a well is made in the flour. The dissolved yeast is then poured into this well and covered with a little flour. The whole thing must then be covered and left to rise for half an hour in a warm, dark place. After the resting time, the remaining lukewarm milk, the remaining sugar, salt, softened butter, and the egg are added, and then the whole thing is kneaded with a food processor or by hand until a smooth dough forms. The dough must now rise for 2.5 hours in a warm, dark place. To prevent it from drying out, it is best to cover the bowl with a damp cloth. The dough is then divided into three equal pieces, each of which is then kneaded again and then formed into 40-50 cm long strands. The braid is then made from these three strands. Both ends should be pressed together firmly. Then, place the braid on a baking sheet lined with baking paper, dust with a little flour, and loosely cover with cling film. Let it rise for another 20 minutes. Brush the dough with a mixture of one egg yolk and one teaspoon of milk and bake in a preheated oven at 180°C (convection oven) for about 20 minutes, until golden brown. (If you tap the braid, it should sound slightly hollow, then it’s done.) The brioche tastes best lukewarm with a little butter or jam.