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Le Chaudron recipe
Brioche tressée
Braided brioche
⏱ 180 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
200 g (7 oz)softened unsalted butter
60 g (2 oz)superfine sugar
10 gfine salt
20 gfresh yeast
4whole eggs
100 ml (½ cup)warm whole milk
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 200 g (7 oz) softened unsalted butter
- 60 g (2 oz) superfine sugar
- 10 g fine salt
- 20 g fresh yeast
- 4 whole eggs
- 100 ml (½ cup) warm whole milk
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the stand mixer bowl, add the flour, sugar and salt on one side and the yeast on the other, then the eggs and warm milk.Making it from scratch? See the yeast dough — rises ~2 h
- Knead with the dough hook on low for 5 minutes, then on medium for 10 more minutes until elastic.
- Add the softened butter in several additions, kneading 8 more minutes until fully absorbed and smooth.
- Cover with a clean towel and let rise 1 hour 30 at room temperature until doubled.
- Punch down the dough, divide into 3 equal pieces and roll each into a 35 cm (14 in) rope on a lightly floured surface.
- Pinch the 3 ropes together at the top and braid evenly, keeping it tight, then place on the lined sheet.
- Let rise 1 hour 30 under a towel, brush with beaten egg yolk and bake 30 minutes at 170°C (340°F) until golden.
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