Braided Brioche

Bánh mì hoa cúc

A soft, buttery braided brioche that pulls apart into tender, fluffy strands.

⏱ 45 min🔥 Medium 🍽 1 large loaf★ 5

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•Bread flour · 500g

•Instant yeast · 7g

•Eggs · 3

•Milk · 120ml

•Unsalted butter · 80g

•Sugar · 70g · Salt · 6g

Mix the flour, yeast, sugar and salt; add the eggs and milk, then knead until smooth.

Work in the softened butter and knead for 15 minutes until the dough is supple and pulls into a thin windowpane.

Let it rise for about 60 minutes until doubled in size.

Divide the dough, braid it into shape, then proof again for about 45 minutes.

Brush with egg wash and bake at 175°C for 25–30 minutes until golden brown.