No Knead French Braided Brioche

sliced french braided brioche on a wooden board.

5 from 14 votes

No Knead French Braided Brioche

Soft, pillowy, and buttery, this French braided brioche has that perfect bakery texture that brings me right back to France. It’s the kind of bread that’s hard to resist—tear off a piece, and before you know it, you’re reaching for another.

Prep Time30

Cook Time25

Total Time3 55

Course: Breakfast, brunch, Dessert, Snack

Cuisine: French

Servings: brioches

Calories: 2206kcal

Author: Mélanie

Ingredients

For the 1st step

1 and half cup flour
7 g yeast
1 cup milk

For the 2nd step

5 eggs
1 teaspoon vanilla extract
1 stick butter ½ cup or 113 g
1 cup sugar
4 cups flour

For the egg wash:

1 egg yolk
1 teaspoon milk

Instructions

For the 1st step

In a large bowl, mix the flour and yeast. Gradually pour in the warm milk and stir until combined. Cover the bowl with a clean towel and let it rest for 30 minutes.

For the 2nd step

In a separate bowl, whisk the eggs, soft butter, and vanilla extract together, then add them to the bowl with the previous mixture.
Use a hand mixer (or stand mixer) to mix until you have a batter-like consistency.
Incorporate dry ingredients: Gradually add the sugar and flour, stirring with a wooden spoon. The dough will be slightly sticky—this is normal!

First proofing

Cover the dough with a towel and let it rise for 1 to 2 hours at room temperature (or until it doubles in size). For best results, allow the full 2 hours.
Shape the brioche: Punch down the dough to release the gas. Divide it into two equal portions, then divide each portion into three pieces. Roll each piece into a rope and braid them. Place the braided dough on a parchment-lined baking tray.

Second proofing

Cover the braids with a towel and let them rise for 1 hour.
Pre-heat the oven to 360°F.
Egg wash: Whisk together an egg yolk and a teaspoon of milk, then brush it generously over the braided dough, making sure to coat all the folds for a shiny finish.
Preheat the oven to 360°F. Bake the brioche for 20-25 minutes, or until golden brown and fragrant.
Let the brioche cool slightly before serving. You’ve just made bakery-quality French braided brioche at home—soft, pillowy, and irresistibly buttery!

Notes

For the proofing: Keep the dough in a warm spot, like on top of your stove with the oven turned off, to encourage rising.
Flour your hands to handle the dough more easily—no need to flour the dough itself.
Add a flavour such as orange or almond extract or even a zest of lemon.

Nutrition