Leavened brioche braid



A leavened brioche braid is a sweet bread made using fresh brewer’s yeast. It’s perfect for breakfast but also great as a snack. This brioche braid will keep the whole family happy! It isn’t difficult to make at home: We used a planetary mixer as an easy way to get a smooth, soft dough, but you can also knead the dough by hand and get excellent results! Have fun making it with your kids – they’ll go crazy for the nib sugar on top, but you can also decorate it with raisins or chocolate chips. Enjoy it as is, with a cup of hot chocolate, coffee, or a cappuccino. Or, why not toast the slices and spread some Nutella or jelly on them?


Ingredients for the dough
Butter 3 tbsp (40 g)
Flour 00 2 ¾ cups (320 g)
Fresh brewer's yeast 1 ¼ tbsp (12 g)
Sugar 3 oz (80 g)
Vanilla bean 1
Lemon peel 1
Fine salt 1 pinch
Eggs 3.5 oz (100 g)
Whole milk 0.3 cup (80 g)
Ingredients for the glaze
Eggs 1
Granulated sugar 3 tbsp (40 g)

How to prepare Leavened brioche braid

To make the leavened brioche braid, first melt the butter and then let it cool. Next, heat the milk and pour it into a bowl where you’ve already crumbled the yeast 1. Add the sugar 2 and mix everything until it dissolves 3.

Pour the sifted flour into the bowl of the planetary mixer, add the milk and yeast mixture 4, then the melted butter 5. Beat both eggs and add them to the ingredients in the mixer 6

with the zest of half a lemon 7, the seeds of one vanilla bean 8, and the salt 9

Start kneading the ingredients using the dough hook to get a smooth, even mixture. The dough should turn out soft but cling to the hook nicely 10, leaving the sides of the bowl clean. Transfer it to a lightly floured work surface 11 and quickly knead it by hand 12.

Transfer the dough to a bowl 13 and cover with plastic wrap 14. Leave to leaven at approximately 77°F (25°C) for 90 minutes 15.

After this time, transfer the dough to a lightly floured work surface and divide it into three equal portions weighing about 7 oz (200 g) each (16-17). Make strands that are 14 inches (35 cm) long 18

and braid them together. To do this, seal one end of the 3 strands 19 together and start braiding them 20. Once the braid is finished, secure the ends well 21.

Transfer to a baking sheet covered with parchment paper 22 and leave to rise for a further 30 minutes, covered with plastic wrap 23. When it has risen well, gently remove the plastic wrap 24.

Brush the surface with beaten egg 25 and decorate with nib sugar 26. Bake in a conventional oven at 340°F (170°C) for approximately 35 minutes on the middle rack. The brioche braid should be soft but well-cooked and golden on the surface 27.


The brioche will keep for 2 days at room temperature if well covered. It can be frozen after cooking.


You can add chocolate chips or raisins to the dough.