Tag Archives: Plaiting bread

Brioche tressée (6 strands plaited brioche)

I’ve seen this recipe on the French blog Paprikas, which featured it as a Challah bread. Since the original challah recipe was altered to add butter and milk, I think it is more appropriate to call it a brioche. It takes a while to make it because you do 3 rises instead of 2 normally but the result is fantastic! The texture is well aerated and soft. I posted a while back a recipe of brioche and explained how to plait it with 3 strands, which is the easy version. This time, I’ll show you how to plait a 6 strands brioche, which is quite a challenge the first time you try but after a bit of practice, it is actually not that complicated and it looks so beautiful that it is well worth it. I’ll even add a video that someone else made to show you how it’s done.

Source: Paprikas

Ingredients

For 2 loaves

500g strong white flour
80g butter ( you can use salted or unsalted), cut in chunks and softened
2 tbsp sugar
20g fresh yeast or 10g dried instant yeast
2 eggs + 1 yolk
200g milk
1 tbsp orange blossom water
1 tsp salt
1 egg for the eggwash and seeds of your choice for decoration (sesame, poppy…)

Method

  1.  Place the milk and yeast in the TM bowl and warm 3 min/37C/speed 2.
  2. Add 250g flour and mix 20 sec/speed 3 to mix.
  3. Leave to rise in the bowl, lid closed for 30 minutes (it should double in size).
  4. Add the eggs + yolk, the other 250g of flour, the butter, sugar, salt and orange blossom water. Mix 30 sec/speed 3, then lock the lid and knead 3 min.
  5. Lightly oil a big bowl and tip out the dough into it. Cover with cling film and heat briefly your oven at the lowest temperature to reach about 37/40C. Leave to rise in turned off oven for 2 hours (it should double in size).
  6. Divide the dough in 12 equal parts. Roll each part into a snake shape, make sure it is not too thick (it should be about 1 inch thick).
  7. Take 6 strands and join them at one end. Start plaiting the brioche (see pics below and this excellent video to see how).
  8. Repeat for the other 6 strands.
  9. Place the 2 loaves on a baking sheet covered with greaseproof paper, cover with a tea towel and return to the turned off warm oven (you might need to reheat it a little bit if it’s too cold).
  10. Leave to rise for 30 minutes and take out of the oven. Whisk an egg lightly (you can take out some of the white before whisking to obtain a stronger colour). Brush the brioche and sprinle with sesame seeds, poppy seeds or anything you like.
  11. Preheat the oven at 170C and bake for 30 minutes (watch that the top doesn’t brown too quickly, if it does, cover with foil).
  12. You can freeze one loaf once it’s cooled down to keep it fresh for a later use.