Braided Brioche Pan: Soft and Fragrant for a Delicious Snack!

Yeast activation: If you are using active dry brewer’s yeast, mix it with a little sugar and dilute it in warm milk. Let stand for 5 to 10 minutes until frothy.
Preparation of the dough:
In a large bowl, sift the flour and add the sugar and salt.
Add the lightly beaten eggs and activated yeast (or crumbled fresh yeast) to the center of the flour.
Start kneading by gradually adding the warm milk. Continue kneading until you get a smooth and homogeneous dough.
Add the soft butter cut into pieces and continue kneading until the butter is fully incorporated and the dough is elastic.
Form the dough into a ball and let it rise covered with a damp cloth in a warm place for about 1 to 2 hours, or until doubled in size.
Shaping the brioche bread:
Once risen, transfer the dough to a lightly floured surface and divide it into 3 equal parts.
Form each part into a long,
thin cylinder and twist the three cylinders together to form a braid. Bring the ends together and pull slightly to even out the shape.
Transfer the braided brioche to a baking sheet lined with parchment paper.
Second rise:
Cover the brioche with a damp cloth and let it rise for another 30 to 45 minutes, until it doubles in size.
Finishing:
Preheat the oven to 180°C.
In a small bowl, whisk the egg yolk with the milk.
Gently brush the surface of the brioche bread with the egg yolk and milk mixture.
If desired, sprinkle the top with granulated sugar for a crispy finish.
Baking:
Place the brioche in the preheated oven and bake for about 25-30 minutes, or until golden brown and cooked through.
Once baked, let the brioche cool on a wire rack before slicing and serving.
Braided brioche bread is delicious served warm or at room temperature. You can enjoy it on its own or with jam, spread, or just a little butter. Enjoy your meal!