Braided brioche

Did you know that brioche appeared in France in the 15th century, although its exact origin is still debated? Different sources suggest it comes from Normandy. In Old Norman, the term brier means "to grind" (referring to the wooden bar used to knead the dough). The suffix oche referred to the finished product. (Source: Google Arts & Culture).

It's still a true culinary delight to enjoy for breakfast or as a snack.

Recipe

Ingredients:

• 500g of flour

• 5 eggs

• 60g of sugar

• 60g of milk

• 60g of heavy cream

• 10g of salt

• 20g of fresh yeast

• 250g of softened butter (cut into cubes)

• 1 egg (for the glaze)

• Pearl sugar

Preparation:

Start by dissolving the fresh yeast in the milk.

In the bowl of a mixer, add the flour, salt, sugar, eggs, cream, and the milk/yeast mixture in that order.

Mix at a slow speed (2) for 5 minutes, making sure to incorporate all the ingredients.

Then, mix at medium speed (6) for 15 minutes. The dough should come away from the sides of the bowl.

Mix for another 5 minutes while gradually adding the butter.

The dough should be shiny and elastic.

Place the dough in a mixing bowl and cover it with plastic wrap. Let it rest in the refrigerator for at least 2 hours (ideally overnight). The dough should almost double in volume.

Remove the dough and divide it into three parts. Roll each part into a rope about 50 cm long and braid them together. Place the braid on a baking sheet and let it rise under a cloth for about 2 hours, or until it doubles in volume.

Preheat your oven to 180°C (350°F).

Brush the dough with the beaten egg and sprinkle with pearl sugar.

Bake for 30 minutes.

Enjoy it plain or with jam or homemade spread. A true delight!