Brioche Braid

Makes 2 loaves

Adapted from a recipe from www.barbarabakes.com

3 ½ cup all purpose flour (or high gluten bread flour)

1 pkg (2 ¼ tsp) rapid rise yeast

1 cup milk

¼ cup sugar

1 tsp salt

3 eggs

6 T unsalted butter, softened and cut into 12 pieces

Optional fillings:

Cinnamon Sugar: 4 T softened unsalted butter + 2/3 cup sugar + 1 ½ tsp ground cinnamon

Praline: 4 T softened butter + 2/3 cup brown sugar + ½ tsp rum extract; ½ cup chopped pecans

Cream cheese: 10 oz softened cream cheese + ¼ cup sugar + 1 tsp vanilla

Optional Icing: 2 cups powdered sugar + 2 T milk + 1 tsp vanilla or almond extract

Using a stand mixer bowl combine 2 ½ cups flour and yeast using the paddle attachment on low for 30 seconds.

Heat milk, sugar and salt in a small saucepan over medium heat until sugar dissolves and mixture registers 120 to 130 degrees F.

With the mixer on low, pour in liquids and mix until incorporated. Add 2 eggs, one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to a dough hook. Mix in the remaining 1 cup of flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.

Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If too sticky, add additional flour 1 T at a time. If too dry, spritz with water. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.

Turn the dough onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.

While the dough is chilling, make your desired filling as instructed above.

After dough has chilled, prepare a surface lightly dusted with flour. Roll chilled dough into a 10x20 inch rectangle. Working with ½ of the long direction of the dough, spread filling evenly across (if doing praline filling, spread butter/sugar mixture then spread pecans evenly over that). Gently fold the uncovered dough onto the covered dough, patting down gently. You should now have a 5 x 20 inch rectangle. Using a pizza cutter cut longwise into 3 – 20 inch strips, then cut those strips in half so you have 6 – 10 inch strips.

Using 3 strips, braid dough, crimping and tucking ends under. Carefully stretch braid back to about 10 inches. Do this with the last 3 strips. Place dough on a parchment or silpat lined cookie sheet or large jelly roll pan. Lightly spray dough with non-stick spray or oil and cover with loosely with plastic wrap. Proof dough for 1 hour in a warm moist space* or until dough has doubled in size.

Preheat oven to 350 degrees. Uncover dough and lightly brush over entire surface with an egg wash (1 egg + 1 tsp water, whisked well). Bake for 20-35 min, until golden brown. Remove from oven and let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. After cooled, ice the loaf if desired.

*Proofing Dough

Creating a ‘proofing box’ will create a warm, steamy environment to help your dough rise.

In your oven: Turn oven on for 1 to 2 minutes and then turn off. Place a small oven proof bowl in the bottom of the oven and carefully fill with boiling water. You want the bowl of water to produce steam. Place the pan with the dough on a rack placed in the middle of the oven.

In your bathroom: Make sure any windows are closed and vents turned off. Turn your shower to the hottest setting and run for 3 to 4 minutes or until you feel the moisture in the air. If you have a heat lamp, turn it on, but any lights will do. Set your pan with the dough on a counter or flat surface. Close the door to the bathroom as you leave and let the dough rise.