Brioche Tressée de Metz

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 4 large eggs 4 large eggs
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 1 tsp vanilla extract 1 tsp vanilla extract
• Egg wash (1 egg beaten with 1 tbsp milk) Egg wash (1 egg beaten with 1 tbsp milk)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Make a well in the center and add the eggs, softened butter, and vanilla extract.
3. 3.
   Mix the ingredients together until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into three equal portions.
7. 7.
   Roll each portion into a long rope, about 30cm (12 inches) in length.
8. 8.
   Braid the ropes together, tucking the ends under to seal.
9. 9.
   Transfer the braided brioche to a baking sheet lined with parchment paper.
10. 10.
    Cover with a kitchen towel and let it rise for another 30 minutes.
11. 11.
    Preheat the oven to 180°C (350°F).
12. 12.
    Brush the brioche with the egg wash and sprinkle with pearl sugar, if desired.
13. 13.
    Bake for 25-30 minutes, or until golden brown.
14. 14.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before incorporating it into the dough. This will ensure a smooth and even texture.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground nutmeg or cinnamon to the dough.
• If you prefer a sweeter brioche, you can increase the amount of sugar in the dough.
• To achieve a shiny crust, brush the brioche with the egg wash twice before baking.
• Serve the brioche warm with a dollop of butter or your favorite jam.
• Leftover brioche can be toasted and enjoyed the next day.

Serving advice

Brioche Tressée de Metz is best served warm or at room temperature. Slice it and enjoy it on its own, or spread some butter or jam for an extra indulgence. Pair it with a cup of coffee or tea for a delightful breakfast or afternoon treat.

Presentation advice

To showcase the beautiful braided design of the brioche, place it on a decorative serving platter or a wooden cutting board. Dust it with powdered sugar for an elegant touch. You can also garnish it with fresh berries or mint leaves for a pop of color.