Kazakh-style Braided Brioche

Ingredients

In this Kazakh-style adaptation, we incorporate traditional Kazakh spices such as cumin and coriander to infuse the brioche with unique flavors. Additionally, we use local Kazakh ingredients to enhance the taste and authenticity of the dish. We alse have the original recipe for Brioche tressée de Metz, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 1 tsp salt 1 tsp salt
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 200ml (3/4 cup) milk, warmed 200ml (3/4 cup) milk, warmed
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 egg yolk, for egg wash 1 egg yolk, for egg wash
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 45g, 12g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cumin, and coriander.
2. 2.
   Make a well in the center and pour in the warm milk. Mix until a sticky dough forms.
3. 3.
   Add the softened butter and eggs to the dough. Knead for about 10 minutes until the dough becomes smooth and elastic.
4. 4.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Punch down the dough and divide it into three equal portions. Roll each portion into a long rope.
6. 6.
   Braid the ropes together, tucking the ends under to seal.
7. 7.
   Transfer the braided brioche to a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the brioche with the egg yolk wash and sprinkle sesame seeds on top.
10. 10.
    Bake for 25-30 minutes or until the brioche is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    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.
• Cumin and coriander — Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant. Grind them into a fine powder using a mortar and pestle or a spice grinder for the best flavor.

Tips & Tricks

• For a sweeter variation, you can add raisins or dried fruits to the dough before braiding.
• Serve the brioche warm with a dollop of honey or jam for a delightful breakfast or snack.
• If you prefer a richer flavor, you can brush the brioche with melted butter instead of the egg wash before baking.
• Make sure to let the brioche cool completely before slicing to achieve clean and neat slices.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Kazakh-style Braided Brioche as a centerpiece for breakfast or brunch. Slice it and serve it with butter, honey, or your favorite jam. It pairs perfectly with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some powdered sugar on top of the brioche just before serving. This will add a touch of elegance and make it even more visually appealing.