Braided brioche bread

INGREDIENTS

• 500g (4 cups) all-purpose flour;
• 250ml (1 cup) lukewarm milk;
• 2 egg yolks;
• 60g (¼ cup) butter, softened;
• 150g (¾ cup) sugar;
• 8g (1 tbsp) fresh yeast;
• Egg wash, white sugar.

METHOD

1. In a large bowl whisk together warm milk, egg yolks, sugar, and crumbled yeast.

2. Pour liquids into a bowl of sifted flour and knead together until the dough forms. Add softened butter and knead the dough for 10 minutes or until smooth and elastic.

3. Set the dough aside for 1 hour, then punch out excess air and cut the dough into 24 equal pieces. Roll each piece into a ball. Set the balls aside for 15 minutes.

4. Form each ball into a rope around 20 cm long. Braid 3 ropes together to form a braid, and pinch both ends of the braid together well. Repeat with other balls.

5. When all of the braids are formed, transfer them onto a prepared baking sheet and set aside for 30 minutes.

6. Brush braids with egg wash and sprinkle with white sugar generously.

7. Bake at 190°C/370°F for 15 minutes.