Leavened Brioche Braid

Ingredients:

• 1/2 cup warm water (110-115°F)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup sugar
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 5 eggs, room temperature
• 3/4 cup unsalted butter, softened
• 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions:

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until yeast is frothy.
2. In a large mixing bowl or stand mixer with a dough hook attachment, combine flour and salt.
3. Add in yeast mixture and 5 eggs. Mix until well combined.
4. Add in softened butter gradually while mixing until dough is smooth and elastic, about 8-10 minutes.
5. Transfer dough to a clean, lightly greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
6. Preheat oven to 375°F.
7. Divide dough into three equal parts. Roll each part out into a long, thin rope. Braid the three ropes together and tuck the ends under.
8. Transfer braid to a lightly greased baking sheet. Brush the braid with egg wash.
9. Bake for 25-30 minutes or until golden brown. Cool on a wire rack before serving.

Verdict:

The leavened brioche braid is a beautiful, delicious addition to any brunch or special occasion. The buttery, egg-rich dough is tender and airy with a slightly sweet taste that pairs well with both sweet and savory toppings. The braid shape adds an elegant touch to any table setting.

Serving Suggestions:

• Serve slices of brioche braid with honey butter and fresh fruit for a sweet breakfast or brunch.
• Toast brioche slices and top with avocado, smoked salmon, and a poached egg for a savory breakfast or lunch.
• Use brioche braid slices to make French toast.