SUPER BUTTERY FRENCH BRIOCHE (2 Ways)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while still providing moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

🥗Healthier: fresh yeast

💰Cheaper: instant yeast

Fresh yeast can provide a more robust flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with added flavor.

Measure 100 grams of warm water and add 10 grams of instant yeast, stirring to dissolve.

Add 60 grams of sugar, 2 large eggs, 460 grams of all-purpose flour, and 11 grams of salt into the stand mixer bowl.

Mix on low speed for 3-4 minutes until a dry mass forms.

Gradually add 230 grams of softened unsalted grass-fed butter in chunks while the mixer is running on low speed.

Increase mixer speed to high and mix for about 15 minutes until the dough is smooth and elastic.

Transfer the dough to a medium bowl and shape it into a taut ball.

Cover and let the dough rise for 1 hour at room temperature.

Refrigerate the dough for at least 2 hours, preferably 24 hours, to firm up the butter and develop flavor.

After chilling, flour the dough and the work surface, then flip the dough out.

Press the dough flat and cut it into four equal pieces.

Roll each piece into an 18-inch tube and braid them together tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens