Major crush today, my friends!! And of course, I’m sharing it with you!
I’ve already tested quite a few brioche recipes. I love Conticini’s mousseline brioche, his laminated brioche is absolutely insane, but this one… this one is just brioche nirvana!! The flavor, the softness, the crazy texture! It’s Christophe Felder’s braided brioche!
An undisputed benchmark for this braided brioche
This isn’t the first recipe from this great Pastry Chef that I’m sharing with you. I’m always super enthusiastic about his recipes. Honestly, this one blew me away!! Literally… Back to my childhood snack times, a slight flashback to a few (tiny!!) years ago and there I was, at the table with a slice of brioche on my plate. A real moment of delight!!
And if you want to mix it up a bit… here are a few other brioche recipes I particularly love:
- the Nanterre brioche
- the Parisian brioche
- the Babka brioche by Jeffrey Cagnes (one of my other favorite pastry chefs)
- or the apple cinnamon rolls.
Chef Felder
Christophe Felder is one of the most renowned pastry chefs of his generation. Originally from Alsace, he skillfully combines tradition and innovation to elevate the art of pastry. Trained at a very young age in prestigious establishments, he became head pastry chef at just 23 at the Hôtel de Crillon, one of the most famous palaces in Paris. He stayed there for over 15 years, establishing his refined and creative style.
Known for his teaching skills, Felder also stands out thanks to his many books accessible to both amateurs and professionals. His book Pâtisserie!, a true gourmet bible, has made pastry techniques accessible to the general public. Each recipe is explained step by step with clear photos, making excellence within reach.
In addition to his talents as a chef and author, Christophe Felder is also an entrepreneur. With Camille Lesecq, he founded a pastry shop in Mutzig, where they revisit Alsatian classics with a modern twist.
With his eye for detail, love for authentic flavors, and commitment to passing on knowledge, Felder has become a key figure in contemporary French pastry. A true inspiration for sweet-toothed enthusiasts.
Take your time to nail this braided brioche
So now that I may have piqued your interest (I hope!!), I need to tell you about the flip side: as our English-speaking friends say, “Good food takes time.”
And here, you’ll need a bit of endurance… The actual making isn’t very long, it’s really not complicated, but you’ll have to let your dough rise, slowly, gently, calmly, without rushing. Pastry often requires a good dose of patience… Expect a first proof of 3 hours, about 2 hours in the fridge (to get a firm dough that’s easy to shape), then (finally!) 1 to 2 hours of final proofing for the braided brioche. In summer, the two proofing times can be shortened. Heat is our ally when it comes to dough rising…
After that, it’s just pure bliss!!
For the record, Felder’s recipe says 1 hour for the first proof. That was nowhere near enough for me. I had to wait 3 hours for the dough to double in size.
Pressed for time, I did the second proof like this: overnight in the fridge, then 1 hour in a warm room the next morning. The result was perfect!
My tips and adaptations for this braided brioche
So just a few notes before you get started… The original recipe is quite rich in butter (165 g), I suggest using 10% less. Also, this is an important part of the recipe: use good quality butter. I used Elle&Vire’s Condé sur Vire Dairy Butter. It was perfect!
You’ll get that delicious buttery taste — honestly, it’s kind of addictive…
For kneading, I strongly recommend using a good stand mixer because you need to knead for a long time to get that stringy crumb. By hand, it’s going to be a struggle…
A quick note on quantities
You’ll have enough to make two lovely 300 g braided brioches with the quantities listed. Since my Kenwood kMix handles dough made with 500 g of flour very well, I double the quantities, which lets me freeze two brioches… For that snack craving… 😉
Given the proofing and resting times, it’s actually a strategic move!!
The finishing touch for your braided brioche
Also, I chose to sprinkle my brioches with pearl sugar. You could also add a royal icing and slivered almonds, for example, or mix chocolate chips into the dough. It’s all a matter of taste or mood…
I also tested it with pink pralines — super tasty.
Necessary utensils:
A stand mixer,
A clean cloth,
A scale (to portion the dough evenly),
A baking mat (or a tray lined with baking paper),
And a pastry brush.
I think you’re ready to give in now\…
The recipe, Chef!
The Braided Brioche
( Vote !)
Loading...Ingredients
- 250 g of T45 flour
- 5 g of instant dry yeast or 10 g of fresh yeast
- 150 g of eggs (about 3 medium)
- 30 g of sugar
- 4 g of salt (or one teaspoon)
- 150 g of soft butter
- 2 egg yolks
- 1 tablespoon of milk
Instructions
Pour the flour, sugar, salt, and yeast into the bowl of your stand mixer. Be careful not to let the yeast come into contact with the salt or sugar.
Add the 3 eggs and knead on low speed (1.5 out of 6) for 3 minutes. Use a spatula to help if necessary during kneading. You should get a very firm dough ball.
Add the butter cut into pieces. Knead again on low speed (1.5 out of 6) for 3–4 minutes, then gradually increase to medium speed (3–4 out of 6).
After 10 minutes of kneading, the dough should come away from the sides of the bowl. If it doesn't, add 1 or 2 tablespoons of flour.
Cover the bowl with a clean cloth and let it rise in a warm, humid place for 2 to 3 hours. The dough should double in size.
Then gently work the dough ball on a floured surface and shape it into a large piece of dough.
Refrigerate for 2 hours.
Cut the dough into 6 equal parts. Keep 3 pieces in the fridge.
Roll the 3 pieces into ropes about 25 cm long.
Start braiding from the center of the ropes. Then turn your brioche around and finish the braid. (see the step-by-step photos below)
Repeat with the remaining 3 pieces of dough.
Cover each braid with plastic wrap and let rise for 2 to 3 hours in a warm, humid place.
Preheat your oven to 180°C (356°F).
Mix the egg yolks and milk together. Gently brush your two braids with the mixture.
Bake for 15 to 17 minutes, keeping an eye on the brioche color.
Let cool on a wire rack before serving.
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