Homemade braided brioche, soft and golden

Shaping and first growth

1. Divide the dough into three equal parts.
2. Roll each portion into a sausage shape, then braid them together.
3. For a consistent result, start braiding in the center and work your way towards both ends.
4. Place the brioche on a baking sheet lined with parchment paper.
5. Let it rise for about 45 minutes in an oven set at 50°C, in static heat mode (top/bottom).

Finishing and baking

1. Lightly beat the second egg.
2. Gently brush the risen brioche with a brush.
3. Sprinkle with granulated sugar.
4. Bake in a preheated oven at 190°C (static heat) for 22 to 25 minutes, until the brioche is golden brown.
   

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