Salted Sesame Braided Brioche Recipe

This savory braided sesame brioche is a perfect blend of softness and crispness, with a lightly toasted flavor thanks to the sesame seeds. Perfect to accompany dishes, serve as an aperitif or simply enjoy on its own, this brioche is a delicious alternative to classic sweet brioches.

Prep Time

30 minutes

Cooking Time

2.5 hours

Servings

1

Ingredients

• 500 g flour
• 1 sachet dry baker's yeast (or 20 g fresh yeast)
• 10 g sugar
• 1 teaspoon salt
• 250 ml warm milk
• 50 g melted butter
• 1 egg
• 2 tablespoons white and black sesame seeds
• 1 egg yolk (for gilding)
• 2 tablespoons sesame oil (optional)

Directions

1. In a bowl, mix the yeast with the warm milk and sugar. Leave to stand for about 10 minutes, until the yeast foams slightly.
2. Mix the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture, melted butter and egg. Mix well until smooth.
3. Knead the dough on a lightly floured work surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean tea towel and leave to rise in a warm place for about 1? hours, until doubled in size.
5. Once the dough has risen, release the gas by pressing lightly on it. Divide the dough into three equal portions.
6. Roll each portion into a long sausage, about 40 cm long. Braid the three strands together and place the braid on a baking tray lined with baking parchment.
7. Cover the braid with a clean tea towel and leave to rise again for about 30-40 minutes.
8. Preheat oven to 180°C (gas mark 6).
9. Brush brioche with beaten egg yolk for gilding. Sprinkle generously with white and black sesame seeds. If you wish, you can also brush the braid lightly with sesame oil to enhance the flavor.
10. Place the brioche in the preheated oven and bake for 25-30 minutes, until golden brown and the crust is crisp. Cool on a wire rack before cutting.
11. Customization: You can incorporate ingredients such as grated cheese, fresh herbs (rosemary, thyme) or even olives into the dough to vary the flavours.
12. Storage: This brioche is best eaten the same day, but you can store it in an airtight bag at room temperature for 1-2 days, or freeze it for longer storage.
13. To accompany: Perfect for serving with fromage frais, dips or sauce dishes.