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Czech Christmas Braided Brioche

Difficulté : Difficult
Catégorie : Sweet
Cout : Affordable

Czech Christmas Braided Brioche

Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!
5 of a vote
Prep Time 7 hours
Cook Time 53 minutes
Type de plat Breakfast, Dessert, Snack
Cuisine Czech
Servings 6 people
Calories 715 kcal

Ingredients
 
 

For the gilding

Instructions
 

  • Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.
  • Zest the organic lemon.
  • Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.
  • Add the butter at room temperature.
  • Knead again until perfectly incorporated.
  • Add the raisins and almonds.
  • Mix well.
  • The dough is finished.
  • Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.
  • The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).
  • Roll them into 30cm long balls. Flour as needed.
  • Make a first 4-strand braid.
  • For that, you have the video above in the recipe!
  • Then make a 3-strand branch with three more strands.
  • Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.
  • Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.
  • Allow to grow for 1 hour before brushing with beaten egg.
  • Sprinkle with slivered almonds.
  • Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.
  • Remove the peaks when the brioche has cooled and enjoy!

Nutrition

Serving: 6peopleCalories: 715kcalCarbohydrates: 75gProtein: 15gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 220mgSodium: 805mgPotassium: 442mgFiber: 6gSugar: 21gVitamin A: 905IUVitamin C: 1mgCalcium: 239mgIron: 4mg
Keyword almonds, Brioche, eggs, milk
Tried this recipe?Let us know how it was!

Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!

Recette pour BRIOCHE TRESSÉE DE NOËL TCHÈQUE :

  • 500g of flour
  • 1 large pinch of salt
  • 90g of powdered sugar
  • 6g dehydrated baker’s yeast (or 20g fresh yeast)
  • 225ml of milk
  • the zest of an organic lemon
  • 5 egg yolks
  • 150g of soft butter at room temperature
  • 100g of white almonds
  • 100g of raisins

For gilding:

  • 1 beaten egg
  • slivered almonds

Instructions : 

Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.

Zest the organic lemon.

 

Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.

 

Add the butter at room temperature.

Knead again until perfectly incorporated.

Add the raisins and almonds.

Mix well.

The dough is finished.

Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.

The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).

Roll them into 30cm long balls. Flour as needed.

Make a first 4-strand braid.

For that, you have the video above in the recipe!

 

Then make a 3-strand branch with three more strands.

 

Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.

Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.

Allow to grow for 1 hour before brushing with beaten egg.

Sprinkle with slivered almonds.

Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.

Remove the peaks when the brioche has cooled and enjoy!

 

IMG 9735 3 scaled 1

Czech Christmas Braided Brioche

Here is a new recipe made in partnership with Visit Czech Republic. This time we made the Christmas braided bun. Deliciously flavored with lemon, almonds and raisins, it is composed of three layers to be stacked. Don’t panic, everything is explained step by step as usual and even in video!
5 of a vote
Prep Time 7 hours
Cook Time 53 minutes
Type de plat Breakfast, Dessert, Snack
Cuisine Czech
Servings 6 people
Calories 715 kcal

Ingredients
 
 

For the gilding

Instructions
 

  • Put the flour, salt, yeast (which should not touch the salt), powdered sugar and milk in the bowl of your food processor.
  • Zest the organic lemon.
  • Add the egg yolks, then knead the dough for about 7 minutes to get something homogeneous.
  • Add the butter at room temperature.
  • Knead again until perfectly incorporated.
  • Add the raisins and almonds.
  • Mix well.
  • The dough is finished.
  • Let it grow for 1h30 to 2h in a warm place. After this time, degas the dough by pressing on it, then place a piece of cling film on top. Let stand in a cool place overnight or at least 3-4 hours.
  • The next day, take the dough out of the refrigerator 2-3 hours before working with it. Divide it into 8 balls of the same size (about 155g).
  • Roll them into 30cm long balls. Flour as needed.
  • Make a first 4-strand braid.
  • For that, you have the video above in the recipe!
  • Then make a 3-strand branch with three more strands.
  • Lay the 3-strand braid over the 4-strand braid using egg white. Just brush on the 4-stranded one.
  • Then make a 2 strand braid with the last ball that you will divide into two small strands. Put it on top of everything. Prick the bun with skewers to stabilize it.
  • Allow to grow for 1 hour before brushing with beaten egg.
  • Sprinkle with slivered almonds.
  • Then bake for 10 minutes at 180°C on a convection oven, then lower to 155°C for another 45 minutes.
  • Remove the peaks when the brioche has cooled and enjoy!

Nutrition

Serving: 6peopleCalories: 715kcalCarbohydrates: 75gProtein: 15gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 220mgSodium: 805mgPotassium: 442mgFiber: 6gSugar: 21gVitamin A: 905IUVitamin C: 1mgCalcium: 239mgIron: 4mg
Keyword almonds, Brioche, eggs, milk
Tried this recipe?Let us know how it was!

Leave a comment

Avis de la recette




9 comments

maral 12 December 2020 - 14 h 56 min

Bonjour et merci pour la recette ! Peut on remplacer la levure déshydratée par de la levure fraîche ou chimique ? En quelle quantité ? Merci !

Answer
Blandine 22 December 2020 - 20 h 34 min

Bonjour,
Il est tout à fait possible de remplacer la levure de boulanger déshydratée par de la fraîche. Il faut multiplier la quantité de déshydratée par 2,5 à 3 fois pour obtenir la quantité de levure fraîche. Ce qui ferait ici entre 15 et 18g de levure fraîche.

Answer
maral 12 December 2020 - 14 h 56 min

Bonjour et merci pour la recette ! Peut on remplacer la levure déshydratée par de la levure fraîche ou chimique ? En quelle quantité ? Merci !

Answer
Annie 12 December 2020 - 17 h 20 min

Bonjour Bernard
La vidéo de la brioche tchèque ne marche pas (vidéo non disponible)
Peux tu voir ça
Merci

Answer
Mamou 23 December 2020 - 18 h 04 min

Bizarre … faite 8 pâtons … puis une tresse de 4, une tresse de 3, une tresse de 2…
Le tout pour moi est égal à 9 brins … j’espère que les proportions dans les recettes seront plus fiables…?

Answer
Bernard 23 December 2020 - 19 h 09 min

Il faut bien lire la recette. La 8ème boule est divisée en 2, on a donc la dernière tresse à deux brins faite avec une seule boule… 😉

Answer
Mamou 23 December 2020 - 18 h 04 min

Bizarre … faite 8 pâtons … puis une tresse de 4, une tresse de 3, une tresse de 2…
Le tout pour moi est égal à 9 brins … j’espère que les proportions dans les recettes seront plus fiables…?

Answer
Annabelle 2 January 2021 - 11 h 03 min

Bonjour Bernard,
J’ai fait cette recette et la brioche était délicieuse. Moelleuse et parfumée. Encore meilleure que celle de ma belle-mère ! haha merci beaucoup !!!!
Attention pour ceux qui ne connaissent pas cette brioche, elle est bien différente que la française !

Answer
Fabrice 7 March 2021 - 18 h 25 min

J’ai testé la recette et la vidéo m’a bien aidée: merci!
Par contre ma pâte contenait trop d’amandes je trouve et pour les boudins, j’avais justement l’impression que je n’avais pas assez de pâte.
Et plus loin, la brioche est plutôt partie sur les côtés, bref elle s’est mal tenue lors de la 2nde pousse.
Est-ce qu’on peut aussi avoir une recette de brioche polonaise un de ces jours?

Answer

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La cuisine de Bernard
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