📝 About This Recipe
A cornerstone of the French boulangerie, the Tresse au Beurre is a magnificent golden loaf celebrated for its pillowy crumb and rich, buttery aroma. While famously associated with Swiss heritage, this 'Pain Brioché' style loaf has become a beloved staple in French bakeries, offering a less sweet but equally decadent alternative to traditional brioche. Its intricate braid creates a stunning centerpiece, yielding a tender texture that pulls apart in delicate, feathery layers.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (Preferably T55 or high-quality unbleached)
- 300 ml Whole milk (Lukewarm, approximately 30°C/86°F)
- 7 grams Active dry yeast (One standard packet)
- 1 tablespoon Granulated sugar (To assist yeast activation)
- 1.5 teaspoons Fine sea salt (Do not let it touch the yeast directly)
The Enrichment
- 80 grams Unsalted butter (High-fat European style, softened at room temperature)
- 1 large Egg (Room temperature, lightly beaten)
- 1 teaspoon Honey (For a subtle floral depth)
The Glaze
- 1 Egg yolk (For a deep golden shine)
- 1 tablespoon Heavy cream (Whisked with the yolk)
- 1 pinch Pinch of salt (Helps break down the egg proteins for a smooth wash)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk, sugar, and yeast together. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Create a well in the center.
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3
Pour the yeast mixture, the beaten egg, and the honey into the well. Mix on low speed for 2-3 minutes until a shaggy dough forms.
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4
With the mixer on medium-low, add the softened butter one tablespoon at a time. Ensure each piece is incorporated before adding the next.
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5
Knead the dough for 8-10 minutes on medium speed. The dough should become smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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6
Form the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release the air. Transfer to a lightly floured surface and divide into two equal portions (approx. 450g each).
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8
Roll each portion into a long rope, about 60cm (24 inches) in length, making sure they are slightly thicker in the middle and tapered at the ends.
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9
Place the two ropes in a cross shape (an 'X'). Follow the traditional Swiss/French braiding pattern: fold the ends of the bottom rope over the top rope, alternating sides to create the signature weave.
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10
Tuck the ends neatly underneath the loaf and place the braid on a baking sheet lined with parchment paper.
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11
Cover loosely with plastic wrap and let it undergo a second rise for 30-45 minutes. Preheat your oven to 180°C (350°F) during this time.
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12
Whisk the egg yolk, cream, and salt together. Gently brush the entire surface of the loaf with the egg wash, being careful not to deflate the dough.
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13
Bake for 35-40 minutes. The bread should be a deep mahogany gold and sound hollow when tapped on the bottom.
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14
Transfer to a wire rack and allow it to cool for at least 30 minutes before slicing to let the crumb set.
💡 Chef's Tips
Always use room temperature butter; cold butter won't emulsify properly into the gluten structure. If the dough is too sticky, resist the urge to add too much flour; keep kneading and the gluten will eventually tighten. For a professional shine, apply a second coat of egg wash 5 minutes after the first one dries. To check for doneness, use an instant-read thermometer; the internal temperature should reach 90°C (195°F). If the top browns too quickly, tent the loaf loosely with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
Serve thick slices with salted French butter and high-quality apricot preserves. Pairs beautifully with a bowl of Café au Lait for a classic continental breakfast. Transform leftovers into the best 'Pain Perdu' (French Toast) you have ever tasted. Serve alongside a savory cheese board featuring Brie de Meaux and Comté. Enjoy a slice with a glass of chilled, sweet Muscat wine for a light afternoon treat.