Our visual tutorial teaches you everything you need to know about shaping braided brioche – including our Braided Black Cocoa and Peanut Butter Brioche from our Bread Special Issue 2020!
- Using a bench scraper, cut your chocolate- and peanut butter-filled rolls in half lengthwise, leaving 1 inch of each roll intact at top.
2. Place rolls cut side up, and carefully twist dough pieces around each other making sure the split pieces are firmly sandwiched together and not gapping open.
3. Gently lift and place dough in prepared pan, circling tube and tucking ends under to form a neat round.
If I have a subscription to your magazine Bake From Scratch, will i receive this issue or do I have to order it separately.
Thank you very much.
Thanks so much for reaching out! Our Special Issues are located here for purchase, as well as, at newsstands. They are separate from the subscription. Thanks for reaching out!