Shaping Your Braided Brioche

Our visual tutorial teaches you everything you need to know to perfect the braid of our Braided Black Cocoa and Peanut Butter Brioche from our 2019 January/Februay issue!

  1. 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.

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