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fresh milled flour butter braid
Fresh Milled Mama

Butter Braid With Made With Fresh Milled Flour

4.50 from 2 votes
This brioche butter braid made with fresh milled flour is so soft and is customizable for whatever fruit or savory filling you want to put in it! It's perfect for breakfast, brunch, or dessert!
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Prep Time 40 minutes
Cook Time 30 minutes
Rising (1st & 2nd) 2 hours
Total Time 3 hours 10 minutes
Servings: 2 butter braids
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American, French
Ingredients Method

Ingredients
  

For Tangzhong
  • 18 grams fresh milled hard white wheat flour (2 tbsp)
  • 60 grams milk (1/4 cup)
  • 30 grams water (2 tbsp)
Dough
  • 180 grams milk (3/4 cup)
  • 2 1/2 tbsp sugar
  • 425 grams fresh milled hard white wheat flour (approx. 3 1/2 cups)
  • 2 eggs
  • 36 grams butter softened (3 tbsp.)
  • 9.3 grams instant yeast (1 tbsp) (I use SAF)
  • 1 1/2 tsp salt
Egg Wash
  • 1 egg
  • 2 tsp milk
Icing
  • 60 grams powdered sugar (1/2 cup)
  • 1 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Method
 

Make Tangzhong
  1. Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
  2. Stir constantly until thickened. 2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make Dough
  1. In your mixing bowl add the Tangzhong mixture, milk, sugar, flour, eggs, and softened butter. Remember, DON'T ADD the yeast or salt at this step. Mix until thoroughly combined. We're not fully kneading in this step. Cover and let this mixture Autolyse for 20-60 minutes.
  2. After you've autolysed, add in your yeast and salt. Knead in your mixer for 6-8 minutes or until windowpane is reached. This will vary depending on your mixer.
  3. Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
  4. Once it's doubled in size, oil your hands and punch the dough down. Separate into 2 equal pieces and roll out on an oiled or floured surface to fill with filling and braid.
    I used about 1 1/2 cups of canned pie filling. Use the amount that seems right based on your size and cuts for the braid. These will vary. It's not a horrible thing if you accidentally over fill it and the filling oozes out.
  5. Transfer braids to parchment lined baking sheets, cover with plastic wrap and let rise for an hour or until doubled. Brush with egg wash.
  6. Bake at 375℉ for 14-17 minutes until the tops are nice and golden. This will vary with different ovens so watch yours to make sure it doesn't burn.
  7. Make icing by mixing icing ingredients. You can drizzle icing with a spoon or I like to put it in a ziploc bag and cut a tiny hole in the corner to squeeze over my braids.
  8. Move to a cooling rack and when slightly cooled drizzle icing on. Enjoy warm or cooled!