The Extra Ingredient You Need For Prettier Braided Brioche

If you've ever been out to brunch and seen brioche french toast on the menu, consider yourself lucky. A classic brioche french toast recipe is, of course, similar to the classic, yet special in that it is made with brioche bread. This French yeasted bread is beloved around the world for its fluffy, airy texture and hint of sweetness. It's also instantly recognizable for its signature golden yellow hue, thanks to the addition of butter and eggs — and lots of them. A typical brioche recipe uses two sticks of butter for just one loaf. What results is a bread that is richer than most, similar in flavor to a croissant or pastry.

Oftentimes you'll see a brioche with a braided shape, making it look far fancier and more impressive than your average loaf. When braided, it looks almost identical to the Jewish bread, challah. Even though the two look similar, the main difference between challah and brioche is that the former is made without any dairy. While all that added butter and milk will almost certainly make your brioche taste amazing no matter how it looks, you might want to know about the one simple addition you can give your next loaf. If you want your brioche to look as good as it tastes, grab an extra egg.

According to the King Arthur Baking Company, if you're going to braid your brioche, make sure to add an extra egg yolk to the dough beyond what the recipe requires. And instead of tossing out the egg white, save it for an egg wash to go on top of the bread. When the braided loaf is ready to go in the oven, mix the egg white with a touch of milk, and brush it onto the loaf. To make it even more show-stopping, sprinkle on some sugar before baking. The result will be brioche with a sweet, slightly crunchy crust and a shiny top.

There are many reasons why you should use egg washes in baking, whether you're making bread, pies, or other treats. Typically, this simple addition of egg and milk or water makes for a more luminous, golden brown exterior. In the case of brioche, using only the egg white and sugar will not add much brown color, but it will make the final bread look "super sparkly" and refined, per Epicurious, like it came fresh out of a French bakery.