Brioche braided with honey and saffron

Brioche braided with honey and saffron


This brioche braided with honey and saffron is perfect for this period. Ideal to cut into slices and enjoy as a snack and for breakfast. The intense aroma of honey and saffron will give you very sweet moments.


  • 250 g of flour
  • 100 g of cold melted butter
  • 75 g of water at room temperature
  • 2 medium eggs at room temperature
  • 1 tablespoon of sugar
  • 60 gr of acacia honey
  • 1 sachet of saffron
  • 1 pinch of salt
  • 3 g of dehydrated brewer’s yeast (or 11 g of fresh brewer’s yeast dissolved in 75 g of water)
  • Milk to brush the surface
  • Brown sugar to taste
  • Honey to taste


  1. In a fairly large bowl, combine the lightly beaten eggs with the honey, water, saffron, the now cold melted butter, sugar and salt. Work everything quickly with a whisk to make the mixture smooth and homogeneous.
  2. Then add the flour to which you have combined the dehydrated yeast.
    (For the preparation with fresh brewer’s yeast: dissolve the yeast directly in 75 g of water and then add the flour to the rest of the mixture)
  3. Mix well with a fork until you have a smooth and homogeneous dough. You won’t need to work it too long, just a couple of minutes. As soon as it has reached the right consistency, cover with transparent film and let it rise for about 2 hours, or at least until doubled in volume.
  4. At this point place the bowl, always covered with plastic wrap, in the refrigerator for a minimum of 24 hours up to a maximum of 5 days (I let it rest for just over 48 hours).
  5. Remove from the fridge and divide the dough into three parts, forming strings of equal weight and length. Cross them to form a brioche braid, locking the ends.
  6. Now roll up the braid tightly on itself to form a sort of snail or spiral.
  7. Then place your brioche on a lined baking tray, or in a cast iron pot, lined with parchment paper . Cover with a damp tea towel and let rise until doubled in size (about 2 hours)
  8. Then brush the surface with a little milk. Distribute the brown sugar on the surface
  9. Then bake in a hot oven at 180° for 20-30 minutes or at least until it turns golden brown. Once ready, brush the surface with more honey.
  10. It can be kept for a few days in an airtight container or, tightly closed, in a food bag.