Stringy Brioche

Description:

Stringy Brioche is a rich, buttery, and soft bread with a slightly sweet flavor, perfect for breakfast or as a dessert. Its light, fluffy texture and distinctive stringy layers make it an irresistible treat. The dough is enriched with butter, eggs, and milk, creating a perfect balance between sweetness and richness.

Ingredients:

For the Dough:

• All-purpose flour: 4 cups
• Granulated sugar: ¼ cup
• Salt: 1 teaspoon
• Instant yeast: 2 ¼ teaspoons (1 packet)
• Whole milk: ½ cup (warm)
• Eggs: 4 large
• Unsalted butter: 1 cup (softened, room temperature)
• Vanilla extract: 1 teaspoon
• Honey: 1 tablespoon
• Water: ¼ cup (warm, for yeast activation)

For the Egg Wash:

• Egg yolk: 1
• Water: 1 tablespoon

Optional Ingredients:

• Orange zest: 1 teaspoon (for a citrus twist)
• Chocolate chips or raisins: ½ cup (for an added filling)
• Cinnamon: 1 teaspoon (for spiced brioche)

Tips for Success:

1. Warm ingredients: Make sure the milk and water are warm, but not too hot, to activate the yeast properly.
2. Knead thoroughly: Kneading the dough for at least 10 minutes will help develop the gluten and ensure the bread has the right texture.
3. Use room temperature butter: To prevent lumps in the dough and ensure it mixes evenly.
4. Allow time for proofing: The dough requires two rounds of proofing—this allows it to rise and develop flavor, giving you that light and airy texture.
5. Patience: Brioche requires time, but the results are worth it. Allow the dough to rest and rise for the best texture and flavor.

Steps to Make It:

1. Activate the yeast: In a small bowl, combine warm water, a pinch of sugar, and the yeast. Stir and let it sit for about 5-10 minutes until frothy.
2. Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the eggs, warm milk, honey, and vanilla extract. Mix until a dough forms.
3. Knead the dough: Add the activated yeast mixture to the dough and knead for about 10 minutes until smooth and elastic. You can knead by hand or use a stand mixer with a dough hook.
4. Add the butter: Gradually add the softened butter in small pieces, kneading until fully incorporated. The dough will be sticky at first, but it will come together.
5. First proofing: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise for about 1-1.5 hours, or until doubled in size.
6. Shape the brioche: Punch down the dough to release air bubbles. Divide the dough into equal portions and shape them into balls or coils, depending on your desired brioche style.
7. Second proofing: Place the shaped dough into a greased loaf pan or a round cake pan. Cover and let it rise for another 30-60 minutes until it has doubled in size.
8. Egg wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush it gently over the top of the brioche before baking.
9. Bake: Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
10. Cool: Let the brioche cool on a wire rack for at least 15 minutes before slicing.

Recommendations:

• Serving suggestion: Serve warm with butter, jam, or Nutella for a decadent breakfast. Brioche is also great for French toast.
• Storage: Store leftover brioche in an airtight container at room temperature for up to 2 days, or freeze it for up to 1 month.
• Make it sweeter: Add a dusting of powdered sugar or drizzle with a simple glaze for extra sweetness.

Nutrition (Per Slice, Approx. 1/12 of Recipe):

• Calories: ~280
• Protein: 6g
• Fat: 14g
• Carbohydrates: 35g
• Sugar: 10g
• Fiber: 1g
• Sodium: 250mg

This Stringy Brioche is a luxurious bread that is sure to impress with its soft, buttery layers. Perfect for breakfast or a sweet afternoon treat!