Ultimate 5-Star Stringy Brioche Delight: A Buttery, Fluffy Masterpiece”
Summary
If you’re searching for a showstopping bread that looks like it came straight from a Parisian boulangerie, look no further than this Ultimate 5-Star Stringy Brioche Delight. Renowned for its ethereal fluffiness, golden sheen, and tear-apart, stringy texture, this brioche is a labor of love—perfect for weekend baking projects or when you’re aiming to impress.
With its rich blend of butter, eggs, and just the right touch of sweetness, this brioche is delicious on its own, with a smear of jam, or as a luxurious base for French toast. In this comprehensive guide, you’ll find everything from a step-by-step walkthrough to variations, FAQs, and expert tips for achieving that signature stringy crumb.
🕒 Prep Time: 2 hours (plus overnight chill)
🕒 Cook Time: 30 minutes
🕒 Total Time: 14–16 hours (includes resting and chilling time)
🍽️ Servings: 10
🔥 Calories: ~300 per serving
🍽️ Course: Breakfast, Brunch, Dessert
🌍 Cuisine: French
🧂 Ingredients
For the Brioche Dough:
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4 cups (500g) all-purpose flour or bread flour
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1/3 cup (65g) granulated sugar
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1 tbsp active dry yeast (or 2 ¼ tsp instant yeast)
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1 tsp salt
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4 large eggs, room temperature
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1/4 cup (60ml) whole milk, lukewarm
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1 tsp vanilla extract
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1 cup (225g) unsalted butter, softened and cubed
For Egg Wash:
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1 egg yolk
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1 tbsp milk
🍳 Equipment
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Stand mixer with dough hook
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Mixing bowls
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Kitchen scale (highly recommended)
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Dough scraper
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Plastic wrap or reusable wrap
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Loaf pan or brioche mold
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Pastry brush
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Oven
👨🍳 Detailed Instructions
1. Activate the Yeast (If Using Active Dry Yeast)
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Warm the milk to about 100°F (38°C)—not too hot!
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Stir in 1 tbsp of sugar and sprinkle the yeast on top.
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Let sit for 10 minutes until frothy.
(Skip this step if using instant yeast and just add it with the dry ingredients.)
2. Mix the Dry Ingredients
In a stand mixer bowl, combine flour, sugar, and salt. Mix lightly to combine.
3. Add Wet Ingredients
Add in eggs, milk (with yeast if applicable), and vanilla extract. Mix on medium-low speed until a shaggy dough forms—about 2 minutes.
