4. Add the Butter, One Cube at a Time
With the mixer running, slowly add softened butter, one cube at a time, allowing each piece to incorporate fully before adding the next. This takes about 10–15 minutes. Scrape down the sides occasionally.
The dough will look sticky—don’t worry! It will come together with time.
5. Knead and Develop Gluten
Continue kneading on medium speed for 10–15 minutes until the dough is elastic, smooth, and slightly shiny. You should be able to stretch a small piece until translucent—this is the “windowpane test.”
6. First Rise
Place the dough into a lightly greased bowl. Cover with plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours or until doubled in size.
7. Overnight Chill
Punch down the dough gently, reshape into a ball, cover, and refrigerate overnight (8–12 hours). This improves flavor and makes shaping easier.
8. Shape the Brioche
-
Turn chilled dough onto a lightly floured surface.
-
Divide into equal pieces (4–6 depending on pan size).
-
Roll into balls or logs, and arrange in a greased loaf pan.
Optional: braid the dough for a decorative look.
9. Final Rise
Cover with a clean towel and let rise in a warm area for 1–2 hours until puffy and just over the rim of the pan.
10. Egg Wash and Bake
-
Preheat the oven to 350°F (175°C).
-
Brush the brioche with egg wash.
-
Bake for 25–30 minutes, until deeply golden and internal temp hits 190°F (88°C).
-
Tent with foil if it browns too fast.
11. Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.
🌀 Recipe Variations
-
Chocolate Chip Brioche: Fold mini chocolate chips into the dough before the first rise.
-
Cinnamon Swirl: Roll the dough into a rectangle, sprinkle with cinnamon sugar, and roll up before shaping.
-
Brioche Buns: Shape into small rounds for individual buns—great for sliders or burgers!
-
Stuffed Brioche: Add a surprise filling like Nutella, jam, or cream cheese in the center of dough balls.
❓ Frequently Asked Questions (FAQs)
Q: Can I knead this dough by hand?
A: You can, but it’s quite sticky and will require patience and stamina. A stand mixer is highly recommended.
Q: Why chill the dough overnight?
A: It improves flavor, strengthens gluten, and makes shaping easier by firming up the butter.
Q: My brioche didn’t rise much—why?
A: Cold kitchens, inactive yeast, or insufficient kneading are common causes. Make sure your yeast is fresh and your dough is well-developed.
Q: Can I freeze brioche?
A: Yes! Freeze the baked loaf, tightly wrapped. To serve, thaw at room temp and reheat slightly.
📌 Notes
-
Use a scale to ensure accurate measurements, especially for flour and butter.
-
Don’t rush the kneading—proper gluten development is key to that signature stringiness.
-
Let it cool before slicing, no matter how tempting—cutting too early compresses the crumb.
🥗 Nutritional Info (per serving, approx.)
-
Calories: 300
-
Carbohydrates: 32g
-
Protein: 7g
-
Fat: 16g
-
Saturated Fat: 9g
-
Cholesterol: 110mg
-
Sodium: 200mg
-
Sugar: 7g
-
Fiber: 1g
Note: These values may vary depending on specific brands used.
🏁 Conclusion
This Ultimate 5-Star Stringy Brioche Delight isn’t just a recipe—it’s a weekend project, a kitchen triumph, and a gateway into the luxurious world of enriched doughs. With its golden crust and irresistible, tear-apart strands, this brioche brings a slice of France right into your home. Whether you’re a seasoned baker or a curious first-timer, once you try this recipe, you’ll be hooked. Enjoy it warm, with butter, or just as is—you’ve earned every stringy, buttery bite.
