The stringy brioche is a typical dessert of the French tradition, the super greedy variant of the classic brioche bread. It is a leavened product with a soft and soft consistency, reminiscent of a cloud; the dough is enriched with chocolate chips, to make it even more irresistible and fragrant. A very simple delight to make, perfect to enjoy at breakfast, together with a nice cappuccino, or to offer to friends at five o’clock tea. Find out how to make it by following our recipe step by step.
MANITOBA FLOUR 320 gr • 750 kcal
FRESH BEER’S YEAST 10 gr • 750 kcal
MILK 150 gr • 286 kcal
SUGAR 90 gr • 750 kcal
CHOCOLATE DROPS 90 gr
EGG 1 • 380 kcal
SOFT BUTTER 90 gr
SALT 1 pinch • 286 kcal
VANILLA EXTRACT 1 teaspoon • 750 kcal
The calories refer to 100 grams of the product
How to prepare the stringy brioche
Prepare the leavening: heat the milk and pour it into a bowl; add the yeast (1) and melt it well.
Pour 150 grams of flour and mix until a thick and homogeneous batter forms (2). Cover the bowl and let rise until doubled the initial volume.
Collect the remaining flour in the bowl of the mixer and add the leaven (3).
Add the eggs (4) and sugar, then start kneading.
Add the butter, cut into chunks (5), a perfume with the vanilla extract and knead the dough for a long time, without adding any more flour, until a smooth and homogeneous dough is obtained.
Transfer the dough to a lightly floured work surface, add the chocolate chips (6) and incorporate them well. Cover and let rise until doubled in volume.
After the rising time, take the dough and divide it into six parts (7).
Roll up each piece of dough on itself and form small sausages (8).
Transfer the sausages into a lightly buttered mould, placing them side by side (9). Cover with a clean kitchen towel and let rise for 30 minutes. Bake in a static oven at 180 ° C for about 35 minutes, or in any case until lightly browned.
After the cooking time, take the brioche out of the oven and let it cool, then turn it out of the mould and serve (10).
For best results, use a loaf pan about 30 cm in length; you can lightly butter it or, alternatively, line it with a sheet of parchment paper. To ensure that it adheres perfectly to the bottom, pass the parchment paper under a jet of cold water and then squeeze it well: in this way you will prevent it from moving.
If you prefer, you can also give the cake the classic braid shape: just spread it out on a work surface and divide the dough into three, leaving them attached in one of the two ends; at this point, you just need to weave them, transfer the dough into the mould and proceed according to the recipe.
You can add the chocolate chips, to enjoy it alone as it is, or you can avoid adding them and accompany it with jam, dried fruit cream or chocolate spread.
If you want to create a spectacular and impressive version, try the brioche bread flower; if you don’t like chocolate, try this variant enriched with raisins.
The stringy brioche can be kept in a special airtight container or under a glass bell for at least 4-5 days at room temperature.