Stringy French Brioche: the recipe for a soft and delicious breakfast cake

The stringy French brioche is a typical dessert made in France, the super greedy variant of the classic brioche bread. It is a leavened dough with a soft and fluffy texture, you will have the impression of tasting a cloud: the dough is enriched with chocolate chips, to make it even more irresistible and fragrant. A very simple delight to prepare, perfect to enjoy at breakfast, served with a nice cappuccino or to share with friends at tea time. So let’s find out how to prepare the stringy French brioche by following our recipe step by step.

How to prepare the Stringy French Brioche

Prepare the leaven. Heat the milk and pour it into a bowl, add the brewer’s yeast (1) and melt it well.

Pour 150 grams (1 cup and ⅓) of Manitoba flour and mix until a thick and homogeneous batter forms (2). Cover the bowl and let it rise until it doubles in 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 chunks of butter (5), flavor with the vanilla extract and knead the dough for a long time, without adding any more flour, until smooth and homogeneous.

Transfer the dough to a lightly floured work surface, add the chocolate chips (6) and work them into the mixture. 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 small sausages in a lightly buttered mold, 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 degrees C for about 35 minutes, or in any case until lightly browned.

When cooked, take the stringy French brioche out of the oven and let it cool, then turn it out of the mold and serve it up (10). Enjoy!

How to store Stringy French Brioche

The stringy French brioche can be stored in a special airtight container or under a glass bell for at least 4-5 days at room temperature.