I fell in love. “Again?” you might say! Well, yes, again. Anyway, I had these egg whites left after making the ubiquitous pastry cream and had run out of brioche for breakfast. That’s how brioche bread with just egg whites and chocolate chips was born, and what a delight it was. As soft as I like it. If you like soft brioche, try the braided brioche, it’s really good.
Let’s get to work and prepare together the brioche bread with just egg whites and chocolate chips.
OTHER SWEET BREAD RECIPES
- Difficulty: Medium
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing brioche with just egg whites and chocolate chips
- 10 g fresh yeast
- 4 cups flour (13% protein)
- 3 large egg whites
- 2/3 cup milk
- 1/3 cup sugar
- 5 1/2 tbsp butter
- 1 pinch salt
- 1 orange peel (grated)
- 3/4 cup dark chocolate chips
- 4 tbsp water
- 3 tbsp sugar
Tools
This post
- Mixer
- Loaf Pan 11.8 inches
Preparation of brioche bread with just egg whites and chocolate chips
In the mixer, place the sifted flour with the fresh yeast. Then add the milk while still working with the mixer. Once the milk has been absorbed, add the egg whites (about 3).
Add the sugar, and once it has been absorbed, add the softened butter, grated orange peel, and salt. Knead until you get a smooth and elastic dough. Enrich with chocolate chips.
Let the dough rise until doubled, covered with plastic wrap, it will take two or three hours. Deflate the brioche dough. Stretch the dough and fold it over itself. Spread the dough with your fingertips forming a rectangle.
Divide the dough into 3 lengthwise parts. With the 3 strands, make a braid. Let it rise in a loaf pan lined with parchment paper. Cover with plastic wrap and let rise until well-leavened.
When the braid is well-leavened, bake in a static oven at 356°F for 30 minutes. Meanwhile, dissolve the sugar in very hot water. Brush the freshly baked braid with the syrup. Let it cool and serve.
Conservation
You can keep the brioche under a glass dome for two or three days.
