Brioche with Spiral Noodles (Shredded Brioche Bread)
Brioche with spiral noodles is a stunning twist on classic French brioche. Instead of a smooth loaf or round rolls, the dough is shaped into thin strands and twisted into spirals, creating a noodle-like texture that pulls apart in delicate, buttery layers. The result is a bread that’s rich, airy, and irresistibly soft—perfect for breakfast, brunch, or special occasions.
This style of brioche is as beautiful as it is delicious. Each strand bakes into a tender ribbon of dough, lightly crisp on the outside and pillowy inside. It can be served plain, dusted with sugar, brushed with honey butter, or filled with sweet or savory flavors.
Why You’ll Love This Brioche
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Ultra-soft, fluffy texture
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Rich buttery flavor
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Unique spiral “noodle” look
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Perfect for pull-apart serving
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Ideal for sweet or savory variations
This bread looks complex but is surprisingly achievable with patience and proper dough handling.
Ingredients
Makes 1 large spiral loaf or 8–10 individual spirals.
Brioche Dough
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3½ cups (440 g) all-purpose flour
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¼ cup (50 g) granulated sugar
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2¼ teaspoons (7 g) active dry yeast
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1 teaspoon salt
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4 large eggs, room temperature
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½ cup (115 g) unsalted butter, very soft
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¼ cup (60 ml) warm whole milk
Egg Wash
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1 egg
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1 tablespoon milk
How to Make Brioche with Spiral Noodles
1. Activate the Yeast
In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. This ensures your yeast is active and ready.
2. Make the Dough
In a large bowl or stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add eggs and the yeast mixture. Mix on low speed until a shaggy dough forms.
Increase speed to medium and knead for about 8–10 minutes, until the dough becomes smooth and elastic.
3. Incorporate the Butter
Add the soft butter one tablespoon at a time, allowing each piece to fully absorb before adding the next. This step takes patience but is essential for a classic brioche texture.
Once all butter is incorporated, knead for another 5 minutes. The dough should be glossy, stretchy, and slightly sticky.
4. First Rise
Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 1½–2 hours, or until doubled in size.
For easier shaping, refrigerate the dough for 30–60 minutes after rising. Chilled brioche is much easier to work with.
Shaping the Spiral Noodles
5. Create the “Noodles”
Divide the dough into 2 equal portions. Roll each portion into a rectangle about ¼-inch thick.
Using a sharp knife or pizza cutter, slice the dough into thin strips (¼–½ inch wide), creating long noodle-like strands.
6. Form the Spirals
Gather several strands together and gently twist them into a loose rope. Coil the rope into a spiral shape, tucking the end underneath.
Repeat with remaining dough. Place spirals into a greased baking pan or on a parchment-lined baking sheet, leaving space between them.
7. Second Rise
Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled.
Baking
8. Egg Wash and Bake
Preheat oven to 350°F (175°C). Whisk egg and milk together and gently brush over the dough.
Bake for 25–30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
If browning too quickly, tent loosely with foil.
Serving Suggestions
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Dust with powdered sugar
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Drizzle with honey or vanilla glaze
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Spread with butter and jam
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Serve alongside coffee or tea
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Use as a base for sweet fillings like cinnamon or chocolate
Tips for Perfect Spiral Brioche
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Use room-temperature eggs and butter for smooth dough
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Chill before shaping for clean noodle strands
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Don’t twist too tightly—loose spirals bake fluffier
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Weigh ingredients for bakery-level consistency
Variations
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Cinnamon Sugar: Toss strands with cinnamon sugar before spiraling
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Chocolate Brioche: Add chocolate spread between strands
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Savory Version: Skip sugar, add cheese and herbs
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Filled Spiral Rolls: Spread pastry cream or Nutella before slicing
Soft, Buttery, and Beautiful
Brioche with spiral noodles turns classic bread into a show-stopping centerpiece. With its delicate layers and rich flavor, it’s perfect for special occasions, bakery displays, or anytime you want bread that’s as impressive as it is delicious.