High Protein Brioche Slice
Elevate your bread game with this High Protein Brioche Slice, a luxurious twist on the classic French treat that blends indulgence with nutritional benefits. Crafted with a touch of whey protein isolate, this recipe delivers a soft, pillowy loaf that’s packed with extra protein, making it perfect for post-workout snacks or a wholesome breakfast. The buttery richness and subtle vanilla aroma are complemented by a golden, glossy crust achieved through an egg wash, ensuring bakery-level perfection. With simple ingredients like all-purpose flour, eggs, and warm milk, this dough comes together effortlessly and is a joy to knead. Whether served warm with a pat of butter or toasted with a drizzle of honey, this protein-packed brioche is a crowd-pleaser that balances indulgence and health in every slice. Ideal for anyone seeking a high-protein bread recipe, it’s both delicious and versatile!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup whey protein isolate
- 1 packet instant yeast
- 3 tablespoons granulated sugar
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 4 large eggs
- 0.25 cup warm milk
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, whey protein isolate, instant yeast, granulated sugar, and salt.
In a separate small saucepan, melt the unsalted butter over low heat. Allow it to cool slightly.
In another bowl, whisk together 3 of the eggs, warm milk, and vanilla extract until combined.
Make a well in the center of the dry ingredients and add the egg mixture followed by the melted butter.
Stir the mixture together until a sticky dough forms.
Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes, until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
Once risen, gently punch down the dough and turn it out onto a lightly floured surface.
Shape the dough into a rectangle and transfer it to a lined 9x5 inch loaf pan.
Cover the pan loosely with plastic wrap and let the dough rise again until doubled, about 30-45 minutes.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the remaining egg and water to make an egg wash.
Brush the top of the dough with the egg wash evenly.
Bake in the preheated oven for 25 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
Remove from the oven and let the brioche cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 44.9 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 505 mg | 39% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
