1 Unsalted butter, softened, for greasing the baking sheet
1 large egg white, slightly beaten
0.5 tablespoon (7.5 ml) cold water
1 Powdered (confectioners') sugar, for sprinkling
Instructions
1. Prepare brioche dough in advance per your chosen recipe. Allow it to complete its first rise and chill it if needed for easy shaping.
2. Shape the brioche dough into sticks similar in form to breadsticks — roughly 5–6 inches (13–15 cm) long and 3/4 inch (2 cm) in diameter.
3. Place the shaped sticks on a buttered baking sheet, leaving at least 1 inch (2.5 cm) between each. Cover loosely with a clean towel or plastic wrap and allow to rise at room temperature for 15 minutes, until slightly puffed.
4. Heat the oven to 425°F (220°C).
5. In a small bowl, combine the slightly beaten egg white with 1/2 tablespoon (7.5 ml) cold water. Brush this egg-white wash evenly over the surface of each risen stick. (This technique — egg washing — creates a pale, glossy finish on the baked surface.)
6. Sprinkle lightly with powdered sugar.
7. Bake for 8–12 minutes, until the sticks are lightly golden on the surface, feel firm but not hard when gently pressed, and the powdered sugar has formed a thin, dry crust. Watch carefully after 8 minutes as the sugar can darken quickly.
8. Transfer to a wire rack and serve warm with coffee or hot chocolate.
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