Ingredients:
300g all-purpose flour
1 packet of instant yeast
50g sugar
A pinch of salt
2 eggs
1 egg yolk (for brushing)
100g plain yogurt
50g melted butter
Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the flour, yeast, sugar, and salt.
Add the eggs and yogurt, then knead the mixture until a smooth dough forms.
2. Incorporate Butter:
Gradually add the melted butter while kneading. Continue kneading until the dough is elastic and slightly sticky.
3. First Rise:
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour and 30 minutes, or until it doubles in size.
4. Shape the Brioche:
Divide the dough into small portions and shape them into balls. Place them on a baking tray lined with parchment paper.
5. Second Rise:
Let the dough balls rise again for 30 minutes in a warm spot.
6. Bake the Brioche:
Preheat your oven to 180°C (350°F).
Brush the brioche with the egg yolk for a golden finish.
Bake for 15-20 minutes or until the brioche are golden brown.
Tips for Perfect Yogurt Brioche:
Choosing the Yogurt: Use full-fat plain yogurt for a softer texture. Greek yogurt is a great option for extra tenderness.
Kneading: Knead the dough for 10-15 minutes by hand or 7-10 minutes with a stand mixer to ensure elasticity.
Yeast Activation: If needed, dissolve the yeast in a little warm milk with a pinch of sugar before adding it to the flour.
Rising Tips:
Ideal Temperature: Let the dough rise in a warm environment (25-30°C/77-86°F). If your kitchen is cool, use your oven’s proofing setting or place the dough in an off oven with a cup of hot water.
Patience is Key: Proper rising times are crucial for light and airy brioche.
Baking Tips:
Golden Glaze: Mix the egg yolk with a tablespoon of milk for an even golden shine.
Check Early: Start checking the brioche at the 15-minute mark to avoid over-baking.
Storage Suggestions:
Short-Term: Keep the brioche in an airtight container or bread box for up to 2 days.
Freezing: Freeze cooled brioche in a sealed bag. Reheat at 150°C (300°F) for 5-7 minutes to restore freshness.
Optional Additions:
Sprinkle sesame seeds, poppy seeds, or pearl sugar before baking for added texture and flavor.
For a sweet surprise, stuff the brioche with chocolate, jam, or nutella before shaping the dough.
Time Breakdown:
Preparation Time: 15 minutes
Resting Time: 2 hours
Baking Time: 20 minutes
Total
Time: 2 hours 35 minutes
Calories: ~210 kcal per brioche
Servings: 10 brioche
Enjoy soft, fluffy, and delicious yogurt brioche!
Ingredients:
300g all-purpose flour
1 packet of instant yeast
50g sugar
A pinch of salt
2 eggs
1 egg yolk (for brushing)
100g plain yogurt
50g melted butter
Instructions:
1. Mix the Dry Ingredients:
In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the Wet Ingredients:
Add the eggs and yogurt to the dry mixture. Knead until a smooth dough forms.
3. Incorporate the Butter:
Gradually add the melted butter, continuing to knead until the dough becomes elastic and slightly sticky.
4. First Rise:
Cover the dough with a kitchen towel and let it rest in a warm place for 1 hour and 30 minutes, or until it doubles in size.
5. Shape the Dough:
Divide the dough into small portions and roll them into balls. Place the balls on a baking tray lined with parchment paper.
6. Second Rise:
Allow the shaped dough to rise again for 30 minutes.
7. Bake the Brioche:
Preheat your oven to 180°C (350°F). Brush the dough balls with the egg yolk for a golden finish. Bake for 15-20 minutes, or until the brioche are golden brown.
Notes for Perfect Results:
1. Yogurt Selection:
Use plain full-fat yogurt for soft and moist brioche. Greek yogurt works well for extra tenderness.
2. Kneading:
Knead for 10-15 minutes by hand or 7-10 minutes with a stand mixer to ensure the dough is well-elasticated.
3. Yeast Activation:
If needed, activate the yeast in warm milk with a pinch of sugar before mixing it into the dry ingredients.
4. Rising Conditions:
Let the dough rise in a warm environment (25-30°C).
If your kitchen is cool, place the dough in an off oven with a bowl of hot water.
5. Baking Tips:
Mix the egg yolk with a tablespoon of milk for a shiny glaze.
Begin checking for doneness at the 15-minute mark to avoid overbaking.
6. Storage:
Store brioche in an airtight container for up to 2 days.
Freeze them once cooled, and reheat at 150°C (300°F) for 5-7 minutes before serving.
7. Optional Additional:
Sprinkle sesame seeds, poppy seeds, or pearl sugar on top before baking.
Stuff each brioche with chocolate, jam, or Nutella for a sweet surprise.
Time Breakdown:
Prep Time: 15 minutes
Rest Time: 2 hours
Baking Time: 20 minutes
Total Time: 2 hours 35 minutes
Calories: ~210 kcal per brioche
Servings: 10 brioche
Verification:
This version aligns
fully with the structure and instructions of the original recipe provided. Let me know if any further refinements are needed!