Yogurt Brioche Rolls

 

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!

 

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