Yogurt Brioche

Yogurt Brioche: A Soft and Fluffy Delight

Brioche is a French classic known for its rich, buttery flavor and delicate texture. But what if you could make this beloved pastry even softer and more moist without losing any of that luxurious taste? Enter Yogurt Brioche – a twist on the traditional recipe that incorporates yogurt for an extra dose of moisture and a subtle tang that elevates the flavor.

This Yogurt Brioche combines the soft, airy texture of brioche with the creamy, slightly tangy taste of yogurt, creating a perfect balance of richness and lightness. Whether you’re enjoying it for breakfast with a bit of jam, pairing it with your afternoon tea, or using it for a delicious French toast, this brioche will quickly become a family favorite.

Why You’ll Love Yogurt Brioche

Soft and Fluffy: The yogurt makes the dough incredibly moist, leading to an irresistibly soft, airy texture.
Subtle Tangy Flavor: The yogurt adds a pleasant tang that complements the sweetness of the dough, enhancing the overall flavor.
Versatile: Whether you enjoy it plain, with butter and jam, or turned into French toast, this brioche is adaptable to a variety of uses.
Perfect for Any Occasion: From casual breakfasts to special gatherings, this brioche is a showstopper that can be enjoyed by all.

Ingredients:

For the Yogurt Brioche, you will need:

500g all-purpose flour (about 4 cups)
100g plain yogurt (about 1/2 cup, use full-fat for best results)
3 large eggs
80g unsalted butter, softened (about 1/3 cup)
70g sugar (about 1/3 cup)
10g salt (about 1 1/2 teaspoons)
10g instant yeast (about 1 tablespoon)
150ml milk (about 2/3 cup, warm)
1 teaspoon vanilla extract (optional, for added flavor)
1 egg (for egg wash)

Instructions:

Step 1: Activate the Yeast

Warm the milk: Start by gently warming the milk in a microwave or on the stove. You want it warm to the touch, but not hot (about 100°F or 37°C).
Activate the yeast: Sprinkle the instant yeast and a pinch of sugar into the warm milk. Let it sit for about 5-10 minutes. The yeast should bubble and foam, which means it’s active and ready to go.

Step 2: Make the Dough

Mix the wet ingredients: In a large bowl or stand mixer, combine the eggs, yogurt, sugar, and vanilla extract (if using). Pour in the yeast mixture and stir everything together.
Add the dry ingredients: In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until it forms a sticky dough.
Knead the dough: Begin kneading the dough either by hand on a floured surface or with a stand mixer fitted with a dough hook. Gradually add the softened butter in small pieces as you knead. This will help the dough become smooth and elastic. Knead for about 8-10 minutes, or until the dough is soft, smooth, and slightly tacky but not sticky. If it’s too sticky, you can add a little more flour (but be careful not to overdo it).

Step 3: First Rise

Let the dough rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1-1.5 hours, or until it has doubled in size. If your kitchen is cold, you can place the bowl in an oven with just the light on or near a warm radiator.

Step 4: Shape the Brioche

Punch down the dough: After the dough has doubled in size, punch it down to release any air bubbles.
Shape the brioche: You can shape the dough in several ways. For a traditional loaf, divide the dough into three equal parts and roll each into a smooth ball. Place the balls side by side in a greased loaf pan. Alternatively, you can shape the dough into individual rolls or a round loaf.
Let it rise again: Cover the shaped dough with a kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up and slightly expanded.

Step 5: Egg Wash and Bake

Prepare the egg wash: In a small bowl, beat the remaining egg. Brush the top of the dough with the egg wash to give the brioche a golden, shiny finish when baked.
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