Ingredients
To make this yogurt brioche, you will need the following ingredients:
500 g wheat flour (preferably T45 for a finer texture)
2 whole eggs (ideally from free-range hens)
150 ml plain yogurt (choose a good quality yogurt, rich in probiotics)
80 g caster sugar (or cane sugar for a more fragrant touch)
100 ml warm milk (almond milk can be an alternative for a lactose-free version)
1 sachet of dry baker’s yeast (about 7 g)
1 pinch of salt
Zest of 1 lemon (organic preferably, for a natural and fresh flavor)
1 teaspoon of vanilla extract (for a subtly aromatic touch)
Each ingredient plays a key role in the recipe. Yogurt, for example, replaces the butter traditionally used in brioche, bringing softness and lightness. Baker’s yeast is essential to allow the dough to rise and develop its airy texture.
Preparation Method
Mixing the dry ingredients: In a large bowl, combine the flour, sugar, dry yeast and salt. Mix well.
Incorporating the wet ingredients: Make a well in the centre of your dry mixture and add the beaten eggs, yoghurt, warm milk, lemon zest and vanilla. Mix with a wooden spoon until the dough begins to come together.
First rise: Cover the bowl with a clean cloth and let the dough rise in a warm place for about 1 hour, until it doubles in volume.
Shaping the dough: After rising, pour the dough onto a lightly floured work surface. Form a sausage shape and divide it into several equal pieces.
Second rise: Arrange the pieces of dough in a previously buttered and floured cake tin. Let rise a second time for about 30 minutes.
Cooking: Preheat your oven to 180°C (thermostat 6). Bake the brioche for about 30 minutes, until it is golden and puffed up.
see continuation on next page
ADVERTISEMENT
