Yogurt brioche bread is a marvel of softness and lightness. Thanks to the addition of yogurt, the crumb remains ultra-soft, with a stringy texture that melts in the mouth. This recipe is ideal for a gourmet breakfast , a comforting snack , or to accompany a coffee break.
Easy to make, this brioche only requires simple ingredients and keeps perfectly for several days while remaining tender.
Ingredients for a Yogurt Brioche Bread
- 500 g flour
- 10 g of dry baker’s yeast (or 25 g of fresh yeast)
- 1 pot of plain yogurt (125 g)
- 2 eggs
- 100 ml of warm milk
- 80 g sugar
- 80 g of soft butter
- 1 teaspoon salt
- 1 tablespoon orange blossom water (optional)
Gilding:
- 1 egg yolk
- 1 tablespoon of milk
Preparation of Yogurt Brioche Bread
1. Preparation of the dough
In a bowl, dilute the baker’s yeast in the lukewarm milk and leave to stand for 10 minutes .
In a large bowl or the bowl of a food processor, combine the flour, sugar and salt.
Add the yogurt, eggs, orange blossom (optional) and activated yeast.
Knead for 10 minutes until you obtain a smooth dough.
Add the softened butter in pieces and knead for another 5 to 7 minutes until the dough becomes smooth and elastic.
Form a ball, cover with a tea towel and leave to rise for 1.5 to 2 hours in a warm place until it doubles in volume.
2. Shaping and second rising
Degas the dough by pressing lightly on it.
Divide into 3 or 4 pieces of dough and form balls or braid the brioche as desired.
Place in a buttered mold or on a baking sheet covered with baking paper.
Cover with a tea towel and let rise again for 45 minutes .
3. Cooking the brioche
Preheat the oven to 180°C .
Brush the brioche with the egg yolk and milk mixture.
Bake for 25 to 30 minutes until golden brown.
Let cool on a rack before serving.
Tips for a Perfect Brioche
- Do not heat the milk too much , otherwise it will kill the yeast and prevent the dough from rising.
- Knead well to activate the gluten and obtain a stringy crumb.
- Let rise enough for a nicely puffed and airy brioche.
- Add chocolate chips or raisins for an even more indulgent version.
Why Try This Recipe?
- Ultra-soft brioche , perfect for breakfast.
- Without preservatives or additives , much better than commercial products.
- Easy to make , even for beginners.
- Available according to your taste : plain, chocolate, dried fruit, lemon zest.
FAQs
Can you use a yogurt other than plain yogurt?
Yes, vanilla or lemon yogurt will add a touch of flavor.
How to store this brioche?
It can be stored for 3 days in an airtight bag or can be frozen in slices.
Can this be prepared the day before?
Yes, let the dough rise slowly in the refrigerator overnight and bake the next day.
How to get an even stringier brioche?
Extend the kneading time to activate the gluten.
Yogurt brioche bread is a must-have recipe for all homemade baking lovers. Easy to prepare, tasty and ultra-soft, it can be enjoyed plain, with jam or a touch of chocolate.
Try this recipe and enjoy a homemade brioche that is as delicious as it is light!
Délice de Pain Brioché au Yaourt
Ingrédients
- 500 g de farine
- 10 g de levure boulangère sèche ou 25 g de levure fraîche
- 1 pot de yaourt nature 125 g
- 2 œufs
- 100 ml de lait tiède
- 80 g de sucre
- 80 g de beurre mou
- 1 cuillère à café de sel
- 1 cuillère à soupe d’eau de fleur d’oranger optionnel
- Dorure :
- 1 jaune d'œuf
- 1 cuillère à soupe de lait
Instructions
Préparation de la pâte
- Dans un bol, diluer la levure boulangère dans le lait tiède et laisser reposer 10 minutes.
- Dans un grand saladier ou le bol d’un robot, verser la farine, le sucre et le sel.
- Ajouter le yaourt, les œufs, la fleur d’oranger (optionnel) et la levure activée.
- Pétrir pendant 10 minutes jusqu’à obtention d’une pâte homogène.
- Incorporer le beurre mou en morceaux et pétrir encore 5 à 7 minutes jusqu’à ce que la pâte devienne lisse et élastique.
- Former une boule, couvrir d’un torchon et laisser pousser 1h30 à 2h dans un endroit chaud jusqu’à ce qu’elle double de volume.
Façonnage et deuxième levée
- Dégazer la pâte en appuyant légèrement dessus.
- Diviser en 3 ou 4 pâtons et former des boules ou tresser la brioche selon l’envie.
- Déposer dans un moule beurré ou sur une plaque recouverte de papier cuisson.
- Couvrir d’un torchon et laisser lever à nouveau 45 minutes.
Cuisson de la brioche
- Préchauffer le four à 180°C.
- Badigeonner la brioche avec le mélange jaune d'œuf et lait.
- Cuire pendant 25 à 30 minutes jusqu'à ce qu’elle soit bien dorée.
- Laisser refroidir sur une grille avant de déguster.
