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Introduction:
If you're craving the soft, melt-in-your-mouth texture of brioche but want a healthier twist, look no further. This Brioche Yogurt recipe is a delightful, no-knead, and no-butter version that cuts down on calories while still delivering that signature richness. Using yogurt instead of butter not only lightens the recipe but also makes it a tad tangy, enhancing the flavor profile. The best part? You don’t need any complex techniques—just mix, let it rise, and bake. Perfect for breakfast, tea time, or a light dessert.
Ingredients:
1 cup plain yogurt (room temperature)
3/4 cup warm milk
2 tablespoons honey or maple syrup
2 teaspoons dry yeast
3 cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
1 egg (room temperature)
1 teaspoon vanilla extract
2 tablespoons olive oil (or any vegetable oil)
Instructions:
Activate the yeast: In a small bowl, mix warm milk and honey (or maple syrup). Sprinkle the dry yeast on top and let it sit for about 5-10 minutes until it becomes foamy.
Combine the wet ingredients: In a large bowl, whisk together the yogurt, egg, vanilla extract, and olive oil until smooth.
Incorporate the dry ingredients: Slowly add the foamy yeast mixture into the wet ingredients. Stir in the flour and salt gradually, mixing until a sticky dough forms.
Let the dough rise: Cover the bowl with a damp cloth and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
Shape the dough: Once the dough has risen, turn it out onto a floured surface. Gently shape it into a loaf or small rolls, depending on your preference.
Second rise: Place the dough in a greased loaf pan or on a baking sheet, covering it loosely with a cloth. Allow it to rise for another 30 minutes.
Bake: Preheat the oven to 350°F (175°C). Brush the top of the dough with a little oil or egg wash for a golden finish. Bake for 25-30 minutes or until golden brown on top and a toothpick comes out clean from the center.
Cool: Let the brioche cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips:
Serve this brioche warm with a dollop of jam or a spread of butter for a decadent treat.
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the brioche and reheat it in the oven for a soft, fresh texture.
Variations:
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