The yogurt brioche is a super soft sweet bread, a simple yet truly special recipe. I wanted to make some brioches for breakfast, had a yogurt about to expire, and I kneaded this yogurt brioche in just a few minutes using a simple fork. Yes, it’s a quick and no-knead recipe, you won’t even get your hands dirty to make it, and I assure you it will come out as a fragrant cloud that will conquer you at the first taste, plus it’s light because it’s without butter and oil. To make it even more delicious, I added a bit of jam as a filling, but you can use Nutella, spreadable/pastry cream, or leave it plain, simple. Try it now, it’s wonderful!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: pan about 10 x 5 inches
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 3/4 cups Manitoba flour
- 5/8 cup plain natural yogurt (unsweetened)
- 1/3 cup milk
- 1/4 cup sugar
- 1/2 oz fresh yeast (or 1 tsp of dry yeast)
- 2 eggs
- 1 lemon zest
- 1 pinch salt
- to taste jam
- to taste milk (for brushing)
- to taste sugar granules
Steps
The ultra-soft yogurt brioche is very simple and quick to prepare. First, put the unsweetened plain yogurt, sugar, eggs, and a pinch of salt in a bowl and mix with a fork.
Add the flour, grated lemon zest, yeast dissolved in lukewarm milk, and combine all the ingredients, still with the fork. Don’t worry if the dough is not perfectly smooth, it should be like that.
Transfer the dough onto a floured work surface and form a smooth and homogeneous dough ball. Place it back in the bowl, cover with a cloth, and let it rise for a couple of hours.
After the rising time, divide the dough into 4 equal parts. Roll each piece into an elongated rectangle, about 1/4 inch thick, and spread a little jam on the surface, leaving one vertical edge and the two horizontal ones free.
Fold the horizontal edges and form a roll; proceed the same way with the other 3 pieces of dough.
Place the 4 rolls in a buttered and floured loaf pan (I recommend placing the first two with the seam side up and the other two, which are on top, upside down, placing the seam underneath) and brush the surface with a little lukewarm milk.
Let the yogurt brioche rise for another hour, brush it with a little more milk, and if you wish, add some sugar granules. Bake it in a preheated oven at 340°F for about 40 minutes, do the toothpick test to check for doneness.
Tips:
The yogurt brioche keeps at room temperature for 3/4 days. You can choose to fill it with whatever you prefer or leave it plain.
More brioche recipes HERE
More yogurt dessert recipes HERE
