Today I present the recipe for brioche without eggs and butter, perfect for a healthy breakfast or snack, loved for their softness and irresistible aroma. Often, many traditional recipes include eggs and butter, ingredients that some people prefer to avoid due to food intolerance.
The dough is made with simple and easily available ingredients, such as flour, olive oil, milk, water, sugar, and a cube of fresh yeast. Preparing them is simple: just knead all the ingredients, let the dough rise until it doubles in volume, and then shape it as you like. Delicious enjoyed plain or filled with Nutella, jam, or hazelnut cream.
Great to prepare for any occasion: birthdays, family parties, or with friends. These brioches will always be a success. Let us get to work and be captivated by their aroma and softness!
Below I leave you other simple and good recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 108.02 (Kcal)
- Carbohydrates 19.07 (g) of which sugars 2.96 (g)
- Proteins 3.52 (g)
- Fat 2.02 (g) of which saturated 0.27 (g)of which unsaturated 0.02 (g)
- Fibers 0.67 (g)
- Sodium 23.98 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make brioche without eggs and butter
- 3 1/4 cups Manitoba flour
- 7 oz water
- 1/3 cup sugar
- 2 tbsp extra virgin olive oil
- 1/2 oz fresh yeast
- 1 pinch salt
- powdered sugar
- Nutella® (or jam)
Tools
- 1 Bowl
- 1 Fork
- 1 Baking tray
Steps to make brioche without eggs and butter
In a large bowl, pour the water, add the crumbled fresh yeast and mix with a fork.
Add the sugar, extra virgin olive oil, pinch of salt, and flour. Mix with the fork until you get a compact mixture. If you want, you can transfer the dough onto a wooden surface and knead it by hand.
Place the dough in a bowl, cover with a cloth, and let it rise in a warm place until it doubles in volume (about 2 hours). Pick up the dough, separate pieces, and fill them with Nutella or jam, or leave them plain and fill them later. Shape as you like. If you fill them, do as I do: form simple balls. Ensure the dough is sealed well so the filling does not leak out.
Place the brioche on a baking tray lined with parchment paper, cover with a cloth, and let rest for 30 minutes. Brush the surface with milk and bake in a preheated oven at 356°F for 20 minutes, until golden.
Once baked, sprinkle with powdered sugar and enjoy warm or cold.
You can store your brioche in a well-sealed food bag or airtight container, at room temperature, for 1-2 days.
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FAQ
What can I substitute for the cube of yeast?
You can substitute the cube of yeast with 10g of granulated yeast.
