Soft, light, delicious yogurt and chocolate chip brioches are a treat for breakfast but are also great for a snack. They are wonderful as is, but you can fill them with hazelnut cream for an even more tempting treat. Thanks to the yogurt in the dough, the yogurt and chocolate chip brioches stay soft for a few days, but they are so tasty they won’t last long.
Recipe source HERE.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cups all-purpose flour
- 2 1/2 cups bread flour
- 1/2 oz fresh yeast
- 1 egg
- 1/2 cup plain yogurt
- 2 tbsp butter
- 1/3 cup sugar
- 1/3 cup milk
- 1 tsp salt
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
Tools
- 1 Stand Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid reusable fabric
- 1 Rolling Pin
- 1 Knife
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, combine the flours and crumbled yeast, add the sugar, slightly beaten egg, and milk, and start kneading. You should obtain a smooth, homogeneous, soft but non-sticky, well-elastic dough. Add the vanilla extract, salt, and continue working before adding the butter one piece at a time, allowing it to be absorbed by the dough before proceeding with the next. Finally, add the chocolate chips. Transfer the dough to a lightly floured work surface, shape into a round form, and place in a bowl. Cover and let rise for two hours or until the dough has doubled in size. After the rising time, roll the dough out on the floured work surface with a rolling pin to form a rectangle and cut into nine/ten triangles. Roll each triangle starting from the base towards the tip and place them on two baking sheets lined with parchment paper. Cover and let them rise until doubled in size: this will take about an hour. Bake in a preheated static oven at 356°F for twenty minutes. Once ready, let them cool on a cooling rack before serving.
