Summer is about to end and school is about to start again (yay!!), so in a few days we will resume more hectic but certainly more regular rhythms.
At my house, even the diet, understood as an eating style, will become more regular with lunches and dinners planned and organized in advance to avoid finding myself “unprepared” when returning from work, school, or sports the tribe will demand their right to be fed.
So in these days, given a timid decrease in the temperatures, I started baking rolls and small pizzas to freeze which will be the snack to take to school.
These yogurt brioche I saw on Mina and Mary’s site impastando a quattro mani, are also a delicious idea for breakfast and snack for the whole family.
I have already baked a large quantity and put them in the freezer, and every morning for some days now, I warm up a few in the microwave and fill them with butter and jam. Together with a glass of milk and a good coffee, they are the best way to start the day.
Now, take a minute to read the recipe and then…let’s COOK and EAT!!
See also
- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups cups all-purpose flour
- 1 1/4 tsp instant dry yeast (or 12 g of fresh yeast)
- 1/2 cup cup sugar
- 3 eggs (medium)
- 3/4 cup cup Greek yogurt
- 1 tsp salt (level)
- 7 tbsps tbsps butter
- Half lemon zest (or vanilla extract)
- 1 egg
- to taste sugar sprinkles
Tools
- 1 Kitchen Scale
- 1 Stand Mixer
- 1 Bowl
- 1 Plastic Wrap
- 1 Work Surface
- 1 Metal Scraper
- 1 Brush silicone
- 1 Baking Tray
- 1 Parchment Paper
- 1 Cooling Rack
Steps
To prepare the yogurt brioche, first of all, put the butter in the microwave or let it melt in a double boiler, so it’s at the right temperature when used.
Then, in the bowl of the stand mixer, collect the flour and dry yeast and mix to combine the powders.
Add the sugar, room temperature eggs, and grated lemon zest (or a teaspoon of vanilla extract) to flavor the dough.
Turn on the stand mixer and start kneading for a minute with a spiral hook. Continue by adding the salt and yogurt and resume kneading.
Lastly, add the melted butter and continue kneading until the dough clings to the hook and becomes smooth and homogeneous.
Transfer the dough to a bowl, cover it with plastic wrap or a cloth, place it in the turned-off oven, and let it rise until doubled. Once risen, take the dough, work it quickly on a lightly floured work surface, and divide it into 12 pieces of about 3 oz each.
Flatten each piece and then fold it by bringing the outer edges toward the center. Pinch the edges to close the pieces well, then round them by rotating them on the work surface.
Place the pieces on a baking tray lined with parchment paper, cover them, and let them rise again until doubled. At this point, brush the surface with beaten egg and sprinkle with sugar sprinkles.
Bake the yogurt brioche in a preheated static oven at 340°F for 20 minutes. Once taken out, let them cool on a cooling rack before filling them with butter and jam of your choice 😉.
