Sweet brioche without butter, with olive oil and very little yeast, slow-rising. The recipe I was inspired by comes from an old Bimby cookbook, but I’ve modified it over time to use very little yeast and make it more digestible. Also, it is made with oil, and even though the original version, the one usually eaten in restaurants, is made with a lot of butter, and eating a slice can send you into raptures, the result is excellent, I assure you. I adore it slightly toasted in the morning for breakfast with a nice spread of jam and hazelnut cream. I’m an incurable sweet tooth, darn it, and I’m always looking for tricks to ease my conscience. In this case, oil instead of butter. Will it be enough, what do you say? (Here are other delicious desserts without butter, click here to read the recipes)
- Difficulty: Medium
- Cost: Economical
- Rest time: 16 Hours
- Preparation time: 15 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Energy 129.98 (Kcal)
- Carbohydrates 22.14 (g) of which sugars 5.16 (g)
- Proteins 3.82 (g)
- Fat 3.26 (g) of which saturated 0.78 (g)of which unsaturated 2.20 (g)
- Fibers 0.64 (g)
- Sodium 65.09 (mg)
Indicative values for a portion of 1 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
- 1 cup Manitoba flour
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 egg yolk
- 2 tbsp olive oil (you can also use a good seed oil)
- 1/2 cup milk
- 1 3/4 tsp fresh yeast
- 1/2 tsp salt
- 1 egg yolk
Tools
- 1 Stand Mixer
- 1 Kitchen Scale
- 1 Spoon
- 1 Loaf Pan
- 1 Brush
Steps
You can prepare the brioche bread with a stand mixer, a Bimby, or even by hand.
Put the milk and yeast in the bowl and stir slowly until the yeast is dissolved. The milk should be just lukewarm, not hot which would hinder rising, nor should it be cold from the fridge
Add the sugar and oil. Mix, always at speed 1 to avoid splashing liquid everywhere.
When everything is well mixed, you can add the flours, the Manitoba and the all-purpose. Mix a little and then add the egg yolk and a pinch of salt. Knead everything using speed 2.
Cover the dough with plastic wrap, let it rise for about an hour.
After an hour, remove the dough from the stand mixer bowl and form a ball. It might be quite sticky, in this case, you can help yourself with a little flour.
Transfer it to a large bowl. Cover it with plastic wrap and put it in the refrigerator for about 12 hours. I recommend preparing it in the evening so it can rest in the fridge overnight.
After rising, remove the dough from the fridge, deflate it, divide it into 3 or 4 pieces, shaping them into rounds. Place the balls close together in the loaf pan that you have previously greased with a little oil or butter.
Let the dough rise, covered, in a warm place until doubled in size.
Brush the surface, using a kitchen brush, with the egg yolk you have diluted with a few drops of water because otherwise, you would find it difficult to do so. Do it gently so as not to deflate the dough.
Bake in a static oven, preheated to 350°F, for about 30 minutes.
The brioche bread keeps for a few days wrapped in cling film, to maintain its fragrance and prevent it from drying out. You can also freeze a piece, always wrapped in cling film so you can enjoy it even after a month. For the best enjoyment, then slice it and toast it lightly, then enrich it with jam or chocolate cream.
