The yogurt brioche bread is a light leavened bread, very soft, great with both sweet and savory dishes by removing the vanilla aroma. With a low amount of butter, it has a consistency similar to Brioche Nanterre, a typical French brioche which is very buttery.

Discover other brioche recipes:

Difficulty: Medium
Cost: Average
Preparation time: 30 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2 3/4 cups all-purpose flour
2 cups flour (W300)
3 eggs
1/3 cup sugar
1 cup plain yogurt
5 1/2 tbsp butter
2 tsp salt
vanilla aromas
1 tsp instant yeast
1 egg (for glazing)

Tools

1 Stand mixer
1 Loaf pan

Steps

In the bowl of the stand mixer, add the flours, yeast, sugar, and aromas.
Start the machine and gradually add the beaten eggs.
Add the yogurt and let the machine work for about 10 minutes.
When the dough is elastic, start adding the softened butter, a little at a time.
Work without losing elasticity for about 10 minutes.
Stop the machine and let rise at room temperature for 2 hours.
Deflate the dough and transfer it to a bowl.
Cover with a lid or plastic wrap and refrigerate for 12 hours.
The next day, deflate the dough and divide it into 6 pieces.
Form dough balls and place them in a pre-greased loaf pan (12×4 inches).
Place the first 3 and arrange the remaining 3 on top.
Cover and let rise until doubled, about 1 1/2 hours.
Brush with beaten egg.
Preheat the oven to 350°F.
After 10 minutes, brush again with the egg and bake.
Let bake for 35-40 minutes.
Remove from oven and let cool.
Unmold and store in a sealed bag.