A homemade brioche, soft and fragrant, in a version made with Greek yogurt and without butter. The dough stays soft for a long time and the chocolate heart makes it irresistible and even more indulgent. It’s a simple recipe, perfect to prepare at a leisurely pace, maybe on the weekend. Ideal for a special breakfast or a snack to share. It stays soft for 2-3 days if kept well covered under a cake dome or in an airtight container at room temperature. Alternatively, you can also freeze it already baked and sliced, so you always have it ready. Below, let’s see what we need to make our Greek yogurt and chocolate brioche:
Other recipes with Greek yogurt:
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 5 pieces
- Cooking methods: Oven
Ingredients
- 3 1/4 cups type 0 flour (about 400 g)
- 1 egg
- 3.4 fl oz milk (about 100 ml)
- 2/3 cup Greek yogurt (about 150 g)
- 0.42 oz fresh yeast
- 1/2 cup sugar (about 100 g)
- vanilla extract
- 3 1/3 tbsp vegetable oil
- 1 tsp salt (about 5 g)
- 7 oz chocolate spread (about 200 g)
Preparation
In a large bowl pour the flour, the sugar and the vanilla extract. Add the egg, the Greek yogurt, the yeast dissolved in the milk and the oil in a thin stream.
Start working the dough, mixing all the ingredients well. Incorporate the salt and knead the dough until you obtain a soft, smooth and elastic ball.
Place it in a lightly oiled bowl, cover and let it rest in a warm place until doubled in volume, about 2 hours.
After the rising time, transfer the dough onto a lightly floured surface and roll it out with a rolling pin to form a rectangular sheet. Spread the chocolate cream evenly over the entire surface and roll up from the longer side to obtain a log.
Cut it into 5 equal parts and arrange the pieces inside a high bundt pan, previously buttered, with a diameter of about 8.7-9.4 inches, placing them so that the filling is visible on top.
Let rise again until the dough is well puffy and has almost reached the rim of the pan. Bake in a preheated conventional oven at 356°F for about 20 minutes, until evenly golden.
Remove from the oven and let the Greek yogurt and chocolate brioche cool completely. Transfer to a serving platter and serve, dusting the surface with powdered sugar if desired.
Bon appétit and.. see you for the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
