Super Soft Yogurt Brioche: The Fluffiest Treat You’ll Ever Knead…
Super Soft Yogurt Brioche that can be prepared in an easy and simple way and besides being extremely soft and good as they are they can be filled with hazelnut cream, jam, custard and whatever you want. They are fragrant breakfast pastries that are also perfect for snack time, healthy and wholesome are homemade these yogurt brioche pastries and you can freeze them even after baking so that you have them to spare. I usually store them in a simple freezer bag and they last in the pantry for 3-4 days.
Ingredients for Super Soft Yogurt Brioche
- 250g (2 cups) plain flour / all-purpose flour
- 250g (2 cups) strong bread flour / bread flour
- 80g (⅓ cup + 1 tbsp) caster sugar / granulated sugar
- 200g (¾ cup + 2 tbsp) full-fat yogurt
- 70g (5 tbsp) unsalted butter, softened
- 1 large egg
- 180ml (¾ cup) whole milk
- 15g (0.5 oz) fresh yeast or 7g (2¼ tsp) active dry yeast
- 1 tbsp vanilla extract
How to Super Soft Yogurt Brioche:
- In a stand mixer bowl, combine sifted flours, sugar, egg, crumbled yeast, and yogurt. Begin kneading with the paddle attachment.
- Gradually add milk while continuing to knead until all ingredients are combined.
- Add butter a little at a time, continuing to knead.
- Add vanilla extract and switch to the dough hook attachment.
- Knead for 5-7 minutes.
- Cover the dough with plastic wrap and let it rise for 2-3 hours until doubled in size.
- Once risen, deflate the dough.
- Divide the dough into 40g balls and place them on a parchment-lined baking sheet, leaving space between each.
- Cover with plastic wrap and let rise for another 30 minutes.
- Brush the brioche with a mixture of beaten egg and milk.
- Bake at 170°C (340°F) in a conventional oven or 180°C (350°F) in a fan-forced oven for 20 minutes, until golden brown.
- Remove from the oven and let cool completely.
- Once cooled, serve or fill as desired.
Bon Appétit!
