Sweet Yogurt Pan Brioche

Sweet Yogurt Pan Brioche

Sweet Yogurt Pan Brioche simple and greedy, with yogurt, delicious for breakfast, or for the whole family’s snack, perfect for jam, honey, or hazelnut cream.

A recipe made with few ingredients, a very simple dough to prepare to which you can give all the shapes you want.

We left it that way, simple, but you can also add chocolate chips or raisins to the brioche bread and you can cover it with granulated sugar or almonds, the choice is yours.

You are ready? Then prepare the ingredients, try the recipe and let us know if you liked it.

sweet brioche bread with cooked yogurt

Duration

Preparation time: 120 minutes

Cooking time: 40 minutes

Total time: 160 minutes

Doses for

6 people

Ingredients

  • 100 ml Warm milk
  • 100 g sugar
  • 100 g Yogurt
  • 12 g Brewer’s yeast
  • 300 g Flour 0
  • 200 g Manitoba flour
  • 2 eggs
  • 60 g Seed Oil
  • 1 egg yolk
  • 1 tbsp milk
  • 1-2 tbsp honey

Preparation

To prepare the recipe for the sweet yogurt brioche, in a large bowl put the warm milk, the sugar (60 g), and the crumbled yeast.

Melt it completely and then add the yogurt, mix again.

Cover with plastic wrap and let stand in the oven turned off with the light on, until light foam forms.

In another large bowl, sift the flour twice, add the remaining sugar (40 g), the eggs and the oil and with a whisk or with your hands, start mixing the ingredients.

Add the yeast and mix the mixture.

When the dough is more consistent, turn it over on a floured surface and continue to knead until it reaches a homogeneous consistency. Form a ball.

The brioche dough is ready. Grease a clean bowl with the seed oil put the dough, make a cross incision, cover with cling film and leave to rise in the oven with the light on until doubled.

Once leavened, turn the dough over a floured pastry board. Divide the dough into 3 pieces of the same weight.

Gently widen each piece and roll it up gently. Form the braid.

Arrange the braid in a baking tray lined with parchment paper, cover it with a cloth and let it rise again until doubled (about 35-40 minutes).

Brush the braid with the beaten egg with the milk and bake in the oven (static) already hot at 170 °C for about 35-40 minutes.

Once cooked, take the brioche out of the oven and still hot, brush the honey on the surface.

Let it cool completely before serving.

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