This Simple Yogurt Brioche recipe is a soft, and tender sweet pastry bread without all the butter. Serve with a hot cup of coffee or a glass of fresh orange juice, this brioche is the perfect addition to any breakfast or brunch!
Simple Yogurt Brioche Bread
When I think of brioche I think of how reminiscent it is of a croissant, that flakey, buttery, goodness which can be used for so many things like Bread Pudding . Originally a French pastry bread known for its high butter and egg content, we have now found ways to create this classic with ingredient variations.
With the addition of yogurt in this recipe, you've leveled up the already amazing brioche to a tender bread without the addition of all of the butter and eggs.
One of the reasons brioche bread is so special is because unlike your typical sandwich bread, it needs to be proofed twice. This means it will rest twice to allow the yeast to work its magic. But believe me when I say it is worth the wait!
Yes, there is some time involved but the actual process is super simple!
Bread and dessert are not typically synonymous but when you consider the amount of tender goodness and the flaky, pastry-like consistency, you will be hardpressed to not want to slather it in Nutella and call it a day.
How to make
Add flour, sugar, and yeast to your stand mixer and whisk together. Make a well in the centre and add the yogurt, egg, butter, and vanilla. Knead using the hook attachment on low speed, slowly adding the milk.
Transfer to a lightly floured surface and knead the dough into a ball. Place in an oiled bowl, making sure all sides are greased, cover with plastic wrap and leave in a warm area to rise.
Remove from the bowl and divide the dough into two parts. Form both parts into ropes and twist.
Place in a lightly floured and oiled loaf pan, cover with plastic wrap and let rise in a warm area. Brush loaf with milk and bake. Remove immediately to cool on a wire rack before serving.
What does yogurt do to bread?
Yogurt acts as a replacement for things like butter, milk or oil. Because of its acidity, it can add a tartness to your bread but with the addition of sugar the tartness will be masked and you will be left with bread as tender and soft as you would have had without the substitution.
If you'd like you can even warm the yogurt a bit ahead of time to aid in the activity of the yeast, but be sure the yogurt is at least at room temperature, which mean remove it from the fridge about 45 minutes before using.
Can I make this dough by hand?
In theory yes if you have a lot of time on your hands and a lot of muscles on your bones. Using a stand mixer will make your life easier just due to the fact that there is so much that goes into the mixing process.
Kneading the dough by hand would be the equivalent to arms day at the gym. Use a stand mixer!
What else can I use brioche for?
Of course, you can make a loaf of brioche to use as an everyday sandwich bread but I would be remiss if I didn't let you in on some of the ways you would be missing out on if you don't use it to it's fullest potential.
For example, as simple as this may seem, croutons! Can you imagine biting into one of those crispy bits? Or what about using it as buns for an ice cream sandwich?
Or hamburgers and dare I say it is the BEST way to make a Croque madame/monsieur.
The versatility of this perfect brioche bread recipe knows no bounds.
How can I store it?
In order to maintain freshness and moisture, you will need to have it in a plastic bag or wrapped tightly to keep at room temperature for 3-4 days. It can also be kept frozen for up to a month and thawed at room temperature.
So if you are looking for a simple but delicious Brioche bread, I hope you give this Simple Yogurt Brioche Bread a try.
Simple Yogurt Brioche Bread Recipe
- 2 cups all purpose flour (250 grams)
- 3 tablespoons granulated sugar (40 grams)
- 1 teaspoon active dry yeast
- ¼ cup plain whole fat yogurt* (62 grams)
- 1 medium egg*
- 1 tablespoon butter (softened)
- ½ teaspoon vanilla
- ¼ cup + 1 tablespoon milk 2% (lukewarm 105F/40C temperature) (75 grams)
*Remove from the fridge 45 minutes before using.
- In the bowl of the stand up mixer whisk together the flour, sugar and yeast. Make a well in the middle and add the yogurt, egg, butter and vanilla. Start to knead with the dough hook attachment and add the milk a little at a time, knead on speed 2 for 10 minutes.
- Move the dough to a lightly floured flat surface and knead into a smooth ball. Place in a lightly oiled bowl, turned to lightly coat the dough, cover with plastic wrap, place in a warm draft free area and let rise 3 hours.
- Place the dough on a lightly floured flat surface knead a couple of time and divide into two parts, form each part into 14 inch (36cm) ropes, twist the ropes (see photos) together and place in a lightly oiled and floured loaf pan (9x5 inches / 22 x 5 cm). Cover with plastic wrap and let rise in a warm draft free area for 1 hour.
- Pre-heat oven to 350F (180C).
- Brush the loaf with milk and bake for 20-25 minutes, if the loaf starts to brown too much then cover with a piece of foil. Immediately move to a wire rack to cool. Enjoy!