Today I made brioche light yogurt. Brioche is a type bun Swiss based on eggs, butter, flour, milk of French origin. However, I decided to make a lighter version, removing butter and adding yogurt.
The crust is browned before baking altogether, which gives it that characteristic touch, while the crumb has a pale shade. It is very fluffy and delicious with butter and jam, ham, cheese etc. In addition, the kneading is much simplified with Mycook , making it easier to prepare it.
The little ones in the house love it, and as they are soft they are great to take to school for breakfast or to have a snack. Would you like to bake some brioches for breakfast?
- 420 grams of strength flour
- 2 egg yolks
- 150 ml semi-skimmed milk
- 120 grams of yogurt 0%
- 1 teaspoon baker’s yeast powder
- 1 teaspoon salt
- 3 tablespoons sugar
- First heat the milk in the microwave a few seconds.
- Then add yogurt, yolks, sugar and milk to the jar and program 1 minute speed 5.
- Likewise sift flour and yeast in a separate bowl. Then add the salt and throw everything into the jar.
- Now program kneading speed about 10 minutes. Then check the texture of the dough, and if it is very liquid add a little more flour and knead again.
- Let stand between one to two hours inside the jar.
- After that time, turn over on a clean table or on baking paper, cut into roughly equal pieces and boleaos.
- Finally click it with egg yolk, and put in the oven on baking paper about 30. minutes at 180 degrees.