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Yogurt Pan Brioche

17/11/2023

The yogurt pan brioche is a soft and light dough, perfect for breakfast or a snack. Here is the recipe to make it:

Ingredients

  • 500 g of Manitoba flour (or all-purpose flour if not available)
  • 7 g of dried yeast (or 25 g of fresh baker’s yeast)
  • 200 g of natural yogurt (full-fat is better)
  • 80 g of sugar
  • 2 medium eggs
  • 60 ml of lukewarm milk
  • 80 g of soft butter
  • 1 pinch of salt
  • Icing sugar for garnish (optional)

Preparation

  1. In a fairly large bowl, mix the flour with the dry yeast. If you are using fresh yeast, dissolve it first in the lukewarm milk with a teaspoon of sugar and let it rest for a few minutes until a foam begins to form.
  2. Add the sugar and eggs to the yogurt and mix well until you have a homogeneous mixture.
  3. Add the yogurt mix to the flour and start kneading. If you are using a stand mixer, now’s the time to switch to the dough hook.
  4. While kneading, gradually add the lukewarm milk.
  5. Add the soft butter in small pieces little by little, making sure it is absorbed by the dough before adding the next bit.
  6. Add the salt and knead until you get a smooth and homogeneous mixture that comes away from the sides of the bowl.
  7. Transfer the dough onto a lightly floured surface and work it to form a ball. Place it in a clean bowl, cover it with a damp cloth, and let it rise in a warm place away from drafts for about 2 hours or until it doubles in volume.
  8. Take the dough, deflate it gently and shape it into the desired form (you can make a single large pan brioche or divide it into smaller portions to get buns).
  9. Place the pan brioche on a baking tray lined with parchment paper, cover it and let it rise again for about 1 hour.
  10. Preheat the oven to 180 °C (356 °F).
  11. Brush the surface of the pan brioche with a bit of milk or with a beaten egg for a shiny finish.
  12. Bake for about 25-30 minutes or until golden brown. The cooking time may vary depending on the size of the pan brioche.
  13. Remove from the oven and let cool on a wire rack. Once cooled, you can sprinkle with icing sugar if desired.

Curiosity

The pan brioche is versatile and can be enriched with sweet or savory ingredients. If you want to give an Italian touch, you could add grated lemon or orange zest to the dough for a citrus fragrance. Or, for a savory version, you could incorporate diced cooked ham and grated cheese.

Yogurt Pan Brioche