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A Delight Without Kneading and Without Butter
Brioche, this soft and fluffy bread, is an icon of French pastry, known and loved all over the world. Its airy texture and slightly sweet taste make it a favorite for breakfast or snack time. However, the traditional brioche recipe often requires time and patience, especially for kneading the dough and incorporating the butter. Fortunately, there is a simpler and equally delicious version: yogurt brioche without kneading and without butter. This variant, lower in fat, is perfect for those looking for a lighter alternative while maintaining the soft texture and exquisite taste of classic brioche.
Brioche dates back to Roman times, but it really took off in France, becoming a staple of French baking. The yogurt version is a modern adaptation, reflecting a growing desire for simplicity and lightness in cooking. Using yogurt in brioche dough is a trick that not only adds lightness, but also a special creaminess, without resorting to heavier ingredients like butter.
Ingredients
To make this yogurt brioche, you will need the following ingredients:
500 g wheat flour (preferably T45 for a finer texture)
2 whole eggs (ideally from free-range hens)
150 ml plain yogurt (choose a good quality yogurt, rich in probiotics)
80 g caster sugar (or cane sugar for a more fragrant touch)
100 ml warm milk (almond milk can be an alternative for a lactose-free version)
1 sachet of dry baker’s yeast (about 7 g)
1 pinch of salt
Zest of 1 lemon (organic preferably, for a natural and fresh flavor)
1 teaspoon of vanilla extract (for a subtly aromatic touch)
Each ingredient plays a key role in the recipe. Yogurt, for example, replaces the butter traditionally used in brioche, bringing softness and lightness. Baker’s yeast is essential to allow the dough to rise and develop its airy texture.
