Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pan brioche allo yogurt, soffice come una nuvola

Yogurt Brioche Bread, Soft as a Cloud

Name: Yogurt Brioche Bread, Soft as a Cloud
Total time: 19800 s
Yield: 15 pieces
Cuisine: American
Ingredients: 4 cups flour (about 500 grams) including; (2 cups all-purpose flour (about 250 grams) and 2 cups bread flour (about 250 grams)); 1/2 cup milk (about 100 grams); 2/3 cup plain low-fat yogurt (about 150 grams); 2 eggs + 1 egg yolk; 2-7 tablespoons sugar, according to your taste; 1/4 cup melted and cooled butter (about 60 grams); 1/2 ounce fresh yeast (about 12 grams); 2 teaspoons salt (about 10 grams); 1 egg white for brushing

Enza Falco @enzacook140463

Bari

It had been a long time since I made a dough properly, those soft ones that enchant you when you make them. This dough requires care and attention to achieve an excellent result. But the time invested ultimately brings great satisfaction. This brioche bread is perfect for both sweet and savory uses. Adjust the sugar according to your needs. You can make a braid, a loaf, or, as I did, many small balls that you can fill to your liking.

Enza Falco @enzacook140463

Saved

Ingredients

5 hours and 30 minutes

15 pieces

4 cupsflour (about 500 grams) including
(2 cups all-purpose flour (about 250 grams) and 2 cups bread flour (about 250 grams))
1/2 cupmilk (about 100 grams)
2/3 cupplain low-fat yogurt (about 150 grams)
2eggs + 1 egg yolk
2-7 tablespoonssugar, according to your taste
1/4 cupmelted and cooled butter (about 60 grams)
1/2 ouncefresh yeast (about 12 grams)
2 teaspoonssalt (about 10 grams)
1egg white for brushing

Saved

Steps

5 hours and 30 minutes

1

Prepare all the ingredients. Dissolve the yeast in the milk, which should be just warm, and add 3/4 cup of flour from the total amount. Mix and keep warm, covered, until it puffs up (about 90 minutes). (Starter)
2

In a stand mixer (I used a Thermomix), add the starter. Add the eggs, the yolk, half of the sugar, and enough flour to form a dough with the paddle attachment. (Mixer) I kneaded everything with the Thermomix.
3

Add the yogurt in 3 parts, along with the rest of the sugar and flour, adding gradually and leaving 1 tablespoon for the final dusting.
4

Add the salt last, before the butter (added slowly). Add the tablespoon of flour and knead, turning the dough over a couple of times, until you get a shiny, elastic, and well-bound mass. Cover and transfer to a place at 78°F, until it doubles (about 90 minutes). Turn out onto a floured surface, give a round of type 2 folds, without tightening, and cover with a bowl.
5

After 15 minutes, divide into 15 pieces of about 2 1/2 ounces each. Form into balls or as you prefer, tightening moderately. Brush with egg white, dust with flour, cover, and let double at 82°F, which will take about 90 minutes. Bake at 340°F for about 45 minutes. Be careful not to exceed the ideal cooking point, which should be left slightly underdone to maintain softness.
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