Pan brioche allo yogurt, soffice come una nuvola 
Yogurt Brioche Bread, Soft as a Cloud
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.
Yogurt Brioche Bread, Soft as a Cloud
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.
Cooking Instructions
- 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.
- 6
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