Servings: 8–10 brioches
Prep Time: 20 minutes (plus 1–2 hours rising time)
Cook Time: 15–20 minutes
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp instant yeast (or 1 packet active dry yeast)
- 1/3 cup plain yogurt (full-fat works best)
- 1/4 cup warm milk (110°F/43°C)
- 2 large eggs
- 1/4 cup unsalted butter, softened
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Optional Toppings:
- Powdered sugar
- Sesame seeds
- Pearl sugar
Instructions
- Activate the Yeast (if using active dry yeast):
- Mix the yeast with warm milk and a pinch of sugar. Let it sit for 5–10 minutes until frothy. Skip this step if using instant yeast.
- Prepare the Dough:
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, salt, and instant yeast (or the activated yeast mixture).
- Add the yogurt, eggs, and milk. Mix until the dough begins to come together.
- Gradually add the softened butter, one piece at a time, kneading until fully incorporated. The dough should be smooth and slightly sticky.
- Knead the Dough:
- Knead the dough by hand for 8–10 minutes on a floured surface or 5–7 minutes in a stand mixer with a dough hook until it’s soft, elastic, and slightly tacky.
- If the dough is too sticky, add a tablespoon of flour at a time until manageable, but avoid making it too dry.
- First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1–1.5 hours or until doubled in size.
- Shape the Brioches:
- Punch down the dough and divide it into 8–10 equal portions. Roll each portion into a smooth ball or shape them into classic brioche knots for added flair.
- Place the shaped brioches on a baking sheet lined with parchment paper, leaving space between them to expand.
- Second Rise:
- Cover the brioches loosely with a towel and let them rise for another 30–40 minutes, or until puffy.
- Prepare the Egg Wash:
- Preheat your oven to 375°F (190°C). Whisk the egg and milk together and gently brush it over the risen brioches for a shiny, golden crust.
- Bake:
- Bake for 15–20 minutes, or until the brioches are golden brown. The tops should look glossy, and the bottoms should sound hollow when tapped.
- Cool and Serve:
- Let the brioches cool slightly on a wire rack. Dust with powdered sugar, sprinkle with sesame or pearl sugar, or enjoy plain!
Do’s and Don’ts
DO:
- Use room-temperature ingredients; cold yogurt or eggs can slow the rising process.
- Be patient with the rising time—it’s worth it for the fluffiest brioches.
DON’T:
- Add too much flour when kneading; the dough should be soft and slightly sticky.
- Skip the egg wash unless you don’t mind pale, matte brioches.
Variations:
- Sweet Yogurt Brioches: Add a handful of raisins, chocolate chips, or candied orange peel to the dough.
- Savory Brioches: Skip the sugar and add grated cheese, herbs, or chopped olives for a savory twist.
- Filled Brioches: Stuff each portion with a dollop of jam, Nutella, or cream cheese before shaping.
These Small Yogurt Brioches are the perfect balance of light, buttery, and mildly tangy. Serve them warm with a pat of butter, or pair with your favorite jam or honey for an indulgent treat! 🥐✨
