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Yogurt choice : Opt for a plain whole yogurt for a softer result. Greek yogurt also works very well for an even softer texture.
Kneading : Take the time to knead the dough well (10 to 15 minutes by hand or 7 to 10 minutes in a food processor). A well-kneaded dough is elastic and slightly sticky.
Yeast : Check the freshness of your baker’s yeast. If it is expired, it may compromise the rising. Activate it in a little warm milk with a pinch of sugar if necessary.
Tips for lifting:
Ideal temperature : The dough rises best in a warm environment (around 25-30°C). If your kitchen is cold, place the dough in a turned off oven with a cup of hot water.
Patience : Don’t rush the resting times. A good rise guarantees light and airy buns.
Cooking Tips:
Even Browning : Mix egg yolk with a tablespoon of milk for a shiny, golden finish.
Monitoring : Check the buns after 15 minutes. They should be golden brown, but still soft in the center.
Tips for storage:
Short-term storage : Store buns in an airtight bag or bread box for up to 2 days.
Freezing : Brioches freeze very well. Once cooled, place them in a freezer bag. Reheat them in the oven at 150°C for 5-7 minutes to restore their softness.
For an extra touch:
Add sesame seeds, poppy seeds, or sugar pearls before cooking for a more appetizing look.
For a gourmet heart, insert a square of chocolate , a spoonful of jam, or a spread before shaping the balls.
With these tips, your brioches will be foolproof and will make everyone at the table happy!
Preparation time: 15 minutes
Resting time: 2 hours
Cooking time: 20 minutes.
Total time: 2h35
Kcal: 210 kcal per portion
Servings: 10 buns
