: Ultra-Soft Yogurt Brioche with Pearl Sugar

This yogurt brioche is exceptionally soft and fluffy, thanks to the addition of yogurt in the dough, which keeps the crumb tender for longer than a classic brioche. Lightly sweetened and delicately enriched with butter, it can be shaped into individual rolls or baked as one large pull-apart brioche. Finished with pearl sugar on top, it is perfect for breakfast or afternoon tea, plain or with jam, and remains moist even the next day.

Yield: 8 brioches or 1 large brioche

Ingredients

• 1 plain yogurt (125 g), at room temperature
• 500 g wheat flour (T45 or strong bread flour)
• 20 g fresh baker’s yeast (or 7 g dry yeast)
• 80 g granulated sugar
• 2 eggs (plus 1 egg yolk for glazing)
• 100 ml lukewarm milk
• 50 g soft butter (or 3 tablespoons neutral oil)
• 1 pinch of salt
• Pearl sugar, for topping

Instructions

1. Knead the dough. In the bowl of a stand mixer, or in a large mixing bowl, crumble the yeast into the lukewarm milk. Let it rest for about 10 minutes so the yeast dissolves and activates gently. Add the flour, sugar, salt, yogurt, and the 2 eggs. Knead on low speed for about 5 minutes, until the ingredients come together into a rough dough.

   Add the soft butter in small pieces and continue kneading at medium speed for 10 to 15 minutes. The dough should gradually become smooth, elastic, and pull away from the sides of the bowl. It will remain slightly sticky due to the yogurt, which is normal and contributes to the final softness.

2. First rise. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place (around 25°C) for 1 hour 30 minutes to 2 hours. During this time, the dough should double in volume, becoming light and airy. This slow rise allows the gluten to relax and the flavors to develop.
3. Shape the brioches. Turn the dough out onto a lightly floured work surface and gently press it down to release excess gas. Divide the dough into 8 equal portions. Shape each piece into a smooth, tight ball by tucking the edges underneath. Arrange the balls either in a round cake pan, spaced slightly apart, or on a baking tray for individual brioches.