French Brioche Made With Egg Yolks
Baking in a Tree-shaped Mold is quite fun! This time I am trying a new recipe from my friend Yolande (@patchouka67), which you will find right HERE!
I hope you will enjoy this recipe as much as I did and Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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French Brioche Made With Egg Yolks
This Super Soft French Brioche is delicious and perfect to use 4 egg yolks. The buns pull-apart making it so easy to share!
Equipment
Ingredients
BRIOCHE INGREDIENTS
- 6 3/4 Tbsp (100 g) milk (Lukewarm)
- 2 1/4 tsp (7 g) active dry yeast (1 packet of 7g)
- 2/3 cup (130 g) Greek yogurt (At Room Temperature)
- 4 egg yolks (At Room Temperature)
- 1/3 cup (65 g) sugar
- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) sea salt
COAT
- 1 1/2 Tbsp (22 g) milk
- 1 tsp (4 g) sugar
Instructions
- Place your Flexipan® Tree Mold on the top of your Medium Perforated Baking Sheet. Set aside.
BRIOCHE PREPARATION
- Add the milk into a microwave safe bowl. Heat for 30 seconds or until the mixture is lukewarm. Transfer it to the bowl of your stand mixer. Mix in the active dry yeast and let it set for 10 minutes.
- Add the rest of the ingredients in this order: Greek yogurt, egg yolks, sugar, all-purpose flour and sea salt.
- Mix with a dough hook for about 2 minutes on the lowest setting of your stand mixer. Once the ingredients are almost combined, increase the speed to the second lowest setting and knead for 5-8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
RISE & ASSEMBLY
- Place the dough rolled into a ball into a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 90 minutes in a turned off preheated oven (100F/37C). It will double in size.
- Knead lightly into a ball. Weight your dough and divide it into 10 segments (Mine was 26.10oz / 740g so 2.61oz / 74g each).Take each segment and roll it into a ball.
- Arrange each one into your Tree Mold. Starting with 1 at the top, then 2, 3 and 4. Let it rise for another 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C).
BAKE!
- Preheat oven to 350F/180C.
- Brush the milk/sugar mixture on top and sides of the brioche.
- Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 12min). It is ready when golden brown and does not feel hallow to the touch.
- Once your Egg Yolks French Brioche is out of the oven, let it cool down directly in the mold 10 minutes before demolding onto your cooling rack. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
French Brioche Made With Egg Yolks
Amount Per Serving
Calories 257
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 80mg27%
Sodium 248mg11%
Potassium 125mg4%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 8g9%
Protein 9g18%
Vitamin A 124IU2%
Vitamin C 0.01mg0%
Calcium 48mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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