Pan Brioche

Pan Brioche

Chiara Di FalcoOct 7, '20


  • 100 ml lukewarm milk
  • 15 gr fresh yeast
  • 125 gr white yogurt
  • 100 gr sugar
  • 80 gr sunflower oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 300 gr strong white flour
  • 200 gr Russello or Risciola flour

In a bowl, dissolve the fresh yeast in the warm milk. Add yogurt and incorporate it using a fork.

Add sugar, egg, sunflower oil, lemon zest and vanilla extract. Mix with the fork until homogeneous.

Add flour slowly. When the dough gets consistency, move it on your counter (previously sprinkled with a bit of flour).

Keep adding the flour you have left and knead. The faster and stronger, the better. Once all the flour is incorporated and the dough is not sticky anymore, place it in a bowl with some flour at the bottom.

Cover with a clean cloth and let it rise for about 2/3 hours (or until it doubles its volume).

Once ready, remove the dough from the bowl and work a little bit more on the counter.

Divide it into 8 pieces of the same weight (about 120gr each). Make a ball out of each piece, trying to create some tension on the surface. Place all of them into a bread tin, next to each other.

Cover again with a cloth and let it rise for another hour (until it gets to the surface of the tin). Warm up your oven to 180°C, static. Cook the Pan Brioche for about 35/40 minutes.

Once ready, let it cool down and take it out of the tin as soon as you can. Let it cool down on a wire rack.

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