A splash of warm milk (for activating the yeast, if needed)
Instructions:
1. Activating the Yeast:
If using dry yeast, dissolve it in a small amount of warm milk (not hot) and let it sit for 10 minutes until bubbly and activated.
2. Preparing the Dough:
In a mixing bowl or stand mixer, add the ingredients in the following order: flour, sugar, salt, eggs, yogurt, and finally the activated yeast mixture.
Knead the dough until it becomes smooth and uniform, then continue kneading for about 10 minutes. The dough should be elastic and slightly sticky.
3. First Rise:
Place the dough in a clean bowl, cover it with a kitchen towel, and let it rise at room temperature for 1 hour or until doubled in size.
4. Overnight Rest:
After the first rise, punch down the dough to release the air. Shape it into a ball, wrap it in plastic wrap, and refrigerate overnight. This step enhances the flavor and texture of the brioche.
5. Shaping the Brioche:
Remove the dough from the fridge, degas it, and transfer it to a floured surface. Divide it into equal pieces and shape them into balls.
Arrange the dough balls in a greased round baking pan, leaving a bit of space between them to allow for expansion.
6. Second Rise:
Cover the pan and let the dough rise again for 1 hour and 30 minutes, or until the balls are puffed up and touching.
7. Baking:
Preheat your oven to 180°C (356°F).
Bake the brioche for 30-35 minutes, or until golden brown on top and cooked through.
8. Finishing Touch:
Allow the brioche to cool slightly before dusting it with powdered sugar for a delicate finish.
Tips for the Best Results:
Use room-temperature ingredients for a smoother dough.
If the dough feels too sticky, add a bit more flour, one tablespoon at a time.
Store the brioche in an airtight container to maintain its softness for several days.
