Egg-Free Greek Yogurt Brioche Buns

Recipe: Egg-Free Yogurt Brioche (Brioches allo Yogurt Senza Uova)
Category: Yeast Breads
Servings: 27 pieces

Ingredients:

Instructions:

1. Prepare the Dough
   Begin by sifting the Manitoba and all-purpose flours into a mixing bowl. Add the dry yeast and mix them well. Attach the dough hook to your stand mixer, and begin kneading the dough at a slow speed. Gradually add the room-temperature milk, allowing it to be absorbed into the flour mixture.

2. Incorporate Yogurt and Salt
   Once the milk is fully absorbed, add the Greek yogurt. Continue mixing until fully combined. Then, add the salt and mix again, ensuring everything is well incorporated.

3. Add Butter
   When the dough begins to pull away from the sides of the mixing bowl, it’s time to add the softened butter. Add the butter in small pieces, one at a time, allowing each piece to fully incorporate before adding the next.

4. Knead until Smooth
   Continue kneading the dough until it is smooth and cohesive, and it has fully wrapped around the dough hook. At this point, the dough should feel elastic and slightly sticky.

5. First Rise
   Lightly oil your countertop and transfer the dough to it. Knead it gently to form a round shape, then place it in a greased bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm environment (like an oven with the light on) for about 2 hours or until it has doubled in size.

6. Shape the Dough
   Once the dough has risen, remove it from the bowl and place it back onto the lightly oiled countertop. Gently stretch and roll the dough into a rectangle. Begin folding the dough into itself, bringing the outside edges inward to create folds, first along the longer side, then along the shorter sides to form a rectangular block.

7. Second Rise (Overnight)
   Shape the dough into a round ball and cover it with plastic wrap. Place the dough in the refrigerator and allow it to rest overnight (or at least 10–12 hours). The cold fermentation will enhance the flavor and texture.

8. Bring Dough to Room Temperature
   Remove the dough from the refrigerator 2–3 hours before you plan to work with it to allow it to come to room temperature.

9. Prepare the Dough for Rolling
   Once the dough is room temperature, transfer it to a lightly floured surface. Roll the dough into a thin rectangle measuring approximately 40×28 cm. Cover it with a kitchen towel and let it relax for 10 minutes.

10. Shape the Brioche
    Using a smooth pastry cutter, divide the dough into 16 equal triangles, each measuring 9 cm at the base. Starting from the base of each triangle, roll them up tightly toward the tip to form crescent-shaped brioche rolls.

11. First Bake
    Arrange the brioche rolls on a baking sheet lined with parchment paper. Brush the tops of the rolls with a little milk. Bake in a preheated static oven at 180°C (350°F) for about 20 minutes, or until golden. If you’re using a fan-assisted oven, reduce the temperature to 160°C (320°F) and bake for 10 minutes.

12. Shape the Nastrine
    Take the second half of the dough and roll it into a 30×30 cm square. Allow the dough to relax for 10 minutes under a kitchen towel. Using a smooth pastry cutter, divide the square into three equal strips, each 10 cm wide. At both ends of each strip, make two cuts and twist the strips to create the classic “nastrine” shape.

13. Final Bake
    Arrange the nastrine on another baking sheet lined with parchment paper. Brush them with milk and sprinkle the tops with brown sugar. Bake in a preheated static oven at 180°C (350°F) for about 20 minutes, or until golden. If you’re using a fan-assisted oven, reduce the temperature to 160°C (320°F) and bake for 10 minutes.

14. Enjoy Your Brioches!
    Once both the brioche rolls and nastrine are baked and golden brown, remove them from the oven and let them cool slightly before serving. The texture will be soft, airy, and wonderfully fragrant with a hint of vanilla and sweetness.

These egg-free yogurt brioches are a perfect way to start your day, either with your morning coffee or as an afternoon snack. Enjoy the fluffy texture and the delightful sweetness!