Yogurt brioches without eggs
- Vegetarian
- Energy Kcal 114
- Carbohydrates g 18.5
- of which sugars g 4.2
- Protein g 3.2
- Fats g 3
- of which saturated fat g 1.67
- Fiber g 0.5
- Cholesterol mg 7
- Sodium mg 127
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Makes: 27 pieces
- Cost: Low
- Note + over 12 hours of leavening
PRESENTATION
Brioches allo yogurt senza uova are a classic Italian breakfast delight that you’d find in many cozy bakeries from Milan to Sicily. And here's the thing: this version offers a soft, cloud-like texture by using Greek yogurt instead of eggs. Really, it's good. The ricetta brioches senza uova relies on long fermentation for that tender and fluffy feel—perfect for any morning. Italians often shape these into crescents or twisty strips, rolling them in cane sugar for some crispy sweetness. The great thing about these brioches fatte in casa senza uova is they keep their moist crumb for days. Just store them right, and they’re still fantastic for breakfast even after a few mornings. You know, people love dipping them in coffee or warm milk, or slicing them open to add jam or hazelnut cream for a little extra treat.
Across Italy, you’ll find different takes on brioches allo yogurt senza uova. In northern towns, crescent shapes dusted with sugar are common, while in the south, strips might be rolled with a sprinkle of orange zest for a sweet twist. And look, the yogurt in the dough doesn’t just replace eggs; it makes everything lighter, evoking that traditional Italian breakfast vibe, like childhood mornings with golden, freshly baked pastries on the table. These brioches leggere allo yogurt are a great option if you're seeking dolci senza uova or need ricette per intolleranti alle uova. For real, anyone can enjoy how fluffy and light they are. There’s something special about homemade brioches soffici senza uova. Pull them apart to reveal airy layers inside. Whether you keep them plain, fill them up, or enjoy them with coffee, these brioches show that you don’t need eggs to achieve la perfezione at breakfast. Plus, they’re a wonderful way to experience a slice of Italian culture right at your table. So warm, so inviting—bringing that warm, welcoming feeling to your morning. Whether you're reminiscing about Italian travels or just craving a taste of Italy, these brioches are sure to satisfy. Seriously good.
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INGREDIENTS
- Ingredients for the dough (for about 27 brioches)
- Manitoba flour 2 ¼ cups (280 g)
- Type 00 flour 2 ⅛ cups (260 g)
- Greek yogurt 1 cup (250 g)
- Whole milk ½ cup (120 g)
- Butter 4 tbsp (60 g) - (soft)
- Sugar 0.3 cup (60 g)
- Brown sugar 2 ½ tbsp (30 g)
- Vanilla bean 1
- Brewer's yeast 1 tsp (6 g)
- Fine salt 1.4 tsp (8 g)
- For brushing
- Whole milk to taste
How to prepare Yogurt brioches without eggs
To prepare the yogurt brioches without eggs, start by sifting the flours into a bowl and add the dry yeast 1; you can also use fresh yeast: in this case, the dose is 18 g. Mix and pour everything into the bowl of a stand mixer, then add the granulated sugar 2. Attach the hook and start the stand mixer; gradually add the milk at room temperature 3
Then, when it is incorporated, add the yogurt 4 and continue to work the dough; split a vanilla pod and scrape the seeds inside with a knife to add to the mixture 5, when everything is combined, also add the salt 6
Keep working the dough and when it detaches from the sides, you can add the softened butter one piece at a time, waiting for the previous piece to be absorbed before proceeding with the next 7. Continue with the stand mixer until the smooth dough is wrapped around the hook 8. Then place it on a slightly oiled work surface and knead for a few moments 9
just enough time to give it a round shape; place the dough in a bowl and cover with plastic wrap 10. Then let it rise in a turned-off oven with the light on (temperature 82-86°F) for at least 2 hours. When the necessary time has passed, take the dough which will have doubled in volume and turn it out onto a slightly oiled work surface 11. Then roll it out into a rectangle 12
and make folds by bringing the dough from the outside inwards, first with the longer side 13, then with the shorter sides to close it 14. Then give the dough a round shape 15
Place it back to rise covered with plastic wrap and in the refrigerator overnight or at least 10-12 hours 16. Afterwards, it should be removed from the refrigerator 2-3 hours before working it to allow it to revive. Then turn the dough out onto a slightly floured work surface 17. Then, divide the dough into two equal parts. Cover one half with plastic wrap and roll out the other with a rolling pin into a rectangle 18;
you should get a thin sheet 40x28 cm (15.75x11 inches) 19. Cover with a cloth to let the dough relax for at least 10 minutes. Then, with a plain pastry cutter, divide the dough rectangle and cut out 16 triangles with a base of 9 cm (3.5 inches) 20. Start rolling them from the base 21
up to the tip to get half-moons 22. Arrange them on a baking tray lined with parchment paper and brush them with a little milk 23. Bake in a static preheated oven at 350°F for about 20 minutes (320°F for 10 minutes if using a convection oven). Once cooked and golden, you can remove them from the oven 24.
Meanwhile, proceed with the other half of the dough: roll it out into a 30x30 cm (11.8x11.8 inches) square, let it relax for 10 minutes covered with a cloth. Then, with the plain pastry cutter, divide it into three parts each 10 cm (3.9 inches) wide 25; cut each part into 11 squares with a side of 8 cm (3.15 inches) and create a central pinch, pressing two sides inward with your fingers 26. With the pastry cutter make two cuts at the two ends of the bow 27
then twist the bow to give it the typical shape of bows 28. Place them on a baking tray lined with parchment paper, brush with milk and sprinkle the surface of each bow with brown sugar 29. Bake in a static preheated oven at 350°F for about 20 minutes (320°F for 10 minutes if using a convection oven). Once cooked, remove them from the oven 30 and your yogurt brioches without eggs in the shape of croissants and bows are ready for a fragrant breakfast!