When I want to bake something soft, slightly sweet, and perfect for breakfast or snacking—but without the hassle—I make this brioche au yaourt légère sans pétrissage. It’s a no-knead yogurt brioche that turns out incredibly fluffy, golden, and tender, with just the right balance of richness and lightness. The dough comes together easily, and the result is bakery-worthy.
Why You’ll Love This Recipe
I love how this brioche feels indulgent without being heavy. Thanks to the yogurt, it stays moist and airy, and the no-knead method makes it accessible even when I’m short on time or energy. Whether I serve it plain, with a smear of jam, or slightly toasted, it always feels like a treat. Plus, it fills the kitchen with a heavenly aroma while baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Plain yogurt (not flavored)
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Eggs
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Sugar
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Active dry yeast
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Warm milk
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Vegetable oil or melted butter
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Salt
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Optional: vanilla extract, orange zest, or pearl sugar for topping
Directions
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I start by dissolving the yeast in warm milk with a bit of sugar and let it sit for 5–10 minutes until foamy.
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In a large bowl, I mix the yogurt, eggs, remaining sugar, oil or melted butter, and optional vanilla or zest.
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I stir in the yeast mixture, then gradually add the flour and salt until a sticky, soft dough forms.
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I cover the bowl with a clean towel and let the dough rise for about 1.5 to 2 hours, until doubled in size.
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Once risen, I gently deflate the dough and pour it into a greased loaf pan or divide it into a round or braided shape.
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I let it rise again for 45 minutes to an hour until puffy.
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I preheat the oven to 350°F (180°C), brush the top with egg wash, and sprinkle with pearl sugar if using.
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I bake for 25–30 minutes until golden brown and cooked through. I let it cool slightly before slicing.
Servings and timing
This recipe makes 1 standard loaf or about 8 slices. It takes 10 minutes to mix, 2–3 hours total rise time, and 25–30 minutes to bake.
Variations
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I sometimes add chocolate chips, raisins, or chopped dried fruit for extra sweetness.
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For a more fragrant version, I add orange blossom water or cinnamon to the dough.
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If I want a richer brioche, I replace the oil with melted butter entirely.
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For individual portions, I shape the dough into rolls and bake in a muffin tin.
Storage/reheating
I keep the brioche in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices. To reheat, I toast slices lightly or warm them in the oven at 300°F (150°C) for a few minutes.
FAQs
Can I use Greek yogurt?
Yes, I use Greek yogurt often—it makes the brioche extra creamy. I might need to add a splash more milk if the dough feels too thick.
Do I need a stand mixer?
Not at all. This is a no-knead recipe, so I simply stir with a spoon or spatula—no special equipment needed.
Can I make it dairy-free?
Yes, I use a dairy-free yogurt and plant-based milk alternative with great results.
Why is my dough so sticky?
This dough is naturally soft and slightly sticky—that’s what gives it the light texture. I don’t over-flour it or it may come out dry.
Can I let it rise overnight?
Yes. I often let the dough rise in the fridge overnight for the first rise—it adds even more flavor and makes baking the next day easier.
Conclusion
This brioche au yaourt légère sans pétrissage is one of my favorite ways to enjoy homemade bread without the fuss. It’s soft, airy, and just sweet enough to enjoy any time of day. Whether I serve it for brunch, a cozy breakfast, or a simple snack, it always brings comfort and delight with every slice.
Print
- Prep Time: 10 minutes
- Total Time: 2.5–3.5 hours
- Yield: 1 loaf (about 8 slices)
- Category: Breakfast, Brunch, Bread
- Method: No-Knead, Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Brioche au Yaourt Légère Sans Pétrissage is a no-knead yogurt brioche that’s soft, tender, and lightly sweet—perfect for breakfast, brunch, or snacking. This effortless French-style bread comes together with minimal mixing, thanks to a simple dough enriched with yogurt, eggs, and oil. The result is a golden, bakery-style loaf with rich flavor and a melt-in-your-mouth texture.
Ingredients
- All-purpose flour
- Plain yogurt (not flavored)
- Eggs
- Sugar
- Active dry yeast
- Warm milk
- Vegetable oil or melted butter
- Salt
- Optional: vanilla extract, orange zest, pearl sugar for topping
Instructions
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In a bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let sit 5–10 minutes until foamy.
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In a large bowl, combine yogurt, eggs, remaining sugar, oil or melted butter, vanilla, and zest if using.
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Stir in the yeast mixture, then gradually add flour and salt to form a sticky, soft dough.
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Cover and let rise in a warm place for 1.5 to 2 hours until doubled in size.
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Deflate dough gently. Transfer to a greased loaf pan or shape into rounds or braids.
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Let rise again for 45 minutes to 1 hour, until puffy.
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Preheat oven to 350°F (180°C). Brush top with egg wash and sprinkle with pearl sugar (optional).
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Bake for 25–30 minutes until golden and cooked through. Cool before slicing.
Notes
- Add-ins like chocolate chips, raisins, or dried fruit can be folded into the dough.
- For a fragrant twist, use orange blossom water, cinnamon, or cardamom.
- Greek yogurt adds creaminess but may require a splash more milk.
- The dough is naturally sticky—avoid over-flouring.
- Overnight first rise in the fridge enhances flavor and convenience.
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