That morning, it’s the smell that wakes you before the alarm. A scent of melted butter and golden dough travels through the hallway and settles into the sheets. It’s the weekend — and these mini yogurt brioches are worth taking the time for.
Ingredients :
- Plain whole yogurt — This is the key ingredient. It provides moisture without weighing down the dough, and its slight acidity interacts positively with the yeast. Whole yogurt consistently gives better results than a low-fat version, which lacks body.
- T45 flour — Finer and higher in gluten than T55, it gives a more elastic, stringy crumb. T55 also works — the texture will be slightly denser, but the result is still perfectly respectable.
- Soft butter — Really soft — not melted, not still cold from the fridge. Taken out two hours before starting, it’s incorporated in small pieces and disappears into the dough to give it that characteristic melt-in-the-mouth quality that can’t be simulated otherwise.
- Active dry yeast — One packet is enough for 500 g of flour. It must be rehydrated in warm milk — between 35 and 40°C, no more, no less. Too hot, the yeast dies. Too cold, it remains inert. Let it foam for a few minutes before incorporating: that’s the only reliable sign it’s active.
