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.
The crumb stretches into long golden threads when you tear the first still-warm brioche. It’s soft under your fingers, almost silky, with that slight resistance that characterizes a properly worked leavened dough. The crust emits that little dry, satisfying crack of well-browned viennoiseries. The plain yogurt makes all the difference here: it provides persistent moisture that prevents the crumb from drying out after an hour.
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