Greasy eggless brioche
I made a recipe for an eggless brioche due to allergies. I feel that I am super close but I am missing something.
1) dough was a little hard to form into rounds for my loaf but I don’t know if that’s the nature of the beast
2) top of the brioche is greasy
Those are the only things that I have problems with. Other than that I think it taste great. Honestly it tastes like the Hawaiian sweet rolls in those orange bags. Is that right?
Soft and pillowy, tang from starter and yogurt, shreddable quality of the crumb.
When I say the top is greasy, I mean after baking. It’s a touch crumbly and greasy, but still holds its shape. I had to use my bench scraper to form a smooth skin I guess for shaping. I tried to do logs but it was too sticky, so it ended up being rounds.
Recipe I made up:
272g bread flour, 136g unsalted butter, 60g milk, 18g coconut sugar, 68g sweet stiff starter, 5g salt, 120g yogurt.
Mixed milk, starter and 54g of flour in a mixer. Let it sit for 30 minutes. Added in the yogurt, sugar, salt and flour, mixing until a cohesive dough is made. I let that run in the mixer until I got almost a complete window pane. Then I add butter one pat at a time (I think it was too soft). Mixed until everything was incorporated and dough was very soft and smooth looking. Bulk fermented on counter until 40% raise. Set fridge overnight.
In morning, took out dough and warmed it up a bit under oven light so I could shape. Tried shaping in logs but that didn’t work because it was too sticky. Used my bench scraper to help get a skin on balls.
Proofed until poke test was done, around double in size. Baked at 350 for 30 minutes.
Which region of the world are you located? This has a large effect on baking results.
Yogurt is not a traditional ingredient in brioche, can you please post your recipe/formula source?
Removing or substituting ingredients (e.g. eggs; I acknowledge your allergy comment) affects baking results.
I’m in the hot south.
The recipe I made up in my head, a bit inspired by my cinnamon rolls recipe.
272g bread flour, 136g unsalted butter, 60g milk, 18g coconut sugar, 68g sweet stiff starter, 5g salt, 120g yogurt
Mixed milk, starter and 54g of flour in a mixer. Let it sit for 30 minutes. Added in the yogurt, sugar, salt and flour, mixing until a cohesive dough is made. I let that run in the mixer until I got almost a complete window pane. Then I add butter one pat at a time (I think it was too soft). Mixed until everything was incorporated and dough was very soft and smooth looking. Bulk fermented on counter until 40% raise. Set fridge overnight.
In morning, took out dough and warmed it up a bit under oven light so I could shape. Tried shaping in logs but that didn’t work because it was too sticky. Used my bench scraper to help get a skin on balls.
Proofed until poke test was done, around double in size. Baked at 350 for 30 minutes.