Yogurt and cocoa brioches: beautiful, delicious, and surprisingly simple to make.
The dough has cocoa powder, so not so sweet, and thanks to yogurt inside, they are not so buttery.
You can add to the recipe one tablespoon of sugar if you prefer a sweeter taste.
For breakfast or every moment during the day.
- 1 + 2/3 cup (215 gr.) pastry flour
- 2 cups (250 gr.) bread flour
- 0.9 oz fresh yeast 825 gr.) or 1 packet active dry yeast (1/4 oz – 7 gr.)
- ½ cup + 1 tbs + 1 tsp (120 gr.) granulated sugar
- a scant cup (220 gr.) plain yogurt
- 1/3 cup (45 gr.) unsalted butter
- 1 medium whole egg, lightly beaten
- ½ tbs honey
- pinch of salt
- vanilla extract
- Egg yolk to brush
In the bowl of a stand mixer, fitted with hook attachment, mix flours with fresh yeast.
Add egg, add gradually sugar and vanilla.
Then, add yogurt, honey, melted butter and salt.
Knead for at least 10 minutes, until you get a smooth dough.
Place the dough into a bowl, cover with plastic wrap and let rise until double in size.
To shape the croissants, roll the dough into a rectangle, ¼ inch. (1/2 cm.) thick. on a lightly floured work surface.
Use a pizza wheel or sharp paring knife to trim the edges of the dough.
Divide the rectangle in half, so that you have two strips of dough.
Cut each strip into triangles and starting at the base of the triangle, roll the dough up into a log.
The tip of the triangle should be under the body of the croissant to prevent it from unraveling.
Place them on a baking tray, lined with baking sheet, and let rise until double in size.
Brush with beatene egg yolk and bake at 350 F (170°C) fan oven for 15 minutes.