Sourdough Yogurt Brioche

This is one of the softest brioches we have ever made. Try it, you will not be disappointed. The original recipe was found in an Italian website, here; we implemented very few adjustments in the method.

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Ingredients 

150g refreshed sourdough starter

100g caster sugar

50g butter at room temperature

600g strong white flour

2 eggs

300g yogurt

1/2 tsp salt

lemon peel (1 lemon)

Method:

In the morning refresh 100g of starter. 

At 8 pm, make the dough. In a planetary mixer add all ingredients a part from  salt and butter. Use a k beater to start with.

Work to a smooth and elastic dough. Then add the salt and the butter and work again.

Once the dough is wrapped around the k beater, change the beater to the hook and work the dough again until completely smooth and elastic.

Form a ball with the dough and let it rest, covered, for 2 hours.

At 10 pm, form 4 balls out of the dough and place them in a greased baking tin to  prove.

Insert the tin into a plastic food grade bag and leave it to prove overnight. 

In the morning bake in a preheated oven at 180C for 35 minutes.