A Dietitian’s Dream: A Light and Fluffy Brioche for Your Sunday Brunch
Every Sunday, it proudly sits at your brunch table, not too far from the basket of croissants: the brioche. Whether it’s rectangular, round, or braided, you adore its soft, airy texture as much as its stretchy, fluffy crumb. It’s like a plush cushion where you love to spread your homemade strawberry jam (though your children might prefer a certain well-known hazelnut spread, but let’s not dwell on that). The best part? Dipping the edge of your slice into a bowl of milky coffee and taking a big, satisfying bite.
This delight has a lightness that might suggest it’s a low-calorie treat. However, appearances can be deceiving! A standard bakery brioche hides quite the caloric punch, clocking in at around 375 kcal per 100 grams—compared to 406 kcal for the same amount of a croissant, a not-so-stark difference after all. The main culprit? Butter, which is used in generous amounts of at least 400 grams per kilogram of flour. While butter may be a staple ingredient cherished by top chefs, nutritionists tend to view it less favorably, unless they can find a much lighter recipe that skips the butter dish altogether.
Just ask, and you shall receive! Célia Maylis, a dietitian-nutritionist, recently shared her fat-free brioche recipe on Instagram, described as “soft as a cloud.” Her secret for lightening up the dough? She uses skyr, a trendy, protein-rich dairy product similar to 0% fat yogurt (though cottage cheese could be used as an alternative).
Célia starts by activating 7 grams of dry baker’s yeast in 80 ml of warm skim milk, which she lets sit for 20 minutes. She then kneads (by hand or with a mixer) 150 grams of skyr, 300 grams of wheat flour, 60 grams of agave syrup (or another liquid sweetener), one whole egg, 4 grams of salt, and the milk-yeast mixture. She covers the dough with plastic wrap and lets it rise for 1 hour and 30 minutes in a warm place. Next, she divides the dough into three balls, places them in a loaf pan lined with parchment paper, covers them with a kitchen towel, and lets them rise again for 30 minutes. Finally, she brushes the dough with egg yolk, sprinkles some sugar pearls on top, and bakes it in a preheated oven at 180°C (356°F) for 20-30 minutes. The result? A pure moment of joy first thing in the morning!
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