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Savory brioche with only yolks

Savory brioche with only yolks

@dolciecoccoledimiki

How many times have you needed egg whites for a preparation and didn't know what to do with the yolks? It has happened to me several times! While the web provides plenty of ideas for using up excess egg whites, unfortunately, there aren't as many for yolks! A few days ago, I found myself with 5 yolks and, not wanting to resort to the usual custard, I thought of making a brioche, considering that in large leavened products like pandoro and panettone, they are always used in large quantities. So, I took my brioche recipe and converted the eggs into yolks. Honestly? The result left me speechless! It turned out to be an amazing brioche, worthy of being featured on the blog because it deserves to be tried at least once! It was so soft and light that it didn't even feel like eating it, and it literally melted in the mouth! ➡️ If desired, you can also prepare it in a sweet version by slightly increasing the sugar to 80/100 g!

Difficulty: Easy
Cooking: 40 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Water150mL
  • Water150mL
  • All-purpose flour150g
  • All-purpose flour250g
  • Fresh brewer's yeast10g
  • Olive oil50mL
  • For the starter
  • For the dough
  • Salt12g
  • Re-milled durum wheat semolina200g
  • Yolks5units
  • Sugar30g

Preparation

  1. STEP 1 OF 11

    First, prepare the starter by pouring the water and crumbled fresh brewer's yeast into a bowl to dissolve it.

  2. STEP 2 OF 11

    Add the flour and sugar and mix to form a sort of batter. Cover with plastic wrap and let it rise for about half an hour.

  3. STEP 3 OF 11

    Separately, in another bowl, pour the flour, re-milled semolina, the doubled starter, the remaining water, and the yolks.

  4. STEP 4 OF 11

    Start kneading first with a wooden spoon and then with your hands.

  5. STEP 5 OF 11

    Also add the oil and, lastly, the salt. Form a smooth and homogeneous dough and let it rise covered with plastic wrap and a cloth for at least 3/4 hours.

  6. STEP 6 OF 11

    Take the dough and divide it into three equal parts.

  7. STEP 7 OF 11

    Form cylinders and braid them to form a braid.

  8. STEP 8 OF 11

    Transfer it to a baking sheet lined with parchment paper and let it rise again for half an hour, covering it with plastic wrap.

  9. STEP 9 OF 11

    Brush the surface of the braid with olive oil and add a pinch of salt.

  10. STEP 10 OF 11

    If desired, you can also season with spices like oregano, rosemary, or parsley and add, as I did, some cherry tomatoes.

  11. STEP 11 OF 11

    Bake in a preheated oven at 200 degrees for about 35/40 minutes.

Suggestions

  • Bowl, baking sheet, parchment paper

General Information

Storage notes

Store at room temperature for no more than 2/3 days

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)278.51
Carbohydrates (g)31.41
of which Sugars (g)2.8
Fat (g)13.28
of which Saturates (g)3.78
Protein (g)9.8
Fiber (g)1.12
Sale (g)0.32
  • Proteins
    9.8g·18%
  • Carbohydrates
    31.41g·56%
  • Fats
    13.28g·24%
  • Fibers
    1.12g·2%