Savory brioche bread with only egg yolks

Name: Savory brioche bread with only egg yolks
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Cuisine: Italia
Ingredients: 150 ml Water; 150 ml Water; 150 g Type 00 flour; 250 g Type 00 flour; 10 g Fresh brewer’s yeast; 50 ml Olive oil; 12 g Salt.; 200 g Re-milled durum wheat semolina; 5 Units Yolks; 30 g Sugar

@dolciecoccoledimiki

How many times have you needed egg whites for a recipe and didn’t know what to do with the yolks? It has happened to me several times! Although the web offers many ideas for using leftover egg whites, sadly, there aren’t as many for yolks! A few days ago I found myself with 5 yolks and, not wanting to always use them for the usual pastry cream, I thought I’d make a brioche with them, considering that in large yeasted doughs like pandoro and panettone, they are always used in large quantities. So I took one of my brioche recipes and converted the eggs into yolks. Honestly? The result left me speechless! A spectacular brioche came out, worthy of being here 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 you were eating it, and it literally melted in your mouth! ➡️ If you want, you can also make a sweet version by slightly increasing the sugar to 80/100 g!

Difficulty: Easy

STEP 1 OF 11
First, prepare the starter by pouring the water and crumbled fresh brewer’s yeast into a bowl so it dissolves.
STEP 2 OF 11
Add the flour and sugar as well and mix to form a sort of batter. Cover with plastic wrap and let rise for about half an hour.
STEP 3 OF 11
Separately, in another bowl, pour the flour, re-milled semolina, the doubled starter, the remaining water, and the yolks.
STEP 4 OF 11
Start kneading first with a wooden spoon and then with your hands.
STEP 5 OF 11
Add the oil too and, lastly, the salt. Form a smooth, even dough and let it rise covered with plastic wrap and a tea towel for at least 3/4 hours.
STEP 6 OF 11
Take the dough back and divide it into three equal parts.
STEP 7 OF 11
Form cylinders and braid them to make a plait.
STEP 8 OF 11
Transfer it to a tray lined with baking paper and let it rise for another half hour, covering it with plastic wrap.
STEP 9 OF 11
Brush the surface of the braid with olive oil and add a pinch of salt.
STEP 10 OF 11
If you like, you can also season it with spices such as oregano, rosemary, or parsley and add cherry tomatoes as I did.
STEP 11 OF 11
Bake in a preheated oven at 200 degrees for about 35/40 minutes.

Warning

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Lifestyles

Intolerances and allergies

Energy (kcal)	357.66
Carbohydrates (g)	58.28
of which sugars (g)	4.95
Fat (g)	10.24
of which saturates (g)	2.1
Protein (g)	10.36
Fibre (g)	1.78
Salt (g)	0.6

Preparation

Savory brioche bread with only egg yolks

Preparation

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Macronutrients (100 gr)

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