Fromage Blanc Brioche by @sandrine_healthy

1h28

16 servings

🌾

590 g

Flour

🥚

2.4 large

Eggs

🥛

120 ml

Almond milk

🧀

240 g

Fromage blanc

🥥

120 g

Coconut sugar

🍞

5.9 g

Dry baker's yeast

🧂

5.9 g

Salt

🍦

5.9 ml

Vanilla drops

🥛

18 ml

Milk

🧈

12 g

Butter

🍬

24 g

Sugar pearls

  1. Warm
    • almond milk

    Warm the almond milk until lukewarm, around 35–40°C (95–104°F).

  2. Stir
    • active dry yeast
    • almond milk

    Stir the active dry yeast into the lukewarm almond milk.

  3. Step
    • active dry yeast
    • almond milk

    Leave the yeast mixture to bloom for 10 min until lightly foamy.

  4. Add
    • wheat flour
    • egg
    • 0% fromage blanc

    Add wheat flour, eggs, 0% fromage blanc, coconut sugar, salt, vanilla flavor drops, and the yeast mixture to the stand mixer bowl.

  5. Knead

    Knead the dough on a low setting for 15 min until smooth and elastic.

  6. Cover

    Cover the dough with a kitchen towel.

  7. Rise

    Let the covered dough rise in a warm place for 60 min, until doubled in size.

  8. Divide

    Divide the risen dough into 16 equal portions of about 55–60 g each.

  9. Shape

    Shape each portion into a smooth ball and arrange the balls on a parchment-lined baking sheet.

  10. Cover

    Cover the shaped dough balls with the kitchen towel.

  11. Rise

    Let the dough balls rise for 45 min in a warm place.

  12. Melt
    • butter
    • milk

    Melt the butter and mix it with the milk.

  13. Brush
    • milk
    • butter

    Brush the risen brioche gently with the milk and melted butter mixture.

  14. Sprinkle
    • pearl sugar

    Sprinkle the brushed brioche with pearl sugar.

  15. Preheat

    Preheat the oven to 200°C (390°F).

  16. Bake

    Bake the brioche at 180°C (355°F) for 15–20 min until golden brown.

Fromage Blanc Brioche by @sandrine_healthy

1h28

16 servings

🌾

590 g

Flour

🥚

2.4 large

Eggs

🥛

120 ml

Almond milk

🧀

240 g

Fromage blanc

🥥

120 g

Coconut sugar

🍞

5.9 g

Dry baker's yeast

🧂

5.9 g

Salt

🍦

5.9 ml

Vanilla drops

🥛

18 ml

Milk

🧈

12 g

Butter

🍬

24 g

Sugar pearls

Preparation Steps

  1. Step 1/16

    Warm the almond milk until lukewarm, around 35–40°C (95–104°F).

    🥛almond milk
    🥣small bowl

  2. Step 2/16

    Stir the active dry yeast into the lukewarm almond milk.

    🍞active dry yeast
    🥛almond milk
    🥣small bowl
    🥄measuring spoon

  3. Step 3/16

    Leave the yeast mixture to bloom for 10 min until lightly foamy.

    🍞active dry yeast
    🥛almond milk
    🥣small bowl

  4. Step 4/16

    Add wheat flour, eggs, 0% fromage blanc, coconut sugar, salt, vanilla flavor drops, and the yeast mixture to the stand mixer bowl.

    🌾wheat flour
    🥚egg
    🧀0% fromage blanc
    🥥coconut sugar
    🧂salt
    🍦vanilla flavor drops
    🍞active dry yeast
    🥛almond milk
    ⚖️measuring scale
    🥄measuring spoon

  5. Step 5/16

    Knead the dough on a low setting for 15 min until smooth and elastic.

  6. Step 6/16

    Cover the dough with a kitchen towel.

    🧻kitchen towel

  7. Step 7/16

    Let the covered dough rise in a warm place for 60 min, until doubled in size.

    🧻kitchen towel

  8. Step 8/16

    Divide the risen dough into 16 equal portions of about 55–60 g each.

    ⚖️measuring scale

  9. Step 9/16

    Shape each portion into a smooth ball and arrange the balls on a parchment-lined baking sheet.

    🍳baking sheet
    📜parchment paper

  10. Step 10/16

    Cover the shaped dough balls with the kitchen towel.

    🧻kitchen towel

  11. Step 11/16

    Let the dough balls rise for 45 min in a warm place.

    🧻kitchen towel

  12. Step 12/16

    Melt the butter and mix it with the milk.

    🧈butter
    🥛milk
    🥣small bowl

  13. Step 13/16

    Brush the risen brioche gently with the milk and melted butter mixture.

    🥛milk
    🧈butter
    🖌️pastry brush

  14. Step 14/16

    Sprinkle the brushed brioche with pearl sugar.

    🍬pearl sugar

  15. Step 15/16

    Preheat the oven to 200°C (390°F).

  16. Step 16/16

    Bake the brioche at 180°C (355°F) for 15–20 min until golden brown.

    🍳baking sheet

Composition

Ingredients

Types

Eggs, Plant-based milk, Sweeteners, Seasonings, Dairy

Ingredients

Flour, Eggs, Almond milk, Fromage blanc, Coconut sugar, Dry baker's yeast, Salt, Vanilla drops, Milk, Butter, Sugar pearls

Notes

Almond milk (lukewarm, used to activate the yeast), Fromage blanc (0% fat), Vanilla drops (a few drops), Milk (mixed with melted butter for brushing, amount not given), Butter (melted, mixed with milk for brushing, amount not given), Sugar pearls (for sprinkling on top, amount not given)

Allergens

Eggs, Tree nuts, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

170 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 31.4g, Sugars: 8.5g, Fat: 2.4g, Saturated fat: 1.1g, Fiber: 1.1g

Nutritional Information

Minerals

Calcium: 42mg, Iron: 1.2mg, Potassium: 90mg, Sodium: 145mg

Vitamins

Vitamin A: 22µg, Vitamin B12: 0.12µg, Vitamin D: 0.1µg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

18 minutes

Overall

1 hour 28 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

measuring scale, measuring spoon, small bowl, pastry brush, kitchen towel, baking sheet, parchment paper

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Snack, Breakfast

Occasions

Breakfast, Brunch, Snack, Sunday morning

Origin

Source

Platform

instagram

Original Creator

@sandrine_healthy

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Chewy

Flavors

Sweet, Vanilla, Milky, Caramel-like

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Warm briefly before serving), freezer : 2 months (Freeze completely cooled brioche in an airtight freezer bag,Thaw at room temperature)