Low Sodium Brioche Slice
Discover the magic of indulgence with this Low Sodium Brioche Slice—an elegant twist on the classic French bread, crafted to suit heart-healthy diets without sacrificing flavor. Perfectly soft and buttery, this homemade brioche boasts a rich, tender crumb achieved through a masterful mix of unsalted butter, eggs, and a slow rise dough technique. With no added salt, it’s ideal for those seeking a low-sodium alternative without compromising texture or a golden, glossy finish. Whether served as breakfast toast, a decadent dessert base, or enjoyed fresh out of the oven, this recipe delivers pillowy slices that are as versatile as they are irresistible. With minimal prep time and wholesome ingredients, this brioche is a must-try for baking enthusiasts of all skill levels.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 125 grams Unsalted butter
- 50 grams Granulated sugar
- 10 grams Instant yeast
- 120 milliliters Milk
- 4 whole Large eggs
- 1 whole Egg yolk
- 2 tablespoons Water
Instructions
In a small saucepan, heat milk over low heat until warm but not scalding.
In a large mixing bowl, combine 100 grams of flour with 10 grams of instant yeast and the warm milk. Mix until smooth and cover with plastic wrap. Let it sit for about 20 minutes until bubbly.
In another bowl, beat 3 eggs and 1 egg yolk together.
Add the sugar and beaten eggs to the yeast mixture and mix until combined.
Gradually add the remaining flour and mix until a dough forms. Knead the dough on a floured surface or use a dough hook attachment on a mixer to knead for 5-7 minutes until smooth.
Slowly add in the unsalted butter, a few pieces at a time, ensuring each piece is incorporated before adding the next.
Once the butter is fully incorporated, continue kneading for another 8-10 minutes until the dough is elastic and no longer sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.
Punch down the dough and divide it into 12 equal pieces. Shape each into a ball and place them in a greased loaf pan.
Cover the pan with a towel and let the dough rise again until puffed up, about 30-45 minutes.
Preheat your oven to 180°C (350°F).
Lightly beat the remaining egg with 2 tablespoons of water to create an egg wash. Gently brush the tops of the brioche with this mixture.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and sounds hollow when tapped.
Remove from oven and allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 446.4 g | 162% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 57.7 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 389 mg | 30% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
