Sugar-Free Brioche Slice
Indulge in the buttery, pillowy perfection of this Sugar-Free Brioche Slice—a healthier twist on the classic French bread that doesn't compromise on flavor. Made with a blend of all-purpose and whole wheat flour, this recipe is naturally sweetened with erythritol, making it ideal for those seeking a refined sugar-free option. The light, airy texture is achieved through expert use of active dry yeast, while the addition of unsalted butter and vanilla extract creates a rich, aromatic bread that's perfect for any occasion. Whether served plain, toasted, or as the base for decadent desserts, this guilt-free brioche is sure to become a staple in your recipe collection. With just a bit of patience and simple techniques, you’ll be rewarded with a perfectly golden loaf ready to impress family and friends.
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Recipe Information
Ingredients
- 120 ml Whole milk
- 7 g Active dry yeast
- 40 g Erythritol sweetener
- 260 g All-purpose flour
- 90 g Whole wheat flour
- 5 g Salt
- 115 g Unsalted butter
- 2 Eggs
- 1 tsp Vanilla extract
- 1 tbsp Milk for brushing
Instructions
Warm the whole milk until it is just lukewarm, around 37-40°C (98-104°F). Be careful not to overheat as this will kill the yeast.
In a small bowl, combine the warm milk with the active dry yeast and erythritol sweetener. Stir gently and let it sit for about 10 minutes until frothy. This activates the yeast.
In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, whole wheat flour, and salt.
Add the frothy yeast mixture, eggs, and vanilla extract to the flour mix. Start mixing on a low speed until the dough begins to form.
Increase the speed to medium and gradually add the softened unsalted butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
Continue kneading with the dough hook for about 10 minutes. The dough should be smooth, elastic, and slightly sticky to the touch.
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
Once the dough has risen, punch it down gently to release the air. Transfer it to a lightly floured surface and shape it into a rectangle that fits snugly into a loaf tin.
Place the dough into a greased loaf tin, cover it lightly, and let it rise for another 30 minutes until it has puffed up and fills the tin.
Preheat the oven to 180°C (350°F). Brush the top of the loaf with the tablespoon of milk for a shiny finish.
Bake in the preheated oven for 25-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the brioche to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 8.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 321 mg | 25% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1164 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.
