Sugar-Free Classic Brioche Toast
Indulge in the timeless allure of brioche with this *Sugar-Free Classic Brioche Toast*—a soft, pillowy, and buttery bread that's perfect for breakfast or brunch. This recipe retains all the rich flavor and tender texture of traditional brioche but swaps out sugar for a natural sugar substitute, making it a guilt-free treat. Crafted with wholesome bread flour, velvety unsalted butter, and a hint of vanilla, this brioche is both luxurious and light. The step-by-step process ensures a smooth, elastic dough and a beautifully golden loaf that slices and toasts to perfection. Serve it with your favorite sugar-free spreads, or enjoy it on its own for a comforting, low-sugar indulgence. Perfect for health-conscious bakers, this recipe is the ideal way to enjoy the decadence of classic brioche guilt-free!
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Recipe Information
Ingredients
- 360 g Bread flour
- 5 g Salt
- 7 g Instant yeast
- 60 ml Milk
- 4 large Eggs
- 170 g Unsalted butter
- 20 g Sugar substitute (such as erythritol or another preferred option)
- 5 ml Vanilla extract
- 1 tbsp Vegetable oil
Instructions
In a large mixing bowl, combine bread flour, salt, and instant yeast. Mix well to distribute the ingredients evenly.
In a separate bowl, whisk together milk, eggs, sugar substitute, and vanilla extract until well combined.
Using a stand mixer fitted with the dough hook attachment, add the wet ingredients to the dry mixture and mix on low speed until a rough dough forms.
Increase the speed to medium, and slowly add in the softened butter, a few pieces at a time, ensuring each piece is fully incorporated before adding the next.
Continue to knead the dough at medium speed for about 8-10 minutes, or until the dough is smooth, elastic, and slightly sticky.
Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Punch down the dough to release the air and turn it out onto a lightly floured surface.
Divide the dough into 8 equal pieces, shape each piece into a smooth ball, and place them in a greased 9x5 inch loaf pan.
Cover the pan with a clean kitchen towel and let the dough rise again until doubled, about 45 minutes.
Preheat the oven to 190°C (375°F).
Once risen, gently brush the top of the dough with a little beaten egg for a shiny finish.
Bake in the preheated oven for 25-30 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped at the bottom.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice the brioche and toast as desired. Serve with your favorite spreads or toppings.
Nutrition Facts
Calories |
3018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.8 g | 237% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 2309 mg | 100% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.5 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 284 mg | 22% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 859 mg | 18% | |
*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.
