What to Do with All the Egg Yolks Bread
Transform your leftover egg yolks into something extraordinary with this rich and tender "What to Do with All the Egg Yolks Bread." Perfectly golden and buttery, this homemade bread recipe features six egg yolks for a luxuriously soft texture and a stunningly yellow hue. The combination of warm milk, sugar, and melted butter creates an irresistibly delicate sweetness, while the slow rise and thorough kneading ensure a pillowy crumb every time. Whether baked into a loaf, rolls, or a braided masterpiece, this versatile bread is ideal for everything from morning toast to decadent sandwiches. With simple pantry staples and easy-to-follow steps, it’s the ultimate recipe for reducing waste while elevating your baking game.
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Recipe Information
Ingredients
- 6 large Egg yolks
- 1 cup Whole milk
- 0.33 cup Granulated sugar
- 6 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Water (warm)
Instructions
In a small bowl, combine the warm water (around 105-110°F) with the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
In a small saucepan, heat the milk over low heat until warm (not boiling). Remove from heat and stir in the granulated sugar and butter until both are melted and combined. Let the mixture cool until lukewarm.
In a stand mixer bowl fitted with a dough hook (or a large mixing bowl if making by hand), combine the egg yolks, lukewarm milk mixture, and frothy yeast. Mix on low speed until well combined.
Gradually add the flour and salt, one cup at a time, mixing continuously. Once all the flour is added, knead the dough (using the dough hook on medium speed, or by hand on a floured surface) for 8-10 minutes, or until the dough is soft, smooth, and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm spot for 1-2 hours, or until it doubles in size.
Once risen, punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into your desired form (e.g., a loaf, rolls, or braided bread). Place the formed dough into a greased loaf pan or on a parchment-lined baking sheet.
Cover the shaped dough lightly and let it rise again for about 30-45 minutes, or until nearly doubled in size.
Preheat your oven to 350°F (175°C). If desired, brush the top of the dough with an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a glossy finish.
Bake for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1322 mg | 441% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 13.4 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 523 mg | 40% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 1152 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.
