To make this brioche with milk dough and yogurt without butter, let’s start by preparing the sweet brioche dough.
In a bowl, dissolve yeast and two teaspoons of sugar in warm milk, mix and rest for 10 minutes.
Add the other ingredients except the salt and start kneading, finally add the salt and continue kneading.
Knead everything until the dough is smooth, elastic, homogeneous and easily detached from the walls.
Once the dough is ready, place it in a covered container, and let it rise in the oven with the light on for about 2 hours.
Once risen, remove from the brioche dough pieces weighing 25g each, form the rolls and place them on a baking sheet lined with parchment paper.
Let the brioches rise for an hour and once they have risen, brush with the yolk.
In the meantime, prepare the cream, just mix the mascarpone with the vanilla and sugar in a bowl and then gently incorporate the whipped cream.
Bake the brioches in the previous static oven preheated to 190 ° for about 15 minutes or at least until golden.
Once taken out of the oven and left to cool, your very soft and delicious cloud brioche with milk without butter will be ready to be stuffed.
You can also enjoy these brioches by adding the Nutella filling with sac a poche.