Low Sodium Brioche Slice

Delight your taste buds with this pillowy-soft Low Sodium Brioche Slice, a healthier twist on the classic French bread. Perfect for those watching their sodium intake, this recipe swaps in unsalted butter while maintaining the rich, buttery flavor and signature fluffy texture of traditional brioche. With a touch of sweetness from granulated sugar and the luxurious addition of eggs, this homemade bread is both indulgent and wholesome. The dough’s slow rise creates a soft, airy crumb that pairs beautifully with sweet spreads or savory toppings. Easy to make and customizable, this low-sodium brioche is ideal for breakfast, brunch, or a decadent sandwich.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

In a small saucepan, heat milk over low heat until warm but not scalding.

Step 2

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.

Step 3

In another bowl, beat 3 eggs and 1 egg yolk together.

Step 4

Add the sugar and beaten eggs to the yeast mixture and mix until combined.

Step 5

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.

Step 6

Slowly add in the unsalted butter, a few pieces at a time, ensuring each piece is incorporated before adding the next.

Step 7

Once the butter is fully incorporated, continue kneading for another 8-10 minutes until the dough is elastic and no longer sticky.

Step 8

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.

Step 9

Punch down the dough and divide it into 12 equal pieces. Shape each into a ball and place them in a greased loaf pan.

Step 10

Cover the pan with a towel and let the dough rise again until puffed up, about 30-45 minutes.

Step 11

Preheat your oven to 180°C (350°F).

Step 12

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.

Step 13

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and sounds hollow when tapped.

Step 14

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

Serving size	(1055.3g)

Amount per serving	% Daily Value*
Calories	3350.5

Total Fat 139.6g	0%
Saturated Fat 72.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1216.4mg	0%
Sodium 365.9mg	0%
Total Carbohydrate 446.4g	0%
Dietary Fiber 16.5g	0%
Total Sugars 57.7g
Protein 87.6g	0%

Vitamin D 232.7IU	0%
Calcium 389.4mg	0%
Iron 28.2mg	0%
Potassium 1163.2mg	0%

*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.

Source of Calories

Fat: 37.0%

Protein: 10.3%

Carbs: 52.6%