Sugar-Free Brioche Slice

Indulge in the soft, buttery decadence of this *Sugar-Free Brioche Slice*, a healthier twist on the classic French favorite! Crafted with a blend of all-purpose and whole wheat flour, this recipe uses erythritol sweetener to create a light, fluffy loaf that’s completely free of refined sugar—making it perfect for guilt-free breakfasts or afternoon snacks. Combining the delicate rise of active dry yeast with rich unsalted butter and a hint of vanilla, this brioche achieves a melt-in-your-mouth texture while remaining friendly to low-sugar lifestyles. With minimal prep and a golden, glossy finish thanks to a milk wash, this loaf is as inviting as it is versatile. Slice it up warm for a subtly sweet treat or toast it to perfection and pair it with your favorite toppings!

Nutriscore Rating: 59/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, whole wheat flour, and salt.

Step 4

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.

Step 5

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.

Step 6

Continue kneading with the dough hook for about 10 minutes. The dough should be smooth, elastic, and slightly sticky to the touch.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Preheat the oven to 180°C (350°F). Brush the top of the loaf with the tablespoon of milk for a shiny finish.

Step 11

Bake in the preheated oven for 25-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.

Step 12

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

Serving size	(760.3g)

Amount per serving	% Daily Value*
Calories	2350.9

Total Fat 116.7g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 642.2mg	0%
Sodium 2191.3mg	0%
Total Carbohydrate 314.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 8.6g
Protein 59.5g	0%

Vitamin D 144.2IU	0%
Calcium 320.8mg	0%
Iron 17.6mg	0%
Potassium 1164.5mg	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: 41.3%

Protein: 9.4%

Carbs: 49.4%