Sugar-Free Classic Brioche Toast
Indulge in the soft, buttery decadence of this Sugar-Free Classic Brioche Toast—proof that comfort food can be equally satisfying without added sugar. Made with bread flour, rich eggs, and creamy unsalted butter, this recipe delivers a pillowy loaf with just the right hint of sweetness, thanks to a natural sugar substitute like erythritol. Perfectly golden-brown and subtly flavored with vanilla, this traditional French-style brioche is ideal for breakfast, brunch, or as a base for both sweet and savory toppings. With step-by-step guidance for kneading, rising, and shaping the dough, this recipe ensures a bakery-worthy result in the comfort of your own kitchen. Whether toasted and slathered with jam or served alongside poached eggs, this low-sugar take on a classic is a guilt-free way to elevate your mornings.
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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
Directions
Step 1
In a large mixing bowl, combine bread flour, salt, and instant yeast. Mix well to distribute the ingredients evenly.
Step 2
In a separate bowl, whisk together milk, eggs, sugar substitute, and vanilla extract until well combined.
Step 3
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.
Step 4
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.
Step 5
Continue to knead the dough at medium speed for about 8-10 minutes, or until the dough is smooth, elastic, and slightly sticky.
Step 6
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.
Step 7
Punch down the dough to release the air and turn it out onto a lightly floured surface.
Step 8
Divide the dough into 8 equal pieces, shape each piece into a smooth ball, and place them in a greased 9x5 inch loaf pan.
Step 9
Cover the pan with a clean kitchen towel and let the dough rise again until doubled, about 45 minutes.
Step 10
Preheat the oven to 190°C (375°F).
Step 11
Once risen, gently brush the top of the dough with a little beaten egg for a shiny finish.
Step 12
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.
Step 13
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 14
Once cooled, slice the brioche and toast as desired. Serve with your favorite spreads or toppings.
Nutrition Facts
| Serving size | (842.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3017.6 |
| Total Fat 184.8g | 0% |
| Saturated Fat 95.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 1126.0mg | 0% |
| Sodium 2308.8mg | 0% |
| Total Carbohydrate 301.7g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 5.5g | |
| Protein 74.6g | 0% |
| Vitamin D 191.2IU | 0% |
| Calcium 283.5mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 858.8mg | 0% |
Source of Calories