Recipe for spinning brioche without butter with cottage cheese


A soft and airy healthy version of the traditional brioche to make in a few steps!

It is said to have been born in Normandy in the sixteenth century after a recipe dating back to the Middle Ages, brioche is a great breakfast classic whose fame has toured the world!

We like it accompanied by a hint of jam or soaked in milk and then pan-fried slightly to be enjoyed hot, but not easy to integrate it into a healthy diet with its large proportion of butter and its 500 calories on average per serving.

A little wholemeal flour, a hint of vegetable oil, a good dose of cottage cheese, and here is a healthy and tasty alternative rich in fiber to have fun without feeling guilty!

Succeed my homemade brioche

Many parameters are taken into account in the success of a brioche.

We will take care of the quality of the ingredients chosen but also the temperature of the room and the water used in the recipe. 35 ° C maximum so as not to risk killing the yeast and thus obtain a well-inflated brioche.

No successful brioche indeed without this generosity that we love so much! And although a little long, there is no question of neglecting the rise of our dough which should ideally be done in 4 steps:

  • The first grows: Just after the dough is made, a ball will be formed that will be placed in a container covered with a food film, smooth face on top. Allow 1 hour of growth at room temperature.
  • The second grows: To be carried out immediately after the first by reforming our ball of dough that we will place 1 hour in the cool to continue the degassing smoothly.
  • The third grows: To be realized here again after the second. We will reform our ball of dough one last time before placing it in the cool for 6 hours minimum. It will then be easier to work on it later.
  • The last push: The last stage will take place just before cooking. Count 1h30 to 2h30 at room temperature depending on the size of the brioche.

What yeast for my brioche?

Combined with moisture and heat, it is the yeast that will release the carbon dioxide necessary for the proper development of our dough.

As with all bakery recipes, we will prefer here a fresh baker’s yeast available in supermarkets or in specialized stores. It must not be in direct contact with the salt under penalty of altering its properties.

Rather water or rather milk?

Water, animal milk, vegetable milk, it does not matter at the end provided that the dough of our brioche has a liquid element, essential to the proper distribution of the yeast.

On the taste side, no difference but the milk will bring a slightly denser texture similar to that of the crowns of kings.

Keep my homemade brioche

Hard to believe, but a few slices of brioche have not been devoured?

These can be stored for 5 days in an airtight box left at room temperature and for up to several months in the freezer. Note that it is also possible to freeze the brioche dough for up to 6 months for future recipes. It will simply be allowed to thaw at room temperature before use.

The recipe

Preparation: 30 minutes.

Growing time: About 10 hours.

Cooking: 15 minutes.


Kcal: 128 | Fat: 4.9 g | Of which saturated fats: 2.8 g | Sodium: 94 mg


  • 500g whole wheat flour
  • 20 g fresh baker’s yeast
  • 1 tablespoon of water or milk
  • 250 g of 0% cottage cheese
  • 1 egg + 2 yolks
  • 60 g agave syrup
  • 30 g coconut oil
  • 1 pinch of salt


  1. Cool the water or milk. Pour the yeast and dilute for 15 to 20 minutes in a covered container.
  2. In another container, pour the flour, cottage cheese, agave syrup, egg and salt. Mix everything.
  3. Add the mixture of liquid and yeast as well as the melted coconut oil and knead for about fifteen minutes in the robot or by hand.
  4. Form a ball with the dough and proceed to the 3 successive shoots.
  5. Once the dough is well lifted, knead again on a floured worktop to remove the air and then form small balls of identical weight. These should be smooth, non-sticky and slightly flattened with the palm of the hand.
  6. Arrange the balls in the brioche pan and then pass a first thin layer of egg yolk over the entire surface.
  7. Move on to the last shoot.
  8. Spread a second layer of egg yolk and bake at 180 ° C (thermostat 6) for 2 minutes then cook for 20 to 25 minutes at 160 ° C.
  9. Unmold as soon as you leave the oven and let cool or enjoy hot!

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