Why You’ll Love This Recipe
- Soft, fluffy, and rich with buttery flavor.
- Naturally leavened with sourdough starter.
- Perfect for toast, sandwiches, and French toast.
- Lightly sweet with a tender crumb.
- Freezes beautifully for later.
Ingredients
For the Dough
- 100 grams active sourdough starter (100% hydration)
- 500 grams bread flour
- 4 large eggs, room temperature
- 60 grams whole milk, room temperature
- 60 grams granulated sugar
- 10 grams fine sea salt
- 170 grams unsalted butter, softened and cut into cubes
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Equipment
- Stand mixer with dough hook (recommended)
- Large mixing bowl
- Kitchen scale
- Loaf pan or brioche pan
- Plastic wrap or reusable cover
- Pastry brush
Instructions
Step 1: Mix the Dough
In the bowl of a stand mixer, combine the sourdough starter, bread flour, eggs, milk, sugar, and salt.
Mix on low speed until a rough dough forms, about 3–4 minutes.
Let the dough rest for 20–30 minutes (autolyse).
Step 2: Add the Butter
With the mixer running on low speed, add the softened butter a few cubes at a time.
Allow each addition to fully incorporate before adding more.
Continue kneading for 10–15 minutes, until the dough becomes smooth, glossy, and elastic.
The dough will be soft and slightly sticky.
Step 3: First Rise (Bulk Fermentation)
Transfer the dough to a lightly greased bowl.
Cover and let rise at 75–78°F (24–26°C) for 4–6 hours, performing one gentle stretch and fold halfway through if desired.
The dough should increase in volume but may not fully double because of the butter content.
Step 4: Cold Fermentation
Cover the bowl tightly and refrigerate the dough for 8–12 hours, or overnight.
This makes the dough easier to shape and develops a richer flavor.
Step 5: Shape the Brioche
Remove the dough from the refrigerator.
Divide it into 6–8 equal pieces and shape each into a smooth ball.
Arrange the balls in a greased 9×5-inch loaf pan or brioche pan.
Cover loosely.
Step 6: Final Proof
Let the shaped dough rise in a warm place for 4–6 hours, or until it becomes puffy and nearly doubles in size.
Because sourdough ferments more slowly than commercial yeast, be patient and proof until the dough is light and airy.
Step 7: Apply the Egg Wash
Whisk together the egg and milk.
Brush the top of the dough evenly with the egg wash for a shiny, golden crust.
Step 8: Bake
Preheat the oven to 375°F (190°C).
Bake for 30–35 minutes, or until the top is deep golden brown and the internal temperature reaches 190–195°F (88–90°C).
If the top browns too quickly, loosely tent it with aluminum foil during the last 10 minutes of baking.
Step 9: Cool
Remove the brioche from the pan and cool completely on a wire rack before slicing.
Serving Suggestions
Enjoy sourdough brioche with:
- Butter and fruit jam
- Honey or maple syrup
- Nutella or chocolate spread
- Fresh berries
- Scrambled eggs
- Smoked salmon and cream cheese
- French toast
- Bread pudding
- Grilled sandwiches
Tips for Success
- Use a very active sourdough starter that has recently doubled in size.
- Add the butter gradually to create a smooth, silky dough.
- Don’t rush the final proof; enriched doughs need extra time.
- Chill the dough overnight for easier handling and better flavor.
- Weigh your ingredients for the most consistent results.
Variations
Cinnamon Swirl Brioche
Roll the dough with cinnamon sugar and butter before shaping.
Chocolate Chip Brioche
Fold chocolate chips into the dough during the final mixing stage.
Orange Brioche
Add the zest of one orange for a bright citrus flavor.
Raisin Brioche
Mix in raisins or dried cranberries for a lightly sweet breakfast loaf.
Storage
Store brioche in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days, or freeze slices for up to 3 months.
Reheat gently in a toaster or warm oven before serving.
Frequently Asked Questions
Can I make this without a stand mixer?
Yes. You can knead the dough by hand, though it will take longer because of the high butter content.
Why didn’t my brioche rise much?
Enriched sourdough doughs ferment more slowly. Ensure your starter is very active and give the dough enough time to proof in a warm environment.
Can I use all-purpose flour?
Bread flour is recommended for the best structure, but all-purpose flour can be used for a slightly softer loaf.
Can I make brioche rolls instead of a loaf?
Absolutely! Divide the dough into 10–12 equal portions, shape into rolls, and bake for 20–25 minutes.
Final Thoughts
This Easy Sourdough Brioche is soft, buttery, and beautifully rich with the subtle tang of natural fermentation. Whether enjoyed fresh from the oven, toasted for breakfast, or transformed into decadent French toast, this homemade brioche delivers bakery-quality results with simple ingredients and a little patience. Once you try it, it will quickly become one of your favorite sourdough recipes.
