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Sourdough Brioche Recipe: Buttery, Soft, and No Milk Required!

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Looking for a classic French brioche recipe that’s rich, buttery, and perfectly fluffy but without the milk? This version stays true to tradition, relying on butter and eggs to create a deeply indulgent loaf with a soft crumb and delicate, buttery layers.
Whether you enjoy it fresh out of the oven, toasted with jam, or as the base for indulgent French toast, this brioche is as versatile as it is delicious.

sourdough brioche

Why You’ll Love This No Milk Sourdough Brioche Recipe

  • No Milk Needed: Perfect for those avoiding milk, this brioche still achieves an ultra-soft, tender crumb thanks to eggs and butter.
  • Easy Yet Impressive: While it looks like it came from an artisan bakery, this recipe is simple enough for home bakers.
  • Customizable: Shape it into a loaf, rolls, or even a braided brioche for special occasions.

sourdough brioche

Ingredients for No-Milk Sourdough Brioche

  • Sourdough starter: Active starter works best to give the brioche its perfect rise.
  • Flour: All purpose works best.
  • Eggs: The base for the dough’s richness.
  • Sugar: I used organic cane sugar, but you can use what you have.
  • Salt: Use any salt.
  • Butter: Soft room temperature butter.

sourdough brioche

How To Make Sourdough Brioche Without Milk

1. Mix the Dough

  • Crack the eggs into a bowl. Add sugar and salt. Whisk until well combined.
  • Stir in freshly fed sourdough starter.
  • Add flour. Mix until a rough dough forms.
  • Cover and let the dough rest for 20–30 minutes.

2. Knead the Dough

  • Transfer the dough to a stand mixer with a dough hook or knead by hand.
  • Gradually add 100g soft butter (7 tbsp) while kneading.
  • Knead until the dough is smooth, elastic, and slightly sticky.

3. First Fermentation

  • Place the dough in a bowl. Cover with a lid or plastic wrap.
  • Let it ferment at room temperature until it doubles in size.
  • If you’re short on time, refrigerate the dough overnight after it has almost doubled in size.

4. Shaping the Brioche

  • Remove the dough from the fridge the next day.
  • Divide it into 4 equal pieces and shape into balls.
  • On a floured surface, flatten each ball with a rolling pin.
  • Roll each piece tightly from the bottom to the top.
  • Flatten each roll vertically and roll up again.

5. Final Proof

  • Grease a loaf pan with butter and place the dough rolls inside.
  • Cover and proof at room temperature until doubled in size (4–6 hours).

6. Bake the Brioche

  • Preheat your oven to 170°C (350°F).
  • Brush the top of the dough with an egg wash for a golden crust.
  • Bake for 25–30 minutes until golden brown.

7. Cool and Enjoy

  • Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack.
  • Tear apart the soft, buttery layers and enjoy!

Tips for Success

  • No Milk Needed: Traditional brioche recipes don’t include milk, and this one sticks to the basics with just butter and eggs for richness.
  • Fermentation Time: The proofing time depends on your room temperature. Cooler temperatures may take up to 8 hours, while warmer environments may speed it up.
  • Overnight Option: Refrigerating the dough overnight helps makes the process easier when you’re short on time and makes the dough easier to work with.
sourdough brioche
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Sourdough Brioche Recipe: Buttery, Soft, and No Milk Required!

Prep Time 20 minutes

Ingredients

  • 2 eggs
  • 40 g sugar 3 tbsp
  • ½ tsp salt
  • 100 g freshly fed sourdough starter ⅓ cup
  • 250 g all-purpose or bread flour 2 cups
  • 100 g soft butter room temperature (7 tbsp)

Instructions

Mix the Dough:

  1. Crack the eggs into a bowl, add sugar and salt, and whisk until well combined.
  2. Stir in the freshly fed sourdough starter.
  3. Gradually add the flour and mix until a rough dough forms.
  4. Cover the dough and let rest for 20–30 minutes.

Knead the Dough:

  1. Transfer the dough to a stand mixer with a dough hook or knead by hand.
  2. Gradually add 100g of soft butter while kneading.
  3. Knead until the dough is smooth, elastic, and slightly sticky.

First Fermentation:

  1. Place the dough in a bowl, cover with plastic wrap, and let it ferment at room temperature until doubled in size (about 4–8 hours).

  2. If short on time, refrigerate the dough overnight after it has almost doubled.

Shaping:

  1. Remove dough from the fridge the next day.
  2. Divide the dough into 4 equal pieces and shape them into balls.
  3. Flatten each ball with a rolling pin, then roll tightly from the bottom to the top.
  4. Flatten each roll and roll up again.

Final Proof:

  1. Grease a loaf pan and place the dough rolls inside.
  2. Cover and proof at room temperature until doubled in size (about 4–6 hours).

Bake:

  1. Preheat the oven to 170°C (350°F).
  2. Brush the top with an egg wash for a golden crust.
  3. Bake for 25–30 minutes until golden brown.

Cool:

  1. Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack.
  2. Tear apart the soft, buttery layers and enjoy!

Recipe Notes

Storage:

  • Room Temperature: Store in an airtight container for up to 2-3 days.
  • Refrigeration: Can be refrigerated for up to a week; warm in the oven for a few minutes to refresh.
  • Freezing: Freeze slices or the whole loaf in plastic wrap. Thaw at room temperature or warm in the oven.