Sourdough Brioche Without Milk (Soft, Fluffy Loaf)

If you love brioche but never seem to have milk at home, this one is for you. This sourdough brioche without milk is rich with butter and eggs, soft like a cloud, and made with a simple tangzhong that keeps every slice moist for days.

I am a little obsessed with brioche. I love the smell when it bakes, I love the golden crust and I love that it works with almost anything. Toast it with jam, make a breakfast sandwich, or tear off a piece and eat it plain. I already shared my Sourdough Brioche with tangzhong, and so many of you loved it. But I kept running into the same problem. I wanted brioche and I had no milk. So I adapted the recipe, and it turned out just as soft.

Ingredients for Sourdough Brioche Bread Without Milk

Here’s what you’ll need:

• Flour for the tangzhong: A small amount of flour cooked with water to make a thick paste.
• Water: Used to cook the tangzhong, so no milk is needed.
• Large eggs: Add richness, color and structure.
• Sugar: Adds a touch of sweetness and helps the crust brown.
• Salt: Balances the flavor.
• Bread flour or all purpose flour: Either one works for the main dough.
• Active sourdough starter: Bubbly and ripe, at its peak.
• Soft butter: Makes the dough rich, tender, and buttery.
• Egg for the egg wash: Gives the loaf a shiny golden top.

See the recipe card below for exact quantities.

Substitutions and Variations for Sourdough Brioche Rolls, Buns, and Loaf

• Sourdough brioche rolls or buns: You can shape the same dough into individual rolls or buns instead of a loaf. Baking time will be shorter, so keep an eye on them.
• Add-ins: Chocolate chips, orange zest, or a sprinkle of cinnamon sugar on top are nice for a sweeter loaf.

This recipe has not been tested with all substitutions.

How To Make Sourdough Brioche Without Milk

1. Step 1: Make the tangzhong. Cook the flour and water in a saucepan over medium heat until it thickens into a gel. Let it cool completely. In a stand mixer, combine the eggs, sugar, salt, cooled tangzhong, flour, and starter until just combined. Rest for 20 to 30 minutes.

2. Step 2: Knead and add the butter. Knead for 5 minutes, then add the soft butter a little at a time until the dough is smooth and fully combined. Let the dough rise for 2 to 2.5 hours. You can do one set of stretch and folds after the first hour if you like. Refrigerate the dough for 8 to 16 hours.

3. Step 3: Divide and shape. The next day, divide the dough into 8 pieces and shape each into a tight ball. Place them in a prepared loaf pan. Let the dough rise until doubled in size, about 5 to 6 hours depending on your room temperature.

4. Step 4: Bake. Brush with egg wash and bake at 180°C (350°F) for 30 to 40 minutes, until deep golden. Cool before slicing.

How to Store Sourdough Brioche Without Milk

• Room temperature: Store the cooled loaf in an airtight container or a bread bag for up to 2 to 3 days.
• Freezing instructions: Slice the cooled loaf, wrap it well or place it in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.

FAQ

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Sourdough Brioche Without Milk (Soft, Fluffy Loaf)

A soft, buttery sourdough brioche loaf made with a water tangzhong instead of milk.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 40 minutes mins

Resting time 16 hours hrs

Servings: 1 Loaf

Course: Bread, Pastry / Dough

Cuisine: French

Ingredients Equipment Method Video Notes

Ingredients

  

Tangzhong:

• 35 g Flour
• 135 g Water

Dough:

• 3 Large eggs or 4 small eggs
• 40 g Sugar
• 10 g Salt
• 410 g Bread flour or all purpose flour
• 120 g Active sourdough starter
• 160 g Soft butter

Egg wash:

• 1 Egg beaten with a splash of water

Equipment

• Stand mixer with dough hook
• Loaf pan, 9 x 5 inches (23 x 13 cm)
• Pastry brush

Method

 

1. Make the tangzhong. Add the flour and water to a saucepan. Cook over medium heat, stirring, until it becomes a thick gel. Let it cool completely.
2. Mix the dough. In a stand mixer, add the eggs, sugar, salt, cooled tangzhong, flour, and starter. Mix everything except the butter until just combined. Rest for 20 to 30 minutes.
3. Knead the dough for 5 minutes. Then add the butter a little at a time, kneading until it is fully mixed in and the dough is smooth.
4. Proof at room temperature for 2 to 2.5 hours. If you like, do one set of stretch and folds after the first hour.
5. Cover and refrigerate overnight, 8 to 16 hours.
6. The next day, divide the dough into 8 pieces, about 133 g each. Grease the loaf pan with butter or line it with parchment paper.
7. Shape each piece into a ball (boule): flatten slightly, fold the edges into the center, flip seam side down, and roll in small circles to make a tight, smooth ball. Place the balls in the pan.
8. Let the dough proof until doubled in size, about 5 to 6 hours depending on room temperature.
9. Preheat the oven to 180°C (350°F). Brush the dough with egg wash.
10. Bake for 30 to 40 minutes, until deep golden.
11. Cool before slicing.

Video

Notes

• You can use bread flour or all purpose flour.
• Cool the tangzhong completely before using.
• Store in an airtight container at room temperature for 2 to 3 days.
• Freeze sliced for up to 3 months.
• Nutrition information is an estimate only and will vary by ingredients used.

Nutrition

Approximate per slice (1 of 8): about 420 calories. Please calculate with your preferred tool for exact values.

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