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sourdough brioche

Soft & Fluffy Sourdough Brioche with Tangzhong

Soft, buttery sourdough brioche made extra tender with the tangzhong method.
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Prep Time 1 hour
Cook Time 40 minutes
Proofing Time 1 day
Servings: 1 loaf
Ingredients Method Notes

Ingredients
  

Tangzhong:
  • 25 g all purpose flour
  • 100 g milk
Dough:
  • 310 g all purpose flour
  • 3 whole eggs
  • 40 g cane sugar
  • 25 g milk
  • 80 g active sourdough starter
  • 8 g salt
  • 120 g softened butter
Egg Wash:
  • 1 egg yolk
  • 1 tablespoon milk

Method
 

  1. Make the tangzhong: whisk flour and milk in a saucepan. Cook on medium heat, stirring until thick. Let cool.
  2. In a stand mixer, combine flour, eggs, sugar, milk, starter, salt, and tangzhong. Mix until just combined. Rest 30 min.
  3. Knead dough for 5 to 8 minutes. Gradually add butter and knead until fully incorporated.
  4. Proof at room temperature for 2 hours. Then refrigerate overnight (8–16 hrs).
  5. Divide cold dough into 4 pieces. Flatten each into a rectangle, fold the sides in, and roll up tightly. Place in greased pan.
  6. Proof until doubled in size (5–6 hrs).
  7. Preheat oven to 180°C (350°F). Brush with egg wash. You can also snip the top with scissors for a decorative effect. Bake for 30–40 min until golden.
  8. Cool before slicing.

Notes

Don’t rush the proofing stages, brioche needs time.
You can freeze slices and reheat later.

Nutrition (Per Slice, Approximate)

Calories: 210 | Carbs: 22g | Fat: 11g | Protein: 5g