Ingredients
Method
Mix the Dough:
- Crack the eggs into a bowl, add sugar and salt, and whisk until well combined.
- Stir in the freshly fed sourdough starter.
- Gradually add the flour and mix until a rough dough forms.
- Cover the dough and let rest for 20–30 minutes.
Knead the Dough:
- Transfer the dough to a stand mixer with a dough hook or knead by hand.
- Gradually add 100g of soft butter while kneading.
- Knead until the dough is smooth, elastic, and slightly sticky.
First Fermentation:
- 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).
- If short on time, refrigerate the dough overnight after it has almost doubled.
Shaping:
- Remove dough from the fridge the next day.
- Divide the dough into 4 equal pieces and shape them into balls.
- Flatten each ball with a rolling pin, then roll tightly from the bottom to the top.
- Flatten each roll and roll up again.
Final Proof:
- Grease a loaf pan and place the dough rolls inside.
- Cover and proof at room temperature until doubled in size (about 4–6 hours).
Bake:
- Preheat the oven to 170°C (350°F).
- Brush the top with an egg wash for a golden crust.
- Bake for 25–30 minutes until golden brown.
Cool:
- Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack.
- Tear apart the soft, buttery layers and enjoy!
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.