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