Sourdough Brioche

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: active dry yeast

Active dry yeast is more accessible and less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar offers a similar sweetness with a hint of molasses.

Feed your sourdough starter by taking 25 g out of the fridge and mixing it with 75 g of water and 75 g of bread flour until it reaches a pancake batter-like consistency.

Mark the top of the starter with a rubber band, close the lid, and let it rise at room temperature overnight for 6 to 8 hours until doubled in size.

The next morning, in a mixing bowl, combine 100 g of whole milk, 3 eggs (about 150 g), 40 g of white sugar, 10 g of salt, and 150 g of the active sourdough starter.

Stir the mixture until combined.

Add 450 g of bread flour to the bowl and mix on low speed for 1-2 minutes until the dough comes together.

Increase the mixer speed to medium-low and knead for 2-3 minutes until the dough starts pulling away from the sides of the bowl.

Gradually add 1/3 of a stick of softened butter into the dough while kneading on medium-low speed for 3-5 minutes until absorbed.

Repeat the process with the second and third thirds of the butter, kneading for 3-5 minutes after each addition until fully incorporated.

Once all the butter is added, knead the dough on medium speed for 8 minutes until it is smooth and pulls away from the sides of the bowl.

Remove the dough from the bowl, shape it into a ball, and perform the window pane test to check gluten development.

Transfer the dough into a greased glass container with a lid, pressing it down to flatten it.

Cover the container and let the dough rise at room temperature for 6-8 hours until doubled in size.

Optionally, for better flavor, refrigerate the dough for up to 24 hours before shaping.

After refrigeration, take the dough out, divide it into six equal pieces, and shape each piece into a ball using the stretch and fold technique.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens