Sourdough Brioche Recipe
This sourdough brioche recipe yields tender, rich, buttery, sweet, and flavorful bread. This is an easy healthier version of Brioche. You can use this eggless recipe to make Brioche Buns also.
Ingredients
Sourdough Brioche dough
- 2 ¾ cups bread flour 343 grams
- 150 g starter
- ½ cup butter 115 g (cubed)
- ¾ cup whole milk
- 1 teaspoon vinegar
- ⅓ cup sugar 65g
- ½ teaspoon salt
- 2 teaspoon vanilla extract
Milk wash
- 2 tablespoon whole milk
- 1 teaspoon honey
Instructions
- For the wet ingredients, take room temperature milk, add vinegar and vanilla extract to it. Stir and keep aside.
- Into the bowl of a stand mixer, add bread flour, sugar, salt, and mix well. Now add the starter and all the wet ingredients.
- Place the bowl under the stand mixer and start kneading at low speed. Keep kneading for 7 to 8 minutes or until the dough comes together. The dough will be sticky initially but will come together as a smooth dough towards the end. Feel free to add one to two tablespoons of flour if needed but abstain from adding too much flour. Instead, knead more for achieving a smoother dough.
- Now start adding butter cubes one at a time. Let it mix completely with the dough before adding another cube. Repeat till all the butter is incorporated. You should get smooth dough towards the end of kneading.
- Transfer the dough to a greased bowl and cover with a cling wrap. Keep the bowl in a warm corner of your kitchen until the dough doubled in size. It may take three to six hours depending on the ambient temperature of your kitchen.
- When the dough has doubled in size take it out onto a flour-dusted working surface. The dough into 11 to 12 equal pieces (depending on the size of your loaf pan). Use a weighing scale to make equal portions if possible.
- Shape each piece into a round by tucking the edges and sealing all the edges under to form a smooth top.
- Grease a 9x5 inch loaf pan and transfer the rounds into it. Place the rounds at least one inch apart giving appropriate space for rising.
- Give them a spray of warm water and keep it aside for rising in a warm corner of the oven. Alongside place a pan of boiling water. It will prevent the surface of the dough from getting dry and will also provide appropriate moisture and temperature for yeast activity.
- In a small bowl combine milk and honey for the milk wash.
- When the dough has risen well above the rim of the loaf pan (about an inch above) preheat the oven to 375 0 F.
- Bake the sourdough Brioche for 15 minutes before taking them out for a milk wash. Give them a generous milk wash to cover the tops evenly. Put back to bake for 20 minutes.
- Then towards the end reduce the temperature to 350 0F. Bake for 10 more minutes or until the tops become deep brown.
- Let the brioche bread cool in the pan for 10 minutes before transferring to a cooling rack.
- Brioches are best enjoyed warm!
Notes
- If you do not have the flexibility to use this large quantity of starter prepares a Levain. Make Levain brioche by combining 50g starter, 50 g flour, and 50 g water.
- The butter should be slightly cold so that it does not melt quickly, but incorporate well on little working with the dough.
- The cold risen dough is very, very easy to handle and shape. So I highly highly recommend cold rising the brioche dough.
- If you plan to use the brioche bread for a savory dish, reduce the quantity of sugar to half.
- Milk wash is necessary to give the characteristic dark brown glossy crust to the brioche bread. Do not wash milk directly on to the risen dough. There is a risk of deflating the dough. Instead, bake for 10 minutes and then take them out to give them a generous milk wash.
Nutrition facts
Nutrition
Calories: 171kcal
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