Name: Deliciously Buttery Sourdough Brioche - A Breakfast Treat
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 200 g Whole Milk (warmed to around 37°C); 50 g Sugar; 500 g Bread Flour (or all-purpose flour); 2 large Eggs (adds richness); 120 g Salted Butter (softened); 10 g Salt; 1 cup Sourdough Starter (bubbly and well-fed); 1 large Egg (whisked with 1 tbsp water); to taste Extra Butter (for brushing after baking)

As I pulled the golden crust of my Easy Sourdough Brioche from the oven, the warm, buttery aroma washed over me like a comforting hug. This loaf doesn’t just promise delightful breakfast moments; its soft, pillowy interior is perfect for indulging in French toast or transforming into tempting filled buns. With straightforward techniques that even novice bakers can master, this enriched bread recipe not only adds a touch of homemade magic to your mornings but also invites endless versatility in your baking adventures. Imagine the smiles of friends and family as they savor each slice, feeling as if they’ve been transported to a quaint bakery. What creative twist will you add to your brioche journey?

Why Sourdough Brioche Will Delight You

Irresistible Aroma: Imagine your kitchen filled with the heavenly scent of freshly baked bread, pulling everyone in for a taste.

Effortlessly Versatile: This dough can do it all – from fluffy breakfast loaves to indulgent French toast or even delightful filled brioches.

Luscious Texture: Experience the fluffy, buttery richness that dances on your palate, transforming simple mornings into special occasions.

Quick and Simple: With an easy-to-follow process, even novice bakers will feel empowered to create their own homemade magic.

Crowd-Pleasing Treat: Perfect for brunches or cozy family dinners, this sourdough brioche will leave everyone smiling and asking for the recipe!

Consider pairing slices with a dollop of homemade jam or enjoy them toasted and buttered alongside a refreshing cucumber carrot salad to elevate your meal.

Sourdough Brioche Ingredients

• For the ultimate fluffy goodness, let’s gather the essentials for your Sourdough Brioche!

For the Dough

Sourdough Starter – Provides fermentation and flavor; ensure it’s bubbly and well-fed!
Bread Flour – Gives structure and chewiness; you can use all-purpose flour for a different texture.
Eggs (2) – Adds richness and moisture for that luxurious brioche texture.
Salted Butter (120g, soft) – Brings depth of flavor and tenderness; swap for unsalted butter if preferred.
Whole Milk (200g) – Hydrates the dough, resulting in a lovely tender crumb.
Sugar (50g) – Sweetens the bread and aids in beautiful browning while baking.
Salt (10g) – Enhances flavor and controls fermentation; don’t skip this step!

For the Egg Wash

Egg (for wash) – Creates that lovely golden crust; mix it with one tablespoon of water for brushing.

For the Finishing Touch

Extra Butter – Brush on top after baking to enhance flavor and keep it moist.

Ready to bring this heavenly Sourdough Brioche to life? Gather these ingredients, and let’s embark on a baking adventure together!

Step‑by‑Step Instructions for Sourdough Brioche [enriched with butter + eggs]

Step 1: Warm Milk & Prepare Dough
Begin by gently warming 200g of whole milk to around 37°C (body temperature). In a large mixing bowl, combine the warmed milk with 50g of sugar, stirring until dissolved. Add your bubbly sourdough starter, 500g of bread flour, and two eggs. Mix thoroughly until everything is blended into a rough dough. Cover the bowl with a kitchen towel and let it rest for 30 minutes, allowing the ingredients to hydrate and develop flavor.

Step 2: Knead Dough
Once the dough has rested, incorporate 120g of soft salted butter and 10g of salt. Using a stand mixer fitted with a dough hook, knead the dough on medium speed for about 5 to 10 minutes, or until it becomes soft and elastic. If you’re kneading by hand, work the dough on a floured surface for 10 to 15 minutes. Look for a smooth texture where the dough can stretch without tearing, achieving that perfect consistency for your Sourdough Brioche.

Step 3: Bulk Fermentation
Transfer your kneaded dough into a lightly greased bowl and cover it with plastic wrap or a damp cloth. Place the bowl in a warm spot to rise until the dough increases in size by about 50%, which should take approximately 1 to 2 hours, depending on the ambient temperature. You’ll know it’s ready when it has visibly puffed up and feels airy to the touch, signaling that fermentation is in full swing for the Sourdough Brioche.

Step 4: Shape Dough
Once the dough has risen, gently turn it out onto a floured surface. Divide the dough into equal pieces, about 100g each if making rolls, or leave it whole for a traditional loaf. Shape each piece into a smooth ball by tucking the edges underneath. Place the shaped dough into a greased bread pan, arranging them snugly together to promote a nice rise and soft sides while they bake.

Step 5: Proof
Cover the dough again with a towel and let it proof in a warm environment. This stage may take 1 to 2 hours, so be patient! Watch for the dough to puff up significantly, nearly doubling in size for that lovely airy structure characteristic of Sourdough Brioche. The enriched ingredients mean this process may take a bit longer, but the results will be well worth the wait!

Step 6: Bake
Preheat your oven to 180°C (350°F) about 20 minutes before baking. Prepare an egg wash by whisking an egg with one tablespoon of water. Brush the surface of the proofed dough gently with this mixture, creating that beautiful golden crust. Transfer the dough to the oven and bake for approximately 30 minutes, monitoring the browning. If the top starts to darken too quickly, loosely cover it with aluminum foil to prevent burning.

Step 7: Cool & Serve
After baking, remove the Sourdough Brioche from the oven and immediately brush the top with melted butter for added flavor. Carefully transfer the loaf to a wire rack to cool completely before slicing. Allow it to rest as the steam escapes, ensuring a perfect texture. Once cooled, your Sourdough Brioche is ready to slice, serve, and enjoy!

Storage Tips for Sourdough Brioche

Room Temperature: Store the brioche in an airtight container or wrapped in plastic wrap for up to 3 days to maintain its soft texture and flavorful taste.

Fridge: While refrigeration can dry out the bread, if you prefer, place it in an airtight bag for up to a week, but be sure to let it come to room temperature before serving.

Freezer: Freeze slices or the whole loaf in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or at room temperature before enjoying your delicious sourdough brioche again.

Reheating: To refresh the brioche, pop slices in a toaster or warm in the oven at 180°C (350°F) for about 5–10 minutes until heated through, bringing back that just-baked flavor.

Sourdough Brioche Variations & Substitutions

Explore the delightful possibilities to make this Sourdough Brioche your own!

Gluten-Free: Use a gluten-free flour blend in place of bread flour for a gluten-free option. Ensure your sourdough starter is also gluten-free!
Dairy-Free: Substitute the milk with almond milk or oat milk and use coconut oil instead of butter for a dairy-free brioche that’s still rich and delicious.
Sweetened with Honey: Swap sugar for honey in equal amounts for a natural sweetener that adds a unique flavor profile to your brioche.
Nutty Addition: Mix in chopped nuts, like walnuts or pecans, to introduce a delightful crunch and earthy flavor that pairs beautifully with the soft texture of the dough.
Citrus Zest: Add lemon or orange zest to the dough for a refreshing touch that brightens each slice, making your breakfast even more uplifting!
Chocolate Chip Delight: Fold in chocolate chips or chunks just before shaping the dough for a decadent treat that every chocolate lover will adore.
Savory Herb Brioche: Toss in fresh herbs like rosemary or thyme for a savory twist; perfect for serving with soups or as an accompaniment to your favorite cheese.
Stuffed Brioche: Try stuffing the dough with your favorite fillings, such as marzipan or a sweet cheese mixture, before shaping for an indulgent surprise!

These variations not only enhance your Sourdough Brioche but can also inspire joyful family moments around the breakfast table. And if you’re looking for more inspirations, take a look at these Garlic Butter French fries or consider whipping up some Chicken Drumsticks Veggies to round out your meal.

Expert Tips for Sourdough Brioche

Active Starter: Ensure your sourdough starter is bubbly and well-fed for the best flavor and rise in your brioche.
Kneading Technique: Avoid adding too much flour while kneading; it can create a dense loaf instead of the light, airy texture you want.
Temperature Awareness: If your dough becomes too sticky or warm, chilling it briefly in the fridge can help maintain the right consistency for shaping.
Window Pane Test: Check for a “window pane” effect when kneading; the dough should stretch without tearing, indicating adequate gluten development.
Mind the Proofing: Keep in mind that enriched doughs, like this sourdough brioche, require a longer proofing time to achieve that delightful airy structure.

Make Ahead Options

These Sourdough Brioche loaves are a fantastic choice for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by completing the first two steps—mixing and kneading—then cover it tightly and refrigerate. This slow fermentation enhances flavor while the dough rests, keeping it fresh and ready for baking later. When you’re ready to bake, allow the dough to come to room temperature for about 30 minutes before shaping and proofing as directed. This ensures your Sourdough Brioche retains its delightful softness and rich buttery flavor, making it just as delicious as if you had baked it the same day!

What to Serve with Easy Sourdough Brioche

Picture a table beautifully set, inviting you to dive into a feast that enhances the joy of every soft, buttery slice.

Fresh Fruit Salad: A medley of berries, melons, and citrus adds brightness and a refreshing contrast to the rich brioche.
Creamy Greek Yogurt: Serve with honey and a sprinkle of granola for a delightful balance of textures and a tart twist.
Scrambled Eggs: Fluffy, buttery scrambled eggs perfectly accompany the brioche, making for a sumptuous breakfast experience.
Maple Syrup: A drizzle of this sweet, sticky goodness elevates your brioche, making each bite a heavenly indulgence.
Homemade Jam: Pair with your favorite fruit preserves to enhance the flavor and add a pop of sweetness to every slice.
Cold Brew Coffee: The rich, smooth notes of cold brew create a perfect complement to the buttery loaf, enhancing breakfast’s cozy charm.
Chocolate Hazelnut Spread: A lavish smear of this creamy, nutty delight transforms ordinary brunch into a celebration of flavors.
Vanilla Ice Cream: Warm brioche served with a scoop of vanilla ice cream creates a delightful dessert experience that’s irresistibly delicious.

Sourdough Brioche Recipe FAQs

What type of sourdough starter should I use?
Absolutely! Make sure your sourdough starter is active and bubbly; it should be fed within the last 4 to 6 hours before you begin your brioche. This ensures the best fermentation and a flavorful rise. If your starter has been sitting in the fridge for a while, give it a good feeding and let it come to room temperature until it’s bubbly.

How do I store leftover sourdough brioche?
To keep your brioche fresh, store it in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. If you want to preserve it longer, you can freeze it! Wrap the whole loaf or individual slices in plastic wrap, followed by aluminum foil, and place them in a freezer-safe bag. It can be frozen for up to 3 months.

Can I freeze my sourdough brioche?
Of course! To freeze, slice the brioche if you prefer individual servings, or keep it whole. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Place it in a freezer bag and label it with the date. For the best taste, enjoy it within 3 months. When you’re ready to eat, thaw it in the fridge overnight or at room temperature, and it will taste just like fresh!

What should I do if my dough isn’t rising?
If your dough isn’t rising as expected, fear not! First, check if your sourdough starter is active; an inactive starter can lead to poor fermentation. Also, consider the ambient temperature; enriched doughs like brioche require warmth to rise properly. Try moving it to a warmer spot in your kitchen or letting it proof for a longer time; sometimes it just needs a little more love! You can also place a bowl of boiling water nearby to create a warm, humid environment, which helps the dough rise.

Is sourdough brioche suitable for those with food allergies?
Great question! This sourdough brioche contains eggs, dairy (butter and milk), and gluten (from bread flour), making it unsuitable for those with allergies to any of these ingredients. If you’re looking for modifications, you can experiment with dairy-free butter alternatives and plant-based milk. However, for gluten intolerance, consider using a gluten-free flour blend that is specifically designed for bread-making, although the texture may vary.

How do I know when my sourdough brioche is done baking?
You’ll know your brioche is done when it turns a beautiful golden brown on the outside and sounds hollow when tapped on the bottom. The internal temperature should reach about 90°C (190°F) when done. If you’re unsure, you can insert a toothpick into the center; it should come out clean for a perfect bake! If it seems to brown too quickly, shield it with aluminum foil during the last few minutes of baking. Enjoy your bake-off!