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Sourdough Brioche [enriched with butter + eggs

Deliciously Buttery Sourdough Brioche - A Breakfast Treat

This Sourdough Brioche enriched with butter and eggs is a delightfully fluffy breakfast treat that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 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
For the Egg Wash
  • 1 large Egg whisked with 1 tbsp water
For the Finishing Touch
  • to taste Extra Butter for brushing after baking

Equipment

  • Stand mixer
  • mixing bowl
  • bread pan
  • kitchen towel
  • whisk

Method
 

Instructions
  1. Warm 200g of whole milk to around 37°C. In a bowl, mix with 50g of sugar until dissolved. Add sourdough starter, 500g of flour, and 2 eggs. Mix to form a rough dough and let rest for 30 minutes.
  2. Incorporate 120g of soft butter and 10g of salt into the dough. Knead for 5-10 minutes until soft and elastic, or by hand for 10-15 minutes.
  3. Transfer dough to a greased bowl, cover, and let rise for 1-2 hours until increased by 50%.
  4. Turn dough onto a floured surface, shape into balls or keep whole for a loaf, and place in a greased pan.
  5. Cover and proof in a warm area for 1-2 hours until puffed significantly.
  6. Preheat oven to 180°C (350°F). Brush dough with egg wash and bake for 30 minutes, covering with foil if browning too quickly.
  7. Remove from oven, brush with melted butter, and cool on a wire rack before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices for up to 3 months.