This sourdough brioche recipe is the softest, most delicious bread. An enriched dough made with butter, eggs, and milk – and naturally leavened with sourdough starter; this will become an absolute favorite around the table.
I’m not sure why it took me so long to create this recipe. Everything about this sourdough brioche is delicious. It is so light, fluffy, and buttery.
This would be perfect to grace your Easter, brunch, or breakfast table. You can turn it into many yummy creations (see below for ideas).
When most people think of sourdough bread, they think of your traditional crusty loaf that is a little bit denser. I’ve even heard people claim that you cannot make a fluffy loaf of sourdough bread.
Well, I’m here to prove that wrong with this enriched bread.
It is light, fluffy, buttery, and everything good in the world baked into a marvelous loaf. Make that two loaves. Because two loaves are always better than one loaf, especially when you are taking the time to make such a wonderful creation as this.
Why you will love this recipe:
Seriously so light and fluffy. Have I mentioned that yet?
Healthier than traditional brioche, since the grains are fermented, making the nutrients in the grain more bioavailable.
Easier to digest. If you have a hard time digesting unfermented grains, this long-fermented recipe will have less gluten and will be easier to digest than regular bread.
Delicious. You cannot beat the taste of this enriched sourdough bread.
Tips For Making Sourdough Brioche
- This dough is a wet dough. Even if you are tempted to add more flour, don’t. Too much flour will give you a tougher bread rather than something light and fluffy.
- If you don’t have bread flour, you can use all-purpose. It will not be quite as soft as using the mix of the two flours, but it will still be yummy. The bread flour also helps it rise more.
- You may be able to make this dairy free by using a milk alternative and vegan butter. I have not personally tried it.
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Ingredients:
Sourdough starter – Active and bubbly. You really want to have a very active starter for this recipe so it has a really nice rise.
Bread flour – Bread flour gives this dough a much lighter and fluffier texture compared to using all-purpose.
Unbleached all-purpose flour – Freshly milled or store-bought.
Sugar – Preferably organic cane sugar.
Eggs
Salt – I always choose sea salt.
Milk – Preferably whole, but 2% should also work just fine.
Butter – Room temperature. Unsalted. It is important to be able to control the amount of salt added to any recipe.
Tools you may need:
Bench scraper (optional, but handy)
Measuring cups and spoons
FAQ
What makes a brioche different from most breads?
Brioche is an enriched bread, meaning it contains butter, eggs, and milk, making it richer. On the other hand, a “standard” bread usually just contains flour, water, yeast (commercial or sourdough starter), and salt.
Is brioche better for you than bread? Can brioche be healthy?
I’m sure lots of people have differing opinions on this. Since it contains milk, eggs, and butter, it has more fat in it. While many people are “scared” of fat, this recipe uses wholesome and healthy fats that are naturally occurring.
Brioche does contain sugar, which isn’t the healthiest, but it’s a pretty small amount; it’s also lower in fiber than, say, whole wheat sourdough bread.
Can you autolyse brioche?
While you technically can, there really isn’t a point to autolyse brioche because of the amount of kneading that happens in the beginning. It is counterintuitive and will reduce any benefit the autolyse would have accomplished.
What is the difference between bread flour and all-purpose flour?
The biggest difference between the two is that bread flour has a higher amount of protein than all-purpose flour, which helps it develop more gluten strands. It also gives it a chewier texture. That increased gluten can help the bread rise more.
Can you make this with einkorn flour?
I have not tried this. Baking with einkorn requires the liquid amounts to be adjusted, and you may have to reduce the amount of water.
How much is two sticks of butter?
Two sticks of butter equals 1 cup.
How To Make Sourdough Brioche
Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
Kneading Sourdough Brioche
In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.
Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
After the 6-8 hours, refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
Shaping Brioche
Divide into two equal portions. I really like to use my bench scraper to do this.
Divide each half into eight, so that you have a total of 16 equal-sized pieces.
Roll into balls.
Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
Cover and allow to rise until doubled, another 6-8 hours (or overnight).
Next day:
Preheat oven to 425 degrees.
Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.
Bake 25 minutes until the brioche starts to turn golden.
Baking For Dinner
Feed starter before bed.
Mix up dough in the morning, per instructions above.
Allow it to do the first rise: 6-8 hours until doubled – covered with plastic wrap, tight lid, or damp towel.
Place the dough into the fridge until the next morning.
In the morning, divide and shape. Place into parchment-lined loaf pans.
Cover and allow to rise throughout the day, and bake for dinner.
Uses For Sourdough Brioche
You really can use brioche for just about anything you would use regular bread for:
- Sandwiches
- French toast
- Hamburgers
- Bread pudding
- French toast casserole
- Grilled cheese
- Eggs in a basket
- Strata – you can find my favorite sourdough strata here.
Find More Of My Favorite Sourdough Recipes:
- Sourdough Hot Cross Buns
- Einkorn Sourdough Bread
- Sourdough Banana Bread
- 100% Whole Wheat Sourdough Bread
- Sourdough Cinnamon Rolls
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Brioche
Ingredients
- 1 cup active sourdough starter, active and bubbly 227 g
- 3 cups bread flour, 420 g
- 1/2 cup unbleached all purpose flour, 70 g
- 1/4 cup sugar, 48 g
- 4 large eggs
- 1 1/2 teaspoons salt, 8 g
- 1/2 cup milk, 122 g
- 2 sticks butter, room temp 226 g
Eggwash
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Feed starter at night before bed. This way when you wake up in the morning, it will be nice and bubbly.
- In the morning, combine all ingredients in a mixer and knead until smooth and glossy. The dough will be very wet, but after 10-15 minutes in the stand mixer (or by hand), it will come together. Don’t add more flour even though it is tempting.
- Cover with plastic wrap, a damp towel, or tight lid and place in a warm spot for 6-8 hours (or until doubled).
- Refrigerate for a few hours (or overnight) so that dough is nice and stiff for shaping.
- Divide into two equal portions. I really like to use my bench scraper to do this.
- Divide each half into eight, so that you have a total of 16 equal-sized pieces.
- Roll into balls.
- Add eight balls to a parchment-lined loaf pan. Repeat for the other eight in another loaf pan.
- Cover and allow to rise until doubled, another 6-8 hours (or overnight).
- Preheat oven to 425 degrees.
- Create an egg wash by beating an egg with water. Brush over the loaf. This gives it that beautiful color.
- Bake 25 minutes until the brioche starts to turn golden.
Notes
- This dough is a wet dough. Even if you are tempted to add more flour, don’t. Too much flour will give you a tougher bread rather than something light and fluffy.
- If you don’t have bread flour, you can use all-purpose. It will not be quite as soft as using the mix of the two flours, but it will still be yummy. The bread flour also helps it rise more.
- You may be able to make this dairy free by using a milk alternative and vegan butter. I have not personally tried it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for all of the Sourdough guidance you offer!!
Wondering if this Brioche dough could be used to make hamburger buns?
If so, should the “Sourdough Hamburger Bun” instructions on your site be followed?
It sure can and you can follow that recipe on the blog.
I’ve recently tried this recipe and now I am making it weekly; sometimes even doubling it up to make 4 loaves! My family really loves it especially in the application of turkey sandwiches and french toast.
I like that it has extra protein and healthy fats in it as well.
Thank you for all the work you do for us Lisa. Your content is much appreciated not only in the blessing of recipes but more so the wonderful influence you’ve had in my life as a home maker / mother !
May God bless you and your family.
Thanks for sharing! Glad you enjoy this recipe!
💯 agreed !
This is so good! I used 2 cups freshly ground white whole wheat flour and 1 1/2 cups all purpose flour. I also altered the schedule a bit – I mixed the dough at lunchtime, bulk fermented at room temp until 7:30, shaped according to instructions, covered, and put in the fridge overnight. Set it in the warm oven the next morning to finish rising (took about 3 hours), then baked as usual. It came out fantastic! It was fine to shape (not too sticky) without going in the fridge first, probably because the whole wheat flour i used absorbed more moisture than using bread flour.
Will definitely be making this again soon!
Thanks for sharing!
This bread is so good! Definitely one of those projects where the final product is so satisfying. Beautiful, tastes amazing, super fluffy, and a big sense of accomplishment when done (esp. b/c it’s made with sourdough). I followed the recipe exactly but it definitely does require individual judgement in terms of telling when kneading and proofing are done, etc. Farmhouse on Boone was the first sourdough recipe I was ever able to successfully perfect (the beginner’s sourdough bread) & am excited to be branching out to others now!
That is so wonderful to hear. And that is totally true with just about any baking recipe, especially bread. Eventually you get familiar with judging it by feel.
How would you convert this to buns? I only have 1
Loaf pan and would like to make a loaf and some buns.
Whatever will not fit in your loaf pan, I would just work the rest of the dough into buns and bake until golden brown.
Hi! So perhaps this isn’t new to anyone but me but I made this brioche this past week without kneading! I just mixed ingredients and let it rest with a few stretch and folds and then bulk rise. Amazing!! This is my go to recipe for brioche and made it many times with my kitchen aid. It always took over an hour of mixing for me. I have another favorite sourdough roll recipe that just uses stretch and folds, so I thought I’d give it a try with the brioche. I’m so happy! It is a little fluffier than with the kneading, but no complaints here! Thanks for this recipe! I’ve made many a babka, cinnamon rolls, and a Christmas star with it.
Hey Kadi! That sounds like a fantastic way to make this recipe too! I’m going to give the stretch and folds a shot and see how it goes. Did you do 3 sets of stretch and folds? And then bulk furment? Sounds like a great way to combat the mixer time and wetness issues. Although stretch and folds are pretty wet and time consuming ! Guess we have to pick our battles!
Hi is this salted or unsalted butter?
Unsalted
I’m making this today and I’m so excited to see how they turn out. Have you ever baked them in glass loaf pans? That’s all I have.
A glass loaf pan should be just fine!
Hi Lisa,
Since this recipe makes enough for two loafs could you use one half of the dough to make the loaf and turn the other into mini brioche hamburger buns? If so, any idea on cook time for the mini buns? Thank you in advance 🙂
I’m actually starting my dough today to do a loaf a buns tomorrow. Fingers crossed it will all work out.
Have you converted this recipe to grams? I prefer to bake with a scale.
I have not!
I made this yesterday & like you prefer scales for consistency, so I weighed everything as I measured it out. It’s on the last rise now so if it turns out well I’ll update with weights!
How did it turn out? I would love to have the measurements in weight as well!