Fluffy, flavorful Sourdough Brioche with tons of buttery charm.
When it comes to enriched breads, brioche is a classic that never disappoints. Made with milk, eggs, and butter—plus a hint of sugar for sweetness—brioche is rich but still tender and fluffy. This sourdough brioche has the benefit of being savory too, creating an even more deep and satisfying flavor experience. A braided sourdough brioche loaf is not just a show-stopper, but also perfect for creating otherworldly sandwiches and toasts (grilled cheese and French toast made with it are particularly game-changing). As soft yet sturdy hoagies and buns, it makes next-level burgers and subs. Buttery dinner rolls are another great option, and any leftovers are welcome in a sweet or savory strata.
How to make Sourdough Brioche
Many brioche recipes have you incorporate softened butter gradually during the kneading process. In my testing for this recipe, I’ve found that mixing melted butter directly into the dough is much easier, and does not negatively impact the finished bread. With that being said, a mixer is still highly recommended for this dough. It will start out quite sticky, making hand kneading difficult (but not impossible, if you don’t have mixer). Once adequately kneaded the dough becomes supple and losses its stickiness. Let it rise until doubled, give it a satisfying punch to deflate, and then shape the dough however you like. This recipe includes instructions for shaping a braided loaf, hamburger buns, dinner rolls, and hoagies.
The added fat in this enriched bread makes adequate fermentation essential. This means using an active, recently fed starter. Your sourdough starter should at least double within 12 hours of being fed. Having the right temperature for proofing is also key. In the summer it should be fine just left on the counter, but when room temperature is less than 70 degrees, it is worth trying to find a warm spot for rising.
What to make with Sourdough Brioche
Whether you like deli meats and cheese, hummus and veggies, a hot panini, or a simple PB&J, sourdough brioche is an exceptional bread choice for sandwiches. French toast is divine when made with this bread, and highly recommended in my Savory French Toast and Broccoli and Bacon Strata.
Brioche is also, arguably, the pinnacle of burger buns. Consider using it for these Gingery Pork Burgers, Spring Onion Lamb Burgers, Lemongrass Burgers with Coconut Carrots, or Hot Honey Mustard Chicken Sandwiches. As hoagies they are perfect for subs (try my Mushroom Meatball Subs), and for sausages or hot dogs (try my Sheet-Pan Sausages with Roasted Potato Salad).
Sourdough Brioche
Ingredients
For a loaf:
- 320 grams (2¼ cup) bread flour
- 4 grams (⅔ tsp) fine salt
- 160 grams (⅔ cup) whole milk
- 56 grams (¼ cup) unsalted butter plus more for pan
- 66 grams (⅓ cup) granulated sugar
- 1 large egg
- 125 grams (½ cup) sourdough starter active/fed
- Sesame seeds (optional) for topping
For hamburger buns, hoagies, or dinner rolls:
- 426 grams (3 cups) bread flour
- 6 grams (1 tsp) fine salt
- 195 grams (¾ cup + 1 tbsp) whole milk
- 85 grams (6 tbsp) unsalted butter plus more for pan
- 99 grams (½ cup) granulated sugar
- 2 large eggs
- 140 grams (½ cup + 1 tbsp) sourdough starter active/fed
- Sesame seeds (optional) for topping
Egg wash:
- 1 large egg
- 15 grams (1 tbsp) heavy cream or milk
Instructions
- In the bowl of a stand mixer with dough hook, combine flour and salt and mix together.
- Heat milk in a small saucepan over medium heat to a gentle simmer. Remove from heat and mix in butter and sugar until melted and dissolved. Pour into a bowl and allow to cool for about 10 minutes, or until about 100-120°.
- Add eggs and starter to the milk mixture and whisk until smooth.
- Add wet ingredient mixture to dry ingredient mixture. Mix until a shaggy dough forms. Knead on medium speed until dough is smooth and clears the sides of the bowl, about 10-15 minutes.
- Transfer dough to a lightly greased clear bowl or container. Mark the position of the top of the dough with a rubber band or washable marker. Cover with plastic wrap or a towel and leave at room temperature until doubled in volume, about 4-6 hours (see note).
- For a loaf: Grease an 8.5×4.5-inch loaf pan with butter. Punch down dough and transfer to a lightly floured surface. Divide into 3 equal pieces (if you have one, use a scale to weigh each piece for accuracy). Roll each into a 10-inch log with your hands. Pinch together one end of each log. Braid stands tightly into a loaf. Place in prepared loaf pan.
- For hamburger buns or dinner rolls: Grease a 9×13-inch pan with butter. Punch down dough and transfer to a lightly floured surface. Divide into 6 equal pieces for hamburger buns or 12-15 pieces for dinner rolls (if you have one, use a scale to weigh each piece for accuracy). Pinch and pull the edges of each piece into the center to create a taught ball of dough. Pinch seems closed. Place seem side down in the prepared loaf pan.
- For hoagie rolls: Line a half sheet pan (13×18-inch) with parchment paper. Divide dough into 6 equal pieces (if you have one, use a scale to weigh each piece for accuracy). Roll out each piece with a rolling pin into 4×6-inch rectangles. Roll up each rectangle, starting from the longer edge, into a tight cylinder. Pinch seems closed. Place seem side down on the prepared baking sheet, spaced evenly apart.
- Cover with a kitchen towel and allow dough to rise until about doubled. This may take around 2-4 hours (see note).
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the dough with egg wash. Sprinkle with sesame seeds if desired.
- Bake for around 40-50 minutes for a loaf, 25-35 minutes for hamburger buns, rolls, and hoagies, or until golden brown and internal temperature is at least 190°. Allow to cool in pan for 5-10 minutes then remove and place on a wire rack to cool completely.
Comments are closed.