Sourdough Brioche
Made with milk, eggs, butter, and sugar, this sourdough brioche is rich, tender, and fluffy, but also balanced with savory sourdough flavor.
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 8.5x4.5-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 9x13-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 (13x18-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 4x6-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.
Notes
Rising time will depend on the ambient temperature and the strength of your sourdough starter. Since this is an enriched dough a very active starter will ensure the best results. It should at least double within 8-12 hours of feeding. If you are using a young starter, or if it has not been fed within 24 hours of using, you may consider adding a pinch of bakers yeast to the dough, or increasing the amount of starter. If your room temperature is below 70° consider proofing in a warm spot, such as the oven with the light on (just leave yourself a note so you don't accidentally turn on the oven...trust me, it happens).