Rich, Buttery, Soft & Fluffy Homemade Brioche
Sourdough Brioche is the perfect combination of classic French brioche and natural sourdough fermentation. This bread is incredibly soft, rich with butter, lightly sweet, and has a tender, melt-in-your-mouth crumb. Whether you use it for breakfast, French toast, sandwiches, or simply enjoy it with butter and jam, this recipe delivers bakery-quality results every time.
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter
- Rich buttery flavor
- Incredibly soft and fluffy texture
- Perfect for toast, sandwiches, and French toast
- Stays fresh for several days
- Beautiful golden crust
Yield
- 1 large loaf (8–10 slices)
Ingredients
Dough
- 500g bread flour
- 100g active sourdough starter
- 4 large eggs (room temperature)
- 60ml whole milk
- 75g granulated sugar
- 10g salt
- 170g unsalted butter, softened and cut into cubes
Egg Wash
- 1 egg
- 1 tablespoon milk
Equipment
- Stand mixer (recommended)
- Large mixing bowl
- Loaf pan (9×5 inch)
- Kitchen scale
- Pastry brush
Step 1: Mix the Dough
In the bowl of a stand mixer combine:
- Bread flour
- Sugar
- Salt
Add:
- Active sourdough starter
- Eggs
- Milk
Mix on low speed until a rough dough forms.
Continue mixing for 5–7 minutes until the dough begins to develop strength.
Step 2: Add the Butter
Add softened butter one cube at a time.
Allow each piece to fully incorporate before adding the next.
Continue mixing for 10–15 minutes.
The dough will become:
- Smooth
- Elastic
- Slightly sticky
- Glossy
Perform a windowpane test to check gluten development.
Step 3: Bulk Fermentation
Transfer dough to a lightly greased bowl.
Cover and let rise at room temperature for 5–7 hours.
The dough should become puffy and increase noticeably in size.
Step 4: Cold Fermentation
Cover tightly and refrigerate overnight (8–12 hours).
This step improves flavor and makes the dough easier to shape.
Step 5: Shape the Brioche
Remove dough from the refrigerator.
Turn onto a lightly floured surface.
Divide into:
- 8 equal portions
Shape each piece into a smooth ball.
Arrange the balls in a greased loaf pan.
This creates the classic pull-apart brioche look.
Step 6: Final Proof
Cover loosely.
Allow to rise for 4–6 hours or until doubled and puffy.
The dough should rise above the edge of the loaf pan.
Step 7: Egg Wash
Whisk together:
- 1 egg
- 1 tablespoon milk
Brush gently over the surface.
This creates a beautiful golden finish.
Step 8: Bake
Preheat oven to:
375°F (190°C)
Bake for:
30–35 minutes
If the top browns too quickly, loosely cover with foil.
The internal temperature should reach approximately:
190°F (88°C)
Step 9: Cool
Allow the loaf to cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing.
Optional Variations
Chocolate Chip Brioche
Fold in 150g chocolate chips before shaping.
Cinnamon Sugar Brioche
Add cinnamon sugar between dough layers.
Raisin Brioche
Mix in raisins during shaping.
Orange Brioche
Add orange zest to the dough.
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store up to 1 week.
Freezer
Freeze slices for up to 2 months.
Serving Ideas
- Toast with butter
- Jam or honey
- French toast
- Bread pudding
- Breakfast sandwiches
- Nutella spread
Pro Tips
- Use room-temperature ingredients.
- Don’t rush fermentation.
- Add butter gradually.
- Chill overnight for the best flavor.
- Use bread flour for a stronger structure.
Nutrition (Approximate Per Slice)
- Calories: 280
- Protein: 7g
- Carbohydrates: 28g
- Fat: 15g
Final Result
This Sourdough Brioche is rich, buttery, soft, and beautifully golden. With its light texture and incredible flavor, it’s the kind of bread that disappears quickly from the table and makes everyone ask for another slice.
