If you’ve ever dreamt of the perfect balance between the tangy flavor of sourdough and the rich, buttery texture of brioche, this Sourdough Brioche Bread is the recipe you’ve been waiting for. Combining the best of both worlds, this bread is incredibly soft, slightly tangy, and has a melt-in-your-mouth texture that’s perfect for everything from breakfast to sandwiches.
This recipe takes a bit of time and patience, but the results are worth every minute. The tangy depth from the sourdough starter, combined with the rich, sweet, and buttery brioche dough, creates a loaf that is truly special. Whether you’re making it for a special occasion, or just to enjoy with your favorite spreads, this bread will impress everyone who tastes it.
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Sourdough Brioche Bread: A Fluffy, Buttery Delight
- Total Time: 4-5 hours (including rise time)
- Yield: 1 loaf
Description
A soft, rich, and slightly tangy sourdough brioche bread, perfect for making toast, sandwiches, or enjoying with butter and jam.
Ingredients
- 1/2 cup active sourdough starter
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 tablespoon instant yeast
- 1 tablespoon milk powder (optional, for extra richness)
- 1 egg, for egg wash
Instructions
- In a bowl, combine the warm milk, sourdough starter, sugar, and yeast. Stir until the yeast and sugar are dissolved, and let the mixture sit for about 5-10 minutes, until it becomes bubbly.
- In a large mixing bowl, whisk together the flour, salt, and milk powder (if using). Add the wet mixture along with the eggs and honey. Mix until a dough forms.
- Knead the dough for 8-10 minutes by hand or using a stand mixer, until it becomes smooth and elastic. Gradually add in the softened butter, kneading until it is fully incorporated into the dough. The dough will be soft but not sticky.
- Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for 2-3 hours, or until it doubles in size.
- Once the dough has risen, punch it down and transfer it to a floured surface. Shape the dough into a loaf by folding in the edges and rolling it into a tight cylinder. Place the shaped dough into a greased loaf pan.
- Cover the loaf and let it rise again for about 1-2 hours, or until it has doubled in size and has risen slightly above the top of the loaf pan.
- Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg for the egg wash, then brush it over the top of the loaf.
- Bake the brioche for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If the top begins to brown too quickly, cover it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve. Enjoy your delicious sourdough brioche bread!
Notes
- For a richer flavor, you can add a little more butter to the dough or increase the honey for extra sweetness.
- This dough benefits from a slow fermentation process, so you can also refrigerate it overnight for a longer rise, which will enhance the flavor.
- If you don’t have instant yeast, you can use active dry yeast, but be sure to proof it in warm water before adding it to the dough.
- For a slightly crispier crust, you can place a pan of water in the oven while baking to create steam.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sourdough starter
The sourdough starter is the heart of this recipe, giving the bread its characteristic tang. Make sure your starter is active and bubbly for the best results. If you don’t have a starter, you can create your own or buy it from a bakery.
All-purpose flour
All-purpose flour forms the structure of the bread. While you can use bread flour for a chewier texture, all-purpose flour will work well for the soft, fluffy texture typical of brioche bread.
Granulated sugar
Granulated sugar sweetens the dough, contributing to the slightly sweet flavor of brioche. It also helps the dough rise, promoting yeast activity.
Salt
Salt enhances the flavor of the bread and balances out the sweetness of the sugar. It also strengthens the dough’s structure.
Butter
Butter is essential to brioche. It creates that rich, tender texture and flavor that sets brioche apart from other breads. Use unsalted butter so you can control the salt level in the dough.
Eggs
Eggs provide structure, richness, and moisture to the dough. They also contribute to the bread’s golden color and tender texture.
Milk
Milk adds moisture and richness to the dough. Whole milk will give the best results, but you can use a plant-based alternative if necessary.
Instant yeast
Instant yeast is the leavening agent that helps the bread rise. Unlike active dry yeast, instant yeast doesn’t need to be dissolved in water, which makes it perfect for this dough.
Directions
- Activate the Sourdough Starter:
If you’re using a sourdough starter, make sure it’s active and bubbly. Feed it a few hours before you begin baking to ensure it’s ready. - Mix the Dough:
In a large mixing bowl, combine the sourdough starter, flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, and melted butter. Slowly add the wet ingredients to the dry mixture, stirring until a dough begins to form. - Knead the Dough:
Transfer the dough to a floured surface and knead it for about 10-15 minutes, or until it’s smooth, elastic, and slightly tacky. You can also use a stand mixer with a dough hook to save time. If the dough feels too sticky, add a little more flour, but be careful not to add too much, as it will affect the texture. - First Rise:
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place for 1.5 to 2 hours, or until it doubles in size. - Shape the Dough:
Once the dough has risen, punch it down to release the air. Divide the dough into smaller pieces (if making rolls) or leave it whole for a large loaf. Shape it into a tight ball or log and place it in a greased loaf pan or baking sheet. - Second Rise:
Cover the shaped dough loosely with a towel and let it rise for another hour, or until it has puffed up and fills the pan. - Preheat the Oven:
Preheat your oven to 350°F (175°C). Brush the top of the dough with a beaten egg wash to give it a golden, glossy finish. - Bake:
Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If you’re making rolls, they may bake a little faster, so start checking them at 25 minutes. - Cool:
Let the bread cool on a wire rack for at least 15 minutes before slicing. This allows the bread to set and makes it easier to slice.
Servings and Timing
This recipe makes one large loaf or about 8-10 individual rolls. Preparation time is approximately 20 minutes, with a total of 3-4 hours for rising and baking.
Equipment Needed
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Variations and Customizations
This Sourdough Brioche Bread recipe is highly customizable, allowing you to make it your own!
Add-ins for Extra Flavor
For added flavor and texture, you can fold in ingredients like chocolate chips, dried fruit, or chopped nuts into the dough before the final rise. You can also add a teaspoon of cinnamon for a spiced version.
Make it Vegan
To make this bread vegan, replace the butter with vegan butter and substitute the eggs with flaxseed eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water). Use plant-based milk for the liquid.
Sweet Brioche Twist
For a sweeter version of this bread, you can increase the sugar in the dough to ¼ cup and top the loaf with a sprinkle of sugar before baking. This will create a sweet, slightly crunchy top crust.
Add a Topping
For a finishing touch, brush the top of the bread with a little bit of melted butter and sprinkle with coarse sugar or sea salt right before baking. This will add a nice texture and flavor contrast.
Nutrition and Dietary Info
| Nutrient | Amount per serving (1 slice) |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 150 mg |
Expert Tips & Customizations
Use Room Temperature Ingredients
Ensure your butter, eggs, and milk are at room temperature before incorporating them into the dough. This helps the ingredients combine better and results in a smoother, softer dough.
Patience is Key for the Best Results
The key to achieving that tender, buttery texture is allowing the dough to rise slowly. If you have time, let it rise in the fridge overnight for an even more flavorful and airy bread.
Don’t Rush the Kneading Process
Kneading is crucial to the texture of the bread. If you use a stand mixer, be sure to knead for about 10-15 minutes until the dough is smooth and elastic. You should feel it becoming less sticky as you knead.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast. Just activate it by dissolving it in warm milk before adding it to the flour mixture.
Can I make this bread without a sourdough starter?
If you don’t have a sourdough starter, you can make a more traditional brioche using regular yeast instead of sourdough.
Can I freeze this bread?
Yes, this bread freezes well. Let it cool completely, then wrap it tightly in plastic wrap and store in a freezer bag for up to 3 months.
Can I add cinnamon to this recipe?
Yes, adding ground cinnamon to the dough can give it a lovely, aromatic flavor. It pairs especially well with raisins or nuts.
How do I know when the bread is fully baked?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should read 190°F (88°C).
Can I use bread flour instead of all-purpose flour?
Yes, you can use bread flour for a slightly chewier texture, but all-purpose flour works perfectly for this recipe.
How can I make this bread without a stand mixer?
You can knead the dough by hand. It will take about 15-20 minutes, but the results will be just as great!
Can I add raisins or currants to the dough?
Yes, raisins or currants are great additions. Simply fold them in after the dough has been mixed and before the first rise.
Can I use this dough for cinnamon rolls?
Yes, this brioche dough is perfect for making cinnamon rolls. Roll it out, spread with butter, sugar, and cinnamon, and then roll it up before baking.
How long should I let the dough rise?
Allow the dough to rise for 1.5 to 2 hours or until doubled in size for the first rise. The second rise (after shaping) should be about 1 hour.
Conclusion
This Sourdough Brioche Bread is the perfect combination of tangy sourdough and rich, buttery brioche. The soft, slightly sweet texture makes it ideal for everything from sandwiches to toast. With a little patience, you can bake this showstopper and enjoy the flavors of homemade bread at its best. Whether for breakfast, dessert, or as a side dish, this bread will become a favorite in your household.
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