Great flavor, deep color, and rich texture. Be prepared to impress and be impressed!
After my Sourdough Baguette, I couldn’t possibly not write down my new brioche recipe!
Using my own sourdough starter, I created this recipe to use my discard as often as possible. Meaning at least once a week for a brioche, on Sundays. It’s a great way to share and eat with my family, and what’s more, to talk about my starter 🙂 (that I love so much! hehe.)
Yep, a sourdough starter can quickly become part of the family. Often referred as a pet, he actually kind of is. As you may know, you have to take care of your starter every day, meaning feeding him. Of course you can put in the fridge and let him out on week-ends (what kind of parent is that :p) but feeding him daily created a lovely relationship. Of mutual feeding you can say. I feed him, he feeds me. So beautiful…
And above all, useful. Anyway, enough drame here!
What Is This Brioche About
Using your sourdough starter discard
Overnight recipe -Great for Saturday or Sunday morning, or both-
Super easy handling of the dough
Filling of your choice
As I feel sometime’s there’s enough talking, I let you now check the recipe for the making, I am sure you’ll be totally in love with this awesome brioche 🙂
You'll be amazed by this super easy Brioche. Made with your sourdough starter, it has great flavor, deep color, and a rich texture. Be prepared to impress and be impressed!
- 75 ml whole-milk 1/3 cup
- 3 g fresh yeast
- 5 g granulated sugar 1 tsp
- 360 g all-purpose flour 3 cups
- 10 g granulated sugar 2 tsp
- 2 medium eggs
- 76 g room temperature unsalted butter -cubed- 1/3 cup
- 113 g sourdough starter -fed- 4 ounces
- 1/2 tsp salt
In a little bowl, add your yeast mixture ingredients and let sit under a clean towel for 10 minutes or until frothy.
In the bowl of your stand-mixer, add the flour, sugar, 2 eggs and yeast mixture.
Mix on low-medium speed for about 1 minute.
Add the butter, piece by piece.
Once the butter is incorporated, add your sourdough starter.
Mix on medium-high speed for 1 minute and finally add your salt.
Continue mixing until all is incorporated. Mix on full speed if needed.
While your stand-mixer is running, preheat your oven at 120°F (50°C) and grease a bowl (or you can leave the dough directly in your stand mixer.)
When your dough starts to come off the bowl, you can stop mixing.
Turn off the oven.
Transfer the dough in your greased bowl if using, and cover the bowl with plastic wrap.
Place the bowl in the oven and close the door.
Let rise for about 1 h 45 or until doubled in size.
Remove the bowl from the oven and with a rolling pin roll the dough out on a well-floured surface.
Roll out in a rectangle (size doesn't matter, just roll out until you reach the desired thickness without tearing the dough apart.)
Fill with filling of your choice, and roll the dough like you'd do for cinnamon rolls -with the smaller side- and place in a greased bread pan.
Again, put plastic wrap on or a towel.
Put back in the oven (turned off!) for 1 hour or so.
Remove the pan from the oven and preheat at 350°F (180°C) for 10 minutes.
Meanwhile, brush the dough -twice if you can- with egg wash (egg+milk+pinch of salt).
Put the pan back in the oven and let bake for about 35-45 minutes, or until a deep golden brown -check the next picture for a visual- Enjoy!