My Go-To Sourdough Brioche Dough Recipe
Tina BevkThis Sourdough Brioche Dough is my go-to enriched dough recipe for all kinds of sweet bakes. Whether you’re making cinnamon rolls, babkas, sweet rolls, doughnuts, or festive wreaths, this dough is soft, rich, and very forgiving. Once you master it, you’ll feel confident tackling any sweet sourdough treat, making it the only enriched dough recipe you’ll ever need.
Print it out, master it and you’ll be able to bake all sorts of brioche base sourdough baked goods in no time!
📖Printable Recipe
My Go-To Sourdough Brioche Dough
Ingredients
- 500 grams all-purpose flour
- 100 grams sourdough starter active
- 250 grams milk room temperature, I recommend full fat
- 80 grams sugar
- 60 grams butter unsalted, room temperature
- 6 grams salt
- 1 egg
Instructions
- Prepare the Dough: Combine the flour, sourdough starter, milk, sugar, egg, and salt in a stand mixer. Mix on low speed until no dry flour remains.
- Incorporate the Butter: Add the butter gradually, one tablespoon at a time, waiting for each to fully incorporate before adding the next. This step makes the dough rich and silky.
- Knead the Dough: Increase the mixer speed slightly and knead for about 20 minutes. The dough should be smooth, elastic, and pass the windowpane test.
- Rest and Fold: Cover the dough and let it rest for 30 minutes. Perform 2–3 sets of stretch-and-folds, spacing each set about 30 minutes apart.
- Bulk Fermentation: Let the dough bulk ferment at room temperature (around 72°F) until it rises about 50%. This typically takes 6–8 hours, depending on your kitchen's temperature.Optional cold proof: You can put the dough into the fridge and do a cold ferment at this stage for up to 24 hours. If you do that, just pick it up at the next step after you take it out of the fridge. I recommend doing only one cold proof when making this dough because brioche dough doesn't really benefit from the increased sourness.
- Shape Your Creation: Turn the dough onto a lightly floured surface and shape it as desired—cinnamon rolls, babka, or doughnuts. Add fillings if needed.Optional Cold Proof: For extra flavor, you can again refrigerate the shaped dough overnight. Alternatively, freeze it for later use and thaw in the fridge before the second rise. I don't recommend doing that if you already did a cold proof in the earlier stages of making the dough.
- Second Rise: Allow the shaped dough to rise at room temperature for about 3 hours or until it has slightly increased in volume.
- Bake: Follow the baking instructions of your chosen recipe, adjusting temperature and time based on the size and shape of your creation.
Notes
- when kneading/mixing the dough, don’t rush the process of adding butter. It’s key to achieving that signature brioche texture. Patience here will make all the difference! I usually add about 1 tablespoon of butter at a time, but you can add more if you’re doing a larger quantity of this recipe.
- this dough doesn’t need to double during the first or the second rise—it should increase slightly in volume but remain relatively tight. Over-proofing can make it too sour and hard to work with, so don’t wait for it to double. It will increase in size and become a bit puffy but more in terms of about 50%, not 75% or 100%.
Nutrition
Ingredients
- All-purpose flour: The base for a soft and versatile dough.
- Active sourdough starter: The rising agent that’s also the reason for all the health benefits!
- Milk: Makes the dough tender and rich, also it aids in creating a closed, uniform crumb. I suggest you use it at room temperature because cold milk will slow down the fermentation and make butter harder to incorporate.
- Sugar: Adds sweetness and promotes browning during baking.
- Unsalted butter: The key to a soft, rich crumb. Use room temperature butter.
- Egg: Helps bind the dough and gives it a lovely yellowish color.
- Salt: Balances the flavors and strengthens the dough’s structure, also aids in fermentation.
See recipe card for quantities.
How to Make Sourdough Brioche Dough
Prepare the Dough
Combine the flour, sourdough starter, milk, sugar, egg, and salt in a stand mixer. Mix on low speed until no dry flour remains.
Incorporate the Butter
Add the butter gradually, one tablespoon at a time, waiting for each to fully incorporate before adding the next. This step makes the dough rich and silky.
Knead the Dough
Increase the mixer speed slightly and knead for about 20 minutes. The dough should be smooth, elastic, and pass the windowpane test.
Rest and Fold
Cover the dough and let it rest for 30 minutes. Perform 2–3 sets of stretch-and-folds, spacing each set about 30 minutes apart.
Bulk Fermentation
Let the dough bulk ferment at room temperature (around 72°F) until it rises about 50%. This typically takes 6–8 hours, depending on your kitchen’s temperature.
Optional cold proof: You can put the dough into the fridge and do a cold ferment at this stage for up to 24 hours. If you do that, just pick it up at the next step after you take it out of the fridge. I recommend doing only one cold proof when making this dough because brioche dough doesn’t really benefit from the increased sourness.
Shape Your Creation
Turn the dough onto a lightly floured surface and shape it as desired—cinnamon rolls, babka, or doughnuts. Add fillings if needed.
Optional Cold Proof
For extra flavor, you can again refrigerate the shaped dough overnight. Alternatively, freeze it for later use and thaw in the fridge before the second rise. I don’t recommend doing that if you already did a cold proof in the earlier stages of making the dough.
Second Rise
Allow the shaped dough to rise at room temperature for about 3 hours or until it has slightly increased in volume.
Bake
Follow the baking instructions of your chosen recipe, adjusting temperature and time based on the size and shape of your creation.
Hint: when kneading/mixing the dough, don’t rush the process of adding butter. It’s key to achieving that signature brioche texture. Patience here will make all the difference! I usually add about 1 tablespoon of butter at a time, but you can add more if you’re doing a larger quantity of this recipe.
Baking Schedule
Here’s how I usually handle this recipe when starting in the morning (I feed my starter the night before), allowing for a long cold proof in the fridge after bulk fermentation. It keeps the process relaxed and fits into a busy day!
Morning: Mixing and Bulk Fermentation
- 8:00 a.m.: Mix the dough. Combine all ingredients except butter and knead until smooth. Add butter gradually, then knead for about 20 minutes until elastic.
- 8:30 a.m.: Cover the dough and let it rest for 30 minutes. Perform the first set of stretch-and-folds.
- 9:00 a.m.: Do the second set of stretch-and-folds.
- 9:30 a.m.: Optional: Perform a third set of stretch-and-folds. Cover the dough and let it rest at room temperature for the remainder of bulk fermentation.
Midday: End of Bulk Fermentation
- 12:30–1:00 p.m.: Check the dough. When it has risen about 50% in volume and feels light and airy, the bulk fermentation is done.
Afternoon: Cold Proof
- 1:00 p.m.: Transfer the dough to a lightly oiled bowl or container, cover tightly, and place it in the fridge for the cold proof. This slows down fermentation and enhances the flavor.
Next Day: Shaping, Second Rise, and Baking
- 8:00 a.m.: Remove the dough from the fridge. Shape it into your desired creation—cinnamon rolls, babka, or wreaths. Add any fillings if needed.
- 8:30 a.m.: Cover the shaped dough and let it rise at room temperature for about 3 hours or until slightly puffy.
Late Morning: Bake
11:30 a.m.–12:00 p.m.: Bake your creation according to its specific recipe. Enjoy warm or cool as desired!
Substitutions & Variations
- Flavor Add-Ins: Mix orange zest, vanilla bean, or a pinch of cardamom into the dough for a unique twist.
- Fillings: Use chocolate chips, cinnamon sugar, or fruit preserves if you crave something different than cinnamon.
- Dairy-Free: Substitute milk with almond or oat milk and use a plant-based butter alternative.
💭Crucial Success Tips
This dough doesn’t need to double during the first or the second rise—it should increase slightly in volume but remain relatively tight. Over-proofing can make it too sour and hard to work with, so don’t wait for it to double. It will increase in size and become a bit puffy but more in terms of about 50%, not 75% or 100%.
FAQ
Yes! You can refrigerate it overnight right after the bulk ferment or after shaping. I usually do a cold-proof right at the end of bulk rise for added flavor or just convenience.
You can knead by hand, but it will take a little longer—about 25–30 minutes of kneading.
While it’s designed for sweet recipes, you can adjust the sugar and use it for savory dishes like brioche burger buns. The sugar does speed up fermentation just a little so make sure to take that into account if you’re skipping it!
More Sourdough Recipes
How To Store Sourdough Brioche Dough
That will mostly depend on what you’re filling it with, but as far as the dough goes, it will stay nice and soft at room temperature in an airtight container for up to 3 days.
Consider freezing it for longer storage. For unbaked dough, freeze after shaping, then thaw in the fridge before the second rise – that’s my go-to way of doing it!
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
I made this dough with your cinnamon roll filling. Technique creates smoothness dough I’ve made. Just beautiful to look at and work. Added powdered sugar, butter, milk, vanilla glaze. My grandson; “ ,,,it was so good I can’t even rate it. It tasteses so good. It’s infininite out of infininite.”