My Go-To Sourdough Brioche Dough
Jump to VideoThis Sourdough Brioche Dough is perfect for cinnamon rolls, babkas, and more—it's soft, rich, and forgiving, making it the only enriched dough recipe you'll need.
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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.
Video
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%.
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Nutrition
Calories: 239kcal | Carbohydrates: 41g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 240mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 179IU | Calcium: 35mg | Iron: 2mg
