Everyday Sourdough Brioche

I have been coming back to this recipe over and over to make so many different recipes. I have used this for my donuts, some pastries, and babkas. It's about time I added my staple brioche dough to my website and lineup. It's an enriched dough and has the perfect amount of sweetness. It is strong enough to hold fillings in a baked or deep fried donut and works perfectly in laminated doughs like croissants or toaster-pastries at home. I have it memorized and it's been tested many, many times. Everything is by weight to eliminate any mishaps and you can really get creative with the use of it.

Using sourdough starter in our brioche dough, allows those beautiful bubbles to build while the dough proofs and adds a deep complex flavor profile to the dough. Enriched doughs contain egg, milk, sugar and sometimes butter. All things that add flavor and moisture into the dough and are usually more of a soft and rich aspect. These doughs almost always are accompanied by sweet counterparts and it makes for beautiful baked goods.

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Brioche Dough used in these Croissants

You can use this particular dough for:

• Parker House Rolls

• Babkas

• Donuts

• Croissants (follow my croissant recipe for lamination steps)

• Cinnamon Rolls

  etc!!

  
  

  

  Graham-Sugar/ Blueberry Jam Donuts

  
  

• What You'll Need:

• 250g warm whole milk (90° F/ 32° C)

• 165g active sourdough starter

• 1 egg

• 1 egg (yolk only)

• 5g vanilla extract

• 65g sugar

• 150g Bread Flour

• 450g AP flour

• 5tb room temp butter

  
  

  Instructions:

  1. In a large bowl and your stand-mixer with the dough hook attachment; add your warm milk, sourdough starter, eggs, sugar, and vanilla.

  
  

  2. Mix on low about 2 minutes to incorporate.

  
  

  3. Slowly add your flour and salt, and knead on low/medium for about 6 minutes. The dough will pull away from the sides and form a uniform dough 'ball'.

  
  

  4. Add your softened butter one tablespoon at a time and mix on low an additional 3 minutes.

  
  

  5. Cover your bowl with your dough and allow it to rise at room temperature around 5 hours. It should double in size.

  
  

  6. Once it has doubled in size, it's ready to use for any recipe needing brioche!

  
  

  ** If you want to make the donuts above, it's on my tik tok/ instagram!

  
  

Donut Recipe

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