Jump to Recipe Print Recipe

This sourdough brioche is a decadent, enriched French bread. Brioche is known for its soft, tender crumb and slightly sweet, buttery flavor. The high amount of butter and eggs in this recipe results in a melt-in-your-mouth texture and a soft, almost cake-like interior with a beautiful golden hue. It tastes delicious on its own or toasted with butter and jam. It’s also great for making French toast. If you like slightly sweet and enriched breads, you might also like this Swiss-style braided sourdough bread, this cinnamon raisin sourdough bread, or this hazelnut sourdough babka.

Note: It takes two days to make this brioche. But don’t worry, most of it is hands-off time, while the dough is resting. On the first day, you will make the dough and shape the brioche. Then, you let it rest in the fridge overnight. On the second day, you will finish proofing the dough and bake the bread.

A freshly baked sourdough brioche on a white marble surface in golden hour sunlight.

Ingredients and Tools You’ll Need

Sourdough starter – this brioche is naturally leavened with a sweet, stiff leaven and doesn’t use commercial yeast. To make the leaven, you need an active sourdough starter and refresh it with flour, sugar, and milk. A sweet leaven has a mild aroma and prevents the brioche from becoming too tangy or acidic.
Flour – strong white bread flour with a protein content of at least 12% – 14%.
Eggs – to add moisture to the dough and provide structure to the bread. The eggs also contribute to the golden hue and the tender texture of the crumb.
Milk – milk is added to the dough for additional hydration and to make the sweet, stiff leaven.
Butter – butter is a key ingredient in brioche and contributes to its unique flavor, texture, and richness. The high butter content adds an indulgent, almost cake-like texture and quality to the bread. It also keeps the bread moist, making it stay fresh for longer.
Sugar – adds a pleasant sweetness and enhances the overall flavor of the bread.
Salt – is necessary for the overall flavor and strengthens the gluten structure in the dough.
Digital kitchen scale – for best results, it’s highly recommended to weigh the ingredients instead of measuring them by volume.
Loaf pan – I use a standard 9 × 5 inch loaf pan (23 x 13 cm).
Parchment paper – to line the loaf pan.
Bench scraper – to help handle and shape the dough.
Stand mixer with paddle attachment and dough hook – brioche dough is highly enriched and requires thorough mixing and kneading to develop enough dough strength. Therefore, it’s recommended to use a stand mixer. It gets the job done more efficiently than mixing by hand, especially since brioche dough can be quite sticky.
Pastry brush – to brush the loaf with egg wash before baking.

Step-by-Step Instructions to Make Sourdough Brioche

Day 1 | Step 1:

Make the leaven: In a mason jar, combine the sourdough starter, lukewarm milk, and sugar. Stir until the starter is almost fully dissolved. Then add the flour and mix until fully incorporated. The leaven will have a stiff, dough-like consistency. To make sure that the ingredients are well combined, you can also briefly knead it on the counter until it feels smooth and elastic. Then, place it back in the jar and cover it loosely with a lid. Let it rise in a warm spot (28 ° C – 30 °C) for about 4 – 6 hours. The leaven is active and ready to use when it has doubled (or tripled) in size, looks bubbly and airy, and has a mild, slightly sweet aroma. Please keep in mind that the time to rise may vary depending on your room temperature and the activity of your starter. If your room temperature is on the cooler side, you can let the leaven rise in the oven with just the light turned on to speed up the process.

Day 1 | Step 2:

Make the main dough: Add the active leaven, eggs, milk, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the leaven is fully dissolved, and the mixture looks airy and frothy.

Day 1 | Step 3:

Switch from the paddle attachment to the dough hook and add the flour to the mixing bowl. Mix on low speed for a couple of minutes until the flour is fully incorporated. At this point, the dough will feel slack and quite sticky, but don’t worry; it will become smooth and elastic later on during the kneading process. Avoid adding any more flour at this stage, or the dough will become too dry. Cover the bowl with a damp tea towel and let it rest on the counter for about 30 minutes. This allows the flour to fully absorb the liquids and jumpstarts gluten development. While the dough is resting, take the butter out of the fridge and cut it into small cubes.

Day 1 | Step 4:

Add the salt and knead the dough on low-medium speed for about 5 minutes. Then, while the mixer is running, add the butter cubes, one by one, until the butter is fully incorporated. Increase the speed to medium-high and knead the dough until it becomes smooth and elastic. Depending on your mixer, it may take up to 30 minutes to develop enough dough strength. You’ll know the dough is fully developed when it releases from the sides of the mixing bowl and clings to the dough hook. After kneading, the dough should feel soft and smooth. It will have a slightly shiny surface and might feel slightly tacky but no longer overly sticky.

Day 1 | Step 5:

After mixing, place the dough in a lightly greased bowl and cover it with a damp tea towel or plastic wrap. Let it bulk ferment in a warm spot (ideally between 26 – 28 degrees) for about 4 hours. By the end of the bulk fermentation, the dough should look aerated with many small, visible bubbles throughout, but it doesn’t have to double in size during this time.

Day 1 | Step 6:

After the bulk fermentation, line a loaf pan with parchment paper and set it aside. To shape the brioche the traditional way, divide the dough into eight equal pieces. I recommend using a kitchen scale to weigh the pieces and ensure that they’re all the same size. Shape each dough piece into a tight, round ball. Place the dough balls into the prepared loaf pan. Cover the pan with plastic wrap and place it in the fridge overnight.

Day 2 | Step 1:

The next day, take the loaf pan out of the fridge and let the brioche proof in a warm spot (about 30 °C) for about 6 hours, or until the dough has doubled in size. For a warm proofing environment, you can proof the brioche in the oven with just the light turned on. Please keep in mind that the proofing time may vary depending on the temperature. At a cooler room temperature, the dough may need 8–10 hours to double in size. The dough is fully proofed when it has risen slightly above the rim of the loaf pan and looks very puffy and airy. If you gently poke it with a finger, it should almost feel like poking a balloon. In the pictures below, you can see how the dough changes its appearance and volume over the course of six hours during the final proof. In the beginning, it still looks dense. After about 4 hours, it has already significantly increased in size. After about 6 hours, it has risen above the rim of the pan and looks soft and airy.

After taking the brioche out of the fridge
After 4 hours of proofing time
Fully proofed after 6 hours in a warm environment

Day 2 | Step 2:

Pre-heat the oven to 180 °C. Brush the top of the loaf with egg wash and bake the brioche for about 35–40 minutes until deeply golden brown, or until the internal temperature reaches at least 94 °C. Due to the enrichments in the dough, the top of the loaf may brown quickly. You can loosely cover the loaf pan with aluminum foil midway through baking to prevent the top from getting too dark. When the brioche is done, take it out of the oven and let it rest in the loaf pan for about 10 minutes. Then, turn it out of the pan and let it cool completely on a wire rack.

Sample Baking Schedule

Day 1

8 AM: Make the leaven and let it rise for about 4-6 hours, or until doubled (or tripled) in size.
1 PM: Mix the active leaven, eggs, milk, and sugar until fully combined. Then, incorporate the flour. Let the dough rest for 30 minutes.
1:30 PM: Add the salt and knead for 5 minutes. Next, add the butter cubes, until fully incorporated. Knead the dough on medium-high speed for about 30 minutes until it releases from the sides of the bowl.
2 PM: Place the dough in a lightly greased bowl for the bulk fermentation and let it rise for about 4 hours in a warm spot.
6 PM: Divide the dough into 8 equal pieces and shape them into small balls. Place the dough balls into a loaf pan and cover it with plastic wrap. Place it in the fridge overnight.

Day 2

8 AM: Take the dough out of the fridge and let it proof in a warm spot (30 °C) for about 6 hours, or until it has doubled in size and risen above the rim of the loaf pan.
2 PM: Pre-heat the oven. Brush the loaf with egg wash and bake for about 35 minutes, or until deeply golden brown. Let it cool completely before slicing.

Common Questions About Sourdough Brioche

Due to the enrichments in the dough, brioche can stay fresh for up to 4 days if properly stored. It’s best to store it at room temperature in an airtight container or wrapped in plastic wrap. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months.

The time it takes for sourdough brioche to rise depends on various factors, such as the proofing temperature and the activity of the sourdough starter. Generally, the first rise may take between 4 – 6 hours. During this time, the dough should slightly increase (but not double) in size and start to look aerated. During the second rise (after shaping and resting in the fridge overnight), the dough should double in size and rise above the rim of the loaf pan. In a warm environment (30 °C), this should take about 6 hours. At a cooler room temperature, it may take up to 8–12 hours. The warmer it is, the faster the dough will rise.

The brioche is fully proofed when the dough feels very puffy and airy. For best results, it’s essential to always pay attention to the dough’s appearance, texture, and volume rather than strictly adhering to time guidelines. If you gently poke it with a finger, it should almost feel like poking a balloon. If the indentation in the dough springs back slowly but still leaves a slight impression, the dough is most likely properly proofed. If the indentation springs back quickly, it may need more time to rise. If it collapses and doesn’t spring back at all, it may have over-proofed, and you should bake it immediately.

Brioche stands out due to its enrichments, slightly sweet flavor profile, and tender texture. Unlike standard bread dough, brioche is enriched with a generous amount of butter, eggs, milk, and sugar. This contributes to the rich and indulgent flavor of brioche, which makes it different from lean breads.

Yes, freezing is a convenient way to extend its shelf life. To freeze brioche, let it cool completely after baking. Then, wrap it tightly in plastic wrap to prevent freezer burn. For extra protection, you can wrap it with an additional layer of aluminum foil. Store it in the freezer for up to 3 months. When you’re ready to enjoy it, let it thaw on the counter at room temperature for a few hours or overnight. To refresh the brioche’s texture and crust, you can warm it in a preheated oven at 350 °F (175 °C) for a few minutes, just until it’s warmed through. This step is optional, but it makes the brioche taste as good as freshly baked.

Brioche and challah are both delicious, enriched breads, but they have some differences that distinguish them from each other. Brioche is known for its extreme richness and high butter content. Challah is usually less rich than brioche and usually only contains a small amount of oil but no butter. While challah does contain some sugar, it is typically less sweet than brioche. Brioche is typically baked in a loaf pan, whereas challah is often braided into distinctive, twisted shapes.

The soft crumb of a freshly baked sourdough brioche.

More Recipes You May Like:

A slice of swiss braided bread with butter and jam next to it.

Flatlay of sliced cinnamon raisin sourdough bread showing the beautiful swirls of cinnamon throughout the dough.

A stack of cinnamon swirl french toast on a white table.

Hazelnut sourdough babka in front of a light pink backdrop.

A sourdough cinnamon bun dusted with powdered sugar and a cup of coffee next to it.

Crumb shot of a sourdough babka with swirls of poppy seed filling.

A crumb shot of sourdough brioche against a black backdrop.

Soft and Buttery Sourdough Brioche

published by: Julia

Print Recipe Pin Recipe

Prep 1

Cook 35

Resting Time 1

Total 1 1 35

Course Bread, Breakfast, Sourdough

Cuisine French

Servings Loaf

Calories 3583 kcal

Equipment

Digital kitchen scale
bench scraper
Loaf pan – 9 x 5 inches ( ca. 23 x 13 cm)
Parchment paper
Stand mixer with paddle attachment and dough hook
Pastry brush

Ingredients

For the sweet, stiff leaven:

25 g sourdough starter
35 g whole milk – lukewarm
15 g sugar
70 g flour

For the main dough:

All of the leaven
3 eggs – medium size
55 g milk – cold from the fridge
110 g sugar
350 g strong bread flour
8 g salt
175 g butter – cut into cubes and softened

For the egg wash:

1 egg

Instructions

DAY 1 | STEP 1:
Make the leaven: In a mason jar, combine the sourdough starter, lukewarm milk, and sugar. Stir until the starter is almost fully dissolved. Then add the flour and mix until fully incorporated. The leaven will have a stiff, dough-like consistency. To make sure that the ingredients are well combined, you can also briefly knead it on the counter until it feels smooth and elastic. Then, place it back in the jar and cover it loosely with a lid. Let it rise in a warm spot (28 ° C – 30 °C) for about 4 – 6 hours. The leaven is active and ready to use when it has doubled (or tripled) in size, looks bubbly and airy, and has a mild, slightly sweet aroma. Please keep in mind that the time to rise may vary depending on your room temperature and the activity of your starter. If your room temperature is on the cooler side, you can let the leaven rise in the oven with just the light turned on to speed up the process.
DAY 1 | STEP 2:
Make the main dough: Add the active leaven, eggs, milk, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the leaven is fully dissolved, and the mixture looks airy and frothy.
DAY 1 | STEP 3:
Switch from the paddle attachment to the dough hook and add the flour to the mixing bowl. Mix on low speed for a couple of minutes until the flour is fully incorporated. At this point, the dough will feel slack and quite sticky, but don’t worry; it will become smooth and elastic later on during the kneading process. Avoid adding any more flour at this stage, or the dough will become too dry. Cover the bowl with a damp tea towel and let it rest on the counter for about 30 minutes. This allows the flour to fully absorb the liquids and jumpstarts gluten development. While the dough is resting, take the butter out of the fridge and cut it into small cubes.
DAY 1 | STEP 4:
Add the salt and knead the dough on low-medium speed for about 5 minutes. Then, while the mixer is running, add the butter cubes, one by one, until the butter is fully incorporated. Increase the speed to medium-high and knead the dough until it becomes smooth and elastic. Depending on your mixer, it may take up to 30 minutes to develop enough dough strength. You’ll know the dough is fully developed when it releases from the sides of the mixing bowl and clings to the dough hook. After kneading, the dough should feel soft and smooth. It will have a slightly shiny surface and might feel slightly tacky but no longer overly sticky.
DAY 1 | STEP 5:
After mixing, place the dough in a lightly greased bowl and cover it with a damp tea towel or plastic wrap. Let it bulk ferment in a warm spot (ideally between 26 – 28 degrees) for about 4 hours. By the end of the bulk fermentation, the dough should look aerated with many small, visible bubbles throughout, but it doesn’t have to double in size during this time.
DAY 1 | STEP 6:
After the bulk fermentation, line a loaf pan with parchment paper and set it aside. To shape the brioche the traditional way, divide the dough into eight equal pieces. I recommend using a kitchen scale to weigh the pieces and ensure that they’re all the same size. Shape each dough piece into a tight, round ball. Place the dough balls into the prepared loaf pan. Cover the pan with plastic wrap and place it in the fridge overnight.
DAY 2 | STEP 1:
The next day, take the loaf pan out of the fridge and let the brioche proof in a warm spot (about 30 °C) for about 6 hours, or until the dough has doubled in size. For a warm proofing environment, you can proof the brioche in the oven with just the light turned on. Please keep in mind that the proofing time may vary depending on the temperature. At a cooler room temperature, the dough may need 8–10 hours to double in size. The dough is fully proofed when it has risen slightly above the rim of the loaf pan and looks very puffy and airy. If you gently poke it with a finger, it should almost feel like poking a balloon. In the pictures below, you can see how the dough changes its appearance and volume over the course of six hours during the final proof. In the beginning, it still looks dense. After about 4 hours, it has already significantly increased in size. After about 6 hours, it has risen above the rim of the pan and looks soft and airy.
DAY 2 | STEP 2:
Pre-heat the oven to 180 °C. Brush the top of the loaf with egg wash and bake the brioche for about 35–40 minutes until deeply golden brown, or until the internal temperature reaches at least 94 °C. Due to the enrichments in the dough, the top of the loaf may brown quickly. You can loosely cover the loaf pan with aluminum foil midway through baking to prevent the top from getting too dark. When the brioche is done, take it out of the oven and let it rest in the loaf pan for about 10 minutes. Then, turn it out of the pan and let it cool completely on a wire rack.

Nutrition

Calories: 3583kcalCarbohydrates: 442gProtein: 76gFat: 169gSaturated Fat: 98gPolyunsaturated Fat: 12gMonounsaturated Fat: 44gTrans Fat: 6gCholesterol: 1042mgSodium: 4520mgPotassium: 848mgFiber: 10gSugar: 131gVitamin A: 5478IUCalcium: 317mgIron: 10mg

Keywords baking recipe, brioche bread, enriched bread, french bread, Soft and sweet sourdough bread, soft sourdough bread, Sourdough baking, sourdough brioche