Brioche with sourdough starter, my best and certainly the simplest recipe! After many trials with sourdough in brioche preparation, this result is, in my opinion, the best. You can make brioche in the classic croissant shape or use this recipe to prepare the famous ‘brioche col tuppo’. I love this type of brioche because it is rich in soft crumb inside, which allows you to fill them as you like, I always go for the classic and fill them with hazelnut cream, but you can also fill them like they do in Sicily with ice cream or granita.
The use of sourdough gives these brioche a unique flavor but especially makes them highly digestible. Using sourdough obviously lengthens the rising times; if you don’t want to use sourdough, you can use baker’s yeast instead.
For those who want to make these brioche with baker’s yeast, you should replace the sourdough with 20g of baker’s yeast and add to the recipe 100g of flour and 50g of lukewarm water where you will dissolve the yeast itself. For the rest, follow the recipe respecting the rising times, obviously with reduced times.
For homemade brioche lovers, I also leave you other recipes to inspire you
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 321.46 (Kcal)
- Carbohydrates 52.72 (g) of which sugars 15.42 (g)
- Proteins 7.61 (g)
- Fat 9.94 (g) of which saturated 6.08 (g)of which unsaturated 3.60 (g)
- Fibers 0.92 (g)
- Sodium 187.52 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/3 cups all-purpose flour
- 7 oz sourdough starter
- 1/2 cup milk
- 1 tbsp honey
- 2/3 cup sugar
- 2 eggs
- 1 pinch salt
- to taste lemon zest (from one lemon)
- 7 tbsp butter (softened)
Tools
To knead these brioche with sourdough well, I recommend using a stand mixer
- 1 Stand Mixer HOWORK
Preparation
The preparation of the dough for these brioche with sourdough is very simple.
Insert all the ingredients together in the mixer, keeping the butter for last, wait for the dough to become homogeneous to add the butter in at least two additions, wait for it to be well absorbed and the dough becomes very elastic. The dough will be a little sticky, so to transfer it to the bowl where it will rise, help yourself with a greased spatula.
Transfer the dough to the bowl where you have decided it will rise, cover it with plastic wrap, and place it in a turned-off oven for about 8 hours, take the dough back, dust the work surface well with flour (otherwise you won’t be able to work the dough) and with the help of floured hands create your brioche in the shapes you prefer; place them on the baking trays not too close to each other (because they grow a lot in the oven) let them rest in a turned-off oven for at least two hours but no more than two and a half hours because they should just slightly rise and will finish rising in the oven.
Bake in a VERY HOT oven at 392°F for the first 5 minutes and at 356°F for about another 15 minutes, however, check the browning.
NOTES
My tip before baking: brush the brioche with lightly beaten egg yolk and sprinkle with granulated sugar, you’ll feel the nice crunchy and sweet crust that forms!
This recipe contains one or more affiliate links.
This recipe contains one or more affiliate links.
