The Brioche with Sourdough Bimby is the perfect recipe for homemade breakfast: soft, fragrant, and very genuine. At our house, there’s never a lack of a freshly baked brioche in the morning, enjoyed with a good coffee or a cup of hot milk. Making them is simple, especially if you have the Bimby and a well-refreshed sourdough starter.
These homemade brioche are great plain, but you can also fill them with custard, jam, or homemade hazelnut cream. The result? A very soft dough, fragrant and topped with sugar crystals: an irresistible treat that everyone loves.
If you love sourdough recipes, I also recommend this soft brioche with sourdough: easy, genuine, and perfect for a snack or breakfast.
👉 Let’s discover how to make these delicious brioche with sourdough using the Bimby: hands in the dough and the smell of goodness all over the kitchen!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 239.29 (Kcal)
- Carbohydrates 35.74 (g) of which sugars 7.58 (g)
- Proteins 6.43 (g)
- Fat 7.82 (g) of which saturated 4.73 (g)of which unsaturated 2.75 (g)
- Fibers 0.66 (g)
- Sodium 326.31 (mg)
Indicative values for a portion of 65 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 for Brioche with Sourdough Bimby
- 2 1/2 cups Manitoba flour
- 5 2/3 tbsp butter
- 1/4 cup milk
- 1 egg (large)
- 3/4 cup sourdough (refreshed 3 times)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp salt
- to taste sugar crystals
Prepare Brioche with Sourdough Bimby
In the Bimby bowl, I put the refreshed sourdough, sugar, vanilla extract, and milk. I start the Bimby for 2 minutes at speed 2 to dissolve the yeast well.
I add the flour and the egg and knead for 3 minutes at Spiga speed until I obtain a homogeneous mixture. Finally, I add the softened butter and salt and continue kneading for another 2 minutes still at Spiga.
This step is important to get a smooth and elastic dough, perfect for soft and well-risen brioche.
I transfer the dough onto a lightly floured work surface and work it briefly by hand, making the classic strengthening folds. I gently stretch the dough with my hands, then fold it like an envelope: first one side towards the center, then the other. I form a smooth and compact ball.
I place the dough in a lightly buttered bowl, cover it with plastic wrap, and let it rise at room temperature until it doubles in volume. With sourdough, it will take about 6/8 hours, depending on the room temperature.
👉 Tip: if you prepare the dough in the afternoon, you can let it rise in the fridge overnight. In the morning, it will be ready to be shaped and baked: an excellent solution to wake up to the smell of homemade brioche!
After the first rise, I gently deflate the dough with my hands and transfer it to the work surface. I divide the dough into 8 portions of about 2.8 oz each and form smooth balls, perfect for obtaining round and uniform brioche.
I place the balls on a baking sheet lined with parchment paper, well spaced apart. At this point, the second rise begins: I cover with a clean cloth and let rest until doubled in volume. It usually takes a couple of hours, but it can vary depending on the room temperature.
When the brioche is well risen, I gently brush them with a mixture of egg yolk and a little milk, then sprinkle the surface with plenty of sugar crystals to make them even more delicious.
I bake in a preheated static oven at 356°F and cook for about 25 minutes until they are golden and fragrant.
Once baked, I let them cool on a rack. I recommend enjoying them right away: these homemade brioche with sourdough are soft, light, and perfect for breakfast. A true treat with an irresistible aroma!
Tips and Storage
I always use an active and well-refreshed sourdough: it’s the secret for perfect and natural leavening.
If you want even softer brioche, I recommend replacing part of the milk with fresh cream… you will see the difference!
For an irresistible fragrance, I often add grated lemon or organic orange zest.
And I never skip the envelope folds: they make the dough more elastic and light. Absolutely worth doing!
The brioche remain soft for 2-3 days if you close them well in a food bag or an airtight container.
They can also be frozen once cooked: just let them thaw at room temperature or heat them a few minutes in the oven to make them soft and fragrant again.
The brioche remain soft for 2-3 days if you close them well in a food bag or an airtight container.
They can also be frozen once cooked: just let them thaw at room temperature or heat them a few minutes in the oven to make them soft and fragrant again.
Frequently Asked Questions
Can I use yeast instead of sourdough?
Yes, of course. If you don’t have sourdough, you can use 12 g of fresh yeast (or 4 g dry). The rising times will be shorter, but the result will remain soft.
Can I prepare the dough the night before?
Yes, I often do! Once kneaded, I put it in the fridge overnight. In the morning, I take it out, shape the brioche, and let them rise before baking.
