The best way to start the day is certainly to have breakfast with fragrant and delicious soft brioche with sourdough filled with Nutella. They are homemade soft leavened brioche, and the recipe requires longer leavening times because I used sourdough, but the result is very satisfying. They are amazing and delicious just out of the oven and delightful even the next day; just heat them for a few seconds in the microwave or traditional oven.
You can flavor them with orange zest, vanilla extract or seeds, or as I did, leave them with the natural scent of butter that fills the house and fill them raw or cooked with jam, custard, or Nutella. I love kneading and preparing leavened goods with my sourdough, without rushing, with heart, respecting the leavening times because besides being homemade, it is more genuine and healthy compared to the traditional yeast. Let’s prepare the soft brioche with sourdough together, so let’s get to work!
I also leave you with:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 213.53 (Kcal)
- Carbohydrates 32.66 (g) of which sugars 6.61 (g)
- Proteins 6.25 (g)
- Fat 6.77 (g) of which saturated 3.98 (g)of which unsaturated 2.50 (g)
- Fibers 0.70 (g)
- Sodium 119.60 (mg)
Indicative values for a portion of 70 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 Soft Brioche with Sourdough
- 1 2/3 cups all-purpose flour
- 1 2/3 cups Manitoba flour
- 120 g sourdough (or 10 g of fresh yeast)
- 1/2 cup whole milk (room temperature)
- 5 tbsp butter (soft)
- 3 1/2 tbsp sugar
- 1 tbsp honey
- 2 eggs
- 1/3 tsp salt
- as needed Nutella®
- 1 egg yolk (for brushing)
- as needed whole milk (for brushing)
- as needed sugar
You will need for Soft Brioche with Sourdough
- Stand Mixer
- Bowl
- Pastry Wheel
- Baking Tray
Steps
At 9:00 AM I refresh the sourdough, it will take about 5 hours to rise, depending on the temperature and the season of the year.
2:00 PM
In the stand mixer, I put the milk, refreshed sourdough, honey, and sugar, and using the paddle attachment on low speed, I dissolve the ingredients. Then I add the eggs and continue working at low speed.
I replace the paddle with the dough hook and add the flour, start kneading, slightly increasing the speed until the dough begins to climb up the hook.
I add the soft butter in pieces a little at a time and the salt, continue kneading until the dough becomes smooth and compact. Then I transfer it to a lightly floured work surface and continue working it by hand.
I proceed with the folds to strengthen the dough, spread it with my hands to create a rectangle, fold the dough like a wallet, first the top side and then the bottom, then the right side and then the left to create the classic ball. I place it in a closed bowl in the oven to rise until it doubles, it will take 5/6 hours.
8:00 PM
After rising, I roll out the dough on the work surface with a rolling pin into a circle, using the pastry wheel I create 12 triangles. On the largest side, I put a teaspoon of Nutella and roll up the dough to create the classic brioche shape.
I place the soft brioche with sourdough on a baking tray covered with parchment paper and let them rise all night either in the refrigerator or closed in the oven turned off. Once risen, I brush them with a beaten egg yolk with a drop of milk and sprinkle with a little granulated sugar to make them more golden after baking
8:00 AM
Finally, I bake the brioche in a preheated oven at 347°F for about 15/20 minutes, when they are beautifully golden, I take them out of the oven, let them cool a bit, and then taste them. They’re too good, enjoy your breakfast 😊.
Storage
The brioches should be stored under a cake dome or in an airtight container, or you can freeze them. In the morning, defrost them to then bake at breakfast time.
The brioches should be stored under a cake dome or in an airtight container, or you can freeze them. In the morning, defrost them to then bake at breakfast time.
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See you soon, Susy
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