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🍽️ Fluffy Sourdough Brioche

521 kcal · 30 min · 4 servings

Ingredients

• 55 g sourdough starter (wheat sourdough)
• 110 g whole wheat flour
• 55 g lukewarm water
• 550 g wheat flour Type 1050
• 3 tbsp honey
• 3 eggs
• 160 g oat drink (oat milk)
• 8 g salt
• 225 g butter
• 1 egg yolk (for brushing)

Instructions

1. 1. Mix the sourdough starter, whole wheat flour, and water in a bowl until well combined.
2. 2. Cover the bowl.
3. 3. Let the mixture rest at room temperature for 3 to 6 hours.
4. 4. Add the Type 1050 wheat flour, honey, eggs, the prepared sourdough, oat drink, and salt to a large bowl.
5. 5. Knead the ingredients well.
6. 6. Add the butter in small pieces gradually.
7. 7. Continue kneading the dough for at least 10 minutes.
8. 8. Shape the sticky dough into a ball.
9. 9. Place the dough ball into a bowl.
10. 10. Cover the bowl.
11. 11. Let the dough rise at room temperature for 4 hours.
12. 12. Stretch and fold the dough every 30 minutes during the first 2 hours.
13. 13. Let the dough rest in the refrigerator overnight after that.
14. 14. Take the dough out the next day.
15. 15. Place the dough on a work surface.
16. 16. Cut off 8 equal portions of dough.
17. 17. Shape each portion into a ball.
18. 18. Line 2 loaf pans with baking paper.
19. 19. Place 4 dough balls in each pan.
20. 20. Cover the pans.
21. 21. Let the dough rise in a warm place for 2 to 4 hours.
22. 22. Mix the egg yolk with 1 tablespoon of water.
23. 23. Brush the brioche balls with the egg yolk mixture.
24. 24. Preheat the oven to 220 °C (convection 200 °C; gas: level 3–4).
25. 25. Bake the brioche for about 30 minutes.

Nutrition per serving

• kcal: 521
• Protein: 12 g · Fett/Fat: 26 g · Carbs: 61 g