Make Your Own French Sourdough Butter Brioche

Butter, butter and more butter! This butter brioche with sourdough definitely lives up to its name. It contains 50 per cent butter (200g to 400g flour). If you think that’s a lot, let me tell you: 70 or even 90 per cent is not unusual for French brioche. This sourdough brioche is therefore a kind of entry-level model into the world of butter brioche. If you have any experience with recipes that contain more than 50 per cent butter, please let me know in the comments. Maybe I’ll be a bit braver the next time I try it. With so much butter, it’s definitely worth using the best butter you can find.

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Why you should definitely try this butter brioche

  • It works without yeast and only with sourdough.
  • The brioche tastes buttery and rich, yet is light and fluffy.
  • The brioche consists of a few ingredients that you usually have at home.
  • Stale brioche slices can be transformed into bostock.
  • You can leave the dough to rest overnight.

Fluffy brioche with Tangzhong – an alternative to butter brioche

If you prefer to start with less butter, why not try this brioche recipe? The recipe makes do with 15 per cent butter and a Tangzhong ensures that the brioche is still soft and fluffy. The dough is also a little firmer and is therefore more suitable for Easter braids.

Bostock - Brioche slices topped with almond cream on a rack.

Bostock – Gratinated brioche slices

Thanks to the sourdough, the butter brioche stays fresh and moist for a few days. If you still have a few slices left over after that, you should definitely turn them into bostock. Bostock is like French toast, only much better. The stale slices are soaked in syrup, topped with jam, fresh fruit and the French almond cream frangipane and baked until crispy. Frangipane is also used to make crispy almond croissants.

Ingredients: What you need for French butter brioche with sourdough

  • Wheat flour: Bread flour is best for your challah.
  • Water (lukewarm).
  • Sugar for sweetness.
  • Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
  • egg
  • Butter (soft): Because the recipe contains so much butter, it is worth making sure it is good quality.

In three steps: How to make the French butter brioche

  1. Mix all the ingredients to form a dough and leave to rest.
  2. Shape the dough and place in a greased loaf tin, cover and leave to rest.
  3. Preheat the oven and bake the butter brioche.

Helpful tools – My recommendations

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How to Make Your own French Sourdough Butter Brioche

Butter, butter and more butter! This French butter brioche with sourdough definitely lives up to its name. It contains 50 per cent butter (200g per 400g flour). This gives the brioche a delicate flavour and a soft, fine-pored crumb.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 6 hours
Total Time 6 hours 30 minutes
Course brioche, butter brioche, sourdough brioche
Cuisine french
Servings 12 slices

Ingredients
  

  • 400 g wheat flour bread flour (or type 550)
  • 200 g water lukewarm
  • 50 g sugar
  • 40 g sourdough starter
  • 1 egg
  • 200 g butter soft

Instructions
 

  • For the dough, mix the flour, water, sugar, sourdough and egg. Gradually add the softened butter until it has combined with the rest of the dough.
  • Cover the dough and leave to rest for about two hours at room temperature and then place in the fridge for two hours. This should make the dough firmer and easier to shape.
  • Divide the dough into four equal parts, shape into rolls, roll out the dough flat with a rolling pin* and roll up into a swirl. Place the four swirls next to each other in a greased loaf tin*.

Preparation in a single day

  • Cover the loaf tin and leave to rest for six to eight hours, depending on the room temperature.
  • Preheat the oven with a steam tray consisting of a stainless steel oven dish* and lava stones* to 200 °C convection.
  • Brush the surface of the brioche with milk or egg yolk.
  • Bake for 20 minutes with steam at 200 °C, then reduce the baking temperature to 170 °C and finish baking for 20 minutes without steam.
  • Leave to cool in the tin for at least one hour, then carefully remove from the tin.

Preparation overnight

  • Cover the loaf tin and leave to rest at room temperature for about two hours.
  • Place in the fridge overnight.
  • Preheat the oven with a steam tray consisting of a stainless steel oven dish* and lava stones* to 200 °C convection.
  • Brush the surface of the brioche with milk or egg yolk.
  • Bake for 20 minutes with steam at 200 °C, then reduce the baking temperature to 170 °C and finish baking for 20 minutes without steam.
  • Leave the butter brioche to cool in the tin* for at least an hour, then carefully remove from the tin.
Keyword easy, no kneading, no yeast, overnight

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Bake your own French butter brioche with sourdough

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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