Sourdough Brioche Dough
Recipe Intro From zoebakes

photos by @lensesandlentils

Adapted from Holiday and Celebration Bread in Five Minutes a Day


Prep time 2hrs 30mins
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  • Step 1

    Mix yeast, salt, eggs, honey and melted butter with water in a 5 quart lidded (not airtight) container.

  • Step 2

    Mix in fl our without kneading, using a Danish Dough Whisk or a heavy-duty stand mixer (with paddle attachment). You may need to use wet hands to get the last bit of fl our to incorporate if you’re not using a machine. The dough will be loose but will fi rm up when chilled (don’t try to use it without chilling). You may notice lumps in the dough, but they will disappear in your finished products.

  • Step 3

    Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

  • Step 4

    Dough can be used as soon as it’s chilled after the initial rise, or frozen for later use. Refrigerate remainder in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container. Freeze in one-pound portions. When using frozen dough, thaw in refrigerator for 24 hours before use, then allow usual rest and rise times.

  • Step 5

    Defrost dough overnight in the refrigerator if frozen.