SOURDOUGH BRIOCHE

I have always loved Brioche
because it is soft, sweet & flavourful

Excuse me for the shaping...

The yellow bun
having a soft & fluffy texture
who can resist?

Indeed Brioche is loved by many

Special thanks to Pilar M. Torres

For the recipe 

I have adapted the recipe from Pilar M.Torres's

Braided cranberry Brioche

Sourdough Brioche

200g Plain flour

40g sugar

1/2 tsp salt

100g sourdough

50g milk, adjust consistency

75g butter

2 eggs

1. Beat eggs with sugar & set aside

2. In another bowl, mix all remaining ingredients

3. Add egg mixture & stir until incorporated. (I use machine)

4. Leave dough to stand 30min

5. Fold dough 3 times at 20min intervals

6. After the last fold, leave dough to stand 2-3 hours @ RT

7. Refrigerate 8-12 hours

8. Shape when remove from fridge

9. Proof for 2 hour & bake @200'C for 30min