Cinnamon and Sugar Sourdough Brioche
Make this amazing cinnamon and sugar sourdough brioche bread recipe using your active starter! This is an amazing bread that is made with an enriched dough. It is soft, slightly sweet and has an amazing texture.
Servings 1 large loaf or 2 smaller
Ingredients
- 100 g active sourdough starter active and bubbly
- 520 g bread flour
- 2 large eggs
- 1 cube softened butter also 115-120g, or 1/2 cup room temperature
- 200 g whole milk
- 50 g sugar
- 10 g salt
Filling
- 1/2 cup brown sugar
- 1-2 tsp ground cinnamon
Topping
- 1 egg for egg wash
- butter to brush on after baking if desired
Instructions
- Warm your milk. You do not want it hot. I find that about 1 minute in the microwave is sufficient.
- Add the milk, sugar and sourdough start to your stand mixer.
- Give it a quick mix to incorporate.
- Add your flour and eggs to the mixer and mix it into a shaggy dough. I like to add one cup at a time, slowly incorporating the flour and the eggs, alternative between the two. (It may seem like very still dough, but once you let it sit and then add the butter it will become a smooth soft dough.)
- Let it sit for about 20-30 minutes.
- After this you want to add the salt and butter. You will be adding the butter in small amounts. You can add about 1 tbsp at a time. Make sure to use your dough hook attachment for this.
- Once all the butter and salt is mixed in, let it knead in the mixer until the dough is elastic and soft. It should pull away from the sides of bowl. It should feel silky soft. It shouldnt feel very sticky, but should be really soft. If its too sticky add a small amount of flour and continue to knead. Continue to knead until it has an elastic smooth feeling to it. You can use the windowpane test to see if it is ready. Stretch the dough carefully between two hands and if it holds its stretch and can become thin without tearing, it is ready!
- Move the dough into a container or bowl so that it can bulk ferment. Cover and set it in a warm spot. This will help it to rise a bit faster.
- It will take some time so be patient and do other things while your dough do its thing.
- Once the dough has risen to at least 50 percent its time to shape it and put it in your loaf pan. This could take from 6-8 hours.
- Once it is risen, its time to prep it for baking. I like to stretch the dough into a rectangle on the table. This is called laminating the dough. Once it is about a 9 by 13 inch rectangle, spread your brown sugar and cinnamon on the entire surface of the dough. Next roll the dough up from the short end.
- Once you have it rolled pu entirely, you can either shape the ends and place it in your bread pan, or you can cut it down the center of the roll, making two long halves. Then twist the two pieces together, roll the ends under and place it in the pan. I like doing this just for the looks of it.
- Butter or spray your loaf pan with non stick spray. Since there is sugar in the bread and egg wash on top, you will want to make sure to use a non stick spray.
- Cover the loaf and let it sit and rise. It should take at least 45 minutes to 2 hours. It should be nice and puffy. If you push a finger into the side of the bread and it stays indented, it is ready to be baked. If the hole bounces back, it needs more time to rise.
- Once it has risen, use a pastry brush to apply the egg wash to the top of the loaf.
- Bake in a preheated 350 degree oven for 30-35 minutes. You want the top to be golden brown. It should puff up nicely.
- Take the loaf out of the oven and let it cool for about 10 minutes. Remove your loaf from the pan carefully and let it cool before cutting into it. This is very difficult!
- Enjoy this amazing bread! I like to store mine in a plastic bread bag on the counter.