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Brioches from sourdough

My first cakes of leavened dough – fantastic, soft, sweet brioches for breakfast.

Preparation time 10 minutes .. Rising 2 hours + 30 minutes .. Baking 10 minutes


  • 5 1/2 cup allpurpouse flour
  • 1/3 cup lukewarm milk
  • 2 tbsp fresh yeast
  • 5 eggs
  • 1/3 cup sugar
  • 2 tsp salt
  • 1 3/4 cup milky butter at room temperature
  • 1 beaten egg for brushing


Mix the yeast, 1 cup of flour, the sourdough and milk and let it rise for 2 hours.

Then mix all the ingredients except the butter. Add afterwards partly the butter, about 50 grams per happening and knead the dough thoroughly.

Let the dough for about 30 minutes covered with a cloth arise.

Shape after rising about 20 small balls of the dough, place it in muffin cups and let rise until double size. Brush the rolls with a beaten egg and bake for about 10 minutes in preheated oven at 410°F.

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