Soft and Sweet Brioche Twists with Sourdough Starter Recipe
Category: Yeast Breads | Serves: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 40g |
| All-purpose flour | 300g |
| Lemon zest | 1 lemon |
| Fine salt | 5g |
| Eggs | 2 (1 for dough, 1 for glazing) |
| Vanilla pod | 1 |
| Sugar | 50g |
| Sourdough starter | 160g |
| Whole milk | 80ml |
| Heavy cream (optional) | As needed |
| Sugar crystals | For decoration |
Instructions:
Step 1: Preparing the Dough
Start by sifting the flour, salt, and a small packet of vanilla powder into a mixing bowl. To ensure an even blend, it’s crucial to sift these dry ingredients together. Add your sourdough starter to the mixture, and stir lightly with your hands or use the paddle attachment of a stand mixer to combine the dry ingredients. At this stage, the order of ingredient addition can vary, but this process helps incorporate the dry components first.
Step 2: Mixing the Wet Ingredients
In a separate bowl, crack one egg and whisk it with the whole milk using a fork. Make sure the egg is thoroughly mixed into the milk, creating a smooth and uniform mixture. Once your wet ingredients are blended together, pour them into the dry ingredients, continuing to mix until a dough starts to form.
Step 3: Adding Butter
Next, switch from the paddle attachment to a dough hook if you’re using a stand mixer. Begin to add the softened butter, a small piece at a time. It’s important not to add the next piece of butter until the previous one is fully incorporated into the dough. This process will create a smooth, elastic dough that feels soft and slightly sticky to the touch.
Step 4: Kneading the Dough
Knead the dough by hand or with your stand mixer for about 10 minutes, until it becomes soft, elastic, and no longer sticks to the sides of the bowl. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it, as you want a tender, slightly tacky dough.
Step 5: Dividing the Dough
Once your dough has come together beautifully, divide it into five equal portions (or six, if you prefer slightly smaller twists). Take each portion and divide it further into three smaller pieces. Roll each of these pieces into long strands, resembling small sticks, and then carefully braid them into a twist. The braids should be about 10 cm (4 inches) long, but you can adjust the length to your preference. Secure the ends of each twist to ensure they don’t unravel during baking.
Alternatively, you can opt to create one large braided loaf by dividing the dough into just three portions and braiding them together. This method yields a larger and more dramatic finished product, perfect for a centerpiece at a brunch or family gathering.
Step 6: Final Proofing
Line a baking sheet with parchment paper and place the braided twists onto it, ensuring there’s enough space between each one for them to expand as they rise. Beat the second egg and mix it with two to three tablespoons of milk or cream to create a smooth glaze. Gently brush the tops of the twists with this egg wash for a beautiful golden finish after baking. Sprinkle the twists with sugar crystals for added sweetness and texture.
Now, let the dough rest and rise for another 2 hours. You can place the baking sheet in a warm, draft-free area or leave it in an oven that has been turned off, with the light on, which helps the dough rise gently. The dough should double in size during this time.
Step 7: Baking
Once the twists have fully risen and doubled in size, preheat your oven to 180°C (350°F). Place the tray in the center of the oven, and bake the twists for about 25-30 minutes. Keep a close eye on them towards the end of the baking time; the twists are ready when they are a deep golden brown on top and a slight tapping on the bottom of a twist sounds hollow.
Step 8: Cooling and Serving
Remove the brioche twists from the oven and allow them to cool on a wire rack. They will maintain their soft, tender texture once cooled, making them perfect for serving at breakfast or as an afternoon snack. Their rich, buttery flavor with a hint of vanilla and lemon zest makes them irresistible, and the sugary topping adds a delightful crunch.
Tips for Success:
- Sourdough Starter: If you’re using a homemade sourdough starter, make sure it’s well-fed and active for the best rise. If you’re new to sourdough, you can substitute with instant yeast, although the flavor and texture might differ slightly.
- Butter: For an even richer flavor, use high-quality unsalted butter. Make sure the butter is softened to room temperature for easy incorporation into the dough.
- Egg Wash: The egg wash ensures that the twists will have a beautiful golden color once baked. If you want an extra glossy finish, you can add a little bit of heavy cream to the wash.
- Storage: These brioche twists are best enjoyed fresh, but they can be stored in an airtight container for up to two days. To keep them soft, consider wrapping them in parchment paper before storing.
These brioche twists with sourdough starter are not only a treat for the taste buds but also an absolute delight to bake. With their fragrant vanilla and lemon notes, they’re sure to become a favorite in your baking repertoire. Perfect for sharing at family gatherings or as a special breakfast to start your day on a sweet note.
