Lemon Blueberry Sourdough Brioche
The perfect sweet treat or turn it into French toast! Lemon Blueberry Sourdough Brioche is the perfect breakfast or brunch.
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup active sourdough starter
- ¼ cup granulated sugar
- 4 large eggs
- 1 cup butter, cubed 2 sticks
- 2 lemons zested and juiced
- 1 cup blueberries fresh or frozen
- ½ cup whole milk
- 1 teaspoon salt
Egg Wash:
- 2 large egg yolks
- 1 tablespoon water
Instructions
- Add all ingredients, except blueberries, to the bowl of a stand mixer. Mix on low until dough is smooth and shiny; it will be a wet dough.
- Gently stir in blueberries until just mixed in.
- Cover with plastic wrap or a damp towel and place in a warm spot for 6 hours or until doubled.
- Refrigerate for 2 hours or overnight to further develop sourdough culture.
- When ready, place on a lightly floured cutting board and divide into two equal pieces.
- Add dough to floured bannetons or other shaping bowls. Cover and allow to rest for 6 or so hours.
- Preheat oven to 425°F.
- Line baking pans with parchment paper and carefully place loaves.
- Whisk egg wash and brush over tops of bread loaves.
- Bake for 20-25 minutes until loaves are golden coloured.
- Cool on rack for 10-15 minutes before removing from pans to cool completely.
Notes
- The dough can be slow-risen in the refrigerator overnight to develop flavour or baked within the same day.
- Use fresh or frozen blueberries. If using frozen, keep in freezer until ready to use - do not thaw!
Nutrition
Calories: 176kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 64mgSodium: 172mgPotassium: 58mgFiber: 1gSugar: 3gVitamin A: 311IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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