Sourdough Brioche Dough (Buns or Donuts)

·      253g all purpose-unbleached flour (Bob’s Red Mill or King Arthur preferred)

·      253g bread flour

·      187g eggs (3 eggs + 1 yoke, cold)

·      113g unsalted butter (1 stick)

·      101g white sugar

·      91g water

·      10g salt

·      203g sourdough starter (fed at 1:1:1 ratio 4 hours before baking)

1.     Begin in the morning by feeding your starter. 4 hours later, or when starter has reached its peak, begin making the dough.

2.     Cut up the butter into small chunks and leave at room temperature until softened.

3.     Next, prepare the eggs by cracking them into a small glass bowl. Mix until the yolks and whites are incorporated.

4.     In a stand mixer, add the flour, sugar, eggs, sourdough starter, salt, and water. Mix until well combined. Set the mixer to speed two and mix for 5 minutes. Let the dough rest for 10 minutes.

5.     Next, when the butter is softened, slowly add it to the dough. Set your mixer to speed three and mix it for 9-10 minutes. You should notice a glossy appearance and that the dough has a thin membrane if stretched.

6.     IMPORTANT STEP. For the next 5-6 hours, allow the dough to bulk ferment. The ideal environment would be at 78F. If your kitchen is colder, you can place the dough in your oven and put the oven light on.

7.     Preform a total of 4 sets of stretch and folds. Space them out by 30-45 minutes. By the end of the 6-hour bulk fermentation, make sure your dough has risen at least 30% before moving onto the next step. This is essential.

8.     Next, place the dough in a bowl (if not already) and cover it. Put it in the fridge overnight.

9.     In the morning, divide the dough into eighteen 65g pieces. Use your hands to pre-shape the dough into round balls. Place them in a lightly floured container and evenly space them so they have room to grow (I use a rectangular pizza tray, any type of tray will work). Make sure there is enough flour on the surface, so the dough doesn’t stick.

10.  Now, let the dough balls rise for 12 hours. The ideal environment would be 78F, however feel free to place them in the oven with the oven light on.

11.  After dough has proofed, you will notice they doubled in size, and they are light/fluffy. Gently poke them to see if they are filled with air.

12.  Place them in the fridge overnight or bake/fry the dough immediately.

BUNS

·      1 egg + 1 TBS. water

·      Sesame seeds or desired topping

-       Baking pan

-       Cooking brush

13.  If you are baking buns, you can set your oven to 425F. Gently transfer the dough balls onto a greased baking sheet. Mix 1 egg + 1 TBS. of water and brush the tops of the rolls. Sprinkle with desired seeds.

14.  Bake for 15 minutes or until golden brown. Cool slightly before slicing into and enjoying.

DONUTS

·      1 large container of frying oil (refined coconut, vegetable, or other)

·      Cinnamon sugar mixture (2g cinnamon, 200g sugar mixed)

·      Filling of choice—jam, pastry cream, etc.

-       Dutch oven

-       Frying thermometer

-       Paper towels

15.  If frying, prepare the oil. Use a large Dutch oven. Fill 2/3 full of frying oil (refined coconut, vegetable, or any other frying oil).

16.  Place a frying thermometer on the side and heat the oil until it reaches 360-370F.

17.  Next, gently place 2-3 donuts into the hot oil. Bake for 2.5 minutes on each side. Remove from the oil and cool for several minutes on a paper towel. Next, toss them in cinnamon and sugar. Please allow to cool slightly before piping them with pastry cream. Pipe with desired filling and enjoy!

Happy Baking