Brioche Au Sucre (Sugar Brioche)
French sugar brioche from a sweet sourdough starter, topped with butter and crunchy sugar, adapted to gluten-free.
Prep1 hr
Cook20 min
Chill / rest18 hr
DifficultyHard
Makes8 slices
Credit: Original recipe by shebakesourdough. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices
Our clean version
Ingredients
Stiff sweet starter (takes 4-5 hours to peak at 28°C)
- 50 g active gluten-free sourdough starter (brown rice)
- 50 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 18 g water
- 15 g organic cane sugar
Main dough
- 250 g gluten-free bread flour blend (corn-free)
- 85 g organic whole milk
- 40 g organic cane sugar
- 10 g raw organic honey
- 75 g pasture-raised organic eggs (about 3 yolks)
- 75 g organic grass-fed butter
- 4 g sea salt
- All of the gluten-free sweet stiff starter
- Extra organic cane sugar for sprinkling and small cubes of cold organic grass-fed butter for topping
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Method
- Mix the dough until smooth and glossy. Gluten-free dough will not pass a windowpane test, so do not wait for one. Proof until about 1.5 times its size, then let it rest in the fridge overnight.
- Press out the air and flatten the dough into a round tin. Proof again until about 1.5 times its size, brush with egg wash, poke holes and press in the butter cubes, and sprinkle generously with sugar.
- Bake at 365°F (185°C) for about 20 minutes.
What we changed and why
- Add 6 to 8 g psyllium husk powder to the main dough for structure. That amount is our estimate and has not been tested yet.
- Wheat starter contains gluten. A brown rice starter is the gluten-free equivalent, though this one still needs a test bake.
- Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
- Bread flour is wheat. A yeasted loaf needs a gluten-free bread blend with psyllium, and this one still needs a test bake.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- The starter is made with gluten-free flour and a brown rice culture, so it stays gluten-free.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
Stiff sweet starter (takes 4-5 hours to peak at 28°C)
- 50 g starter
- 50 g flour
- 18 g water
- 15 g sugar
Main dough
- 250 g bread flour
- 85 g milk
- 40 g sugar
- 10 g raw honey
- 75 g eggs (about 3 yolks)
- 75 g butter
- 4 g salt
- All of the sweet stiff starter
- Extra sugar for sprinkling and small cubes of cold butter for topping
Method
- Knead the dough to windowpane, proof until doubled, then cold retard in the fridge overnight.
- Degas, flatten into a round tin, proof until doubled again, brush with egg wash, poke holes and press in butter cubes, and sprinkle generously with sugar.
- Bake at 365°F (185°C) about 20 minutes.
Notes from our recipe log: Sourdough project bake, not a weeknight thing. Contains wheat and dairy.
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Estimated nutrition
Per serving (1 of 8 slices), for our clean version. This is an estimate, not lab tested.
| Calories | 311 |
| Protein | 4.4 g |
| Carbohydrates | 43 g |
| Fat | 13.1 g |
Based on: About 2 tbsp sugar and 20 g butter for the topping, since the source gives no amounts.
Gear we use
- 9-inch round cake pan (our pick coming soon)
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Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Honey: Pure maple syrup (vegan)
