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Instant Sourdough Brioche

Instant Sourdough Brioche
You can use this super fast sourdough brioche dough for anything you’d make with brioche, and it has the extra depth of sourdough flavor you get from the Platinum Instant Sourdough Yeast.



  • 1 1/2 cups (340g) lukewarm water
  • 2 (0.63oz each) packages (36g) Platinum Instant Sourdough Yeast
  • 1 tablespoon kosher salt
  • 6 large eggs (room temperature)
  • 1/2 cup (170g) honey
  • 1 1/2 cups (340g) unsalted butter, melted
  • 7 cups (990g) all-purpose flour


  • Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
  • Mix in the flour, using a spoon until all of the flour is incorporated.
  • Cover (not airtight), and allow to sit at room temperature for about two hours.
    Note: if you don’t use room temperature eggs and warm water, the initial rise can be very slow.
  • Refrigerate the dough for about 4 hours before using. The dough can be used as soon as it is chilled. This dough is way too sticky to use after the initial rise, but once it is chilled it is very easy to handle. The dough can be stored in the refrigerator for up to 3 days.


Use this brioche to make these fabulous Doughnuts!
Recipe by Artisan Bread in Five.

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Review & Comments

Kimberly J Connolly | Reply

If i just want to bake this in a free style loaf what temp should I bake it at in the oven?

Red Star Yeast | Reply

Hi Kimberly – Depending on the size of your loaf, bake for 35-45 minutes (or until internal temperature reaches 190-195 degrees F) in a preheated 350 degree F oven.
Happy baking!

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