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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 (see note)


  • 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.


Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
Use this brioche to make these fabulous Doughnuts! It can be used to create any Artisan Bread in Five brioche recipe, such as: Sticky BunsStar Bread, or Baked Ham and Cheese Brioche Sandwiches.
Recipe by Artisan Bread in Five.

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Review & Comments

Chris Siemssen | Reply

What is the temperature range for “lukewarm” water? Just hoping to find a definative temperature range for making breads etc thanks!

Red Star Yeast | Reply

Hi Chris,

The temperature range of lukewarm water is 100-110F.

Happy Baking!

Shannon | Reply

Can I substitute butter for margarine?

Red Star Yeast | Reply

Hi Shannon,

Yes you certainly can.

Happy Baking!

Emily | Reply

How many pounds of dough yielded? Any reason not to halve the recipe?

Red Star Yeast | Reply

Hi Emily,

About 5lbs of dough is yielded from this recipe. You can definitely halve the recipe!

Happy Baking!

Martha | Reply

How do I make those little brioche rolls, with the little knob on top, that you find im France and in French bakeries?

Red Star Yeast | Reply

Hi Martha – Here’s our brioche recipe:
Happy baking!

Joice Garrison | Reply

I’m a fairly novice bread baker. Now that I’ve made the dough, let it rise at room temp and refrigerated it, what’s next? Do I knead it? How many rolls will I get? What temp do I baked it? Do I brush the tops with anything?

Red Star Yeast | Reply

Hi Joice – A few recipe ideas for this brioche dough are linked in the notes, including these doughnuts. To make rolls, I would suggest posting a question on Artisan Bread in Five’s website here. Jeff & Zoe can help you with any questions you have.
Happy baking!

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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