Originally posted April 25, 2015

Sourdough Sweet Potato Brioche

Sourdough Sweet Potato Brioche by Sarah Xiong

I actually forgot the exact measurements of this recipe so just go with your gut.


  • 5.5 oz sweet potato
  • 2 egg yolks
  • 4 tbsp butter, softened
  • 1 tsp salt
  • 1.75 oz sugar
  • 4.5 oz starter
  • 2 oz milk
  • 1 oz water
  • 8 oz unbleached ap flour


Stir starter, eggs, sugar, milk, water and sweet potato together. Add flour and roll into a rough ball. Let rest for an hour. Add salt and knead til smooth and stretchy. Add butter 1 tbsp at a time. Knead til incorporated. Put in bowl and let rise for 4-6 hours. Place in refrigerator for at least an hour. Do a business letter fold and place back in refrigerator for another hour. Do 2 business letter folds, dust with flour then place in the fridge for 2-3 days.

Braid, glaze with egg wash and cream. Set oven to 375. Place in oven and turn down to 350. Bake for 35-45 minutes.



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