Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Brioches senza uova e senza lattosio, con esubero di lievito madre

Egg-Free and Dairy-Free Brioche with Sourdough Starter Discard

Name: Egg-Free and Dairy-Free Brioche with Sourdough Starter Discard
Total time: 36000 s
Yield: 8 brioche
Cuisine: American
Ingredients: 5.3 oz sourdough starter discard (150 grams); 3/4 cup plant-based milk or lactose-free milk (200 ml); 2/3 cup brown sugar (125 grams); 1 teaspoon honey; 3 1/3 cups all-purpose flour (about 400 grams); 1 pinch salt; 4 tablespoons chocolate chips; 8 pieces dark chocolate; For decoration:; as needed chocolate sprinkles; as needed granulated sugar

Sweetdora_bakery @Sweetdora

Another recipe using leftover sourdough starter, and to make a not-too-sweet treat just the way my son likes it, I decided to make a soft, sweet bread with a dark chocolate center.

Sweetdora_bakery @Sweetdora

Another recipe using leftover sourdough starter, and to make a not-too-sweet treat just the way my son likes it, I decided to make a soft, sweet bread with a dark chocolate center.

Saved

Ingredients

10 hours

8 brioche

5.3 ozsourdough starter discard (150 grams)
3/4 cupplant-based milk or lactose-free milk (200 ml)
2/3 cupbrown sugar (125 grams)
1 teaspoonhoney
3 1/3 cupsall-purpose flour (about 400 grams)
1 pinchsalt
4 tablespoonschocolate chips
8 piecesdark chocolate
For decoration:
as neededchocolate sprinkles
as neededgranulated sugar

Saved

Steps

10 hours

1

Place the sourdough starter discard in pieces into a bowl with the warm milk and honey. Stir until the starter dissolves.
2

Gradually add the flour and mix the dough using a stand mixer with a dough hook until it comes together. Add the brown sugar and a pinch of salt. Continue mixing until the dough wraps around the hook.
3

Cover the dough with plastic wrap and let it rise in a warm place until doubled in size, about 4 hours. Then add the chocolate chips to the dough and divide it into 8 equal pieces. Roll each piece out with a rolling pin and place 1 piece of dark chocolate in the center. Roll up the dough to form small loaves, cylinders, or any shape you like.
4

Place them on a baking sheet lined with parchment paper, cover with plastic wrap, and let rise again in a warm place for another 4 hours.
5

Once risen, brush the tops with plant-based or lactose-free milk and sprinkle with chocolate sprinkles and granulated sugar.
6

Bake in a preheated oven at 350°F (180°C) for about 20 minutes, until lightly golden. Enjoy as a snack or for breakfast.