Sweet Corn Brioche Sourdough Loaf
My friend Maria, from Brazil shared this unique Sweet Corn Brioche Sourdough Loaf recipe with me and I immediately fell in love with it. My family asked me to bake it more and more. Sweet corn brioche sourdough loaf is super moist, very soft and fragrant. Sweet corn makes this bread super unique and tasteful. I posted this incredible recipe last year on my instagram page, and heard many positive feedback from you. Now, i want to share it here, because it is so worth it!
Ingredients
Sourdough Starter
- 5g sourdough starter
- 35g water
- 30g all purpose flour or bread flour
- 5g rye flour
Dough
- 260g bread flour (100%)
- 80g fresh corn (30%)
- 100g sweetened condensed milk (38.4%)
- 1 large egg
- 30g oil without flavor (11.5%)
- 52g sourdough starter (20%)
- 5g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
- corn flour for dusting the loaf
Directions
Day 1
Starter
- 9 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Learn how to make starter from scratch here.
Day 2
Dough
- 8 am cut fresh corn kernels, add it to the food processor along with condensed milk and an egg. Purée it all together.
- Add purée and sourdough starter to the flour and let autolyse for 1 hour. If you are planning to use yeast, add it at this step.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Slowly pour oil, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm Cover the dough and move to the fridge for 6-9 hours.
- 10 pm remove the dough from the fridge.
- Shape as desired. I used a glass loaf pan with dimensions 16.6×2.5×9.8 inches.
- You can divide the dough into 3 or 4 pieces, and braid it.
- Put a sheet of parchment paper on the bottom of your loaf pan.
- Transfer the shaped loaf into the loaf pan.
- Cover the dough and let it proof for overnight ( for 8-9 hours) at 70-72F /20-22C until it doubles in volume.
- Now, sprinkle some corn flour on top of your loaf or egg wash it.
- Preheat the oven to 375F.
- Bake for 35 minutes until golden brown.
Enjoy
Sweet Corn Brioche Sourdough Loaf
1741kcal
Ingredients
The Sourdough Starter Levain (Night Before)
- 5 g Sourdough starter culture
- 35 g Water
- 30 g All-purpose flour or bread flour
- 5 g Rye flour
The Golden Sweet Corn Enriched Dough
- 260 g Bread flour (100%)
- 80 g Fresh corn kernels (30% – Cut raw straight off the cob, or substituted with drained canned sweet corn)
- 100 g Sweetened condensed milk (38.4%)
- Large egg (approx. 50g)
- 30 g Flavorless neutral baking oil (11.5% – Like canola, grapeseed, or sunflower oil)
- 52 g Active sourdough starter levain (20% – From the stage above)
- 5 g Salt (2%)
- 0.5 g Dry instant yeast (Optional helper pinch used strictly to neutralize acidity and secure massive expansion)
- Yellow corn flour or fine cornmeal (Reserved strictly for decorative top dusting)
Equipment
- Food Processor or Blender (Crucial for puréeing the fresh corn matrix)
- Stand Mixer (Fitted with a dough hook attachment)
- Loaf Pan (Ideally around 9×5 inches or an elongated glass pan)
Method
Day 1 – Levain Initialization
- 9:00 PM: In a small glass jar, dissolve your 5g of starter culture into 35g of water. Whisk together cleanly, then stir in 30g of all-purpose flour and 5g of rye flour.
- Mix thoroughly, cover loosely, and let it ferment at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until it reaches its peak and at least triples in volume.
Day 2 – Corn Puréeing, The Emulsified Mix, and Cold Retard
- 8:00 AM – The Purée & Autolyse: Slice your 80g of raw fresh corn kernels straight off the cob. Drop them into a food processor or high-speed blender alongside the 100g of sweetened condensed milk and 1 large egg. Blend thoroughly until it turns into a completely smooth, liquid yellow purée.
- Pour the sweet corn purée, 52g of your active overnight levain, and the optional 0.5g of dry yeast into your stand mixer bowl. Pour all 260g of bread flour right over the liquids. Mix with a spoon just until no dry white streaks remain, cover, and let autolyse undisturbed for 1 full hour to kickstart natural gluten development.
- 9:00 AM: Attach your dough hook attachment. Mix the dough on low speed for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until cohesive. Sprinkle in the 5g of salt and continue mixing for 2 more minutes until a firm ball forms.
- The Oil Incorporation: With the machine running on medium speed, slowly drizzle in the 30g of flavorless baking oil in a steady stream. Continue mixing for 10 full minutes until the fat emulsifies completely into the starch matrix and the dough pulls away cleanly from the sides of the bowl.
- Cover the bowl and let bulk ferment for 3 to 4 hours at a warm 76–80°F (24–28°C). Perform 2 separate rounds of structural stretch-and-folds during the first two hours of the rise. The dough will become lighter, smoother, and beautifully puffy.
- 1:00 PM – Cold Fridge Retard: Transfer the covered dough container directly into your refrigerator to cold-ferment for 6 to 9 hours to fully chill the sugars and relax the gluten network.
Multi-Strand Braiding & Overnight Rise
- 10:00 PM – Braided Shaping: Remove the chilled dough from the fridge. Line the bottom of your glass or metal loaf pan with a sheet of parchment paper.
- Turn the cold dough out onto your workspace. Divide it using a bench knife into 3 or 4 equal pieces. Roll each piece into a log, pinch the top ends together securely, and weave them into a gorgeous, clean, traditional braid (challah-style).
- Transfer the braided dough log into your prepared pan. Cover loosely and let proof on your counter overnight for 8 to 9 hours at a stable 70–72°F (20–22°C) until it completely doubles in volume and crowns beautifully.
Day 3 – Cornmeal Dust & Golden Bake
- Next Morning: Preheat your oven to 375°F (190°C).
- Dust the top crown of your puffed sweet corn brioche generously with yellow corn flour (or brush with a clean egg wash to secure an extra glossy finish).
- Slide the pan onto the middle rack and bake at 375°F (190°C) for exactly 35 minutes until the woven crown turns a rich, uniform golden brown. Let cool completely on a wire rack before cutting!
Nutrition
Calories1741kcalCarbohydrates286gProtein49gFat45gSaturated Fat9gPolyunsaturated Fat11gMonounsaturated Fat22gTrans Fat0.1gCholesterol42mgSodium498mgPotassium976mgFiber9gSugar60gVitamin A429IUVitamin C8mgCalcium340mgIron5mg
Notes
- Substituting Raw Corn for Canned Varieties: If fresh corn on the cob is out of season in your area, you can substitute it dynamic-for-dynamic with 80g of standard canned sweet corn kernels. Just ensure that you drain away all of the packing water completely before dropping them into your food processor during step 3 to keep your hydration balance completely accurate.
- Why the Helper Pinch of Yeast is Included: Sweetened condensed milk contains a massive amount of natural simple sugars that create a heavy environment for wild yeasts. Adding a tiny 0.5g pinch of instant commercial yeast alongside your sourdough starter peaks works as a fantastic accelerator—it speeds up the fermentation process just enough to prevent the dough from developing an undesirable, sharp, acidic sourness.
- The Non-Negotiable Cold Fridge Stay: Never try to skip the afternoon refrigerator retard in step 8. The combination of sweet corn purée, eggs, and heavy condensed milk creates an incredibly soft, extensible, and sticky dough at room temperature. Chilling it in the fridge for 6 to 9 hours solidifies the fats and sugars, making it completely effortless to handle, divide, and braid cleanly into a proud shape without sticking to your hands.
- What to Do if Your Bread Sinks Slightly: Because corn purée holds deep, slow-releasing structural moisture, a loaf that is pulled out of the oven too quickly can settle or wrinkle slightly along the side walls as it cools. If you notice this happening, leave your loaf inside the hot 375°F oven for an additional 3 to 5 minutes next time, or check that the internal core temperature hits a solid 200°F (93°C) before pulling it out.
Tried this recipe?
Let us know how it was!Disclosure: As an Amazon Associate I earn from qualifying purchases.
At 10pm you say to take it out of the fridge… but when and how does it go into the fridge? Do you just pop it in there after 3-4 hours rise with s&f in mixing bowl? Covered?
Thank you, I missed one step. After it proofed for 3-4 hours, cover it snd move to the fridge until before going to bed( around 10pm)
Do you mean to take fresh corn and cut it off the cob without boiling or anything? Just raw corn?
Yes 🙌
I really your page because it help me alot for my business and God bless you and your family.
Thank you so much for your kind words! We’re thrilled to hear that our page has been helpful for your business. Your support means a lot to us. Wishing you continued success and blessings for you and your family as well. Thank you for being a part of our community!
Must it be raw corn ?
Can be canned too
Can i use all purpose flour instead of the bread flour?
Yes 🙌
Natasha, I am a bit confused. After the 3-4 hour rise you say to perform 2 stretch and folds (and that the dough will become puffy). Then you say in the next step @ 10pm “take out of fridge”. I which step did it go in the fridge?
Oops! The comments section has now updated on my phone and I see others have asked this question! Thank you for you time! I can’t wait to try this recipe. :0)
I’d love to know what bow you’re using and showing in the photos. Looks like it has a handle? Handmade? It’s beautiful. Info and side photos please?
Hi!
Thank you!
It’s a handle from Amazon
I meant to write BOWL.
hello dear friend, thanks for liking this recipe so much !! The bread really is very soft and different. Little kisses. Maria Helena Antoniazzi.
Thank you my dear, Maria 💖💖💖
Love this recipe. I don’t have a stand-mixer. Can I hand knead the dough instead?
Thank you for such an amazing recipe. I made this bread today. The tough was a bit stiff so I was worried but when baked it turned out so beautiful and soft and yummy.
***Meant to say dough was a bit stiff***🙄
I’m very happy you liked it. Thank you so much 💖
Great recipe, it is hard to stop to eat it😋
Hi, I baked it yesterday, I was so delicious. Thanks for sharing😋
Hi Natasha,
Thank you for the recipe! I wonder if I can use more corn and reduce some condensed milk? Thanks!
Amazing. In the middle I thought that maybe I did something wrong , but came out beautiful. Loved it.
Hello, is it possible to sub the starter with yeast instead?
Yes, just use 1% of dry instant yeast from total amount of flour.
Hi Natasha,
Please, what’s the quantities if I use just dry yeast?
I don’t have sourdough starter. Could please help me get the right amount of dry yeast?
Thank you 🙏🏽❤️
Hi there,
If you are using dry yeast instead of sourdough starter in a recipe, the general rule of thumb is to use 1% of dry instant yeast from total amount of flour.
Hope this helps! Let me know if you have any other questions. Happy baking!
I followed this exactly, clear to me
I just used my active starter. I braided and left the final rise until it filled the loaf pan, turned out great! Making again this weekend for guests, thanks!
Making this delicious bread for the second time, I incorporated some fresh Serrano peppers and braided it this time.
I have to trust the process as mine took a long time to rise the first loaf. Can’t wait to bake this one! Thanks!
Is there something else I can use instead of an egg? My son has an egg allergy so we can’t use eggs in our baked goods. Anything you recommend to replace it with?
Hi! I am so excited to make this, would I be able to use regular milk and some sugar instead of the condensed milk?
How to make the challah shape? Thank you dear 🙂