Posted on 20 Comments

Sweet Orange Brioche Sourdough Loaf

I have previously shared mango and avocado sweet breads, now it’s time for orange brioche sourdough. I noticed that adding any kind of fruit puree to an enriched dough always provides fantastic results. It adds moisture, softness and an incredible flavor.

Want to try? Here is the recipe.


Stiff Sourdough Starter 

  • 10g sourdough starter
  • 30g water
  • 60g bread flour


  • 300g bread flour (100%)
  • 150g fresh orange (50%)
  • 100g sweetened condensed milk (33.3%)
  • 1 large egg
  • 15g sugar
  • 30g soft butter (10%)
  • 60g stiff starter (20%)
  • 6g salt (2%)
  • 0.5 g dry yeast (optional, to reduce sourness)
  • Zest of 1 orange (optional for more flavor)


Day 1


  • 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into tight roll, place in jar, cover with water, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
  • In about 8-10 hours the top of the starter will dry and the bottom will start to melt in water. We will need the center part of it.
  • Keeping stiff starter in the water will help to reduce its acidity and sourness of final product (learn how to make starter from scratch here).

Day 2


  • 8 am peel the orange, add it to the food processor along with sweetened condensed milk and egg. Purée it all together. 

Note: if you are planning to use dry yeast, add it to the food processor as well.

  • Add  purée and stiff sourdough starter and sugar to a flour.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 and mix for a couple more minutes. The dough should form a ball and seem kind of stiff.
  • Add soft butter, mix for 10-15 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.
  • 12pm -1 pm transfer the dough to the fridge for cold fermentation till the evening (for 8-9 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 flour on top of your loaf or egg wash it.
  • Preheat the oven to 375F.
  • Bake for 35-40 minutes until golden brown.

Enjoy your sweet orange brioche sourdough loaf.

20 thoughts on “Sweet Orange Brioche Sourdough Loaf

  1. Another wonderful recipe Natalya. It looks delicious…😋😋😋

    1. Thank you 💖💖💖

  2. This looks amazing!! If I were to use pasta madre for this, do you know how many times I should refresh before I use it in the recipe?

    1. Pasta madre will work perfect. I would refresh it 2-3 times 💖

      1. Thank you! I’ll give a try!

      2. 💖💖

  3. Hi! When you say we need the centre of the starter what do you mean? I’m very nee to this. Thank you in advance.

    1. I wonder the same thing!!

    2. Try to scoop the center part of the starter( it will have less acidity, compared to wet snd melty sides)

  4. Why is my dough becoming wet after I put salt and didn’t form a stiff ball, is it because I used himalayan salt?

    1. If you’ll continue mixing it should come up together

  5. Is it possible to make this by hand? It looks like a wonderful recipe, but don’t have my mixer with me!

    1. You can try! But it might take longer to develop a gluten by hand.

  6. Do you use the large egg in the dough? or is it just for the egg wash at the end before baking?

    1. Yes, I’m using a large egg in the dough

  7. Hi. Natasha.
    How are you ? I hope you are well.
    I love the idea of your fruity brioche bread.
    I tried making the orange one
    But i failed hahaha

    I live in sydney its quite cold in here 18 degree.

    So when i proof overnite, its does not rise well.

    And i put in the microwave with the lights on for 7 hours. Helps a bit.

    I put it in the oven after that.
    Love the smells so good

    But i failed it.


    I want to ask you should i add a bit of yeast on the dough ?

    1. Hi!
      Absolutely you can add little yeast to speed up the process.

  8. This is such a wonderful recipe.. even the kids love it so much.. I am trying out the mango 🥭 version today.. fingers crossed 🤩🤣

    1. Thank you!
      It’s one of my favorite types of bread 🙏

  9. Made it! It was a success!

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