Blueberry Swirl Sourdough Brioche Bread Recipe – Easy way to make sourdough brioche

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  1. Raynee Reply

    Thanks for the recipe! I’m trying this (without the jam) and am currently waiting for my loaf to finish the final proof. About how long should the bulk ferment take? What about the final proof? Thanks in advance!

    • It depends on a lot of factors, so go by it growing to the correct size. Bulk can be anywhere from 2 to 8 hours 🙂

  2. Ioan Reply

    How did you incorporate the butter by “massaging “ it into an already formed gluten network?
    I managed only 250 g into a 900 g flour recipe…
    It starts to melt if you don’t want to get pockets of butter inside.

    • Have a look at how I do it in the video. It’s one of those things that are hard to put into words 🙂

  3. Vasco santos Reply

    hi!!! i tried this without the jam… and something went ver wrong. the dough doesn’t grew at all. could it be the sourdough that was weak, could it be because i used salted butter… what do you think? thanks

  4. Blossom Reply

    I love your site and your YouTube channel, Sune! Great job!
    Can you please tell me if I can use discard for this recipe?

  5. Miguel Nienstadt Reply

    Hello Sune, great video and recipe, what is the measure of the pan where you made it so I can calculated for my pan. Thank You

  6. Paul Alexander Reply

    Sune, your ingredients list for the blueberry jam calls for 3 tsp of corn starch. Both the video and the mixing instructions say to use 3 tbsp of corn starch. Which is correct? Of course, I used 3 tsp, but in hindsight I think it should have been 3 tsp.


  7. Randy Goldberg Reply

    The blueberry jam says 3tsp of cornstarch in the ingredient list, but 3tbsp in the instruction text. Which is correct, please?

  8. DrRandy Reply

    I used my stand mixer to work in the butter. I may have overkneaded it – by the time all the butter was in, it had more of the texture of cake batter than bread dough. We’ll see how it rises.

    • While working it in by hand is a lot of work, you can never overwork the dough 🙂 I hope it turns out.

  9. Arjai Reply

    So, I should’ve known better, but I kneaded the butter in using a stand mixer. Now I have what looks like a butter cake batter. Is this fixable and will it ever work out? Or should I cut my losses, add some sugar and just bake it into a cake?

  10. Ekhiotz Vergara Reply

    I am having exactly the same issue. I am adding the butter into the well developed dough and I have only managed to add 50% of the butter for a 900 gr flour recipe. Did you really add all the butter into the dough? It would be great to see the whole sequence of adding the butter, as it is by far the hardest part of this recipe (given the amount).

    I can also see some lumps at the end when you stretch the dough to add the marmalade.

    Do you know the grams of your eggs? It can be a big difference in 8 eggs if the size from yours to mine vary… much more hydration, harder to add the butter…

    Thanks in advance!

  11. Kate Reply

    The dough is very very heavy and I have done about 6 stretch and folds. I’m thinking iy is not going to work and I need to try agin tomorrow. It never softened enough to really handle well.
    What did I do wrong?

  12. Karen Brooks Reply

    Hi Sune what size are your eggs in Denmark? In the UK medium are around 50g but here in South Africa our large are meant to be 51 to 59g. So I would prefer to measure mass. I think that’s done when still in the shell. Thanks

  13. Kevin Reply

    What size pan did you use for this recipe? The picture makes it look larger than a standard Pullman loaf tin.

  14. Shawn Meyer Reply

    5 stars
    I used this recipe to make an amazing cinnamon raisin swirl. I wish I could post pictures to show you! Thank you Sune!!!