If you are looking for a traditionally leavened, super soft, lightly sweet, rich dough recipe then this is your lucky day!
I’ve been messing around with this recipe for a few months and even before it was perfect it was sooooo good. The dough is easy to handle, ferments beautifully, and tastes incredible.
I chose the classic braided presentation for my photos but any shape will work well. This rich dough makes wonderful dinner rolls, sweet buns, filled pastries, and brioche.
What Is a Rich Dough?
Rich dough is short for a dough that has been enriched. Enrichment is typically done by adding fats and sweeteners. Most often enriched dough or rich dough has whole eggs or egg yolks, butter, milk, and sugar added into the dough to make it soft and sweet. The addition of fats in rich dough also shortens gluten strands, making the crumb more tender. Rich doughs are delicious and in this case made even better with healthy real-food fats and unrefined sugar.
Try this bread sliced thin, brushed with butter, and baked for the most delectable toast points you’ve ever had. Serve your toast points with a classic Chicken Liver Pâté or my famous Cranberry Apple Duck Liver Pâté.
Of course my favorite way to eat this bread is sliced and slathered with pastured butter!
The Night Before
The Next Morning
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