What You'll Need (for levain build):
100 grams Mature Sourdough Starter
50 grams Whole Wheat Flour
150 grams Bread Flour
200 grams Warm Water
What You'll Need (Final Mix)
500 grams All Purpose Flour
225 grams Levain
250 grams eggnog
200 grams Vermont Creamery Unsalted Butter
125 grams sugar
10 grams salt
pinch of vanilla
zest of 1 lemon
6 grams Honey
What You'll Need (Filling & Topping)
50 grams unsalted butter, softened
30 grams brown sugar
100 grams chopped hazlenuts
Vermont Creamery Marscapone
You will also need 1 big mixing bowl!
Here's What You Need To Do:
Cube your butter into chunks and make sure it is soft to the touch before you proceed.
Combine all of your ingredients into a big bowl.
Use your hands to squeeze everything together. It's going to be messy and sticky, so make sure your bowl is big enough to where you aren't making a mess.
If you absolutely feel you need to add more flour, now is the time to do it. I would add small amounts at a time, but don't go overboard. Your hand kneading or machine mixing process, with time, will give you the necessary gluten development! Trust the process.
Once your dough is fairly smooth on the surface and has come together, place it in a clean and oiled bowl for bulk fermentation. If you hand-mixed, you can give it a couple of stretches and folds every 30 minutes to continue to help the gluten formation process.
Allow your dough to go through the initial rise in a warm place for 4 hours. My house temperature is usually between 72-75f.
After you notice your dough is smooth and springy to the touch, put it into the fridge overnight to continue developing flavor and a strong structure. I usually will refrigerate it for about 10 hours at 40f.
Once you complete the cold stage of your fermentation, remove the dough and make the filling by combining the softened butter, brown sugar, and hazelnuts. Use a fork to cream them together.
Dump your dough out onto your work surface and pat down into a rectangle. Spread the filling evenly onto the dough and roll into a cylinder.
Place your dough in a loaf pan and brush with butter. Sprinkle with brown sugar and more hazelnuts. Let proof in a warm place for 4 hours, or until the dough grows noticeably in size and becomes springy to the touch.
Preheat your oven to 375f, and egg wash your brioche one final time.
Bake your brioche for 35 minutes. Depending on your oven and color preference you may need to go a bit longer.
Enjoy your warm sourdough Eggnog brioche! I love to have a slice with Vermont Creamery marscapone on top!