Sourdough Blueberry Brioche Tarts

Do you love a good homemade cheese danish, but hate laminating dough? Then this recipe is for you!

Soft and dreamy sourdough brioche, velvety cream cheese filling, and tart blueberries make these sourdough blueberry brioche tarts irresistible!

– whole milk – sourdough starter – eggs – granulated sugar – bread flour – salt

INGREDIENTS

In a large mixing bowl whisk together the milk, sourdough starter, eggs, and sugar until they are fully combined. Sift in the flour and salt, and mix until no lumps of flour remain.

1

After mixing the dough together, cover your bowl and allow it to rest for 30 minutes. Once the dough is rested perform slap and folds, or mix in a stand mixer, until it is smooth and holds its shape, about 10-15 minutes.

2

Cover the dough with a damp cloth or plastic wrap, and allow it to bulk ferment for 12 hours at 71°F(21°C).

3

After bulk rise, turn the dough out onto a floured surface and divide it into eight equal portions using a bench scraper or knife.

4

To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.

5

Swipe up for the full recipe!

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