These sourdough brioche hearts are the perfect blend of elegance and sweetness, making them ideal for special occasions like Valentine’s Day or any time you want to show someone you care. With their soft, buttery texture and rich filling, these heart-shaped treats are as delightful to eat as they are to look at. Twisted with a sweet raspberry & white chocolate filling and drizzled with a beautiful raspberry glaze, they’re a show-stopping centerpiece that combines artistry and flavor.
Why I love this recipe
- Sourdough brioche hearts are 100% sourdough making them easier to digest and a healthier option.
- The dough itself is versatile and can be made into babka bread, hamburger buns, or any variation of sweet bread.
- Sourdough brioche hearts are made with a sweet stiff starter, making the texture so soft and pillowy. Additionally, the dough is long-fermented with no sour flavor.
- The versatility of these hearts is endless. Feel free to get creative with different fillings!
What is a sweet stiff starter?
A sweet stiff sourdough starter is a type of sourdough starter that is characterized by its low hydration and sweetness. Stiff starters typically have around 50% hydration or less, which makes them thicker and more dough-like in texture. The sweetness comes from the sugar and the natural fermentation process of the starter, which produces sugars that give the dough a sweet flavor. This ultimately mutes that notable sourdough tang that isn’t always desired in sweet recipes.
Different fillings for sourdough brioche hearts
While this recipe uses raspberry and white chocolate filling, feel free to get creative with different flavors. Here are just a few other variations to try:
- Lemon and blueberry
- Nutella and hazelnuts
- Almond cream and apricot
- Strawberries and cream
Helpful tips before baking
- Raspberries: This recipe has only been tested with freeze dried raspberries that have been ground into a powder. This ensures the filling stays in the brioche heart and also makes for easier shaping. I’ve linked the freeze dried raspberries I use here.
- White chocolate: I like to use baker’s chocolate bars and chop them, but white chocolate chips or chunks can be used.
- Fermentation times: Enriched dough (especially with a sweet stiff starter) takes time to rise and needs a warm environment. Try placing your dough in the oven with the light on to speed up rise times.
How to make sourdough brioche hearts
Baker’s schedule option 1: Make the sweet stiff starter in the AM, mix the dough in the evening, allow to rise overnight on the counter to bake for the following morning.
Baker’s schedule option 2: Make the sweet stiff starter in the evening, mix the dough the following morning, allow to rise and then place in the refrigerator overnight to bake for the following morning.
Sourdough brioche heart dough can be refrigerated for 24 hours.
Ingredients
The sweet stiff starter:
- 15 grams of active sourdough starter
- 30 grams of water
- 15 grams of sugar
- 60 grams of all-purpose flour
For the dough:
- 100 grams of sweet stiff sourdough starter from above
- 100 grams of milk
- 50 grams of sugar
- 2 eggs (room temperature)
- 5 grams of salt
- 310 grams of bread flour
- 50 grams of unsalted butter (softened)
- 1 tablespoon of heavy cream for brushing the dough
For the filling:
- 100 grams of softened unsalted butter
- 20 grams of raspberry powder (ground freeze dried raspberries)
- 113 grams white chocolate chunks
The raspberry glaze:
- 1 cup powdered sugar (sifted)
- 1 teaspoon raspberry powder (ground freeze dried raspberries)
- 1-2 tablespoons milk
Equipment
- mixing bowl
- food scale
- silicone or dough scraper
- large baking sheet
- parchment paper
Make the sweet stiff starter
- To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
- Next, add the sugar and water and stir until it becomes milky.
- Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
- Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
Note: this recipe is done by hand, however a stand mixer can be used (some additional flour will be needed during mixing).
Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.
- Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds) and let it cool for a few minutes.
- Add the milk to a medium mixing bowl and dissolve the sweet stiff starter and sugar using a fork. It is okay if the sweet stiff starter does not completely dissolve.
- Next, add the eggs, salt, and flour and mix until a shaggy ball is formed.
- Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
- The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.
Knead the dough & add the butter
- Ensure the butter is softened enough, spread it around the dough, and dimple it in.
- Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.
- Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.
- Try not to exceed using more than a few tablespoons of flour during the kneading process.
- If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.
- The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.
- Once complete, place the dough in a buttered bowl and cover it for 45 minutes.
Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside
- Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.
- After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size.
How to shape sourdough brioche hearts
Once the dough has doubled in size it can be shaped OR refrigerated for up to 24 hours.
- Line a large baking sheet with parchment paper.
- Once the dough is ready to be shaped prepare the filling. I ground freeze dried raspberries in my food processor. Mix the powder with the softened butter until well incorporated and set aside.
- If using a baker’s chocolate bar, chop into small pieces.
- Turn the dough out onto a lightly floured surface and divide it into 4 even pieces using a food scale.
- Roll each dough ball into a 12×5 inch rectangle and spread the raspberry butter on each one leaving a 1/2 inch border around the edge. Then sprinkle the chocolate over top, pressing it lightly into the dough.
- Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.
- Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.
- Ensure the dough is seam side down. Using a pizza cutter or sharp knife, cut the dough down the center leaving an inch of dough still connected at the top.
- Gently braid the two strands one over top of the other until you get to the end.
- After rolling all 4 brioche ropes, place 2 at a time on your baking sheet, shaping them into a heart. Be sure to pinch the seams tightly at both the center (top of the heart) and the ends (bottom of the heart) to secure the shape.
- After the 2 hearts have been shaped, cover the sourdough brioche hearts with oiled plastic wrap or a damp tea towel and let them rest in a warm spot for 1-2 hours or until puffed up.
Brush & bake the sourdough brioche hearts
- Once the sourdough brioche hearts have puffed up place in the freezer for 15-20 minutes & preheat the oven to 350 degrees F.
Why do we place the sourdough brioche hearts in the freezer? This is so the butter hardens a bit and does not leak out of the hearts during baking.
- Once ready to bake brush each heart with heavy cream and bake for 35-40 minutes or until golden brown. Some butter may leak out during baking and that is okay.
- Allow the sourdough brioche hearts to cool while you make the glaze.
How to decorate sourdough brioche hearts
- To elevate your brioche heart I suggest making a decorative glaze to drizzle over top and added a few valentine’s themed sprinkles.
- To make the glaze, sift the powdered sugar into a mixing bowl. Add the raspberry powder and 1-2 tablespoons of milk (depending on your preferred consistency) and whisk together until combined.
- Drizzle the glaze (and some sprinkles) over the cooled brioche hearts and enjoy! They make lovely gifts.
- Sourdough brioche hearts are best enjoyed on the same day but can be stored in an airtight container on the counter for 2 days.
More sourdough dessert recipes
- Chocolate Sourdough Bread
- Chocolate Chip Sourdough Bread (with honey!)
- Sourdough Chocolate Chip Cookies
- Sourdough Brownies
Sourdough Brioche Hearts (raspberry & white chocolate!)
Soft, buttery sourdough brioche hearts filled with raspberry and white chocolate, perfect for special occasions or as a stunning edible gift
Servings: 2 hearts
Equipment
- Mixing bowl
- Food scale
- Dough scraper
- Large baking sheet
- Parchment paper
Ingredients
For the sweet stiff starter
- 15 grams active sourdough starter
- 30 grams water
- 15 grams sugar
- 60 grams all-purpose flour
For the dough
- 100 grams sweet stiff starter from above
- 100 grams milk
- 50 grams sugar
- 2 eggs room temperature
- 5 grams salt
- 310 grams bread flour
- 50 grams unsalted butter softened
- 1 tablespoon heavy cream for brushing the dough
For the filling
- 100 grams softened unsalted butter
- 20 grams raspberry powder ground freeze dried raspberries
- 113 grams white chocolate chunks or chips
For the raspberry glaze
- 1 cup powdered sugar sifted
- 1 teaspoon raspberry powder
- 1-2 tablespoons milk
Instructions
Make the sweet stiff starter
- To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
- Next, add the sugar and water and stir until it becomes milky.
- Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
- Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
- Notes: this recipe is done by hand, however a stand mixer can be used (some additional flour will be needed during mixing). Ensure your sweet stiff starter has doubled in size before mixing the dough.
- Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds) and let it cool for a few minutes.
- Add the milk to a medium mixing bowl and dissolve the sweet stiff starter and sugar using a fork. It is okay if the sweet stiff starter does not completely dissolve.
- Next, add the eggs, salt, and flour and mix until a shaggy ball is formed.
- Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
- The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.
Knead the dough & add the butter
- Ensure the butter is softened enough, spread it around the dough, and dimple it in.
- Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.
- Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.
- Try not to exceed using more than a few tablespoons of flour during the kneading process.
- If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.
- The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.
- Once complete, place the dough in a buttered bowl and cover it for 45 minutes.
- Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside
- Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.
- After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size.
How to shape sourdough brioche hearts
- Once the dough has doubled in size it can be shaped OR refrigerated for up to 24 hours.
- Line a large baking sheet with parchment paper.
- Once the dough is ready to be shaped prepare the filling. I ground freeze dried raspberries in my food processor. Mix the powder with the softened butter until well incorporated and set aside.
- If using a baker's chocolate bar, chop into small pieces.
- Turn the dough out onto a lightly floured surface and divide it into 4 even pieces using a food scale.
- Roll each dough ball into a 12×5 inch rectangle and spread the raspberry butter on each one leaving a 1/2 inch border around the edge. Then sprinkle the chocolate over top, pressing it lightly into the dough.
- Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.
- Starting from the long side begin to roll the dough tightly, pressing down lightly on each roll.
- Ensure the dough is seam side down. Using a pizza cutter or sharp knife, cut the dough down the center leaving an inch of dough still connected at the top.
- Gently braid the two strands one over top of the other until you get to the end.
- After rolling all 4 brioche ropes, place 2 at a time on your baking sheet, shaping them into a heart. Be sure to pinch the seams tightly at both the center (top of the heart) and the ends (bottom of the heart) to secure the shape.
- After the 2 hearts have been shaped, cover the sourdough brioche hearts with oiled plastic wrap or a damp tea towel and let them rest in a warm spot for 1-2 hours or until puffed up.
Brush & bake the sourdough brioche hearts
- Once the sourdough brioche hearts have puffed up place in the freezer for 15-20 minutes & preheat the oven to 350 degrees F.Why do we place the sourdough brioche hearts in the freezer? This is so the butter hardens a bit and does not leak out of the hearts during baking.
- Once ready to bake brush each heart with heavy cream and bake for 35-40 minutes or until golden brown. Some butter may leak out during baking and that is okay.
- Allow the sourdough brioche hearts to cool while you make the glaze.
How to decorate sourdough brioche hearts
- To elevate your brioche heart I suggest making a decorative glaze to drizzle over top and added a few valentine's themed sprinkles.
- To make the glaze, sift the powdered sugar into a mixing bowl. Add the raspberry powder and 1-2 tablespoons of milk (depending on your preferred consistency) and whisk together until combined.
- Drizzle the glaze (and some sprinkles) over the cooled brioche hearts and enjoy! They make lovely gifts.
- Sourdough brioche hearts are best enjoyed on the same day but can be stored in an airtight container on the counter for 2 days.
Notes
Baker’s schedule option 1: Make the sweet stiff starter in the AM, mix the dough in the evening, allow to rise overnight on the counter to bake for the following morning.
Baker’s schedule option 2: Make the sweet stiff starter in the evening, mix the dough the following morning, allow to rise and then place in the refrigerator overnight to bake for the following morning.
Sourdough brioche heart dough can be refrigerated for 24 hours.
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