Easy homemade Delicious Sourdough Sweet Milk Breakfast Bread

Prepare the stiff starter or levain by combining water, sourdough starter, and bread flour in a jar. Mix well until you form a stiff ball of dough. Allow the stiff sourdough starter to proof for approximately 6-8 hours.

In the bowl of a stand mixer, add milk, eggs, granulated sugar, and sourdough starter. Incorporate all-purpose flour and knead with the dough hook for a few minutes until the dough is well combined and resembles the desired texture. Gradually add butter and salt while continuing to mix for about 25 minutes, until the dough is soft, elastic, and doesn't stick to the sides of the mixing bowl.

Transfer the dough to a work surface and perform several rounds of stretching and folding to complete the kneading process. Shape the dough into a ball and place it in a greased-proofing bowl. Cover the dough with plastic wrap or a lid and allow it to proof in a warm place until it doubles in size.

Once the dough is ready, place it on a silicone mat or a floured surface. Use a rolling pin to flatten and extend the dough into a long oval shape. Roll the dough tightly from one edge to form a large roll. Seal the sides of the dough with your hands and use a pizza cutter to make cuts every inch or every 2 ½ cm. Pull the dough around the roll to create the desired shape.

Arrange the dough on a prepared baking sheet lined with parchment paper or a silicone mat. Cover the dough with a plastic lid or plastic wrap and allow it to proof for 1-2 hours if proofed in a warm place. Brush the dough with egg wash and place it in a preheated oven at 180 C for about 50 minutes, or until the bread turns golden brown.

Remove the bread from the oven and place it on a cooling rack for at least 15 minutes before slicing. Enjoy!