Milk Brioche Recipe

Introduction

Milk brioche is a soft, rich bread with a tender crumb and a slightly sweet flavor. It’s perfect for breakfast or making decadent sandwiches. This recipe will guide you through creating light and fluffy brioche at home with simple ingredients.

Ingredients

• 3 ½ cups all-purpose flour
• 1 cup warm milk
• ½ cup unsalted butter, softened
• 4 large eggs
• 2 ¼ teaspoons active dry yeast (1 packet)

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. Step 2: Add flour, eggs, and softened butter to the yeast mixture. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover with a clean cloth, and proof in a warm place for 1 to 2 hours until doubled in size.
4. Step 4: Preheat your oven to 350°F (175°C). Shape the dough into a loaf or rolls and place on a baking sheet or in a loaf pan.
5. Step 5: Bake for 25 to 30 minutes until the brioche is golden brown and sounds hollow when tapped. Let it cool before slicing.

Tips & Variations

• Use high-quality butter for a richer flavor and softer texture.
• Replace half of the all-purpose flour with bread flour for a chewy crumb.
• For a sweeter brioche, add 2 tablespoons of sugar to the dough.
• Brush the top with egg wash before baking to achieve a shiny, golden crust.

Storage

Store brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the cooled bread in a sealed freezer bag for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven or toaster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make brioche without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 to 15 minutes until smooth and elastic. It requires more effort but works well.

What if my dough doesn’t rise?

If the dough doesn’t rise, ensure your yeast is fresh and that the milk is warm but not hot. Proof the dough in a warm, draft-free environment to help activate the yeast.

Milk Brioche Recipe

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★★★★★

4.8 from 56 reviews

Milk Brioche is a rich and tender French bread made with a soft dough enriched by eggs, butter, and milk. This sweet bread is perfect for breakfast or as a base for decadent desserts, characterized by its fluffy texture and buttery flavor.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: One 9x5 inch loaf or 8 brioche buns 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups (440g) all-purpose flour
• 2 1/4 tsp (7g) active dry yeast
• 1/4 cup (50g) granulated sugar
• 1 tsp salt

Wet Ingredients

• 1/2 cup (120ml) whole milk, warm (about 110°F/43°C)
• 4 large eggs
• 1 cup (225g) unsalted butter, softened

Instructions

1. Prepare the yeast mixture: In a small bowl, combine warm milk with yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until foamy, indicating the yeast is active.
2. Knead the dough: In a large mixing bowl, combine flour, sugar, and salt. Add the eggs and milk-yeast mixture. Mix until a sticky dough forms. Gradually incorporate the softened butter a few tablespoons at a time, kneading continuously until the dough is smooth, elastic, and slightly tacky. This process may take about 10-15 minutes by hand or 8-10 minutes in a stand mixer with a dough hook.
3. Proof the dough: Transfer the dough to a greased bowl, cover it tightly with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
4. Shape the brioche: Punch down the risen dough gently to release air. Shape the dough as desired—for example, into a loaf or individual buns—and place it into a buttered baking pan or on a baking sheet.
5. Second proof: Cover the shaped dough again and let it rise for another 45 minutes to 1 hour until puffed and nearly doubled.
6. Bake: Preheat the oven to 350°F (175°C). Brush the top of the dough with an egg wash (a beaten egg mixed with a tablespoon of water) for a shiny, golden crust. Bake for 25-30 minutes or until the brioche is deeply golden brown and sounds hollow when tapped on the bottom.
7. Cool: Remove from the oven and allow the brioche to cool on a wire rack before slicing and serving.

Notes

• Using warm milk helps activate yeast but avoid overheating, which can kill the yeast.
• Softened butter should be pliable but not melted for best incorporation into the dough.
• Proofing time can vary based on room temperature; a warm, draft-free environment accelerates rising.
• For extra flavor, you can add vanilla extract or make a sugar glaze on top after baking.
• Brioche can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: Milk Brioche, French bread, brioche recipe, soft bread, enriched dough, breakfast bread