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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/milk-brioche-recipe/