Description
This recipe for Milk Brioche results in an irresistibly soft, cloud-like bread that’s perfect for breakfast, snack time, or special occasions.
Ingredients
1 cup Warm Milk
2 1/4 teaspoons Active Dry Yeast
1/4 cup plus 1 teaspoon Granulated Sugar
3 1/2 cups All-Purpose Flour
1 teaspoon Salt
2 Large Eggs
1/2 cup Unsalted Butter
1 Egg Yolk
1 tablespoon Water
Instructions
- Activate Yeast: Warm the milk gently. Dissolve 1 teaspoon sugar and yeast in the warm milk. Let it sit for 5-10 minutes until foamy
- Combine Dry Ingredients: Whisk flour, remaining sugar, and salt together in a large bowl
- Mix Dough: Add eggs to the yeast mixture. Pour the wet ingredients into the dry. Mix until a shaggy dough forms
- Knead and Add Butter: Turn the dough onto a lightly floured surface. Knead for 5 minutes. Gradually add the softened butter, a small piece at a time, until fully incorporated. Continue kneading for another 10-15 minutes until the dough is smooth and elastic. This is key for a soft Milk Brioche
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1-2 hours, or until doubled
- Shape Brioche: Gently deflate the dough. Shape it into a loaf or individual rolls. Place it in a greased loaf pan or on a baking sheet
- Second Rise: Cover and let the Milk Brioche rise again for 45-60 minutes, until puffy
- Bake: Preheat your oven to 375°F (190°C). Whisk an egg yolk with water for the egg wash. Brush the top of your Milk Brioche with the egg wash. Bake for 25-30 minutes, or until golden brown. Cool on a wire rack. Enjoy your beautiful Milk Brioche!
Notes
Ensure milk is warm, not hot, to avoid killing the yeast.
Knead dough thoroughly to develop gluten for the signature brioche texture.
Patience during rising times ensures incredible fluffiness.
Handle dough gently after the first rise to maintain its airy structure.
Store leftover Milk Brioche at room temperature in an airtight container for up to 3 days.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Reheat slices in a toaster or oven for a freshly baked taste.
Dough can be prepared the night before: after the first rise, refrigerate overnight, then shape and bake in the morning.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: milk brioche, homemade bread, soft brioche, fluffy bread, sweet bread, breakfast bread, family recipe