Soft, fluffy, and lightly sweetened, milk brioche is a classic French bread that melts in your mouth. Perfect for breakfast, sandwiches, or a delightful afternoon snack, this buttery brioche is a timeless treat.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk (110°F/45°C)
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions:
- Prepare the dough: In a large bowl, mix the flour, sugar, yeast, and salt. Add the warm milk and eggs, then mix until a shaggy dough forms.
- Knead the dough: Knead the dough for about 10 minutes, gradually adding the softened butter until fully incorporated and the dough becomes smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the brioche: Punch down the dough and divide it into 6-8 equal pieces. Shape into balls or braid for a traditional look. Place in a greased loaf pan or on a baking sheet.
- Second rise: Cover again and let the dough rise for 45 minutes to 1 hour, until puffy.
- Bake: Preheat the oven to 350°F (175°C). Mix the egg and milk for the egg wash, then brush over the risen dough. Bake for 25-30 minutes until golden brown.
- Cool: Let the brioche cool on a wire rack before slicing.
Tips for Perfect Milk Brioche:
- Use warm (not hot) milk to activate the yeast properly.
- Let the dough rise in a draft-free, warm area for the best results.
- Don’t rush the rising time; slower rises lead to better flavor and texture.
- Store brioche in an airtight container for up to 3 days or freeze for longer storage.
Prep Time: 20 minutes | Rising Time: 2-3 hours | Baking Time: 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 280 kcal | Servings: 10 servings