Description
This Milk Brioche recipe yields a soft, rich, and slightly sweet French bread made with warm milk, butter, and eggs. Perfectly golden and tender, this brioche is ideal for breakfast or as a versatile bread for sandwiches and desserts. The dough is enriched with butter and eggs, gently proofed, and baked to a delicate golden crust.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup warm milk (about 110°F)
- 3 large eggs
- 1/2 cup unsalted butter, softened and cut into pieces
- 1 egg, beaten (for egg wash)
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Combine Ingredients: Add the flour, sugar, salt, and eggs to the yeast mixture. Mix everything until a shaggy dough forms.
- Knead the Dough: Knead by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic.
- Add Butter: Gradually add softened butter, a few pieces at a time, kneading continuously until fully incorporated and the dough turns soft, slightly sticky, but smooth.
- First Rise: Place the dough into a lightly greased bowl, cover it, and let it rise in a warm place for about 1 to 2 hours or until it doubles in size.
- Shape the Dough: Punch down the dough to release air. Shape it into a loaf or divide into small buns per your preference. Place shaped dough in a greased loaf pan or baking tray.
- Second Rise: Cover and let it rise again for 45 to 60 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Egg Wash and Bake: Brush the top of the dough with beaten egg for a shiny, golden crust. Bake buns for 25 to 30 minutes or the loaf for 35 to 40 minutes until golden brown and cooked through.
- Cool and Serve: Remove from oven and allow the brioche to cool before slicing to enjoy the perfect texture.
Notes
- For extra richness, add 1 teaspoon of vanilla extract or a little orange zest to the dough.
- Ensure butter is softened to incorporate smoothly into the dough.
- Do not rush the rising times; slow, full proofing is essential for brioche’s tender texture.
- Use a stand mixer for easier kneading but hand kneading also works well.
- Store brioche in an airtight container to maintain freshness for up to 2 days.
