Milk brioche is a delightful, fluffy bread that strikes a perfect balance between richness and lightness. Originating from France, this bread is characterized by its tender crumb and subtle sweetness, making it an ideal companion for breakfast spreads, afternoon teas, or even as a base for gourmet sandwiches. The addition of milk and butter gives the brioche its characteristic soft texture and golden hue. This recipe requires some patience due to the rising time, but the results are well worth the effort, yielding bread that is both airy and rich in flavour.
About Milk Brioche
The beauty of milk brioche lies in its versatility. It can be enjoyed plain, spread with butter and jam, or used as a base for more elaborate dishes like French toast or bread pudding. The process of making brioche involves creating a dough that is enriched with butter and eggs, and then allowing it to rise until it is light and puffy. This recipe will guide you through each step, ensuring that you end up with a loaf that is perfectly soft and beautifully golden.
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Perfectly Fluffy Milk Brioche Recipe You’ll Love
12
servings20
minutes30
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minutesIngredients:
4 cups (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1 1/2 teaspoons salt
1 tablespoon active dry yeast
3/4 cup (180ml) warm milk (about 110°F/45°C)
4 large eggs, at room temperature
1/2 cup (115g) unsalted butter, softened
1 egg yolk (for egg wash)
1 tablespoon milk (for egg wash)
Instructions:
- Prepare the Dough:
- In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the eggs and the yeast mixture.
- Using a stand mixer fitted with a dough hook (or by hand), mix the ingredients until a dough forms. Continue kneading for about 5 minutes until the dough is smooth and elastic.
- Incorporate the Butter:
- Gradually add the softened butter to the dough, a few pieces at a time, kneading well after each addition. This process may take about 10 minutes. The dough will become very soft and slightly sticky.
- Continue to knead the dough until the butter is fully incorporated and the dough is smooth and glossy.
- First Rise:
- Transfer the dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf or divide it into smaller portions for individual rolls.
- Place the shaped dough into a greased loaf pan or onto a baking sheet lined with parchment paper.
- Second Rise:
- Cover the dough loosely with plastic wrap and let it rise for another hour, or until it has doubled in size again.
- Bake the Brioche:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to make the egg wash. Brush the top of the dough with the egg wash to give it a shiny, golden crust.
- Bake the brioche in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Enjoy your homemade milk brioche warm with butter, jam, or any topping of your choice. This bread is best enjoyed fresh but can be stored in an airtight container for up to three days.
