Milk Brioche Recipe
Milk Brioche is an irresistibly tender, golden, and feather-light bread that feels like a warm hug straight from the oven. With its pillowy crumb, a subtle caress of sweetness, and that signature buttery aroma, this is a recipe destined to charm at breakfast tables and teatimes alike. Whether you bake it as a loaf or shape it into rolls, every bite of Milk Brioche is pure, uplifting comfort. Once you master the simple steps, you’ll wonder how you ever enjoyed bread without this French-inspired delight!
Ingredients You’ll Need
The beauty of Milk Brioche is in its simplicity—each ingredient plays an important role in building flavor, structure, or dreamy softness. Let’s take a closer look at what makes this bread truly special.
- All-purpose flour: Gives the brioche its structure while keeping the crumb light and tender.
- Granulated sugar: Adds just the right touch of sweetness for richness without overwhelming the palate.
- Instant yeast: The secret to a perfect rise, ensuring your Milk Brioche is airy and fluffy.
- Salt: Balances the sweetness and highlights all the other flavors within the loaf.
- Warm milk (about 110°F): Creates that luscious, soft crumb and infuses classic milky flavor throughout the bread.
- Large eggs at room temperature: Lend extra richness and color, resulting in that iconic brioche golden hue.
- Unsalted butter, softened: The key to decadence, offering an ultra-tender, almost pastry-like bite.
- Egg wash (1 egg beaten with 1 tablespoon milk): Ensures your Milk Brioche emerges from the oven with a gloriously shiny, beautifully browned crust.
How to Make Milk Brioche
Step 1: Combine the Dry Ingredients
Begin by adding the flour, granulated sugar, instant yeast, and salt to the bowl of your stand mixer. These foundational elements mix together to create the base of your Milk Brioche, ensuring even distribution of flavor and a picture-perfect rise.
Step 2: Add Milk and Eggs
Pour in the warm milk and crack in your eggs, both at just the right temperature. This not only enriches the dough but also jump-starts the yeast, effectively blending the wet and dry components for an ultra-smooth finish.
Step 3: Incorporate the Butter
Next, with your mixer on low speed, begin adding the softened butter—just a tablespoon at a time. Take your time here; patience ensures that the butter fully emulsifies into the dough, lending your Milk Brioche its signature silkiness and melt-in-your-mouth quality.
Step 4: Knead to Perfection
Increase the mixer speed to medium and allow the dough hook to work its magic for 8 to 10 minutes. The dough should become smooth, stretchy, and ever-so-slightly tacky, promising that delightful airy texture once baked.
Step 5: First Rise
Shape your dough into a ball and nestle it into a lightly greased bowl. Cover and let it rise somewhere cozy until doubled in size, about 1½ to 2 hours. Watching the dough puff up is always a little mesmerizing—it’s when the transformation truly begins!
Step 6: Shape and Second Rise
After deflating the dough gently, divide it into equal portions. Shape into balls for rolls or braid for a classic loaf, then arrange in a greased pan. Cover and let rise again until pleasingly puffy, about 45 to 60 minutes. This is the moment your Milk Brioche takes on its final form!
Step 7: Egg Wash and Bake
Preheat your oven to 350°F (175°C). Brush the risen dough gently with your egg wash—this will bake up to a glossy, beautifully golden top. Slide the pan into the oven and bake for 25 to 30 minutes, or until the Milk Brioche is bronzed and fragrant. Don’t forget to let it cool a bit on a rack before diving in!
How to Serve Milk Brioche
Garnishes
A sprinkle of pearl sugar, a dusting of powdered sugar, or a light brush of melted butter right after baking take your Milk Brioche to the next level. For extra pizzazz, a handful of sliced almonds or toasted coconut can add both color and crunch.
Side Dishes
Pair slices of Milk Brioche with sweet fruit preserves, salted butter, or your favorite nut spreads for brunch. It also makes a dreamy base for French toast or bread pudding, soaking up cream and custard beautifully.
Creative Ways to Present
Try shaping your dough into a festive wreath, baking it in a bundt pan, or creating individual rolls tucked into a basket for gatherings. Serve with vibrant jams, honeycomb, or whipped ricotta for a show-stopping centerpiece. However you slice it, Milk Brioche shines on any table!
Make Ahead and Storage
Storing Leftovers
Keep any extra Milk Brioche wrapped tightly in plastic wrap or tucked into an airtight container. It stays wonderfully fresh at room temperature for up to three days, ready for a quick snack or a luxurious breakfast.
Freezing
If you’d like to savor your Milk Brioche over time, slice the loaf after it’s cooled and freeze the pieces individually. Tuck slices in a freezer-safe bag and enjoy fresh-tasting brioche for up to two months.
Reheating
Warm your Milk Brioche slices in a toaster or oven at 325°F for just a few minutes. This revives its softness and brings out all those lovely, buttery aromas—like fresh-baked bread all over again!
FAQs
Can I make Milk Brioche without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can knead the dough by hand. Just prepare for a good 10 to 15 minutes of gentle kneading to achieve the same smooth, elastic texture.
What if I don’t have instant yeast?
You can use active dry yeast instead—just dissolve it in the warm milk for about 5 minutes before adding to the other ingredients to assure a strong rise in your Milk Brioche.
How do I know when the loaf is fully baked?
Check for a deep golden-brown color and an internal temperature of 190°F. Tapping the bottom should produce a hollow sound, another classic sign that your Milk Brioche is ready.
Why does the dough need two rises?
That double rise develops the pillowy crumb and deep flavor Milk Brioche is famous for. It also ensures the final loaf is perfectly light, airy, and gorgeously textured.
Can I add flavorings or inclusions?
Definitely! Try folding in chocolate chips, candied citrus, or dried fruit after the first rise for delicious variations that make this classic Milk Brioche your own.
Final Thoughts
If you’ve ever dreamed of baking the softest, most luxurious bread at home, Milk Brioche is absolutely the place to begin. Don’t be surprised if it becomes your new favorite treat—now go whisk, knead, and enjoy every golden slice!
Print
Milk Brioche Recipe
- Total Time: 3 hours (including rising)
- Yield: 1 large loaf or 12 rolls 1x
- Diet: Vegetarian
Description
This Milk Brioche recipe creates a soft and enriched bread that is perfect for breakfast or as a sweet treat. With a tender crumb and a golden crust, this French-inspired bread will delight your taste buds.
Ingredients
Dough:
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 packet (2¼ teaspoons) instant yeast
- 1 teaspoon salt
- ¾ cup warm milk (about 110°F)
- 3 large eggs at room temperature
- ½ cup unsalted butter, softened
Egg Wash:
- 1 egg beaten with 1 tablespoon milk
Instructions
- Prepare Dough: In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk and eggs, and mix on low speed until combined.
- Incorporate Butter: Gradually add butter, a tablespoon at a time, until fully incorporated. Knead on medium speed for 8–10 minutes until smooth.
- Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size, about 1½–2 hours.
- Shape: Divide dough, shape into desired form, place in pan or on sheet, cover, and let rise again for 45–60 minutes.
- Bake: Preheat oven to 350°F. Brush dough with egg wash, bake for 25–30 minutes until golden and internal temp reaches 190°F. Cool before slicing.
Notes
- For a tender crumb, use heavy cream instead of half the milk.
- Dough can be shaped into rolls or baked in a bundt pan for variation.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
