Creamy Milk Brioche Recipe

Introduction

Milk brioche is a soft, fluffy bread enriched with butter and eggs, making it tender and flavorful. This classic French bread is perfect for breakfast or as a base for sweet and savory dishes.

Ingredients

• 3 ½ cups all-purpose flour
• 1 cup warm milk
• 2 ¼ teaspoons active dry yeast
• ½ cup unsalted butter, softened
• 4 large eggs

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2. Step 2: Add the flour, eggs, and softened butter to the yeast mixture.
3. Step 3: Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes using a stand mixer.
4. Step 4: Cover the dough with a clean towel and let it rise in a warm place until it doubles in size, approximately 1 to 1 ½ hours.
5. Step 5: Punch down the dough and shape it into a loaf or individual rolls.
6. Step 6: Place the shaped dough into a greased loaf pan or onto a baking sheet, then let it rise again until puffed, about 30 minutes.
7. Step 7: Preheat your oven to 375°F (190°C). Bake the brioche for 25–30 minutes or until the top is golden brown and a skewer inserted comes out clean.
8. Step 8: Remove from the oven and let cool on a wire rack before slicing.

Tips & Variations

• For a richer flavor, brush the top with an egg wash before baking to create a shiny crust.
• Substitute half the all-purpose flour with bread flour for a chewier texture.
• Add a teaspoon of vanilla extract or a tablespoon of sugar for a subtly sweet brioche.
• Chill the dough overnight after the first rise to develop deeper flavor and easier shaping.

Storage

Store brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze sliced brioche for up to 1 month and toast or warm slices directly from the freezer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount, but mix it directly with the flour instead of dissolving it in milk first.

How do I keep my brioche soft for longer?

To maintain softness, store brioche in a sealed bag or container at room temperature and avoid refrigeration, which can dry out the bread quickly.

Creamy Milk Brioche Recipe

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★★★★★

4.8 from 119 reviews

Milk Brioche is a rich, soft, and buttery French bread that is slightly sweet and perfect for breakfast or desserts. Made with milk, eggs, butter, and yeast, this brioche boasts a tender crumb and golden crust, making it a delightful treat to enjoy on its own or with your favorite spreads.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 loaf (8-10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Dough

• 3 ½ cups (440g) all-purpose flour
• ½ cup (120ml) whole milk, warm
• 2 ¼ teaspoons (1 packet or 7g) active dry yeast
• 4 large eggs, at room temperature
• ½ cup (115g) unsalted butter, softened
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt

Instructions

1. Activate the yeast: In a small bowl, combine the warm milk with the active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
2. Prepare the dough: In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour, sugar, and salt. Add the yeast mixture and eggs, then knead the dough until it begins to come together.
3. Knead in the butter: Gradually add the softened butter, a little at a time, kneading continuously until the dough is smooth, elastic, and slightly sticky, about 10-15 minutes.
4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free area until doubled in size, about 1 hour.
5. Shape the brioche: Punch down the risen dough gently to release the air. Shape it into a loaf or several individual buns and place them into a greased loaf pan or baking sheet.
6. Second rise: Cover the shaped dough and let it rise again until puffed and nearly doubled, about 30-45 minutes.
7. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
8. Glaze and bake: Brush the top of the dough with a beaten egg for a shiny crust. Bake in the preheated oven for 25-30 minutes or until the brioche is soft, golden, and sounds hollow when tapped.
9. Cool and serve: Remove the brioche from the oven and allow it to cool slightly before slicing. Enjoy warm or at room temperature.

Notes

• Use softened butter at room temperature for better incorporation into the dough.
• Ensure the milk is warm (not hot) to properly activate the yeast without killing it.
• For a richer flavor, you can brush the baked brioche with melted butter right after baking.
• Store leftover brioche in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Milk Brioche, French Bread, Soft Bread, Yeast Bread, Breakfast Bread