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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/creamy-milk-brioche-recipe/