Milk Brioche Recipe

Introduction

Milk brioche is a soft, buttery bread with a tender crumb and a subtle sweetness. Perfect for breakfast or snacks, this homemade brioche is richer and more flavorful than store-bought versions.

Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp salt
• 2 ¼ tsp active dry yeast (1 packet)
• 1 cup whole milk (warm)
• 3 large eggs
• ½ cup unsalted butter (softened)
• 1 tsp vanilla extract

Instructions

1. Step 1: In a small bowl, combine the warm milk with the active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, eggs, and vanilla extract. Stir the ingredients together until they begin to form a dough.
3. Step 3: On a floured surface, knead the dough for 8 to 10 minutes until it becomes smooth and elastic to develop the gluten properly.
4. Step 4: Gradually incorporate the softened unsalted butter into the dough while kneading until the butter is fully absorbed and the dough is glossy and supple.
5. Step 5: Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
6. Step 6: Preheat the oven to 350°F (175°C). Punch down the risen dough, shape it into a loaf or individual rolls, and place it on a baking sheet or loaf pan.
7. Step 7: Bake for 25 to 30 minutes until the brioche turns golden brown and sounds hollow when tapped. Let it cool slightly before serving.

Tips & Variations

• Use room temperature ingredients to ensure the yeast activates properly and the dough rises well.
• For a richer flavor, brush the baked brioche with melted butter immediately after baking.
• You can add a tablespoon of orange zest or substitute vanilla with almond extract for a different aroma.

Storage

Store cooled brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread wrapped well for up to 1 month. Reheat slices gently in a toaster or warm the whole loaf in the oven before serving.

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 use instant yeast. If doing so, mix it directly with the dry ingredients and reduce or skip the proofing step with warm milk.

What makes brioche different from other breads?

Brioche contains a higher amount of butter and eggs than regular bread, which gives it a tender, rich texture and a slightly sweet flavor.

Milk Brioche Recipe

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★★★★★

4.9 from 59 reviews

This Milk Brioche recipe produces a soft, buttery, and slightly sweet bread perfect for breakfast or snacks. Made with warm milk, eggs, and softened butter, the dough is kneaded to develop gluten and allowed to rise until doubled. The brioche is then shaped and baked to a golden brown perfection with a tender crumb and rich flavor.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp salt
• 2 ¼ tsp active dry yeast (1 packet)

Wet Ingredients

• 1 cup whole milk (warm)
• 3 large eggs
• ½ cup unsalted butter (softened)
• 1 tsp vanilla extract

Instructions

1. Activate the Yeast: In a small bowl, combine the warm milk with the active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Create Dough Mixture: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, eggs, and vanilla extract. Stir the ingredients together until they begin to form a dough.
3. Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. This helps develop gluten, giving the bread structure.
4. Incorporate Butter: Gradually add the softened unsalted butter into the dough while continuing to knead. Keep kneading until the butter is fully absorbed and the dough feels glossy and supple.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and allow it to rise in a warm place for 1 to 2 hours until it doubles in size. This fermentation step develops flavor and texture.
6. Shape and Bake: Preheat the oven to 350°F (175°C). Punch down the risen dough, shape it into a loaf or individual rolls, and place on a baking sheet or loaf pan. Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped.

Notes

• Make sure the milk is warm but not hot when activating the yeast to avoid killing it.
• Use softened butter, not melted, to incorporate properly into the dough.
• For a richer flavor, you can brush the top of the brioche with an egg wash before baking to enhance browning.
• Brioche is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
• You can freeze the shaped dough before baking for up to one month; thaw and allow rising before baking.

Keywords: brioche, milk brioche, soft bread, buttery bread, homemade bread, French bread, breakfast bread