Milk Brioche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/milk-brioche-recipe/
