“Milk Brioche”
Every bite of milk brioche offers a delicate blend of richness and softness, making it the pinnacle of light, airy, and buttery perfection. This traditional French bread, which is made with milk, eggs, and butter, has a soft texture with a hint of sweetness that makes it ideal for breakfast, sandwiches, or a decadent snack. This pillowy-soft brioche is a real treat for any occasion, whether it is eaten warm from the oven, toasted with jam, or made into rich French toast. Prepare to enjoy delicious freshly baked goods in your own kitchen.
Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1/2 cup whole milk lukewarm
4 large eggs at room temperature
1/2 cup unsalted butter softened and cut into small pieces
1 egg yolk beaten (for egg wash)
Instructions:
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
Pour the lukewarm milk into the well and add the eggs. Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
Gradually incorporate the softened butter, a few pieces at a time, while continuing to knead. This can take some time and may seem messy at first, but keep kneading until the butter is fully incorporated and the dough becomes smooth and glossy.
Tips & Variations for the Perfect Brioche
Tips for a Perfect Milk Brioche:
Use Room Temperature Ingredients – Ensures even mixing and proper gluten development.
Knead Well – A soft and elastic dough is key for that fluffy, airy texture. Knead for at least 10–15 minutes until smooth.
Don’t Skip the First Rise – Let the dough rise until doubled in size, typically 1.5 to 2 hours for the best texture.
Chill for Better Shaping – Refrigerating the dough overnight enhances flavor and makes shaping easier.
Brush with Egg Wash – This gives your brioche that beautiful golden-brown, glossy finish.
Bake at the Right Temperature – Too hot, and the crust will brown too quickly; too low, and it won’t rise properly. 350°F (175°C) is ideal.
Let It Cool Properly – Allow the brioche to cool before slicing to keep it from deflating.
Variations to Try:
Classic Sweet Brioche – Add 1-2 tbsp of honey or vanilla extract for a richer, sweeter taste.
Chocolate Chip Brioche – Fold in mini chocolate chips for a delightful chocolatey twist.
Cinnamon Sugar Brioche – Swirl cinnamon and brown sugar into the dough for a warm, spiced flavor.
Nutella or Jam-Filled Brioche – Shape dough into rolls and fill with Nutella, fruit preserves, or almond paste before baking.
Savory Herb Brioche – Add cheese, rosemary, thyme, or garlic butter for a savory take.
Brioche Buns – Shape into smaller buns for burgers or sliders.
Brioche French Toast – Slightly stale brioche makes the best French toast!