Milk Brioche is an incredibly soft, fluffy, and buttery bread that’s perfect for anything from breakfast to dinner. The combination of milk and butter in the dough gives it a rich, melt-in-your-mouth texture, while the egg creates a lovely golden color. This bread is light as a cloud, with a delicate crumb and slightly sweet flavor.
Here’s a recipe for making the Best Milk Brioche at home:
Milk Brioche – Best Fluffy and Super Soft
Ingredients:
- 3 cups all-purpose flour (360g), plus extra for dusting
- 1/2 cup whole milk (120ml), lukewarm
- 1/4 cup warm water (60ml)
- 2 teaspoons active dry yeast (or instant yeast)
- 1/4 cup sugar (50g)
- 1/2 teaspoon salt
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (113g), softened
- 1 tablespoon honey (optional, for added sweetness)
- 1 teaspoon vanilla extract (optional, for flavor depth)
- 1 egg (for egg wash)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water (about 100°F or 38°C) and warm milk. Stir in the sugar to dissolve.
- Sprinkle the yeast over the milk mixture and let it sit for 5-10 minutes until it becomes frothy. If you’re using instant yeast, you can skip this step and add it directly to the flour.
2. Mix the Dough:
- In the bowl of a stand mixer (or a large mixing bowl if mixing by hand), combine the flour and salt.
- Add the eggs and the yeast mixture to the flour. Use the dough hook attachment (if using a stand mixer) or a wooden spoon to mix everything together until a dough forms.
- Once the dough comes together, knead on medium speed (or by hand) for about 8-10 minutes, until it becomes smooth and elastic. If you’re kneading by hand, it may take a little longer (around 12 minutes).
3. Add the Butter:
- Gradually add the softened butter, a tablespoon at a time, while continuing to knead. Allow each piece of butter to fully incorporate before adding more.
- Keep kneading until the dough is soft, smooth, and slightly tacky (but not sticky). This may take another 5-8 minutes.
4. First Rise:
- Once the dough is fully incorporated, form it into a ball and place it in a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Punch Down & Shape:
- After the first rise, punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface.
- Divide the dough into 3 equal pieces (or more, depending on the size of the loaf you want to make).
- Roll each piece into a ball, and then roll each ball into a log. Alternatively, you can divide it into smaller portions to make dinner rolls.
- Arrange the dough logs side by side in a greased loaf pan, or in your desired shape for rolls. Press down gently to fit them snugly into the pan.
6. Second Rise:
- Cover the shaped dough with a clean cloth and let it rise for another 45 minutes to 1 hour, until it has puffed up and is almost doubled in size.
7. Prepare the Egg Wash:
- Preheat your oven to 350°F (175°C).
- Whisk the remaining egg with a splash of water or milk. Brush this egg wash over the top of the dough to give it a shiny, golden finish.
8. Bake:
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom. If you’re making rolls, they may only need 15-20 minutes.
- If the bread is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.
9. Cool and Serve:
- Remove the brioche from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice once fully cooled, or serve warm with butter and jam.
Why This Recipe Works:
- Butter & Milk: The combination of butter and milk in the dough creates a rich, tender crumb that’s soft and buttery, with a slight sweetness.
- Double Rise: The two rises help develop the dough’s flavor and texture, resulting in a light and airy loaf.
- Egg Wash: The egg wash gives the top of the bread a beautiful, shiny, golden crust that adds to the overall delicious appearance and texture.
Tips & Variations:
- Flavor Variations: Add zest of one lemon or orange for a citrusy twist, or incorporate cinnamon for a sweet variation.
- Make it Richer: For an even richer flavor, you can replace part of the milk with cream or add a bit more butter.
- Sweet Brioche: If you like it sweeter, increase the sugar to 1/3 cup and add 1 tablespoon of vanilla extract.
- For Rolls: Divide the dough into 12 small portions and roll them into balls for brioche rolls. These bake in around 15-20 minutes.
Serving Suggestions:
- Toast: Serve slices toasted with a little butter or jam for breakfast.
- Sandwiches: Use it as the base for sandwiches—its softness is perfect for a breakfast sandwich with eggs, bacon, or a classic chicken salad.
- Dessert: For a sweet treat, spread on a little Nutella or make a French toast for an indulgent breakfast or dessert.
This Milk Brioche is the definition of soft, fluffy, and buttery. It’s perfect for a weekend bake or as a special treat to impress your family or guests. The light, airy texture makes it one of the best homemade breads you’ll ever try!