Name: Milk Brioche Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: French
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; 1 tsp vanilla extract; ½ cup unsalted butter (softened)

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Introduction

Milk brioche is a soft, tender bread enriched with butter, eggs, and milk, creating a slightly sweet and rich flavor. Perfect for breakfast or as a base for decadent sandwiches, this recipe guides you through making classic brioche from scratch with ease.

A white plate holds four soft, shiny bread rolls with a golden brown top. One roll is slightly pulled apart, showing a thick, creamy white filling inside. A woman's hand is pouring milk tea from a white teapot into one of two clear glass cups filled with light brown tea in the background. The surface is white marbled. photo taken with an iphone --ar 4:5 --v 7

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

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.

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 until the ingredients begin to form a dough.
Step 3: On a floured surface, knead the dough for 8 to 10 minutes until it becomes smooth and elastic, helping develop gluten for structure.
Step 4: Gradually add the softened unsalted butter to the dough while kneading, continuing until the butter is fully absorbed and the dough has a glossy, supple texture.

Step 5: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
Step 6: Preheat your oven to 350°F (175°C). Punch down the risen dough, shape it into a loaf or individual rolls, and place them on a baking sheet or in a loaf pan.
Step 7: Bake for 25 to 30 minutes, until the brioche turns golden brown and sounds hollow when tapped. Let cool before serving.

Tips & Variations

For extra richness, brush the shaped dough with an egg wash before baking to achieve a shiny, golden crust.
Replace vanilla extract with orange zest or almond extract for a different aromatic flavor.
If your kitchen is cool, place the dough in an oven with the light turned on to encourage rising.

Try adding chocolate chips or dried fruit for a sweet twist on classic brioche.

Storage

Store brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the baked brioche in a freezer-safe bag for up to 1 month. Thaw at room temperature and warm gently before serving to refresh its softness.

How to Serve

A white plate with four soft golden brown bread rolls that look shiny on top, each with a smooth, slightly glossy texture. One roll is cut open, showing a thick layer of creamy, pale yellow butter melting inside. A woman’s hand is pouring a white teapot above the plate, with two clear glasses filled with light brown tea in the blurred background. The scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Mix it directly with the dry ingredients without proofing in the milk first.

Why is my brioche dough sticky after kneading?

Brioche dough is naturally soft and slightly sticky due to the high butter content. Use a lightly floured surface and avoid adding too much extra flour to keep the dough tender.