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Milk Brioche Recipe

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★★★★★

4.8 from 135 reviews

This Milk Brioche recipe yields a soft, tender, and slightly sweet bread that is perfect for breakfast or snacks. Made with enriched dough containing whole milk, eggs, and butter, this brioche is fluffy and rich with a golden crust. Follow easy step-by-step instructions for activating yeast, kneading, rising, and baking to create a classic French bread from scratch.

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
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (softened)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm whole milk with the active dry yeast. Let this mixture sit undisturbed for 5 to 10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
  2. Create Dough Mixture: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make a well in the center, then pour in the frothy yeast mixture, eggs, and vanilla extract. Stir gently until the ingredients begin to come together into a dough.
  3. Knead the Dough: Transfer the dough onto a floured surface and knead for 8 to 10 minutes. Work the dough until it becomes smooth and elastic, which helps develop the gluten necessary for structure.
  4. Incorporate Butter: Gradually add the softened unsalted butter to the dough while continuing to knead. Keep kneading until all the butter is fully absorbed, and the dough is glossy and supple.
  5. First Rise: Place the dough in a lightly oiled bowl and cover it with a towel or plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until it doubles in size, to let the dough ferment and flavor develop.
  6. Shape and Bake: Preheat the oven to 350°F (175°C). Punch down the risen dough to release air, then shape it into a loaf or individual rolls. Place the shaped dough on a baking sheet or loaf pan and bake for 25 to 30 minutes until the brioche is golden brown and sounds hollow when tapped.

Notes

  • Use warm milk (about 100-110°F) to properly activate the yeast.
  • Ensure butter is softened but not melted for even incorporation.
  • Do not rush the rising process as it is crucial for light texture and flavor.
  • Allow the brioche to cool before slicing for best texture.
  • This dough can also be refrigerated overnight after the first rise for convenience.

Keywords: Milk Brioche, Brioche Bread, French Bread, Soft Bread, Yeast Bread, Homemade Brioche

Find it online: https://lucabites.com/milk-brioche-recipe/