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Milk Brioche Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 43 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Description

This Milk Brioche recipe yields a soft, buttery, and slightly sweet bread that is perfect for breakfast or snacks. Using warm milk and active dry yeast, the dough is enriched with eggs and butter, creating a tender crumb and rich flavor. The brioche is baked until golden brown, resulting in a delicious, fluffy loaf or rolls that can be enjoyed plain or with your favorite spreads.

Ingredients

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

  1. Activate the Yeast: In a small bowl, combine warm milk and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
  2. Create Dough Mixture: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make a well in the center and add the frothy yeast mixture, eggs, and vanilla extract. Mix all ingredients until just combined into a rough dough.
  3. Knead the Dough: Transfer the dough onto a floured surface and knead for 8-10 minutes until the dough turns smooth and elastic, developing the gluten structure necessary for the brioche texture.
  4. Incorporate Butter: Gradually add the softened unsalted butter in small portions during the kneading process, ensuring each addition is fully absorbed before adding more. This enrichment gives the brioche its signature tender crumb and richness.
  5. First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover with a damp cloth or plastic wrap and let it rise in a warm area for 1-2 hours, or until the dough has doubled in size, indicating proper fermentation.
  6. Shape and Bake: Preheat the oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf or individual rolls as desired. Place on a baking tray or loaf pan and bake for 25-30 minutes until the exterior is golden brown and the bread sounds hollow when tapped.

Notes

  • Ensure the milk is warm but not hot, as excessive heat can kill the yeast.
  • Kneading time is important for gluten development; use a timer if needed.
  • For an extra glossy finish, brush the brioche with an egg wash before baking.
  • Allow the bread to cool completely before slicing to maintain its structure.
  • You can store brioche in an airtight container for up to 3 days or freeze for longer storage.

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