If you have ever dreamed of baking a bread that wraps you in a warm, buttery hug, this Milk Brioche Recipe is your new best friend. This pillowy, golden loaf is rich yet light, boasting a tender crumb that melts in your mouth thanks to the perfect balance of soft butter, creamy milk, and fresh eggs. Whether you enjoy it for breakfast, afternoon tea, or as a star in your sandwich lineup, this classic French treat combines simple ingredients into something truly special and deeply comforting.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting that soft, luscious texture and fragrant aroma that defines a perfect brioche. These staples are pantry-friendly and work beautifully together to create the richly satisfying experience you crave.
- All-purpose flour: 3 ½ cups provide the structure needed while keeping the bread tender.
- Granulated sugar: ¼ cup adds just the right touch of sweetness to balance the richness.
- Salt: 1 ½ teaspoons enhance all the flavors without overwhelming.
- Instant yeast: 1 tablespoon powers the dough rise for that soft, airy crumb.
- Whole milk: ¾ cup warmed to 110°F infuses moisture and richness essential for softness.
- Large eggs: 3 room temperature eggs lend richness, color, and tenderness.
- Unsalted butter: 10 tablespoons softened for deep, buttery flavor and that melt-in-your-mouth feeling.
- Egg (for egg wash): 1 egg to brush on top for a shiny, golden crust.
- Milk (for egg wash): 1 tablespoon used with the egg for the perfect glossy finish.
How to Make Milk Brioche Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the flour, sugar, salt, and instant yeast in the bowl of your stand mixer. This gives you an even foundation and ensures that the yeast activates evenly when wet ingredients are added.
Step 2: Add Milk and Eggs to Form the Dough
Pour in the warm milk and crack in the eggs. Mix everything on low speed until the dough just comes together, about 2 to 3 minutes. This gentle mixing helps hydrate your flour and begin gluten formation without overworking it too soon.
Step 3: Knead the Dough to Develop Gluten
Increase the mixer speed to medium and knead for 5 to 6 minutes until your dough feels smooth and elastic. This kneading builds strength, so your brioche has that iconic chewy yet tender bite.
Step 4: Incorporate the Butter Slowly
With the mixer running, add the softened butter one tablespoon at a time. Patience is key here as each piece must be fully absorbed before adding the next. You’ll notice the dough become shinier and silkier over about 8 to 10 minutes — an exciting moment signaling the brioche is nearly ready.
Step 5: First Rise in a Warm Spot
Transfer your dough to a lightly greased bowl, cover it, and let it rest in a warm place. In about 1 to 1 ½ hours, you’ll see it double in size as the yeast breathes life into the dough, making it irresistibly fluffy.
Step 6: Punch Down and Chill
Gently deflate the dough, cover it, and pop it in the fridge for at least 4 hours or overnight. This chilling step improves flavor complexity and makes the dough easier to handle for shaping.
Step 7: Shape and Second Rise
Once chilled, shape your dough into a loaf or individual rolls. Place them in greased pans or on lined sheets, cover, and let rise again until puffy, about 1 to 1 ½ hours. This final proof creates that beautifully soft interior you will adore.
Step 8: Bake to Golden Perfection
Preheat the oven to 350°F (175°C). Brush the brioche with a lovely egg and milk wash for a gleaming crust. Bake for 30 to 35 minutes until the top glows golden and your loaf sounds hollow when tapped. Let it cool before slicing to savor each tender bite.
How to Serve Milk Brioche Recipe
Garnishes
A brush of honey or a light dusting of powdered sugar takes this brioche from heavenly to downright decadent. Fresh berries or a slather of homemade jam also add a bright, fruity contrast that sings with the buttery bread.
Side Dishes
Milk brioche shines alongside classic eggs and smoked salmon for breakfast or pairs beautifully with creamy spreads, fresh cheese, or savory pâté during brunch or lunch. For dinner, it makes a sublime companion to soups and stews, soaking up every last flavorful drop.
Creative Ways to Present
Turn your brioche into dreamy French toast by soaking slices in cinnamon-spiced egg custard and frying them until golden. Or transform rolls into slider buns for gourmet sandwiches. Its tender texture also makes it perfect for bread pudding that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Store your Milk Brioche Recipe leftovers in an airtight container at room temperature for up to 3 days. This keeps it soft and prevents drying out. If you plan to enjoy it over several days, wrapping well is essential to preserve freshness.
Freezing
Brioche freezes beautifully. Slice before freezing for convenient portions, place in airtight freezer bags, and store for up to 2 months. When you want a treat, thaw at room temperature or toast slices straight from the freezer for fresh warmth.
Reheating
Reheat slices gently in a toaster or oven preheated to 300°F (150°C) until warm and fragrant. Avoid the microwave as it can make the bread chewy or tough. A warm slice brings back all the buttery goodness as if it were freshly baked.
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Using bread flour can give your brioche an even more tender and structured crumb thanks to its higher protein content. It’s a fantastic option if you want an extra luxurious texture.
Is it necessary to chill the dough overnight?
Chilling enhances flavor and makes the dough easier to handle, but if you’re short on time, a minimum of 4 hours will work. The longer, the better for taste and texture!
Can I add flavors like vanilla or citrus zest?
Definitely! A teaspoon of vanilla extract or a bit of lemon or orange zest added to the dough brightens up the flavor and adds a lovely aromatic touch to the traditional brioche.
How do I know when the brioche is fully baked?
Look for a deep golden-brown crust and listen for a hollow sound when tapping the loaf’s bottom. It’s a classic sign your bread has baked through perfectly.
What’s the best way to slice brioche?
Use a serrated bread knife and slice gently to avoid squashing your soft loaf. Letting the bread cool completely also helps make slicing easier and cleaner.
Final Thoughts
There is something truly special about baking your very own brioche, and this Milk Brioche Recipe makes the process approachable and rewarding. The warmth of butter, softness of milk, and richness of eggs come together in a harmonious loaf that’s sure to become a beloved staple in your kitchen. So, grab your ingredients, share the experience with loved ones, and savor every bite of this delightfully tender French treasure.
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Milk Brioche Recipe
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 35 minutes
- Total Time: 6 hours (including chilling and proofing)
- Yield: 1 loaf or 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Milk Brioche is a classic French enriched bread known for its soft, tender crumb and slightly sweet taste. Made with warm milk, eggs, and plenty of butter, this brioche is perfect for breakfast, brunch, or as a delicious snack. The dough requires a few rises and a chill period to develop its characteristic texture and flavor, resulting in a golden, glossy loaf or rolls that are irresistibly fluffy and rich.
Ingredients
Dry Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 ½ teaspoons salt
- 1 tablespoon instant yeast
Wet Ingredients
- ¾ cup whole milk, warm (about 110°F)
- 3 large eggs, room temperature
Fat
- 10 tablespoons unsalted butter, softened and cut into pieces
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and instant yeast.
- Add Wet Ingredients and Initial Mixing: Add the warm milk and eggs to the dry ingredients. Mix on low speed until the dough just comes together, about 2–3 minutes.
- Knead the Dough: Increase the mixer speed to medium and knead for 5–6 minutes until the dough is smooth and elastic.
- Incorporate Butter: With the mixer running on medium speed, add the softened butter one tablespoon at a time, waiting for each piece to be incorporated before adding the next. Continue mixing for 8–10 minutes until the dough is glossy, smooth, and slightly sticky.
- First Rise: Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 to 1 ½ hours.
- Chill the Dough: Punch down the dough, cover it tightly, and refrigerate for at least 4 hours or overnight to develop flavor and firmness.
- Shape the Dough: When ready to bake, remove the dough from the fridge and shape it into a loaf or rolls. Place in a greased loaf pan or on a lined baking sheet.
- Second Rise: Cover the shaped dough and let it rise again for 1 to 1 ½ hours until it is puffy and nearly doubled.
- Prepare Egg Wash: Preheat the oven to 350°F (175°C). Mix together 1 egg and 1 tablespoon of milk to create an egg wash.
- Apply Egg Wash and Bake: Gently brush the egg wash over the top of the dough. Bake for 30–35 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the brioche to cool completely before slicing to retain its soft texture.
Notes
- For an extra tender crumb, substitute bread flour for all-purpose flour.
- Add a teaspoon of vanilla extract or citrus zest to the dough for enhanced flavor.
- Brioche freezes well; slice and store in airtight bags for up to 2 months.
