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
Scale
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.
