Milk Brioche is a wonderfully soft and fluffy bread with a tender crumb and a rich buttery flavor. This classic French bread is perfect for breakfast, toasted with jam, or simply enjoyed on its own. It’s slightly sweet, enriched with milk and butter, which gives it its characteristic golden color and pillowy texture. Whether you’re a seasoned baker or just getting started, this brioche recipe is straightforward and rewarding, filling your home with the irresistible aroma of fresh bread.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 3/4 cup warm milk (110°F/45°C)
- 1/4 cup warm water
- 1/2 cup unsalted butter, softened and cut into small pieces
- 3 large eggs
- 1 teaspoon vanilla extract (optional)
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm milk, warm water, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This means the yeast is activated and ready to use.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract (if using). Stir until a shaggy dough forms.
Step 3: Knead the Dough
Using a stand mixer with a dough hook attachment, knead the dough on medium speed for 5-6 minutes. Gradually add the softened butter, a few pieces at a time, allowing it to fully incorporate before adding more. Continue kneading for an additional 6-8 minutes, until the dough is smooth, elastic, and slightly sticky.
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
Step 5: Shape the Brioche
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and divide it into three equal parts. Roll each part into a long rope, about 16 inches long. Braid the ropes together and place the braided dough into a greased 9×5-inch loaf pan, tucking the ends under.
Step 6: Second Rise
Cover the loaf pan with a kitchen towel and let the dough rise again for 45-60 minutes, or until it has doubled in size.
Step 7: Prepare the Egg Wash
In a small bowl, whisk together the egg yolk and milk. Brush the top of the risen dough with the egg wash to give it a shiny, golden crust.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the brioche in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If the top is browning too quickly, cover it loosely with aluminum foil.
Step 9: Cool
Remove the brioche from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Cook Notes
- Butter Temperature: Make sure the butter is softened but not melted. This ensures it incorporates smoothly into the dough.
- Rising Environment: Brioche requires a warm environment to rise properly. If your kitchen is cold, you can place the dough in a slightly warm (but turned off) oven to help it rise.
- Kneading: Kneading is key for brioche to develop its characteristic texture. The dough should be smooth and slightly sticky by the time you’re finished kneading.
Variations
1. Chocolate Chip Brioche
Add 1 cup of chocolate chips to the dough before shaping it. This adds a delicious twist that’s perfect for breakfast or dessert.
2. Cinnamon Swirl Brioche
Before shaping the dough, roll it out into a rectangle, spread with softened butter, and sprinkle with a mixture of cinnamon and sugar. Roll the dough up and then braid as directed for a cinnamon-flavored version.
3. Nutty Brioche
Add 1/2 cup chopped nuts (such as almonds or pecans) to the dough for extra crunch and flavor.
Serving Suggestions
- With Butter and Jam: Serve slices of brioche toasted with butter and jam for a classic breakfast or afternoon snack.
- French Toast: Brioche makes excellent French toast. Dip slices in a mixture of eggs, milk, and cinnamon, then cook until golden brown.
- Bread Pudding: Use leftover brioche to make a rich and delicious bread pudding for dessert.
Frequently Asked Questions
Can I Make Milk Brioche Ahead of Time?
Yes! The dough can be made the night before and allowed to rise slowly in the refrigerator overnight. Let it come to room temperature before shaping and baking.
How Do I Store Brioche?
Store any leftover brioche in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature before serving.
Why Is My Brioche Dense?
If your brioche turned out dense, it may not have risen enough during the first or second rise. Make sure the dough doubles in size each time, as proper fermentation is key for light and fluffy brioche.
Milk Brioche is a rich, buttery bread that’s perfect for any occasion. Its soft and fluffy texture, combined with a slightly sweet flavor, makes it versatile and utterly delicious. Whether you’re making French toast, a decadent bread pudding, or simply enjoying it with butter and jam, this brioche is sure to be a hit. Give this recipe a try, and experience the magic of homemade brioche!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
