Milk Brioche

Milk Brioche is a soft, fluffy, and slightly sweet bread that’s perfect for breakfast, sandwiches, or as a snack. With a rich texture and subtle buttery flavor, this brioche is made with milk to give it an extra soft crumb.

The dough is easy to work with, and the result is a delicious loaf with a tender crumb that melts in your mouth. Whether you serve it plain, toasted, or with your favorite spreads, this milk brioche will quickly become a family favorite.

Kitchen Equipment Needed

• Stand mixer (optional but recommended)
• Mixing bowls
• Dough hook (if using a stand mixer)
• Loaf pan
• Pastry brush
• Clean kitchen towel

Ingredients

• 1/2 cup whole milk, lukewarm
• 1/4 cup warm water
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1/2 tsp salt
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, softened
• 1 egg (for egg wash)

Directions

1. Activate the Yeast:
   In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, or until it becomes frothy.
2. Prepare the Dough:
   In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and eggs, and mix on low speed with a dough hook attachment until a dough forms.
3. Knead the Dough:
   Increase the mixer speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic. You may also knead by hand on a floured surface for the same amount of time.
4. Incorporate the Butter:
   Gradually add the softened butter, one tablespoon at a time, and continue to knead until the butter is fully incorporated and the dough is smooth and shiny.
5. First Rise:
   Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise for 1-1.5 hours, or until it has doubled in size.
6. Shape the Loaf:
   After the dough has risen, punch it down to release air. Turn the dough out onto a floured surface and shape it into a loaf by folding the edges in and rolling it into a tight cylinder.
7. Second Rise:
   Place the shaped dough into a greased loaf pan. Cover the pan with a towel and let the dough rise for 30-45 minutes, or until it has doubled in size and slightly risen over the top of the pan.
8. Preheat the Oven:
   While the dough is rising, preheat your oven to 350°F (175°C).
9. Prepare the Egg Wash:
   In a small bowl, whisk the remaining egg. Brush the top of the dough with the egg wash for a golden finish.
10. Bake the Brioche:
    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 on the bottom.
11. Cool and Serve:
    Remove the brioche from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Prep Time

30 minutes (+2 hours rising time)

Cook Time

30 minutes

Total Time

3 hours

Nutrition (Per Slice)

Calories: 210
Protein: 6g
Carbohydrates: 29g
Fat: 9g
Sugar: 4g

Expert Tips

• Use Lukewarm Milk and Water: To activate the yeast properly, ensure the milk and water are warm but not too hot (about 110°F or 45°C).
• Don’t Overwork the Dough: Knead until the dough is smooth and elastic, but avoid over-kneading, as it can result in a denser loaf.
• Flavor Variation: For a slightly different flavor, you can add vanilla extract or orange zest to the dough.

FAQs

Can I make this dough in advance?
Yes, you can prepare the dough ahead of time and refrigerate it after the first rise. Let it come to room temperature before shaping and proceeding with the second rise.

Can I freeze the brioche?
Yes, you can freeze the baked brioche after it has cooled completely. Wrap it tightly in plastic wrap or foil, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Can I make this without a stand mixer?
Yes, you can knead the dough by hand. It will take a little more effort, but it’s definitely doable!

Storing & Reheating

Room Temperature: Store the brioche in an airtight container at room temperature for up to 3 days.
Freezer: Freeze leftover brioche in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.

Substitutions & Variations

• Dairy-Free: Use dairy-free butter and substitute with almond milk or another non-dairy milk.
• Sweet Brioche: Add a handful of chocolate chips, raisins, or cinnamon for a sweet twist.
• Whole Wheat: Swap 1 cup of the all-purpose flour for whole wheat flour for a heartier version of the brioche.

Milk Brioche

Milk Brioche is a soft, fluffy, and slightly sweet bread that’s perfect for breakfast, sandwiches, or as a snack. With a rich texture and subtle buttery flavor, this brioche is made with milk to give it an extra soft crumb. The dough is easy to work with, and the result is a delicious loaf with a tender crumb that melts in your mouth.

Print Recipe Pin Recipe

Equipment

• - Stand mixer (optional but recommended)
• Mixing bowls
• - Dough hook (if using a stand mixer)
• - Loaf pan
• - Pastry brush
• - Clean kitchen towel

Ingredients

  

• - 1/2 cup whole milk lukewarm
• - 1/4 cup warm water
• - 2 1/4 tsp active dry yeast
• - 1/4 cup granulated sugar
• - 4 cups all-purpose flour
• - 1/2 tsp salt
• - 4 large eggs room temperature
• - 1/2 cup unsalted butter softened
• - 1 egg for egg wash

Instructions

 

• **Activate the Yeast:**
• In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes, or until it becomes frothy.
• **Prepare the Dough:**
• In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and eggs, and mix on low speed with a dough hook attachment until a dough forms.
• **Knead the Dough:**
• Increase the mixer speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic. You may also knead by hand on a floured surface for the same amount of time.
• **Incorporate the Butter:**
• Gradually add the softened butter, one tablespoon at a time, and continue to knead until the butter is fully incorporated and the dough is smooth and shiny.
• **First Rise:**
• Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Let it rise for 1-1.5 hours, or until it has doubled in size.
• **Shape the Loaf:**
• After the dough has risen, punch it down to release air. Turn the dough out onto a floured surface and shape it into a loaf by folding the edges in and rolling it into a tight cylinder.
• **Second Rise:**
• Place the shaped dough into a greased loaf pan. Cover the pan with a towel and let the dough rise for 30-45 minutes, or until it has doubled in size and slightly risen over the top of the pan.
• **Preheat the Oven:**
• While the dough is rising, preheat your oven to 350°F (175°C).
• **Prepare the Egg Wash:**
• In a small bowl, whisk the remaining egg. Brush the top of the dough with the egg wash for a golden finish.
• **Bake the Brioche:**
• 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 on the bottom.
• **Cool and Serve:**
• Remove the brioche from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve.