Go Back

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.