Milk Brioche 🥛🍞

Milk Brioche 🥛🍞

Buttery, tender, and slightly sweet, this French-inspired brioche is enriched with milk for an extra-soft crumb. Perfect for toast, sandwiches, or eating straight from the oven!

Prep Time: 20 mins (+ 2 hrs rising) | Cook Time: 25 mins | Total Time: 3 hrs

Makes: 1 loaf (or 12 rolls)

Ingredients

• 3 cups (375g) bread flour (or all-purpose flour + 1 tbsp vital wheat gluten)
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 2¼ tsp (1 packet) instant yeast
• ½ cup (120ml) warm whole milk (110°F/43°C)
• 3 large eggs, room temp (1 reserved for egg wash)
• ½ cup (115g) unsalted butter, softened (but not melted)

For Egg Wash:

• 1 egg yolk + 1 tbsp milk

Instructions

1. Make the Dough:

1. In a stand mixer with a dough hook, mix flour, sugar, salt, and yeast.
2. Add warm milk and 2 eggs. Mix on low until combined (~2 mins).
3. Gradually add softened butter, 1 tbsp at a time, until fully incorporated.
4. Knead on medium speed 8-10 mins until smooth, elastic, and slightly sticky.

2. First Rise:

• Transfer dough to a greased bowl, cover, and let rise in a warm place 1-2 hrs until doubled.

3. Shape & Second Rise:

1. Punch down dough. For a loaf: Shape into a log and place in a greased 9×5-inch pan. For rolls: Divide into 12 balls and arrange in a round pan.
2. Cover and rise 45-60 mins until puffy.

4. Bake:

1. Preheat oven to 350°F (175°C).
2. Brush with egg wash (egg yolk + milk).
3. Bake 20-25 mins (loaf) or 15-18 mins (rolls) until golden brown.

5. Cool & Serve:

• Let cool 10 mins in the pan, then transfer to a wire rack.

Pro Tips

✔ Use a thermometer: Milk should be warm, not hot (110°F max).
✔ Butter texture: Soft but still cool—if too melted, chill dough 10 mins before kneading.
✔ Extra shine: Brush with melted butter after baking.

Serving Ideas

• 🍯 Breakfast: Toast with jam or Nutella.
• 🥪 Lunch: Use for gourmet grilled cheese.
• 🍦 Dessert: Make brioche French toast or bread pudding!

This brioche is rich, pillowy, and irresistible—worth every minute of rising time! Let me know if you’d like a faster or whole-wheat version. 😊

(Store in an airtight bag for 2 days or freeze for 1 month.)