If you’re looking for the ultimate in pillowy, buttery, and ever-so-slightly sweet bread, Milk Brioche is your new best friend. This classic French loaf is everything comfort should be—soft enough to melt in your mouth, yet sturdy enough to cradle a swipe of jam or a slab of chocolate. Whether you’re a seasoned baker or just getting your hands floury for the first time, this recipe walks you through every step to make Milk Brioche at home, resulting in a loaf (or rolls!) that will make your kitchen smell like a Parisian bakery. Trust me, once you taste a warm slice, you’ll never settle for store-bought again.
Ingredients You’ll Need
The beauty of Milk Brioche is how a handful of simple ingredients transform into something truly special. Each element brings its magic—fluffiness, sweetness, richness, or that irresistible golden crust.
- All-purpose flour: The foundation of our brioche, providing structure while keeping the crumb tender.
- Granulated sugar: Adds a gentle sweetness that balances the buttery notes and helps the crust caramelize.
- Active dry yeast: This is what gives our Milk Brioche its signature rise and airy texture.
- Salt: Just a touch to round out the flavors and enhance the sweetness.
- Warm milk (about 110°F): The star of the show, milk not only softens the crumb but also adds richness and a beautiful, delicate flavor.
- Large eggs (room temperature): Eggs enrich the dough, adding color and a bit of bounce to every bite.
- Vanilla extract: For a hint of warmth and aroma that takes the flavor over the top.
- Unsalted butter (softened and cubed): This is what makes Milk Brioche so luxuriously tender and rich—don’t skimp!
- Egg yolk + milk (for egg wash): Brushing this mixture on top creates that stunning, glossy bakery finish.
How to Make Milk Brioche
Step 1: Mix the Dry and Wet Ingredients
Start by adding your flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a dough hook. Give them a quick whisk to combine. Next, pour in the warm milk, eggs, and vanilla extract. Mix everything on low speed just until a shaggy dough begins to form—the magic is just getting started!
Step 2: Knead Until Smooth and Elastic
Once the ingredients come together, increase your mixer speed to medium. Knead for about 5 minutes until the dough turns smooth and elastic. This step is crucial for developing the structure that gives Milk Brioche its stretch and fluffiness. Don’t worry if it looks a little sticky at first—it’ll come together as you knead.
Step 3: Incorporate the Butter
With the mixer running, add the softened butter, a few cubes at a time. Wait until each addition is fully incorporated before adding the next. This patience pays off! Continue kneading for another 8 to 10 minutes. The dough should be glossy, supple, and pull away from the sides of the bowl—tell-tale signs of a perfect brioche base.
Step 4: First Rise
Transfer the dough into a lightly greased bowl and cover it with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 1.5 hours, until doubled in size. The anticipation is real—watching the dough puff up is one of my favorite parts of making Milk Brioche.
Step 5: Shape and Second Rise
Punch down the dough to release any air bubbles, then turn it onto a floured surface. Shape it as you like—classic loaf, neat rolls, or a show-stopping braid. Place it in a greased loaf pan or baking dish, cover loosely, and let it rise again for 45 to 60 minutes. When it’s puffy and almost doubled, you’re ready for the oven.
Step 6: Egg Wash and Bake
Preheat your oven to 350°F (175°C). Mix the egg yolk and tablespoon of milk, then brush it generously over the top of your Milk Brioche. This step guarantees that shiny, golden finish. Bake for 25 to 30 minutes—your kitchen will smell absolutely divine. The bread is ready when it’s beautifully browned and sounds hollow when tapped.
Step 7: Cool and Enjoy
Let the brioche cool in the pan for about 10 minutes before transferring it to a wire rack. This brief wait (torture, I know!) helps set the crumb. Cool completely before slicing, if you can resist tearing off a warm chunk right away.
How to Serve Milk Brioche
Garnishes
For a classic touch, a simple dusting of powdered sugar is lovely. You might also try a swipe of softened butter, a drizzle of honey, or a spoonful of your favorite jam. For a special brunch, Milk Brioche is absolutely dreamy with fresh fruit or a sprinkle of toasted almonds.
Side Dishes
This bread shines at breakfast with a steaming cup of coffee or tea. Pair it with eggs, fresh berries, or even smoked salmon for a savory contrast. If you’re serving it as part of a brunch spread, fresh juice and a bowl of yogurt make perfect companions.
Creative Ways to Present
Milk Brioche is incredibly versatile. Slice it thick for decadent French toast, use it to make the best bread pudding you’ve ever tasted, or split rolls for gourmet burgers. Try braiding the dough before baking for a show-stopping centerpiece, or shape into mini rolls for adorable individual servings.
Make Ahead and Storage
Storing Leftovers
To keep your Milk Brioche fresh, wrap any leftover slices or rolls tightly in plastic wrap or store in an airtight container at room temperature. It stays soft and delicious for up to three days—if it lasts that long!
Freezing
Milk Brioche freezes beautifully. Once cooled, slice the loaf or leave rolls whole, then wrap tightly in plastic wrap and foil. Store in the freezer for up to two months. Thaw overnight at room temperature for best results.
Reheating
To revive that just-baked magic, warm slices in a low oven (300°F) for a few minutes, or give individual pieces a quick zap in the microwave. Toasting brings back the crisp edges and soft, fluffy center that makes Milk Brioche so irresistible.
FAQs
Can I make Milk Brioche without a stand mixer?
Absolutely! While a stand mixer makes things easier, you can mix and knead by hand. It’ll take a bit more elbow grease, especially when incorporating the butter, but it’s well worth the effort.
What’s the best way to get a light, fluffy texture?
The key is in the kneading and rising times. Make sure to knead until the dough is truly smooth and elastic, and don’t rush the rises—let the dough double in size each time for that signature airy crumb.
Can I add extras like chocolate chips or dried fruit?
Definitely! Fold in a handful of chocolate chips, raisins, or dried cranberries after the first knead, just before shaping. It’s a fun way to put your own twist on classic Milk Brioche.
Is it possible to prepare the dough in advance?
Yes! After the first rise, cover the dough and refrigerate overnight. This not only makes baking more convenient but actually deepens the flavor. Shape, rise, and bake as usual the next day.
How do I know when Milk Brioche is fully baked?
Look for a deep golden top and tap the loaf—if it sounds hollow, it’s ready. An instant-read thermometer inserted into the center should read about 190°F for perfect doneness.
Final Thoughts
If you’ve never baked Milk Brioche before, you’re in for an absolute treat. This recipe is approachable, rewarding, and sure to become a staple in your kitchen. Give it a try, share it with loved ones, and let the aroma of fresh brioche fill your home—you won’t regret it!
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Milk Brioche Recipe
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf or 12 rolls 1x
- Diet: Vegetarian
Description
This Milk Brioche recipe yields a soft, slightly sweet French bread perfect for breakfast, French toast, or even as burger buns. Made with milk, eggs, and butter, this brioche features a tender crumb and glossy crust, achieved through careful kneading and rising. Ideal for home bakers looking to create a versatile and delicious loaf or rolls with a rich, buttery flavor.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup warm milk (about 110°F)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened and cubed)
For Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt thoroughly.
- Add Wet Ingredients: Pour in the warm milk, eggs, and vanilla extract. Mix on low speed until the dough begins to form.
- Knead the Dough: Increase mixer speed to medium and knead for about 5 minutes until the dough is elastic and smooth.
- Add Butter Gradually: With the mixer running, add the softened and cubed butter a few pieces at a time, ensuring each addition is fully incorporated before adding more. Continue kneading for 8–10 minutes until the dough turns glossy and pulls away cleanly from the bowl.
- First Rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the Dough: Punch down the risen dough and turn it onto a floured surface. Shape into a loaf, rolls, or braid. Place into a greased loaf pan or baking dish.
- Second Rise: Cover loosely and let the shaped dough rise again for 45–60 minutes until puffy.
- Preheat Oven and Prepare Egg Wash: Preheat oven to 350°F (175°C). Mix the egg yolk and 1 tablespoon milk to make the egg wash.
- Apply Egg Wash and Bake: Brush the top of the brioche with the egg wash. Bake for 25–30 minutes until golden brown and the loaf sounds hollow when tapped.
- Cool: Let the brioche cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing or serving.
Notes
- This brioche is soft and slightly sweet, perfect for breakfast, French toast, or burger buns.
- For enhanced flavor, refrigerate the dough overnight after the first rise.
- You can add chocolate chips or dried fruit for variations.
- Ensure milk is warm but not hot to avoid killing the yeast.
- Use room temperature eggs to promote better dough incorporation.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice or roll
- Calories: 220
- Sugar: 6g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
