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
Scale
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
