If you have ever wanted to master a bread that feels like a warm hug, this Milk Brioche Recipe is exactly what you need. Light, buttery, and tender, this enriched dough sings with the subtle sweetness of milk and vanilla, creating a loaf that is perfect for breakfast, afternoon tea, or an indulgent snack. Whether you’re baking for the family or impressing guests, this Milk Brioche Recipe brings joy with every bite and is surprisingly straightforward to prepare.
Ingredients You’ll Need
Ingredients You’ll Need
This Milk Brioche Recipe calls for simple, everyday ingredients that come together to create extraordinary flavor and texture. Each one plays a key role, from tenderizing the crumb to adding richness and a golden color.
- All-purpose flour: The backbone of your brioche, providing structure and a soft crumb.
- Whole milk (warm): Adds moisture and slight sweetness while activating the yeast.
- Active dry yeast: The magical agent that makes your dough rise beautifully.
- Granulated sugar: Sweetens gently and helps with browning during baking.
- Large eggs: Richen the dough and give the brioche its tender, fluffy texture.
- Unsalted butter (softened): The star ingredient for that decadent, melt-in-your-mouth feel.
- Salt: Balances sweetness and enhances all the flavors in the dough.
- Vanilla extract: Brings a subtle aroma that makes this brioche irresistible.
How to Make Milk Brioche Recipe
Step 1: Activate the Yeast
Start by combining warm milk with yeast in a small bowl. Let it sit for 5 to 10 minutes until it becomes frothy—this tells you the yeast is alive and kicking, ready to work its magic on your dough.
Step 2: Create the Dough Mixture
In a large bowl, whisk together the flour, sugar, and salt. Make a little well in the center and add your frothy yeast mixture, eggs, and vanilla extract. Mix everything together until it forms a rough dough. This is where the beginning of your brioche’s beautiful texture starts to come alive.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. This step develops the gluten, giving your brioche that delightful bounce and softness. The dough should become smooth and elastic, signaling it’s ready for the next step.
Step 4: Incorporate the Butter
Slowly add the softened butter in small portions while kneading, making sure it fully absorbs before adding more. This yields the signature richness that makes the Milk Brioche Recipe so indulgent and tender. The dough may feel sticky at first, but don’t be discouraged—it will come together beautifully.
Step 5: First Rise
Place your dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours. Your dough should nearly double in size and feel airy to the touch, primed to turn into golden, fluffy brioche.
Step 6: Bake
Preheat your oven to 350°F (175°C). Shape the risen dough either into a single loaf or divide it into rolls, depending on your preference. Bake for 25 to 30 minutes or until the brioche turns a gorgeous golden brown and smells heavenly. Let it cool slightly before slicing and savoring.
How to Serve Milk Brioche Recipe
Garnishes
Milk brioche is stunning on its own, but a light glaze of honey or a dusting of powdered sugar adds a lovely shine and hint of sweetness. Fresh berries or a smear of homemade jam can also complement it beautifully, making each bite even more delightful.
Side Dishes
This rich bread pairs wonderfully with both sweet and savory sides. Try it alongside creamy scrambled eggs and smoked salmon for brunch, or with warm bowls of soup and stews for a comforting lunch or dinner. The soft texture soaks up flavors perfectly!
Creative Ways to Present
Think beyond the loaf by transforming your Milk Brioche Recipe into French toast or bread pudding. Slice it thick, soak in custard, and pan-fry until golden for a decadent breakfast treat. Or cube it for a custardy, buttery dessert that’s sure to wow family and friends.
Make Ahead and Storage
Storing Leftovers
To keep your Milk Brioche fresh, store it tightly wrapped in plastic wrap or in an airtight container at room temperature. It should stay soft and delicious for up to two days. Avoid refrigerating as it can dry out the bread.
Freezing
If you want to save some for later, slice the cooled brioche and freeze it in a sealed bag. This way, you’ll have ready-to-go slices that thaw quickly and taste almost as fresh as the day you baked them.
Reheating
When you’re ready to enjoy your frozen or leftover brioche, pop slices in a toaster or warm them gently in the oven. This refreshes the softness and enhances the buttery aroma, making it taste freshly baked every time.
FAQs
Can I use milk other than whole milk in this Milk Brioche Recipe?
Whole milk is ideal because of its fat content, which adds richness and tenderness to the brioche. However, you can substitute with 2% milk or even a non-dairy milk like oat or almond, but expect slight changes in texture and flavor.
How long should I knead the dough?
A good kneading time for this Milk Brioche Recipe is between 8 to 10 minutes. You want the dough to become smooth and elastic, which helps develop the right structure for that tender crumb.
Can I make this dough in a stand mixer?
Absolutely! Using a stand mixer with a dough hook makes kneading easier and more consistent. Just mix on medium speed until the dough is smooth and elastic, about the same amount of time as kneading by hand.
Why is butter added gradually during kneading?
Adding softened butter bit by bit allows it to fully incorporate into the dough without breaking it down. This method achieves a perfectly rich and tender texture without making the dough greasy or heavy.
How do I know when the brioche is fully baked?
The brioche should have a deep golden brown crust and sound hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) confirms it’s baked through but still soft inside.
Final Thoughts
There is something deeply satisfying about baking your own Milk Brioche Recipe from scratch. Its buttery softness, subtle sweetness, and inviting aroma never fail to impress and comfort. Once you bake this, it’s hard to go back to store-bought bread. So gather your ingredients, roll up your sleeves, and treat yourself to this irresistible homemade brioche—you’ll be glad you did!
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Milk Brioche Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes to 2 hours 20 minutes (including rising time)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: French
Description
Milk Brioche is a rich and tender French bread made with butter, eggs, and milk, resulting in a soft, slightly sweet, and fluffy texture. This recipe guides you through making a classic brioche from scratch, perfect for breakfast or as a delightful snack.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 tsp salt
Wet Ingredients
- 1 cup whole milk (warm)
- 3 large eggs
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Create Dough Mixture: In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the frothy yeast mixture, eggs, and vanilla extract. Mix until all ingredients are combined into a rough dough.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. This process develops gluten for structure.
- Incorporate Butter: Gradually add the softened butter in small portions while kneading, ensuring each addition is fully absorbed before adding the next, resulting in a rich and tender dough.
- First Rise: Place the dough into an oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free area for 1-2 hours or until it doubles in size.
- Bake: Preheat the oven to 350°F (175°C). Shape the dough into a loaf or individual rolls, place on a baking tray or loaf pan, and bake for 25-30 minutes until the brioche turns golden brown and sounds hollow when tapped.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- Kneading thoroughly is key for the brioche’s fluffy texture.
- You can brush the baked brioche with melted butter for extra richness and shine.
- Let the brioche cool completely before slicing to maintain its structure.
- This dough can be refrigerated overnight for a slower fermentation, enhancing flavor.
