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
Scale
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.
