Description
Milk Brioche is a rich, tender, and slightly sweet French bread made with warm milk, butter, eggs, and yeast. This soft and fluffy brioche loaf is perfect for breakfast, sandwiches, or enjoying with your favorite spreads. The dough is carefully kneaded and allowed to rise, then baked to a golden-brown perfection with a delicate crumb and buttery flavor.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
Wet Ingredients
- 1 cup whole milk, warm
- 2 ¼ tsp active dry yeast (1 packet)
- 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 this mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
- Create Dough Mixture: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make a well in the center of the dry ingredients and add the frothy yeast mixture, eggs, and vanilla extract. Mix everything together until combined into a rough dough.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky.
- Incorporate Butter: Gradually add the softened unsalted butter while kneading, ensuring each addition is fully absorbed before adding more. This step enriches the dough and develops its texture.
- First Rise: Place the kneaded dough in an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area for 1-2 hours, or until it has doubled in size.
- Shape and Bake: Preheat your oven to 350°F (175°C). After the dough has risen, shape it into a loaf or individual rolls according to your preference. Place the shaped dough onto a baking tray or loaf pan and bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Notes
- Ensure milk is warm (not hot) to avoid killing the yeast.
- Kneading thoroughly to develop gluten is essential for the brioche’s soft and airy texture.
- You may brush the brioche with an egg wash before baking for a shiny, golden crust.
- Let the brioche cool slightly before slicing to retain its structure and flavor.
- Store leftovers in an airtight container or freeze for longer preservation.
