Milk Brioche: A Fluffy, Buttery Delight Perfect for Any Occasion

There’s something undeniably comforting about the smell of freshly baked brioche wafting through your kitchen. Soft, pillowy, and delicately sweet, milk brioche is a classic French bread enriched with milk, butter, and eggs. It’s perfect for breakfast, afternoon tea, or as a base for decadent desserts. In this blog post, we’ll explore how to make milk brioche at home, complete with tips, variations, and everything you need to know to achieve bakery-quality results.

Why You’ll Love This Recipe

Milk brioche is a recipe for anyone who enjoys the simple pleasure of homemade bread. It’s great for:

• Beginners: If you’re new to bread-making, brioche dough is forgiving and fun to work with.
• Meal planners: Brioche freezes beautifully, making it perfect for make-ahead breakfasts or snacks.
• Entertainers: Impress guests with an elegant loaf or serve it alongside a cheese platter.

This recipe is versatile, easy to customize, and yields a loaf so good, it might not make it past the first day!

Ingredients You’ll Need

Here’s a quick rundown of what you’ll need for this brioche:

For the Dough

• 4 cups (500g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 1/4 tsp (7g) instant yeast
• 1 tsp salt
• 3/4 cup (180ml) whole milk, warm
• 4 large eggs, room temperature
• 1/2 cup (115g) unsalted butter, softened

For the Egg Wash

• 1 egg
• 1 tbsp milk

Equipment Needed

• Mixing bowls
• Stand mixer with a dough hook (optional but highly recommended)
• Measuring cups and spoons
• Baking loaf pan or baking sheet
• Pastry brush
• Plastic wrap or a clean kitchen towel

Step-by-Step Directions

1. Activate the Yeast

In a small bowl, combine the warm milk and yeast. Let it sit for 5–10 minutes until frothy. This step ensures your yeast is active and ready to work.

2. Mix the Dough

In a large mixing bowl or the bowl of your stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix on low speed until a sticky dough forms. Increase speed and knead for about 8–10 minutes until the dough is smooth and elastic.

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