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3. First Rise
Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 1–2 hours or until doubled in size.
4. Shape the Dough
Punch down the risen dough and shape it into a loaf or divide it into smaller portions for rolls. Place the shaped dough into a greased loaf pan or on a baking sheet.
5. Second Rise
Cover and let the dough rise again for 45 minutes to an hour. It should puff up nicely.
6. Egg Wash and Bake
Preheat your oven to 350°F (175°C). Mix the egg and milk for the egg wash and brush it over the dough. Bake for 25–30 minutes for a loaf or 15–20 minutes for rolls, until golden brown.
7. Cool and Enjoy
Let the brioche cool slightly before slicing. Enjoy warm with butter, jam, or honey.
Storage Tips
To keep your milk brioche fresh:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Wrap tightly and refrigerate for up to a week.
- Freezer: Slice and freeze in a sealed bag for up to 3 months. Toast slices straight from the freezer for a quick treat.
Variations and Substitutions
- Add-ins: Mix in chocolate chips, dried fruit, or nuts for a twist.
- Whole wheat: Substitute half the flour with whole wheat for a heartier loaf.
- Dairy-free: Use almond milk and vegan butter for a dairy-free version.
- Savory brioche: Reduce the sugar and add herbs, cheese, or garlic for a savory spin.
Pairings and Serving Suggestions
Milk brioche is incredibly versatile. Here are some ideas to enjoy it:
- Breakfast: Serve with fresh fruit, butter, and jam.
- Lunch: Use it for gourmet sandwiches or paninis.
- Dessert: Transform it into French toast or bread pudding.
Pair it with a cup of coffee, tea, or even a glass of wine for an elevated experience.
FAQ
Can I make brioche without a stand mixer?
Absolutely! While a stand mixer saves time, you can knead the dough by hand. It may take a little longer, but the results are just as satisfying.
Why is my brioche dense?
Dense brioche usually results from under-proofing or insufficient kneading. Ensure your dough rises fully in both stages and knead until smooth and elastic.
Can I make brioche ahead of time?
Yes! Prepare the dough, let it rise once, shape it, and refrigerate overnight. Let it come to room temperature and rise again before baking.
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