Ooo, milk brioche 🥰—soft, rich, slightly sweet, and perfect for breakfast or French toast. Here’s a classic, fluffy milk brioche recipe that’s totally worth it.
🥛🍞 Milk Brioche
Ingredients
- 3½ cups (420 g) all-purpose or bread flour
- ¼ cup (50 g) sugar
- 2¼ tsp (1 packet) instant yeast
- 1 tsp salt
- ½ cup (120 ml) warm milk
- 3 large eggs, room temperature
- ½ cup (115 g) unsalted butter, very soft (not melted)
Instructions
1️⃣ Make the dough
- In a large bowl, mix flour, sugar, yeast, and salt.
- Add warm milk and eggs. Mix until a sticky dough forms.
2️⃣ Knead
- Knead by hand or mixer 8–10 minutes until smooth and elastic.
- Gradually add soft butter, a little at a time, kneading until fully incorporated and dough is glossy and stretchy.
3️⃣ First rise
- Place dough in a lightly greased bowl.
- Cover and let rise 1½–2 hours, until doubled in size.
4️⃣ Shape
- Punch down dough.
- Shape into a loaf or divide into balls and place in a greased loaf pan.
5️⃣ Second rise
- Cover and rise again 45–60 minutes, until puffy.
6️⃣ Bake
- Preheat oven to 350°F (175°C).
- Optional: brush with egg wash (1 egg + 1 tbsp milk).
- Bake 30–35 minutes, until golden brown and internal temp hits ~190°F (88°C).
7️⃣ Cool
- Let cool in pan 10 minutes, then transfer to rack.
🔥 Tips & Variations
- Extra soft: replace ¼ cup flour with milk powder
- Sweet brioche: add 1–2 tbsp honey
- Chocolate chip or raisin: fold in after first rise
- Overnight dough: refrigerate after first rise, bake next day
Perfect for toast, jam, bread pudding, or French toast 🤍
If you want, I can give a no-knead overnight milk brioche version or a pull-apart brioche rolls recipe next.
