Absolutely! Here’s a soft, fluffy Milk Brioche recipe—slightly sweet, buttery, and perfect for breakfast or snacks. This version uses milk to enrich the dough and gives that tender, pillowy texture.
Ingredients (makes 1 loaf or 12 buns)
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) sugar
- 1 teaspoon salt
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (120 ml) warm milk (about 110°F / 43°C)
- 3 large eggs
- ½ cup (115 g) unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
Instructions
1. Activate the yeast
- In a small bowl, mix warm milk with a teaspoon of sugar and yeast.
- Let sit 5–10 minutes until foamy.
2. Make the dough
- In a large bowl or stand mixer, combine flour, sugar, and salt.
- Add the yeast mixture and eggs. Mix until a rough dough forms.
- Gradually add the softened butter, a few pieces at a time, kneading until smooth and elastic (about 8–10 minutes by hand or 5–6 minutes with a mixer).
3. First rise
- Shape dough into a ball and place in a lightly greased bowl.
- Cover with a clean kitchen towel or plastic wrap and let rise 1–2 hours, until doubled in size.
4. Shape the brioche
- Punch down the dough gently.
- For a loaf: shape into a loaf and place in a greased loaf pan.
- For buns: divide into 12 equal pieces, shape into balls, and place in a greased baking dish.
5. Second rise
- Cover and let rise 45–60 minutes, until puffy.
6. Preheat oven and egg wash
- Preheat oven to 350°F (175°C).
- Beat the remaining egg and brush over the top of the dough for a shiny, golden finish.
7. Bake
- Bake 25–30 minutes for buns, 30–35 minutes for a loaf, until golden brown.
- Optional: if the top browns too fast, cover loosely with foil.
8. Cool and serve
- Let cool on a wire rack before slicing.
- Perfect with butter, jam, or just as is.
Tips for Perfect Milk Brioche
- Soft butter: Room temperature butter blends better, giving fluffiness.
- Don’t rush the rises: Brioche is enriched, so it takes longer to rise.
- Optional sweetness: Add a teaspoon of vanilla extract or a pinch of nutmeg for flavor.
- Make ahead: You can refrigerate the shaped dough overnight, then bake in the morning.
If you want, I can also give a quick milk brioche recipe for the air fryer that’s slightly smaller but bakes faster and stays super soft.
Do you want me to give that version too?
