Description
This Milk Brioche recipe yields a soft, buttery, and slightly sweet bread perfect for breakfast or dessert. Made with enriched dough using milk, eggs, and butter, this brioche offers a tender crumb and rich flavor, ideal for enjoying on its own or as a base for various toppings.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 cup whole milk (warm)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (softened)
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Create Dough Mixture: In a large mixing 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 thoroughly until all ingredients are combined into a dough.
- Knead the Dough: Transfer the dough onto a floured surface. Knead it for 8-10 minutes until it becomes smooth and elastic, which helps develop the gluten for structure.
- Incorporate Butter: Gradually add the softened unsalted butter into the dough while kneading. Continue kneading until the butter is fully absorbed and the dough is smooth, glossy, and elastic.
- First Rise: Place the dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Shape the risen dough into a loaf or individual rolls and place them on a baking sheet or loaf pan. Bake for 25-30 minutes until the brioche turns golden brown and sounds hollow when tapped.
Notes
- Use warm milk (not hot) to activate the yeast properly without killing it.
- Kneading time is essential to develop gluten and achieve the brioche’s characteristic texture.
- Letting the dough rise in a warm environment helps it double in size more effectively.
- Test doneness by tapping on the bread’s bottom; it should sound hollow when fully baked.
- Allow the brioche to cool completely before slicing to maintain its structure.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
