Milk Brioche Soft Buttery (Printable)
Tender French milk brioche with a golden crust and rich buttery flavor, ideal for any indulgent snack or brunch.
# What You'll Need:
→ Dough
01 - 4 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/2 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 2/3 cup unsalted butter, softened, cut into cubes
→ Egg Wash
08 - 1 egg yolk
09 - 1 tablespoon whole milk
# How to Make It:
01 - Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
02 - Add eggs and lukewarm milk. Mix on low speed until a shaggy dough forms.
03 - Increase to medium speed and knead for 5 minutes until the dough is smooth.
04 - Gradually add softened butter a few cubes at a time, mixing well after each addition. Continue kneading for 10 minutes until dough is glossy, elastic, and pulls away from bowl sides.
05 - Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
06 - Gently deflate dough and transfer to a lightly floured surface. Divide into three equal portions, roll each into a rope, and braid. Place in a buttered 9x5-inch loaf pan.
07 - Cover loosely and let rise for 45 minutes until puffy and nearly doubled in size.
08 - Preheat oven to 350°F.
09 - Whisk egg yolk and milk together. Brush the top of the brioche gently with the mixture.
10 - Bake for 25 to 30 minutes until golden brown and a skewer inserted in the center comes out clean.
11 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Hacks:
01 -
- The dough transforms from sticky shaggy mess into something impossibly smooth and satiny, like magic happening right in your bowl
- That first slice, still slightly warm with a pat of melting butter, will ruin all other bread for you forever
02 -
- Rushing the butter incorporation creates a greasy separated mess instead of smooth dough
- Room temperature ingredients are non negotiable for proper development and rise
03 -
- The windowpane test is your friend, stretch a small piece of dough until it is translucent without tearing
- Leftover slices make the most incredible French toast you have ever tasted