Milk brioche is a softer, slightly lighter version of traditional French brioche, made with warm milk instead of cream. It’s enriched with eggs and butter, giving it a sweet, soft texture that practically melts in your mouth. Whether baked as a loaf, buns, or braided, it’s a beautifully versatile bread.
📋 Ingredients
Dry Ingredients
-
3 ½ cups (440g) all-purpose flour (or bread flour for extra chew)
-
¼ cup (50g) granulated sugar
-
2 ¼ tsp (7g) instant yeast (1 standard packet)
-
1 tsp salt
Wet Ingredients
-
¾ cup (180ml) warm whole milk (100–110°F / 38–43°C)
-
2 large eggs, room temperature
-
½ cup (115g) unsalted butter, softened and cut into small pieces
For Brushing
-
1 egg + 1 tbsp milk (egg wash)
-
Optional: Pearl sugar or sesame seeds for topping
⏱️ Preparation Time
-
Prep time: 20 minutes
-
First rise: 1.5 to 2 hours
-
Second rise: 45–60 minutes
-
Bake time: 25–30 minutes
-
Total time: ~4 hours (including rising)
Instructions
1. Make the Dough
In a large mixing bowl or the bowl of a stand mixer:
-
Combine flour, sugar, instant yeast, and salt.
-
Add warm milk and eggs.
-
Using a dough hook or your hands, mix until a sticky dough forms (about 3–4 minutes).
2. Incorporate the Butter
-
Gradually add the softened butter, a few pieces at a time, while kneading.
-
Knead until the dough is smooth, elastic, and slightly tacky but not sticky – this may take 10–12 minutes by machine, or 15+ minutes by hand.
TIP: The dough should pass the “windowpane test” — stretch a small piece; it should become thin and translucent without tearing.
3. First Rise (Bulk Fermentation)
-
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap.
-
Let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.
In cooler kitchens, this may take up to 2.5 hours.
4. Shape the Brioche
After the dough has doubled:
-
Gently deflate the dough and turn it out onto a floured surface.
-
Divide and shape depending on your preference:
-
Loaf: Shape into a tight log and place into a greased 9×5″ loaf pan.
-
Buns: Divide into 8–10 equal balls for brioche buns.
-
Braided: Divide into 3 or 6 strands and braid.
-
5. Second Rise
-
Place the shaped dough into a greased loaf pan or onto a baking sheet (for rolls).
-
Cover loosely and let rise until puffy and nearly doubled, 45–60 minutes.
The dough is ready when it springs back slowly when lightly pressed.
6. Brush and Bake
-
Preheat your oven to 350°F (175°C).
-
Brush the top with egg wash (1 egg + 1 tbsp milk).
-
Optionally sprinkle with pearl sugar or sesame seeds.
-
Bake:
-
Loaf: 25–30 minutes
-
Buns: 18–22 minutes
-
The brioche should be golden brown and sound hollow when tapped. Internal temp should read 190°F (88°C).
7. Cool and Serve
Let cool for 15–20 minutes before slicing. Enjoy warm or at room temperature.
Serving Suggestions
-
Spread with butter, jam, or honey.
-
Toast slices for breakfast or use in French toast.
-
Slice for elegant sandwiches.
-
Make bread pudding or brioche burgers.
Storage Tips
-
Room temp: Keep in a sealed bag or airtight container for up to 3 days.
-
Freezer: Wrap tightly and freeze for up to 1 month. Thaw at room temp and reheat if desired.
FAQ
Can I use active dry yeast?
Yes, but dissolve it in warm milk with a pinch of sugar first. Let it sit for 10 minutes until foamy before adding to the flour.
Can I use a bread machine?
You can use the dough cycle for kneading and the first rise, then shape and bake as directed.
Why is my brioche dense?
This usually means the dough was under-kneaded or didn’t rise long enough. Ensure it’s smooth and doubled in size during both rises.