This fluffy milk brioche is a delicate and buttery bread, perfect for breakfast or tea. The combination of milk and butter in the dough creates a light and airy texture, making each bite feel like a soft cloud. It’s a slightly sweet, tender bread that pairs wonderfully with jams, butter, or simply on its own.
Ingredients:
- 3 ½ cups (450g) bread flour
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast (or ½ tbsp active dry yeast)
- 4 large eggs, room temperature
- ½ cup (120ml) whole milk, lukewarm
- 1 ½ sticks (170g) unsalted butter, softened and cut into cubes
- 1 egg (for egg wash)
Instructions:
- Prepare the dough: In a large mixing bowl, combine flour, sugar, and salt. Add the yeast, then the eggs and lukewarm milk. Mix until the dough starts to come together.
- Knead the dough: Gradually add the butter in small portions, kneading in between additions, until the dough becomes smooth and elastic (around 10 minutes of kneading).
- First rise: Cover the dough and let it rise for about 1 ½ to 2 hours until doubled in size.
- Shape the brioche: Gently deflate the dough, divide it into equal parts, and shape into small balls. Place the balls into a greased loaf tin or shape into buns for individual portions.
- Second rise: Cover the dough again and let it rise for another hour until puffy.
- Preheat the oven: Set the oven to 375°F (190°C).
- Egg wash: Brush the top of the brioche with beaten egg for a shiny finish.
- Bake: Bake for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Let it cool before slicing.
