MILK BRIOCHE

# Soft & Fluffy Milk Brioche Recipe

If you’re looking for a rich, buttery bread that’s incredibly soft and fluffy, this **Milk Brioche** recipe is the perfect choice. Made with simple pantry ingredients, this homemade brioche has a tender crumb, a golden crust, and a slightly sweet flavor that’s perfect for breakfast, sandwiches, or dessert. Whether served warm with butter and jam or transformed into French toast, milk brioche is always a crowd-pleaser.

## Why You’ll Love This Milk Brioche

* Soft, fluffy, and buttery texture
* Perfect for breakfast or brunch
* Easy to make with simple ingredients
* Delicious fresh or toasted
* Great for sandwiches and sweet treats

## Ingredients

* 4 cups (500 g) all-purpose or bread flour
* ¼ cup (50 g) granulated sugar
* 2¼ teaspoons (7 g) active dry yeast
* 1 teaspoon salt
* ¾ cup (180 ml) warm whole milk
* 2 large eggs, room temperature
* ¼ cup (60 g) unsalted butter, softened
* 1 teaspoon vanilla extract (optional)

### Egg Wash

* 1 egg
* 1 tablespoon milk

## Instructions

### Step 1: Activate the Yeast

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy.

### Step 2: Make the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, eggs, and vanilla (if using). Mix until a rough dough forms.

Gradually add the softened butter, kneading until fully incorporated. Continue kneading for 8–10 minutes, or until the dough becomes smooth, soft, and elastic.

### Step 3: First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1½–2 hours, or until doubled in size.

### Step 4: Shape the Brioche

Punch down the dough and divide it into three or six equal portions. Shape into smooth balls and place them in a greased loaf pan.

Cover and let the dough rise again for 45–60 minutes, until puffy.

### Step 5: Brush with Egg Wash

Whisk together the egg and milk, then gently brush the tops of the dough to create a shiny, golden finish.

### Step 6: Bake

Preheat the oven to **350°F (175°C)**.

Bake for **30–35 minutes**, or until the top is deep golden brown and the loaf sounds hollow when tapped. If it browns too quickly, loosely cover it with foil during the final 10 minutes.

### Step 7: Cool

Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

## Tips for the Best Milk Brioche

* Use room-temperature ingredients for a smoother dough.
* Knead thoroughly to develop the gluten for a light, airy texture.
* Avoid adding too much flour—the dough should be soft and slightly tacky.
* Let the dough rise fully for the fluffiest loaf.
* Brush generously with egg wash for a bakery-style finish.

## Delicious Serving Ideas

Enjoy milk brioche:

* Warm with butter and honey
* Spread with jam or fruit preserves
* Toasted with peanut butter
* As French toast
* With Nutella or chocolate spread
* As sandwich bread
* Alongside coffee or tea

## Storage

Store brioche in an airtight container at room temperature for up to **3 days**.

For longer storage, freeze slices for up to **2 months**. Thaw at room temperature or toast directly from frozen.

## Frequently Asked Questions

### Can I use instant yeast?