Milk Brioche Recipe
If you have ever dreamed of sinking your teeth into a pillowy, tender bread that melts in your mouth with a subtle sweetness, then this Milk Brioche Recipe is about to become your new kitchen obsession. Soft, buttery, and richly flavored, this brioche combines the creaminess of warm milk with the delicate sweetness of vanilla and sugar, resulting in a bread that’s as beautiful as it is delicious. Whether you’re enjoying it fresh from the oven or using it as a base for decadent French toast, this Milk Brioche Recipe is the ultimate crowd-pleaser that brings a little bakery magic straight to your home.
Ingredients You’ll Need
This recipe relies on a handful of simple, pantry-friendly ingredients that each play a crucial role in crafting that irresistibly soft and golden brioche. From the warm milk that activates the yeast to the rich butter that lends tender flakiness, every element is key to the perfect loaf.
- 4 cups all-purpose flour: Provides the perfect structure and chewiness to the dough.
- 1 cup whole milk (warm): Activates the yeast and adds moisture for a tender crumb.
- 2 ¼ tsp active dry yeast (1 packet): The leavening agent that makes the dough rise beautifully.
- ¼ cup granulated sugar: Sweetens the dough just enough without overpowering it.
- 3 large eggs: Adds richness and color to the brioche.
- ½ cup unsalted butter (softened): Essential for that buttery, melt-in-your-mouth texture.
- 1 tsp salt: Balances sweetness and enhances all the flavors.
- 1 tsp vanilla extract: Infuses a subtle aromatic sweetness that lifts the bread.
How to Make Milk Brioche Recipe
Step 1: Activate the Yeast
Start by warming the whole milk until it’s cozy but not hot to the touch — this is the perfect environment to wake up your yeast. Combine the warm milk with the active dry yeast in a small bowl and let it rest for 5 to 10 minutes until it becomes frothy and bubbly. This frothy mixture is your sign that the yeast is alive and ready to work its magic on the dough.
Step 2: Create the Dough Mixture
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Making a well in the center of the dry ingredients, pour in the frothy yeast mixture along with the eggs and vanilla extract. Gently mix everything together until you begin to form a sticky, shaggy dough that is ready for a little loving kneading.
Step 3: Knead the Dough
Lightly flour your work surface and turn out the dough. This is where patience pays off. Knead the dough for about 8 to 10 minutes, working it with the heels of your hands until it becomes smooth, elastic, and slightly tacky. Kneading develops the gluten which is the secret behind the brioche’s airy, tender crumb.
Step 4: Incorporate Butter
Now brace yourself for a beautifully decadent step. Gradually add the softened butter while continuing to knead. It might feel like it’s never going to absorb, but keep going! The dough will eventually become silky, glossy, and stretchy as the butter fully melds in, which is the hallmark of a classic brioche dough.
Step 5: First Rise
Transfer the dough to a well-oiled bowl, turning it so the whole surface is coated with a thin layer of oil. Cover with a clean kitchen towel or plastic wrap and place it somewhere warm and draft-free. Let the dough rise until it doubles in size, which should take about 1 to 2 hours. This rise is crucial because it develops the structure and gives the brioche its light loft.
Step 6: Bake
Preheat your oven to 350°F (175°C). Gently punch down the risen dough to release excess air and shape it into a loaf or individual rolls, depending on your preference. Place them on a greased or parchment-lined baking pan. Bake for 25 to 30 minutes, watching as the exterior turns a glorious golden brown. The aroma alone will be impossible to resist!
How to Serve Milk Brioche Recipe
Garnishes
Milk brioche shines with simplicity, but you can elevate it by brushing the warm crust with melted butter for extra shine and flavor. A sprinkling of coarse sugar or a dusting of powdered sugar can add just the right touch of sparkle and sweetness, turning your loaf into a centerpiece worthy of the breakfast table or afternoon tea.
Side Dishes
This brioche pairs wonderfully with fresh fruit, whipped cream, or homemade jam. If you’re aiming for a savory contrast, creamy scrambled eggs or decadent smoked salmon make delightful companions. Its delicate flavor makes it incredibly versatile, whether you want to keep things sweet or mix in savory notes.
Creative Ways to Present
Try slicing the brioche thick and turning it into French toast topped with fresh berries and maple syrup for a weekend brunch everyone will rave about. You can also use sliced brioche for gourmet sandwiches, layering with cheeses, roasted veggies, or deli meats for an indulgent twist on your lunch routine. The possibilities are endless with this soft, buttery bread as your canvas.
Make Ahead and Storage
Storing Leftovers
Milk brioche tastes best fresh, but you can store leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for 2 to 3 days. This helps keep the loaf soft and prevents it from drying out too quickly, so you get to enjoy that same tender texture even after a day or two.
Freezing
If you want to keep your brioche longer, freezing is a great option. Slice it before freezing for easy portioning, then wrap the slices or whole loaf tightly in plastic wrap followed by a layer of aluminum foil or place them in a freezer bag. Frozen brioche will stay fresh for up to 2 months without losing its delightful texture.
Reheating
To bring frozen or leftover brioche back to life, let it thaw at room temperature if frozen. Warm slices in a toaster or oven at 300°F (150°C) for 5 to 10 minutes for that just-baked softness and a little toasty crunch. Avoid microwaving if possible, as it can make the crumb rubbery instead of tender.
FAQs
Can I substitute milk with a non-dairy alternative?
Absolutely! You can use almond milk, oat milk, or even soy milk warmed to the right temperature. Just make sure it’s unsweetened and free from strong flavors to maintain the delicate taste of the Milk Brioche Recipe.
Is it necessary to use all the butter at once during kneading?
Gradually incorporating the softened butter is important so the dough can fully absorb it and develop that signature brioche silkiness. Adding it all at once could interfere with proper mixing and texture.
Why is the dough sticky after mixing?
Milk brioche dough is naturally soft and slightly sticky due to the high fat content from butter and eggs. Resist the urge to add too much flour; the dough should feel tacky but manageable after kneading.
Can I make this dough in a bread machine?
Yes, many bread machines have a dough cycle perfect for this recipe. Add ingredients as instructed by your machine and pause to incorporate the butter gradually during the kneading cycle if your machine allows.
How do I know when the brioche is fully baked?
The brioche will be golden brown on top and will sound hollow when tapped on the bottom. An internal temperature of around 190°F (88°C) is a good indicator of doneness.
Final Thoughts
There’s truly something special about homemade brioche that homemade cannot beat, and this Milk Brioche Recipe makes creating that bakery-quality bread so accessible. With its tender crumb, buttery notes, and easy ingredients, it’s a recipe that welcomes both beginners and seasoned bakers alike. Give yourself the gift of fresh, golden brioche — your mornings and snacks will thank you!
Print
Milk Brioche Recipe
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic Milk Brioche recipe yields a soft, fluffy, and slightly sweet bread perfect for breakfast or snacks. With its rich buttery flavor and tender crumb, this brioche is an indulgent treat that’s surprisingly easy to make at home.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
Wet Ingredients
- 1 cup whole milk (warm)
- 3 large eggs
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk with the active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating that the yeast is active and ready.
- Create Dough Mixture: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, eggs, and vanilla extract. Mix until the ingredients are just combined to form a rough dough.
- Knead the Dough: Transfer the dough to a floured surface and knead by hand for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky to the touch.
- Incorporate Butter: Gradually knead the softened unsalted butter into the dough a little at a time, ensuring each addition is fully absorbed before adding more. Continue until all the butter is incorporated, resulting in a rich and glossy dough.
- First Rise: Place the dough in a large oiled bowl, cover it with a clean kitchen towel or plastic wrap, and allow it to rise in a warm, draft-free area for 1 to 2 hours or until it has doubled in size.
- Shape and Bake: Preheat your oven to 350°F (175°C). Punch down the risen dough and shape it into a loaf or individual rolls. Place the shaped dough on a baking tray or in a loaf pan and bake for 25 to 30 minutes, or until the brioche turns golden brown and sounds hollow when tapped on the bottom.
Notes
- Use warm milk (about 100°F to 110°F) to properly activate the yeast without killing it.
- If the dough is too sticky after adding butter, sprinkle a little flour during kneading but avoid adding too much to keep the brioche soft.
- Allowing the dough to rise in a warm, draft-free spot is key for a good rise.
- For a shiny finish, brush the baked brioche with softened butter while still warm.
- Brioche can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
