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
Scale
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
