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Craving a brioche so light and airy it floats on air? Look no further! This recipe unlocks the secrets to the best milk brioche you’ll ever bake. Get ready for melt-in-your-mouth texture, buttery richness, and a golden crust that will have you reaching for seconds (and thirds!).
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Ingredients
For the dough:
1 cup (240ml) warm milk (around 105°F/40°C)
2 ¼ teaspoons (7g) active dry yeast
1 tablespoon (15g) granulated sugar
3 ½ cups (450g) all-purpose flour
1 ½ teaspoons (7g) kosher salt
4 large eggs, lightly beaten
1/4 cup (60g) unsalted butter, softened
1 egg yolk, beaten with 1 tablespoon (15ml) milk for egg wash (optional)
Instructions
Activate the yeast: In a large bowl, whisk together warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
Combine dry ingredients: In a separate bowl, whisk together flour and salt.
Incorporate dry ingredients: Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Add the softened butter a tablespoon at a time, kneading it in completely before adding more.
First rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
Shape the dough: Punch down the dough and divide it into desired shapes (rolls, loaf, etc.). Place on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let rise again for 30-45 minutes.
Bake: Preheat oven to 375°F (190°C). Brush the risen dough with egg wash (optional) and bake for 20-25 minutes, or until golden brown.
Cool and enjoy! Let the brioche cool slightly on a wire rack before slicing and savoring its fluffy goodness
Tips for the fluffiest brioche
Use warm milk: This helps activate the yeast and promotes a good rise.
Don’t overmix the dough: Overmixing can lead to a denser bread. Mix just until combined, then rely on kneading to develop gluten.
Proof in a warm place: Aim for a temperature around 70-80°F (21-27°C) for optimal rising.
Brush with egg wash: This adds a beautiful golden color and shine to the crust.
Experiment with shapes: Get creative! Make rolls, loaves, knots, or even pull-apart bread.
