Milk Brioche Recipe

Milk brioche is one of those breads that feels like a warm hug from your kitchen. Soft, buttery, and lightly sweet, it’s the kind of loaf that makes your whole house smell incredible while it bakes. I’ve been making this recipe for years, and it never fails to impress whether I’m serving it for breakfast or turning it into the most amazing French toast.

The first time I pulled a golden loaf of homemade milk brioche from my oven, I couldn’t believe how something so simple could taste so much better than anything from the bakery. This soft milk bread has that perfect tender crumb that practically melts in your mouth, and the slightly sweet flavor makes it versatile enough for both sweet and savory uses. Making brioche at home might sound intimidating, but I promise this recipe breaks it down into easy steps that anyone can follow. The secret is in the enriched dough with milk and butter that creates that signature pillowy texture.

What You’ll Need for This Butter-Rich Bread

I always use bread flour when I want extra structure, but all-purpose flour works beautifully for this milk brioche and gives you that tender crumb we’re after. The key is measuring accurately and not adding too much extra flour during kneading. You’ll need a stand mixer with dough hook (or strong arms for hand kneading), a 9×5 inch loaf pan, and basic measuring tools.

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp (1 packet) active dry yeast
• 1 tsp salt
• ½ cup whole milk, warmed to 110°F (43°C)
• ½ cup unsalted butter, softened (not melted)
• 2 large eggs, room temperature
• 1 egg yolk for egg wash (optional but recommended for that bakery-style golden crust)

Pro tip: I always use a thermometer to check my milk temperature. Too hot and you’ll kill the yeast, too cold and it won’t activate properly. Room temperature butter should leave a slight indent when pressed but not be greasy or melted. Room temperature eggs incorporate more smoothly into the dough.

How to Make Perfectly Fluffy Milk Brioche

I recommend using a stand mixer for this recipe since the dough is quite soft and sticky, though you can absolutely knead by hand if you have the arm strength and patience (plan for 12-15 minutes of hand kneading).

Step 1: In the bowl of your stand mixer, whisk together 3 ½ cups flour, ¼ cup sugar, 2 ¼ tsp yeast, and 1 tsp salt until evenly distributed.

Step 2: Add the warmed milk (110°F), softened butter, and 2 eggs to the dry ingredients. Using the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.

Step 3: Increase mixer speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will still be soft and slightly tacky to the touch, which is exactly what you want for tender milk brioche. Don’t be tempted to add extra flour.

Step 4: Shape the dough into a smooth ball and place it in a lightly greased large bowl. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot (75-80°F is ideal) for 1-1.5 hours, or until doubled in size. The dough should look puffy and spring back slowly when gently pressed. I like to use my oven with just the light on.

Step 5: Gently punch down the risen dough to release air bubbles, then turn it out onto a lightly floured surface. Shape into a loaf by flattening into a rectangle, then rolling tightly from the short end. Place seam-side down in a greased 9×5 inch loaf pan.

Step 6: Cover the pan again and let rise for another 45-60 minutes, until the dough rises about an inch above the rim of the pan. This second rise is crucial for that airy texture.

Step 7: While the dough completes its second rise, preheat your oven to 375°F (190°C).

Step 8: Whisk the remaining egg yolk with 1 teaspoon water and gently brush over the top of the loaf for a beautiful golden-brown finish.

Step 9: Bake for 30-35 minutes, until the top is deeply golden and the internal temperature reaches 190°F (88°C). If the top browns too quickly, loosely tent with aluminum foil for the last 10-15 minutes.

Step 10: Let the brioche cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before slicing. The loaf should sound hollow when tapped on the bottom. For an extra soft crust, brush the warm loaf with melted butter right after removing from the oven.

Perfect Pairings for Your Homemade Bread

This versatile milk brioche works beautifully with both sweet and savory accompaniments.

Fresh Berry Jam: The slight sweetness of brioche pairs perfectly with tart homemade strawberry or raspberry jam for a classic breakfast treat.

Butter and Honey: Simple but divine. The rich, buttery bread needs nothing more than quality butter and a drizzle of honey.

Grilled Cheese: Use thick slices of this bread for the most decadent grilled cheese sandwich you’ve ever had. The soft texture and buttery flavor elevate it completely.

French Toast: This is hands-down the best bread for French toast. The enriched dough soaks up the custard perfectly while maintaining structure.

Soup Companion: Serve warm slices alongside creamy tomato soup or hearty vegetable stew for the ultimate comfort meal combination.

More Delicious Baked Goods to Try

This buttery milk brioche pairs wonderfully with homemade breads and sweet treats that elevate any breakfast or brunch spread. For another impressive bread option, the Crusty Mini Baguettes offer a completely different texture experience with their crispy exterior, perfect for serving alongside the soft brioche at dinner parties. The Amish Apple Fritter Bread shares that same tender, enriched dough quality but with sweet apple cinnamon flavor that makes it perfect for weekend mornings.

For breakfast variety, consider the Easy Chocolate Chip Bagels or the unique Sourdough Bagels with Sun-Dried Tomatoes and Herbs for savory options. When craving something sweet to serve alongside fresh brioche slices, the Gingerbread Banana Bread or Spiced Gingerbread Loaf with Vanilla Glaze bring warm spices that complement the butter-rich bread beautifully.

Keeping Your Brioche Fresh

Store your cooled milk brioche in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. The bread stays incredibly soft during this time, though it’s usually gone much faster in my house.

For longer storage, wrap the completely cooled loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Slice before freezing if you want to grab individual pieces for toast.

To reheat, warm slices in a toaster or place in a 350°F (175°C) oven for 5-7 minutes until heated through. You can also microwave individual slices for 15-20 seconds, though the texture won’t be quite as nice.

Your Milk Brioche Questions Answered

Print