Print

Milk Brioche

Golden brown milk brioche loaf fresh from the oven on cooling rack
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Incredibly soft, fluffy, and slightly sweet milk brioche bread perfect for breakfast or snacks. Made with simple ingredients for bakery-quality homemade bread.

Ingredients

Scale
  • 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
  • 2 large eggs, room temperature
  • 1 egg yolk for egg wash (optional)

Instructions

  1. In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt until evenly distributed.
  2. Add warmed milk, softened butter, and eggs to the dry ingredients. Using the dough hook, mix on low speed until a shaggy dough forms, about 2 minutes.
  3. Increase mixer speed to medium and knead for 8-10 minutes until dough is smooth, elastic, and pulls away from the sides of the bowl. Dough will be soft and slightly sticky.
  4. Shape dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap or damp towel and let rise in a warm place (75-80°F) for 1-1.5 hours, or until doubled in size.
  5. Gently punch down risen dough and turn out onto a lightly floured surface. Shape into a loaf and place in a greased 9×5 inch loaf pan.
  6. Cover the loaf pan again and let rise for another 45-60 minutes, or until dough has risen about an inch above the rim of the pan.
  7. Preheat oven to 375°F (190°C).
  8. Whisk remaining egg yolk with 1 teaspoon water and gently brush over the top of the loaf for a golden-brown crust.
  9. Bake for 30-35 minutes until top is golden brown and internal temperature reaches 190°F (88°C). If top browns too quickly, loosely cover with aluminum foil for the last 10-15 minutes.
  10. Let brioche cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Milk temperature is crucial – use a thermometer to ensure it’s 110°F. Too hot kills yeast, too cold won’t activate it properly.
  • Butter should be softened, not melted, for best texture. Room temperature eggs incorporate more easily.
  • Avoid adding too much extra flour when kneading – the dough is naturally sticky for the fluffiest results.
  • For extra soft crust, brush warm loaf with melted butter immediately after removing from oven.
  • Store in airtight container at room temperature for up to 3 days, or freeze wrapped tightly for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/milk-brioche/