If you’re searching for a pillowy, buttery treat that practically melts in your mouth, Milk Brioche is your answer. This classic French bread is rich with eggs and butter, subtly sweet, and so tender you’ll want to tear it apart with your hands. Whether you bake it as a loaf for breakfast, twist it into rolls for brunch, or use it as a decadent base for French toast, this Milk Brioche recipe always feels a little bit magical. Not only does it fill your kitchen with the irresistible aroma of fresh bread, but it also offers plenty of room for creativity—from elegant teatime arrangements to indulgent late-night snacks.
Ingredients You’ll Need
Milk Brioche requires only a handful of staple ingredients, but each one plays a key role in building that signature light, fluffy crumb and golden crust. It’s amazing how these simple elements, when treated just right, transform into bread that’s endlessly versatile and completely irresistible.
- All-purpose flour: The foundation of our Milk Brioche, giving structure while keeping the crumb soft.
- Active dry yeast: The magic maker—yeast gives brioche its lofty, irresistible rise.
- Whole milk (warm, about 110°F): Adds creaminess and tenderness, while waking up the yeast.
- Granulated sugar: A touch of sweetness that lets the butter and eggs shine through.
- Salt: Essential for balancing the flavors and enhancing the buttery goodness.
- Large eggs (room temperature): The secret to richness and that gorgeous yellow tint.
- Unsalted butter (softened and cut into pieces): Creates the hallmark brioche silkiness—room temperature is key!
- Egg (for egg wash): Brushes on a glossy, bakery-style finish.
- Milk (for egg wash): Helps blend the egg for a picture-perfect shine.
How to Make Milk Brioche
Step 1: Activate the Yeast
In a small bowl, stir together your warm milk and active dry yeast. Let the mixture sit for 5 to 10 minutes. You’ll know it’s ready when it looks foamy on top—like a creamy cappuccino. This step ensures your Milk Brioche will rise beautifully, so don’t rush it!
Step 2: Mix the Dry Ingredients
Set up your stand mixer with a dough hook, then combine the all-purpose flour, sugar, and salt in the mixing bowl. It’s a quick blend, but it ensures every bite of your brioche is evenly flavored—no clumps, just perfection.
Step 3: Add Eggs and Yeast Mixture
Pour in the room temperature eggs, followed by your frothy yeast and milk. Start kneading on medium speed. Watch the dough slowly come together; after about 5 minutes, it should look soft, a little shaggy, but forming a ball.
Step 4: Incorporate the Butter
This is where the magic truly happens for Milk Brioche. With the mixer running, gradually add in your softened butter, a few pieces at a time. Be patient—let each piece fully blend before adding more. The dough may look slippery at first, but after 10 to 15 minutes of kneading, it transforms into a smooth, elastic mass that’s slightly sticky yet delightfully satiny.
Step 5: First Rise
Cover the mixing bowl with plastic wrap and let the dough rise in a warm, draft-free spot. It should double in size after one to one and a half hours. This slow rise develops flavor and that signature soft texture.
Step 6: Chill the Dough
Punch down the dough gently and cover it again, then refrigerate for at least 6 hours (or overnight). The cold rest not only deepens the flavor but also makes the dough much easier to shape—no sticky mess, just pure baking joy.
Step 7: Shape and Final Rise
Take the dough out of the fridge and shape it however your heart desires—classic loaf, petite rolls, or even braided. Place it into a greased pan or baking dish, then let it sit at room temperature for 1 to 2 hours, until it puffs up prettily.
Step 8: Bake
Preheat your oven to 350°F (175°C). Whisk 1 egg and 1 tablespoon milk for a golden egg wash, then gently brush the top of your shaped Milk Brioche. Bake for 25–30 minutes for rolls, or 35–40 for a loaf; when it’s a deep golden brown and sounds hollow when tapped, it’s ready. Let cool before slicing—though it’s hard to wait!
How to Serve Milk Brioche
Garnishes
Fresh Milk Brioche shines on its own, but it absolutely loves a bit of embellishment. For a touch of decadence, dust lightly with powdered sugar or drizzle with a honey glaze. A sprinkle of flaky sea salt on top before baking also adds delightful contrast to the sweetness.
Side Dishes
This irresistible bread pairs beautifully with creamy butter, tart fruit preserves, or homemade lemon curd for breakfast. At brunch, serve alongside softly scrambled eggs, smoked salmon, or even herbed cream cheese for a luxurious spread.
Creative Ways to Present
Channel your inner baker and shape the dough into individual knots or little buns, perfect for gatherings and teatime trays. Sliced and toasted Milk Brioche makes a dreamy base for classic French toast or bread pudding. For an impressive brunch board, cut thick slices and layer with whipped ricotta, berries, and a drizzle of good honey.
Make Ahead and Storage
Storing Leftovers
If you manage not to devour your Milk Brioche on day one, wrap any extras tightly in plastic wrap or place in an airtight container at room temperature. It’ll stay fresh and soft for two to three days—ideal for spontaneous snacking or impromptu breakfast treats.
Freezing
This recipe freezes beautifully! Let the brioche cool completely, then wrap slices or the whole loaf in plastic and foil. Stash in the freezer for up to two months. When a craving strikes, you’re just minutes away from fresh-baked bliss.
Reheating
Warm Milk Brioche is a comfort like no other. Pop slices in the toaster or, for a whole loaf, reheat in an oven at 325°F (160°C) for about 10 minutes. The aroma alone will have the family gathered in the kitchen!
FAQs
Can I make Milk Brioche without a stand mixer?
Yes, you can knead by hand—it just takes more elbow grease and a bit longer to develop that beautiful elasticity. Arm workout aside, the results are just as delicious!
What’s the best way to shape the dough?
Get creative! You can braid it for an elegant loaf, form it into classic buns, or even tuck pieces into a round cake pan for pull-apart rolls. Each shape offers a slightly different eating experience.
Why does the dough need to be chilled overnight?
Chilling slows the fermentation for deeper flavor and makes the dough much easier to handle. It’s less sticky, so you get picture-perfect shaping every time for your Milk Brioche.
How do I know when the brioche is fully baked?
The crust should be a deep golden brown, and tapping the bottom produces a hollow sound. If you’re unsure, a thermometer inserted into the center should read about 190°F (88°C).
Can I add flavors or mix-ins?
Absolutely! A splash of vanilla extract or lemon zest brightens the aroma, while chocolate chips, dried fruit, or nuts make for a fabulous twist on traditional Milk Brioche.
Final Thoughts
Baking Milk Brioche in your own kitchen is nothing short of a delight—the aromas, the anticipation, and finally, that first buttery bite. Give this recipe a try and let it become your new favorite for breakfasts, brunches, and sweet gatherings. Your homemade loaf is sure to wow anyone lucky enough to snag a slice!
Print
Milk Brioche Recipe
- Total Time: 8 hours (including chill and rise)
- Yield: 1 loaf or 12 rolls 1x
- Diet: Vegetarian
Description
Indulge in the soft, buttery goodness of this classic Milk Brioche recipe. Perfect for breakfast or as a sweet treat, this enriched dough bread will delight your taste buds with its rich flavor and delicate texture.
Ingredients
Dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1/2 cup whole milk (warm, about 110°F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 large eggs (room temperature)
- 10 tablespoons unsalted butter (softened and cut into pieces)
Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
- Prepare the Dough: Combine warm milk and yeast. Mix flour, sugar, and salt in a stand mixer. Add eggs and yeast mixture, knead until a soft dough forms. Gradually add butter, knead until smooth.
- Rise and Chill: Let the dough rise until doubled. Refrigerate for at least 6 hours or overnight.
- Shape and Bake: Shape dough into a loaf or rolls. Let rise, brush with egg wash, then bake until golden brown.
Notes
- Chilling the dough overnight improves flavor and ease of shaping.
- Enhance the aroma with vanilla extract or lemon zest.
- Great for French toast or bread pudding.
- Prep Time: 25 minutes (plus rising and chilling time)
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice or roll
- Calories: 240
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
