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Milk Brioche is more than just a type of bread; it’s a culinary experience that combines simplicity and indulgence in every bite. Renowned for its soft, pillowy texture and rich buttery flavor, Milk Brioche stands out as a favorite among both novice bakers and seasoned chefs. This delightful bread is perfect for a variety of occasions, whether you’re enjoying it as part of a leisurely breakfast, using it for decadent French toast, or simply savoring a slice with a cup of coffee.

Milk Brioche

Indulge in the delightful experience of baking Milk Brioche, a soft and buttery bread that's simply irresistible. This recipe combines key ingredients like whole milk, eggs, and unsalted butter to create a rich flavor and pillowy texture. Perfect for breakfast, French toast, or as a sweet treat with coffee, Milk Brioche is a culinary classic with French roots. Follow our step-by-step instructions and enjoy the satisfaction of creating your own delicious loaves at home!
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Ingredients
  

4 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon active dry yeast

1/2 teaspoon salt

1/2 cup whole milk, warmed (about 110°F)

4 large eggs, at room temperature

1 cup unsalted butter, softened (cut into cubes)

1 teaspoon vanilla extract

1 egg (for egg wash)

Optional: powdered sugar for dusting

Instructions
 

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

    In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

      Pour the yeast mixture into the well, followed by the eggs and vanilla extract. Mix until combined.

        Gradually add the softened butter, one cube at a time, mixing well after each addition until fully incorporated and the dough is smooth and elastic (this can be done by hand or in a stand mixer with a dough hook).

          Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough is smooth.

            Place the dough into a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 2 hours or until doubled in size.

              Once risen, punch down the dough to release air. Divide it into 3 equal pieces and shape each piece into a long rope.

                Braid the three ropes together and tuck the ends under. Place the braided dough in a greased 9x5 inch loaf pan.

                  Cover the pan with a kitchen towel and let it rise again for another hour until it has doubled in size.

                    Preheat the oven to 350°F (175°C). Beat the remaining egg and brush it over the top of the risen dough for a beautiful golden crust.

                      Bake in the preheated oven for 25-30 minutes or until the brioche is golden brown and sounds hollow when tapped.

                        Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                          If desired, dust with powdered sugar before serving. Enjoy in slices or as French toast!

                            Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 12 slices