Milk Brioche – Fluffy Like Cloud and Super Soft

by

Step-by-Step Method

Step 1: Activate the Yeast

  1. Warm the milk to about 37°C (98°F) – it should feel just warm to the touch.
  2. Dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy and bubbly.
  3. If the mixture doesn’t foam, your yeast may be inactive – start over with fresh yeast.

Step 2: Make the Dough

  1. In a large mixing bowl, combine flour, remaining sugar, and salt.
  2. Create a well in the center and add the activated yeast mixture, eggs, and honey.
  3. Mix with a wooden spoon or dough hook until a shaggy dough forms.
  4. Begin kneading by hand or with a stand mixer on medium-low speed.

Step 3: Incorporate the Butter

  1. Add the softened butter gradually, about 2 tablespoons at a time.
  2. Continue kneading for 10-15 minutes by hand, or 8-10 minutes in a stand mixer.
  3. The dough should be smooth, elastic, and slightly sticky but not wet.
  4. Test the gluten development by stretching a small piece of dough – it should form a thin, translucent “windowpane” without tearing.

Step 4: First Rise

  1. Shape the dough into a smooth ball and place in a greased bowl.
  2. Cover with a damp cloth or plastic wrap.
  3. Let rise in a warm place for 1-2 hours, or until doubled in size.
  4. Pro tip: The dough can also rise slowly in the refrigerator overnight for even better flavor development.

Step 5: Shape the Brioche

  1. Gently punch down the risen dough to release air bubbles.
  2. Divide into portions – 8-10 pieces for rolls, or keep whole for a loaf.
  3. Shape each piece into smooth balls by tucking the edges underneath.
  4. Place on a parchment-lined baking sheet or in a greased loaf pan, leaving space between rolls.

Step 6: Second Rise

  1. Cover shaped brioche with a clean kitchen towel.
  2. Let rise again for 45-60 minutes, until visibly puffed and almost doubled.
  3. The dough should spring back slowly when gently pressed with a finger.

Step 7: Bake to Golden Perfection

  1. Preheat oven to 180°C (350°F).
  2. Prepare egg wash by whisking together egg, milk, and salt.
  3. Brush the tops gently with egg wash for that beautiful golden color.
  4. Bake for 15-20 minutes for rolls, or 30-35 minutes for a loaf.
  5. The brioche is done when golden brown and sounds hollow when tapped.

Step 8: Cool and Enjoy

  1. Cool on a wire rack for at least 15 minutes before serving.
  2. Serve warm with butter, jam, or simply enjoy the pure, buttery flavor on its own.

Pro Tips for Perfect Brioche

  • Temperature matters: Use lukewarm milk and room temperature eggs for best results.
  • Don’t rush the rises: Good brioche takes time – let the dough develop properly.
  • Butter quality: Use high-quality European-style butter for the richest flavor.
  • Storage: Store in an airtight container for up to 3 days, or freeze for up to 3 months.
  • Refresh day-old brioche: Warm in a 150°C oven for 5 minutes to restore softness.

This Milk Brioche recipe delivers the most incredibly soft, fluffy texture that truly feels like biting into a cloud. The rich, buttery flavor and tender crumb make it perfect for special occasions or whenever you want to treat yourself to something extraordinary. Once you master this recipe, you’ll never want store-bought brioche again!

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