Name: Milk Brioche Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Cuisine: French
Ingredients: 2/3 cup heavy cream (at room temperature); 1 cup milk plus 1 tablespoon (at room temperature; whole, 1%, or 2% milk); 1 large egg (at room temperature); 1/3 cup sugar; 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour); 1 tablespoon active dry yeast or instant yeast; 1 1/2 teaspoons salt; Egg wash: 1 beaten egg mixed with 1 teaspoon water; Simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water

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Introduction

Milk Brioche is a soft, fluffy French bread with a rich, buttery texture and subtle sweetness. This versatile bread is perfect for both sweet and savory dishes, making it a beloved choice for bakers and food lovers alike. Its tender crumb and golden crust set it apart from regular bread.

The image shows a baking tray filled with nine shiny, golden brown bread rolls closely packed together, each with a smooth, glossy surface and soft, fluffy texture underneath. The rolls have a warm, slightly darker brown top layer with tiny cracked lines, while the lower part is a lighter golden color with a soft and slightly curved shape. In the background, there is a glass container with creamy white milk placed on a white marbled surface with a light cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup heavy cream (at room temperature)
1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk)
1 large egg (at room temperature)
1/3 cup sugar
4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
1 tablespoon active dry yeast (or instant yeast)
1 1/2 teaspoons salt
Egg wash: 1 beaten egg with 1 teaspoon water
Simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water

Instructions

Step 1: In a stand mixer with a dough hook, combine heavy cream, milk, egg, sugar, cake flour (if using), bread flour, yeast, and salt. Stir and knead for 15 minutes, stopping occasionally to push dough together. If dough sticks to sides, add flour one tablespoon at a time until it pulls from sides but sticks to bowl bottom. If kneading by hand, knead for 5-10 minutes.
Step 2: Cover dough with a damp towel and let it rise in a warm spot until doubled in size, about 1-2 hours. For best results, place dough in a closed microwave with a mug of just-boiled water.
Step 3: Grease two baking pans (loaf pans, 9-inch round pans, or a combination) with butter on all sides.
Step 4: After the first rise, mix dough in the mixer for 5 minutes to release air bubbles. Turn dough onto a floured surface, divide in half, and shape each half into a rough rectangle. For loaves, cut each rectangle into three equal pieces; for rolls, divide into eight pieces. Arrange dough in prepared pans and cover to proof for another hour.
Step 5: Preheat oven to 350°F (175°C) and position rack in center. Brush the risen dough with egg wash. Bake for 23-25 minutes until golden brown.
Step 6: Remove brioche from oven and immediately brush with simple syrup to add shine and sweetness.

Tips & Variations

Use a combination of cake and bread flour for a softer crumb and better structure.
Letting the dough rise in a warm, humid environment ensures a perfect proof.
Substitute whole milk with 2% or 1% milk if desired, but avoid skim milk for best texture.
Try adding a teaspoon of vanilla extract or orange zest for a subtle flavor twist.
For rolls, bake until golden and puffed, then brush with melted butter for extra richness.

Storage

Store Milk Brioche in an airtight container or wrapped in plastic at room temperature for up to 3 days. For longer storage, freeze the bread tightly wrapped for up to 1 month. To reheat, warm slices gently in a toaster or oven at low heat to restore softness and flavor.

How to Serve

A round bread wreath with eight thick, soft golden brown segments that are shiny and slightly puffy on top, showing a smooth texture with some air bubbles. The bread sits on a white plate with a thin gold rim, placed on a white marbled surface. In the background, slightly out of focus, there is a white bowl filled with creamy white whipped topping and a light blue and white cloth. The lighting is natural and bright, highlighting the bread's glossy finish and soft texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used in the same quantity and can be added directly to the dry ingredients without proofing.

Why is my brioche dense instead of light and fluffy?

Dense brioche often results from insufficient kneading, improper proofing, or not using enough fat. Make sure to knead thoroughly until smooth and elastic, allow the dough to double in size, and use the right amount of butter and milk.