Description
Milk Brioche is a delightfully soft and fluffy French bread known for its rich, buttery texture and subtle sweetness. This enriched bread, made with milk, butter, and eggs, boasts a tender crumb and a golden, shiny crust achieved through an egg wash and simple syrup glaze. It is versatile, perfect for sweet or savory dishes, and a beloved staple in French baking tradition.
Ingredients
Scale
Dough 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
Finishing Ingredients
- Egg wash: 1 beaten egg mixed with 1 teaspoon water
- Simple syrup: 1 tablespoon sugar dissolved in 1 tablespoon hot water
Instructions
- Start the Dough: In a stand mixer bowl fitted with a dough hook, combine heavy cream, milk, egg, sugar, flours, yeast, and salt in that order. Knead on ‘stir’ setting for 15 minutes, stopping occasionally to push the dough together. If the dough sticks to the bowl sides, add flour one tablespoon at a time until it pulls away but still sticks to the bottom. If kneading by hand, knead for an additional 5-10 minutes.
- First Proof: Cover the dough with a damp towel and set in a warm spot to rise until doubled in size, about 1-2 hours. For best results, place the dough in a closed microwave with a mug of just-boiled water to create an ideal proofing environment.
- Prepare for Baking: Grease two baking vessels (two loaf pans, two 9-inch round pans, or one of each) thoroughly with butter.
- Shape the Dough: After the dough has doubled, stir it for 5 minutes in the mixer to remove air bubbles. Turn out onto a lightly floured surface and divide in half. Shape each half into a rough rectangle, then cut each into three equal pieces for loaves or eight pieces for rolls. Arrange the dough pieces in the greased pans and cover to proof for another hour.
- Bake the Brioche: Preheat the oven to 350°F (175°C) and place a rack in the center. Brush the risen dough with the egg wash. Bake for 23-25 minutes until golden brown. Immediately upon removal, brush warm brioche with simple syrup to add a shiny glaze and mild sweetness.
Notes
- Use room temperature ingredients to ensure proper yeast activation and dough texture.
- If the dough is too sticky during kneading, add flour sparingly to avoid a dry crumb.
- Proofing in a warm, humid environment helps the dough rise optimally without drying out.
- The simple syrup glaze enhances the brioche’s shine and adds a slight sweetness without overpowering.
- Milk Brioche is versatile: enjoy it as is, toasted with jam, or for making French toast and sandwiches.
- For a richer flavor, use whole milk and high-quality butter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: Milk Brioche, French bread, enriched bread, soft bread, sweet bread, buttery bread, brioche recipe, homemade brioche, baking bread
