Milk Brioche

Milk Brioche is a classic French bread known for its rich and tender texture, buttery flavor, and delicate sweetness. This delectable bread is a true masterpiece, boasting a light and airy crumb that practically melts in your mouth. Whether enjoyed as a standalone treat, transformed into French toast, or used as a base for sandwiches, Milk Brioche is a delightful addition to any meal or occasion. In this article, we’ll explore the reasons why this bread is beloved by many, delve into its ingredients and their role in creating the perfect texture, and provide you with step-by-step instructions to craft your very own irresistible Milk Brioche.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup whole milk, lukewarm
• 4 large eggs, at room temperature
• 1/2 cup unsalted butter, softened and cut into small pieces
• 1 egg yolk, beaten (for egg wash)

Instructions 

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Make a well in the center.
2. Pour the lukewarm milk into the well and add the eggs. Using a fork or your fingers, gradually incorporate the flour mixture into the wet ingredients until a shaggy dough forms.
3. Transfer the dough to a floured surface and knead for about 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky.
4. Gradually incorporate the softened butter, a few pieces at a time, while continuing to knead. This can take some time and may seem messy at first, but keep kneading until the butter is fully incorporated and the dough becomes smooth and glossy.
5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free place for about 1-2 hours or until doubled in size.
6. Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf or desired brioche shape.
7. Transfer the shaped dough to a greased or parchment-lined baking pan. Cover it with the kitchen towel and let it rise again for about 1 hour until it puffs up.
8. Preheat your oven to 375°F (190°C). Brush the top of the brioche with the beaten egg yolk for a shiny finish.
9. Bake the brioche in the preheated oven for approximately 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
10. Once baked, remove the brioche from the oven and let it cool on a wire rack before slicing and serving.