Beautiful choice — Milk Brioche is a soft, buttery, slightly sweet bread that’s perfect for breakfast or dessert. 🥖✨
It’s richer than a regular loaf but lighter than a cake — ideal for serving with jam, Nutella, or just warm with butter.
Here’s a classic French-style milk brioche recipe:
🥛 Milk Brioche (Brioche au Lait)
Yields: 1 large loaf or 12 rolls
Prep time: 25 minutes
Rising time: 2½–3 hours (total)
Bake time: 25–30 minutes
🧂 Ingredients
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3 cups (375 g) all-purpose flour (or bread flour for extra chew)
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¼ cup (50 g) granulated sugar
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1 packet (2¼ tsp / 7 g) instant yeast
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½ teaspoon salt
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¾ cup (180 mL) warm milk (about 100°F / 38°C)
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2 large eggs, room temperature
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5 tablespoons (70 g) unsalted butter, softened
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Optional: 1 teaspoon vanilla extract or orange blossom water for fragrance
For the glaze:
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1 egg yolk + 1 tablespoon milk (for brushing before baking)
👩🍳 Instructions
1. Activate the yeast (if using active dry yeast):
If you’re using instant yeast, skip this step.
Dissolve yeast in the warm milk with 1 teaspoon of sugar and let stand for 5–10 minutes until foamy.
2. Make the dough:
In a large bowl (or mixer with a dough hook), combine flour, sugar, and salt.
Add milk, eggs, and yeast mixture (if using active dry). Mix until a sticky dough forms.
3. Add butter:
Add softened butter, a tablespoon at a time, kneading continuously.
Knead for about 8–10 minutes (by hand or mixer) until the dough is soft, elastic, and slightly tacky but not sticky.
4. First rise:
Shape dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place until doubled in size — about 1½ hours.
5. Shape:
Punch down the dough to release air.
For a loaf: shape into a log and place in a greased 9×5-inch (23×13 cm) loaf pan.
For rolls: divide into 12 equal pieces and place in a round or rectangular pan.
6. Second rise:
Cover and let rise again until puffy and nearly doubled, about 45–60 minutes.
7. Brush & bake:
Preheat oven to 350°F (180°C).
Brush the top with the egg yolk–milk glaze for shine.
Bake 25–30 minutes (for a loaf) or 18–22 minutes (for rolls), until golden brown.
8. Cool:
Let cool in the pan for 10 minutes, then transfer to a rack. Enjoy slightly warm or at room temperature.
☕ Serving Ideas
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Spread with butter and jam for breakfast.
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Use for French toast or bread pudding.
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Slice and fill with cream and fruit for a light dessert sandwich.
Would you like me to give you a chocolate chip version or a filled brioche (like with pastry cream or Nutella)?
