MILK BRIOCHE – Best Fluffy like cloud and super soft

Instructions to Make Milk Brioche

1. Activate the Yeast

Start by activating the yeast. In a small bowl, mix the warm water (about 100°F) with the sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy. If the mixture doesn’t foam up, the yeast may be expired or the water may have been too hot, so try again.

2. Combine the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.

3. Mix Wet Ingredients

Add the activated yeast mixture, whole milk, eggs, and vanilla extract (if using) into the well of the flour mixture. Using a spoon or dough hook, start mixing the ingredients until they begin to form a dough.

4. Add Butter

Once the dough begins to come together, add the softened butter in small pieces. Knead the butter into the dough either by hand or with a stand mixer fitted with a dough hook. The dough will be slightly sticky, but keep kneading for about 10 minutes, until it becomes smooth, elastic, and soft. This step is key to getting that super soft texture that is characteristic of a perfect brioche.

5. First Rise

Once the dough has come together, cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. If your kitchen is cool, you can place the dough in a warm oven (turned off) with a pan of hot water underneath to create a warm, humid environment.

6. Shape the Brioche

After the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and divide it into smaller portions if you’re making individual rolls or shape it into a loaf if you want a classic brioche loaf. For rolls, form small rounds and place them closely together on a baking tray. If you’re making a loaf, shape the dough into a rectangle and place it into a greased loaf pan.

7. Second Rise

Cover the dough again and let it rise for another 45 minutes to 1 hour, or until it has puffed up. This second rise ensures your brioche will be extra soft and airy.

8. Egg Wash

Preheat your oven to 350°F (175°C) while your dough is going through its second rise. In a small bowl, whisk together the egg and a tablespoon of water. Brush the egg wash gently over the top of the dough. This will give the brioche a golden, shiny crust when it bakes.

9. Bake the Brioche

Place the dough in the preheated oven and bake for about 25-30 minutes for rolls or 35-40 minutes for a loaf, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you’re making rolls, you can bake them closer together for a more pull-apart texture.

10. Cool and Serve

Once baked, remove the brioche from the oven and let it cool for about 10 minutes before transferring it to a wire rack to cool completely. Brioche is best enjoyed warm, so slice it up and serve right away.

Tips for the Best Milk Brioche

• Room Temperature Butter and Eggs: Make sure your butter and eggs are at room temperature before incorporating them into the dough. This ensures the dough comes together smoothly and evenly.
• Don’t Skip the Kneading: Kneading is essential to develop the dough’s structure. This helps the bread rise properly and gives you that perfect, fluffy texture.
• Proper Proofing: Be sure to let the dough rise in a warm, draft-free environment. If your kitchen is cold, consider letting the dough rise in an oven with a bowl of warm water to create the right environment.
• Flavor Variations: Feel free to experiment with adding a zest of lemon or orange to the dough for a citrus twist or a bit of cinnamon for a spiced version.

How to Serve Milk Brioche

Milk Brioche can be enjoyed in so many ways! Here are a few serving ideas:

• Classic Butter: Slice a piece of warm brioche, spread with a little butter, and enjoy with a cup of tea or coffee.
• French Toast: Brioche makes an incredibly luxurious French toast. Dip slices of brioche in a cinnamon and egg mixture and fry until golden. Top with syrup, berries, or whipped cream.
• Sandwiches: Use brioche as a base for grilled cheese sandwiches or any other filling you prefer. Its soft, rich texture pairs beautifully with savory fillings.
• Bread Pudding: Turn leftover brioche into a decadent bread pudding for a special dessert.

Conclusion: A Heavenly Homemade Delight

There’s nothing quite like the experience of biting into a piece of freshly baked Milk Brioche. Its fluffy, buttery, cloud-like texture combined with its rich flavor is truly a treat for any bread lover. Whether you’re serving it as a side dish, turning it into a delicious breakfast, or using it as the base for an indulgent dessert, this milk brioche recipe is one you’ll come back to time and time again. So grab your ingredients, start baking, and enjoy the delightful softness and flavor of this irresistible bread!