Milk Brioche: A Buttery and Slightly Sweet Delight

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Introduction

Milk Brioche is a delightful, buttery, and slightly sweet bread that’s perfect for a leisurely breakfast, a fancy brunch, or as the base for incredible French toast. Its soft crumb and golden crust make it an irresistible treat. In this guide, we’ll provide you with the ingredients, step-by-step instructions, useful tips, and a mouthwatering conclusion for your homemade Milk Brioche. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and foolproof, ensuring delicious results every time. Get ready to embark on a culinary adventure that will elevate your baking game and delight your loved ones.

Why You Will Love Making This Recipe

Milk Brioche is not only delicious but also incredibly satisfying to make. The process of mixing the ingredients and watching the dough rise is a rewarding experience. You’ll love the aroma that fills your kitchen as the bread bakes, creating an inviting atmosphere that will have everyone eagerly anticipating the meal. Additionally, this recipe is versatile and can be customized to suit your preferences. Whether you prefer a milder or sweeter loaf, you can easily adjust the amount of sugar to your liking. The combination of buttery richness and slight sweetness makes this bread a crowd-pleaser that will have everyone asking for seconds. Plus, the leftovers (if there are any!) taste even better the next day, making it a perfect make-ahead meal.

Ingredients

  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup warm whole milk (110°F or 43°C)
  • 4 large eggs
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 egg, beaten (for egg wash)
  • Optional Topping: Pearl sugar (for a sweet, crunchy topping)

Directions & Instructions

  1. Activate the Yeast: In a small bowl, combine the warm whole milk and a pinch of the sugar. Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy and activates.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, remaining granulated sugar, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the 4 large eggs. Pour the activated yeast mixture and the beaten eggs into the dry ingredients. Stir to combine until you have a shaggy dough.
  4. Incorporate Butter: Gradually add the softened butter to the dough, a few tablespoons at a time. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You can do this by hand or use a stand mixer with a dough hook attachment.
  5. First Rise: Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
  6. Shape the Loaf: Once the dough has risen, gently punch it down to release any excess air. Shape the dough into a loaf or divide it into smaller portions for individual brioche rolls.
  7. Second Rise: Place the shaped dough on a baking sheet lined with parchment paper or in a greased loaf pan. Cover it again with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes.
  8. Preheat and Egg Wash: Preheat your oven to 350°F (175°C). Before baking, brush the top of the brioche with the beaten egg to give it a beautiful golden sheen.
  9. Bake: Place the brioche in the preheated oven and bake for about 25-30 minutes (adjust the time for smaller rolls), or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  10. Cool and Enjoy: Allow your Milk Brioche to cool on a wire rack before slicing and savoring its wonderful flavor. Optional Topping: If you like, you can sprinkle pearl sugar on top of the brioche before baking for a sweet and crunchy finish.

Nutritional Information

  • Calories: 250 per slice
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 12g
  • Fiber: 1g
  • Sugar: 5g
  • Sodium: 200mg

Variations

  • Chocolate Chip Brioche: Add 1 cup of chocolate chips to the dough for a sweet twist.
  • Fruit Brioche: Mix in 1 cup of dried fruits like raisins or cranberries for added flavor and texture.
  • Nutty Brioche: Incorporate 1 cup of chopped nuts such as almonds or walnuts into the dough.

Frequently Asked Questions

Q: Can I make Milk Brioche ahead of time? A: Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before baking.

Q: What can I serve with Milk Brioche? A: Milk Brioche pairs well with butter, jam, or honey. It also makes an excellent base for French toast or bread pudding.

Q: Can I freeze Milk Brioche? A: Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Pro Tips By Emma

  • Use High-Quality Butter: Good-quality unsalted butter enhances the flavor of the brioche.
  • Knead Thoroughly: Kneading the dough well helps develop the gluten, resulting in a better texture for your bread.
  • Let It Cool: Allowing the bread to cool completely before slicing helps maintain its structure and prevents it from becoming gummy.

Serving Suggestions

Serve Milk Brioche with a pat of butter and a drizzle of honey for a simple yet delicious treat. It also pairs perfectly with soups, stews, and salads. For a savory option, try it with garlic butter or your favorite cheese spread.