There’s something undeniably comforting about homemade bread, and few recipes capture that warmth like a Milk Brioche Recipe. Light, tender, and buttery, this classic French bread transforms simple ingredients—milk, eggs, flour, and butter—into an irresistible loaf that’s perfect for breakfast, brunch, or an indulgent snack. Whether you’re a beginner baker or a seasoned enthusiast, mastering this Soft Milk Brioche will elevate your baking repertoire and leave your kitchen smelling like a cozy Parisian bakery.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Milk Brioche Recipe
Soft and Fluffy Texture: Achieve a tender crumb that melts in your mouth.
Rich Buttery Flavor: Butter and milk create an indulgent, slightly sweet taste.
Versatile Use: Perfect for sandwiches, French toast, or simply enjoyed with jam.
Homemade Satisfaction: No preservatives, just fresh ingredients you trust.
Beginner-Friendly: Step-by-step instructions make it easy for new bakers.
Customizable: Adapt to rolls, loaves, or braided bread shapes.
Budget-Friendly: Pantry staples turn into a luxurious treat.
Perfect for Gifting: Share the love with friends and family for holidays or brunch.
Ingredients for Soft Milk Brioche
Dry Ingredients:
4 cups all-purpose flour
¼ cup granulated sugar
1 tsp salt
2 ¼ tsp active dry yeast (1 packet)
Wet Ingredients:
1 cup whole milk (warm)
3 large eggs
½ cup unsalted butter (softened)
1 tsp vanilla extract
Substitutions & Tips:
Swap granulated sugar with honey or maple syrup for natural sweetness.
Use bread flour instead of all-purpose flour for a slightly chewier texture.
Room-temperature butter blends better, producing a shiny, elastic dough.
Step-by-Step Instructions: How to Make Classic Milk Brioche Recipe
1. Activate the Yeast
In a small bowl, combine warm milk with active dry yeast. Allow it to sit 5–10 minutes until frothy. This signals the yeast is active and ready to work.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, and salt. Make a well in the center for the wet ingredients.
3. Combine Wet Ingredients
Add eggs, vanilla extract, and frothy yeast mixture into the flour well. Stir until a rough dough forms.
4. Knead the Dough
Transfer dough to a floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky.
5. Incorporate Butter
Gradually knead in softened butter, one piece at a time, ensuring full absorption. The dough should become glossy, rich, and pliable.
6. First Rise
Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise 1–2 hours, or until doubled in size.
7. Shape the Brioche
Punch down dough and shape into a loaf, rolls, or braided braid. Place on a greased baking tray or in a loaf pan.
8. Bake
Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown and hollow-sounding when tapped.
Tip: Brushing the top with an egg wash adds a shiny, golden crust.
Pro Tips for Perfect Milk Brioche
How do you make brioche extra soft?
Use warm milk and room-temperature butter; knead slowly to incorporate air for a tender crumb.
Can I use a stand mixer?
Yes! Use a dough hook on medium speed to knead for 6–8 minutes, then continue with butter incorporation.
How long should I proof the dough?
The first rise is 1–2 hours; the second, shaped rise is 45–60 minutes until puffy.
Additional Expert Tips:
Avoid overflouring—slightly sticky dough yields fluffier bread.
For a sweeter touch, add 2–3 tbsp sugar or honey in the dough.
Freeze baked brioche for up to 3 months; thaw at room temperature.
Best Ways to Serve Fluffy Milk Brioche Bread
Slice and toast with butter and jam for breakfast.
Make decadent French toast for brunch.
Use in sandwiches with smoked ham or creamy cheese.
Serve rolls alongside soups or salads.
Nutrition (Per Serving – 1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbs | 27 g |
| Protein | 6 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Cholesterol | 55 mg |
| Sodium | 150 mg |
| Sugar | 5 g |
Storage & Leftovers
Room Temperature: Store in an airtight container for 2–3 days.
Refrigeration: Keep up to 1 week; may lose some softness.
Freezing: Wrap tightly in plastic wrap + foil; freeze 2–3 months.
Reheating: Warm slices at 300°F (150°C) for 5–7 minutes for fresh taste.
FAQs About Milk Brioche Recipe
What makes brioche so soft and rich?
The combination of eggs, butter, and milk creates a tender, airy crumb and a slightly sweet flavor.
Can I make brioche without milk?
Yes, substitute milk with water or non-dairy milk, but it may slightly alter texture and flavor.
Is brioche suitable for sandwiches?
Absolutely! Its soft texture and mild sweetness make it ideal for both savory and sweet fillings.
How do I prevent brioche from collapsing?
Avoid over-proofing and handle dough gently when shaping.
Variations of Sweet Milk Brioche Recipe
Chocolate Chip Brioche: Fold chocolate chips into dough before the second rise.
Cinnamon Swirl Brioche: Add a cinnamon-sugar filling, then roll and braid.
Fruit-Filled Brioche: Incorporate dried fruits or berries for a fruity twist.
Vegan Brioche: Use plant-based milk and margarine substitutes; adjust yeast accordingly.
Mini Brioche Buns: Perfect for sliders or individual servings.
Conclusion
Mastering this Milk Brioche Recipe is a journey worth taking. The tender crumb, buttery aroma, and golden crust make every bite unforgettable. Bake, share, and savor the joy of homemade bread. Don’t forget to capture your creation and share it with the world—your kitchen deserves the applause!