Milk Brioche Recipe

Ingredients:

– 4 cups all-purpose flour
– 2 eggs, at room temperature
– 1 cup whole milk, heated to about 110 degrees Fahrenheit
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 1/4 teaspoons (1 packet) active dry yeast
– 1 teaspoon salt

Instructions : 

1. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

2. In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. Mix well.

3. Add the activated yeast mixture and eggs to the flour mixture. Stir until a shaggy dough forms.

4. Using a dough hook attachment, knead the dough in the stand mixer for about 5-7 minutes until it becomes smooth and elastic. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes.

5. Gradually add the softened butter, a little at a time, kneading until fully incorporated and the dough becomes soft and smooth.

6. Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours or until doubled in size.

7. Once the dough has doubled in size, gently punch it down to release the air bubbles.

8. Divide the dough into equal portions and shape them into balls. Place the dough balls into a greased loaf pan or onto a baking sheet lined with parchment paper, leaving some space between them.

9. Cover the shaped dough with a clean kitchen towel or plastic wrap and let them rise again for about 30-45 minutes until they have puffed up.

10. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

11. Brush the top of the risen dough with some beaten egg wash for a shiny finish (optional).

12. Bake the brioche in the preheated oven for 25-30 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.

13. Once baked, remove the brioche from the oven and let them cool slightly before serving.

Enjoy your fluffy and soft Milk Brioche! 

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