MILK BRIOCHE – Best Fluffy like cloud and super soft

Milk Brioche that’s fluffy like a cloud and irresistibly soft:

Ingredients:

For the Dough:

• 4 cups (500g) all-purpose or bread flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk
• 1/4 cup (60ml) warm water
• 3 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, softened

For the Egg Wash:

• 1 egg, beaten
• 1 tablespoon milk

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Instructions:

1. Activate the yeast:
   • In a small bowl, combine the warm milk, warm water, and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
2. Mix the dough:
   • In a large mixing bowl, whisk together the flour, sugar, and salt.
   • Add the yeast mixture, eggs, and softened butter. Mix until the dough comes together.
3. Knead the dough:
   • Transfer the dough to a floured surface and knead for 8–10 minutes (or use a stand mixer with a dough hook) until smooth and elastic. The dough should be slightly sticky but manageable.
4. First rise:
   • Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until it doubles in size.
5. Shape the brioche:
   • Punch down the dough and divide it into 8–10 equal pieces. Shape each piece into a smooth ball and place them in a greased loaf pan or arrange them on a baking sheet.
6. Second rise:
   • Cover the shaped dough and let it rise again for 45–60 minutes, or until puffy.
7. Preheat the oven:
   • Preheat your oven to 350°F (175°C).
8. Apply egg wash:
   • Mix the beaten egg with milk and brush it over the brioche for a shiny, golden crust.
9. Bake:
   • Bake the brioche for 20–25 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
10. Cool and serve:
    • Let the brioche cool on a wire rack. Slice and enjoy its fluffy, buttery goodness!

This Milk Brioche is perfect with butter, jam, or even plain as a snack. ☁️🍞