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
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- Second rise:
- Cover the shaped dough and let it rise again for 45–60 minutes, or until puffy.
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Apply egg wash:
- Mix the beaten egg with milk and brush it over the brioche for a shiny, golden crust.
- Bake:
- Bake the brioche for 20–25 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
- 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. ☁️🍞