Creating the ultimate Milk Brioche at home is easier than you think! This bread, with its characteristic fluffy texture and feather-like softness, can be effortlessly baked in your kitchen. So, let’s embark on a culinary journey and craft an irresistibly tender and fluffy Milk Brioche that will make your breakfast and snack time a delight.
INGREDIENTS:
4 Cups of all-purpose flour
2 Eggs, at room temperature
1 Cup of whole milk, warmed to around 110 degrees Fahrenheit
1/2 Cup of unsalted butter, at room temperature
1/4 Cup of granulated sugar
2 1/4 Teaspoons of instant yeast (or one packet)
1 Teaspoon of salt
FOR THE EGG WASH:
1 Egg
1 Tablespoon of milk
STEPS FOR PREPARATION:
STEP 1:
Begin by warming your milk to around 110 degrees Fahrenheit (43 degrees Celsius). In a large mixing bowl, combine the warmed milk and sugar, then stir in the yeast. Allow it to sit for about 5 minutes until it becomes frothy.
STEP 2:
Next, add the softened butter, eggs, flour, and salt to the yeast mixture. Using a dough hook attachment, mix these ingredients on low speed until they come together, then increase to medium speed for about 5-7 minutes until the dough becomes smooth and elastic.
STEP 3:
Place the dough in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm, draft-free area for about 1-2 hours or until it doubles in size.
STEP 4:
After the dough has risen, gently punch it down to release the air. Divide it into equal pieces, roll them into balls, and arrange them in a greased baking pan.
STEP 5:
Cover the dough balls again with the kitchen towel and allow them to rise for another hour until they expand and fill the pan.
STEP 6:
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare an egg wash by whisking together an egg and a tablespoon of milk. Brush this wash over the risen dough balls.
STEP 7:
Bake your Milk Brioche in the preheated oven for about 20-25 minutes until they turn golden brown. Once done, remove the brioche from the oven and let them cool on a wire rack.
Now, you’re ready to dive into the s oft, cloud-like texture of your homemade Milk Brioche. Enjoy it warm, perhaps with a pat of butter or a spoonful of your favorite jam. Happy baking!
RECIPE NOTES:
The temperature of your milk is crucial. Too hot, and it could kill the yeast; too cold, and the yeast won’t activate. Aim for around 110 degrees Fahrenheit.
If you’re new to bread-making, don’t be disheartened if your first attempt doesn’t turn out as expected. Practice makes perfect!
Brioche can be stored in an airtight container at room temperature for up to two days or in the refrigerator for a week. To maintain its fluffy texture, warm it up a bit before serving.
