Description
This classic Milk Brioche recipe yields a soft, tender, and slightly sweet bread perfect for breakfast or as a snack. The brioche features a rich texture thanks to the addition of eggs and butter, combined with the subtle flavor of vanilla and a delicate crumb. Easy to make at home, this brioche is ideal for sandwiches, toast, or enjoyed plain with butter and jam.
Ingredients
Scale
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
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk with the active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Create Dough Mixture: In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, eggs, and vanilla extract. Stir the ingredients together until they begin to form a dough.
- Knead the Dough: On a floured surface, knead the dough for 8 to 10 minutes. Work it until the dough is smooth and elastic, which helps develop the gluten for structure.
- Incorporate Butter: Gradually add the softened unsalted butter into the dough while kneading. Continue until all the butter is fully absorbed and the dough is glossy and supple.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours or until doubled in size. This allows the dough to ferment and develop flavor.
- Shape and Bake: Preheat the oven to 350°F (175°C). Punch down the risen dough, shape it into a loaf or individual rolls, and place on a baking sheet or loaf pan. Bake for 25 to 30 minutes until the brioche turns golden brown and sounds hollow when tapped.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- Softening the butter at room temperature helps it incorporate more easily during kneading.
- For a shiny crust, brush the baked brioche with an egg wash before baking.
- Store brioche in an airtight container for up to 3 days or freeze for longer storage.
- Allow the bread to cool completely before slicing to maintain texture.
