Milk Brioche Soft Buttery (Printable Format)

Tender milk brioche bread with rich butter, golden crust, and soft crumb, ideal for breakfast or snacks.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 2/3 cup unsalted butter, softened, cubed

→ Egg Wash

08 - 1 egg yolk
09 - 1 tablespoon whole milk

# How-To Steps:

01 - In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt.
02 - Add the eggs and lukewarm milk. Mix on low speed until a shaggy dough forms.
03 - Increase to medium speed and knead for 5 minutes until the dough is smooth.
04 - Gradually add the softened butter, a few cubes at a time, mixing well after each addition. Continue kneading for another 10 minutes until the dough is glossy, elastic, and pulls away from the sides of the bowl.
05 - Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
06 - Gently deflate the dough and transfer to a lightly floured work surface. Divide into three equal portions, roll each into a rope, and braid them. Alternatively, shape as desired and place in a buttered 9x5-inch loaf pan.
07 - Cover loosely and let rise for another 45 minutes until puffy and nearly doubled.
08 - Preheat the oven to 350°F.
09 - Whisk together the egg yolk and milk for the egg wash. Brush the top of the brioche gently.
10 - Bake for 25 to 30 minutes, or until golden brown and a skewer inserted in the center comes out clean.
11 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • The dough transforms from sticky shag to silk through patience and butter
  • Your kitchen will smell incredible for hours
  • Makes the most extraordinary French toast you have ever tasted
02 -
  • Room temperature ingredients are nonnegotiable for proper dough development
  • The dough will seem like it is falling apart when adding butter, this is normal
  • Underbaked brioche is gummy and sad, so err on the side of deeper color
03 -
  • Weigh your ingredients, especially flour and butter, for consistent results
  • Use the windowpane test to check if gluten is fully developed

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