Milk Brioche

Imagine sinking your teeth into a slice of pillowy-soft milk brioche, its golden crust glistening with a delicate egg wash and its interior as light as a cloud. This classic bread recipe transforms simple ingredients into a bakery-worthy masterpiece that will elevate your breakfast or snack time.

Brioche is more than just bread – it's a culinary experience that brings together rich butter, soft eggs, and warm milk into a tender, melt-in-your-mouth delight. Whether you're a seasoned baker or a novice in the kitchen, this homemade roll recipe will guide you to bread-baking perfection.

Milk Brioche: A Journey of Flavor and Texture

Prepare to embark on a baking adventure that will fill your kitchen with the most intoxicating aroma. Soft and buttery brioche is not just a bread – it's a celebration of simple ingredients transformed into something extraordinary.

Pro Tips for Brioche Brilliance:

Ingredient Insight: Always use room temperature ingredients. This helps create a smoother, more consistent dough that rises beautifully.

Kneading Know-How: The dough might seem sticky at first. Resist the urge to add extra flour. A soft, slightly tacky dough is the secret to tender brioche.

Butter Bliss: Add softened butter gradually. This ensures even incorporation and creates those signature rich, flaky layers.

Patience is Key: Allow sufficient rising time. Good things come to those who wait, especially in bread baking.

Temperature Matters: Warm milk should be around 110°F – too hot, and you'll kill the yeast; too cold, and it won't activate properly.

Milk Brioche Recipe Details:

• Preparation time: 20 minutes
• Resting/Rising time: 2-3 hours
• Baking time: 25-30 minutes
• Servings: 1 large loaf
• Equipment: Stand mixer, large mixing bowl, baking sheet, parchment paper

Ingredients:

For the Brioche Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• ⅓ cup warm milk (about 110°F)
• 3 large eggs, at room temperature
• ½ cup unsalted butter, softened
• Egg wash (1 beaten egg mixed with 1 tablespoon water)

Directions:

1. In a stand mixer bowl fitted with the dough hook, combine flour, sugar, yeast, and salt. This initial mixture creates the foundation of your brioche.
2. Gradually add warm milk and eggs to the dry ingredients. Mix at low speed until the dough begins to come together. The mixture will look shaggy at first, but don't worry – magic is happening!
3. Increase the mixer speed to medium. Add softened butter in small pieces, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
4. Continue kneading on medium speed for 8-10 minutes. The dough should become smooth, elastic, and slightly glossy. It might still be soft and slightly sticky – this is perfect!
5. Transfer the dough to a lightly buttered bowl. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until the dough has doubled in size. Pro tip: A warm, draft-free spot is ideal for rising.
6. Once risen, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide into three equal pieces.
7. Roll each piece into a long rope. Braid the three ropes together, creating a beautiful braided loaf that's as visually appealing as it is delicious.
8. Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise again for about 1 hour, or until puffy and nearly doubled.
9. Preheat your oven to 375°F (190°C). Gently brush the loaf with egg wash, which will give it a beautiful golden shine.
10. Bake for 20-25 minutes, or until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
11. Remove from the oven and let cool on a wire rack. Resist the temptation to cut into it immediately – letting it cool helps set the texture.

Serving and Storage:

Milk brioche is incredibly versatile. Enjoy it:

• Toasted with butter and jam
• As a base for French toast
• For sandwiches
• Simply torn and enjoyed warm

Storage Tips:

• Keep in an airtight container at room temperature for 2-3 days
• Freeze for up to 1 month, wrapped tightly in plastic wrap and foil
• Reheat briefly in the oven to restore freshness

Whether you're a bread enthusiast or a curious home baker, this milk brioche recipe promises a delightful culinary experience. The rich, buttery flavor and tender crumb make it a showstopper for breakfast, brunch, or any time you crave something special.

Embrace the art of bread baking and let the magic of homemade milk brioche transform your kitchen into a bakery of dreams!

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