MILK BRIOCHE

This Asian milk bread recipe is a triumph. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery, fluffy milk bread. Until that is, when we finally did it!

This recipe was originally posted January 17, 2015, and has been a hit ever since. We’ve recently added clearer photos, an FAQ section, and clearer instructions. The recipe remains the same. Enjoy!

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Perfect for sandwiches, French toast and just to eat on its own. Now you can make Brioche Burger Buns or Brioche Cinnamon Rolls too!

Learn how to make authentic brioche bread with this step by step recipe! A few weeks ago, I was able to live one of my life-long dreams! Granted, it’s only a small part of my dream, but it was still an amazing, fun experience! A short course in Viennoiseries at Le Cordon Bleu was everything I dreamed it would be, and more!

Why You’ll Love This Recipe

This milk brioche is a delightful combination of rich flavors and a soft, pillowy texture. Whether you’re using it for sandwiches, transforming it into French toast, or simply enjoying it on its own, this bread is sure to become a staple in your kitchen. Its versatility and ease of preparation make it a must-try for bakers of all levels.

Kitchen Equipment You’ll Need

• Stand mixer with a dough hook attachment
• Measuring cups and spoons
• Mixing bowls
• Loaf pans or round baking pans
• Pastry brush
• Oven

Ingredients

• 2/3 cup heavy cream (at room temperature)
• 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
• 1 large egg (at room temperature)
• 1/3 cup sugar
• 4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
• 1 tablespoon active dry yeast (or instant yeast)
• 1 1/2 teaspoons salt
• Egg wash (beat 1 egg with 1 teaspoon water)
• Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

Step-by-Step Instructions

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to stir and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough sticks to the sides, add more flour 1 tablespoon at a time until it pulls away from the sides.
2. Cover the dough with a damp towel and place it in a warm spot until it doubles in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
3. Meanwhile, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or 1 loaf pan and 1 round pan.
4. After the dough has doubled, put it back in the mixer and stir for another 5 minutes to remove air bubbles. Place the dough on a lightly floured surface and cut it in half. Shape each half into a rough rectangle, cut cross-wise into three equal pieces, and place in the loaf pan. Alternatively, cut each half into 8 pieces, roll into balls, and place in a round pan. Let the dough proof, covered, for another hour.
5. Position a rack in the center of the oven and preheat it to 350°F (175°C). Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water for shine and sweetness.

Tips for Success

• Ensure all ingredients are at room temperature for the best results.
• Be patient with the proofing process to achieve the perfect texture.
• Use a thermometer to ensure your oven is at the correct temperature.

Additional Tips or Variations

For a sweeter bread, increase the sugar by 1-2 tablespoons. You can also add chocolate chips or dried fruit for a delicious twist. If you prefer a savory version, consider adding herbs or cheese to the dough.

Nutritional Highlights (Per Serving)

This milk brioche is rich in flavor but also in calories. Each serving contains approximately:

• Calories: 220
• Fat: 8g
• Carbohydrates: 33g
• Protein: 6g
• Fiber: 1g

Frequently Asked Questions (FAQ)

Can I use a different type of flour?

Yes, you can substitute half of the all-purpose flour with cake flour or use bread flour for a slightly different texture.

How should I store leftover brioche?

Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Can I make this recipe without a stand mixer?

Absolutely! You can knead the dough by hand, but extend the kneading time by 5-10 minutes to achieve the right consistency.

Conclusion

There you have it, a luscious milk brioche recipe that’s as enjoyable to make as it is to eat. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. Give it a try and let us know how it turns out! We’d love to hear about your experience and any creative variations you come up with.