Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm milk, warm water, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy. This shows the yeast is active and ready!
Step 2: Mix the Dough
In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract (if using). Stir until a shaggy dough forms.
Step 3: Knead the Dough
Using a stand mixer with a dough hook, knead on medium speed for 5-6 minutes. Gradually add softened butter, a few pieces at a time, incorporating fully before adding more. Continue kneading for another 6-8 minutes, until the dough is smooth, elastic, and slightly sticky.
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.
Step 5: Shape the Brioche
Punch down the risen dough. On a lightly floured surface, divide into three equal parts. Roll each into a 16-inch rope. Braid the ropes and place in a greased 9×5-inch loaf pan, tucking the ends under.
Step 6: Second Rise
Cover and let rise for 45-60 minutes, or until doubled in size.
Step 7: Prepare the Egg Wash
Whisk together egg yolk and milk. Brush this over the risen dough for a shiny crust.
Step 8: Bake
Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped. Cover loosely with foil if browning too quickly.
Step 9: Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Cook Notes
- Butter Temperature: Use softened, not melted, butter for smooth incorporation.
- Rising Environment: A warm environment is key. Use a slightly warm oven (turned off) if needed.
- Kneading: Proper kneading is crucial for the texture. Aim for a smooth, slightly sticky dough.
Variations
Chocolate Chip Brioche
Add 1 cup chocolate chips to the dough before shaping.
Cinnamon Swirl Brioche
Roll dough into a rectangle, spread with softened butter, and sprinkle with cinnamon and sugar. Roll up, then braid.
Nutty Brioche
Add 1/2 cup chopped nuts (almonds, pecans) to the dough.
Serving Suggestions
- Toasted with butter and jam
- French toast
- Bread pudding
Frequently Asked Questions
Can I Make Milk Brioche Ahead of Time?
Yes! Prepare the dough the night before, let it rise slowly in the refrigerator, and bring to room temperature before baking.
How Do I Store Brioche?
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months (wrap tightly).
Why Is My Brioche Dense?
Insufficient rising (first or second rise) can cause density. Ensure the dough doubles in size each time.
Enjoy your delicious homemade Milk Brioche! Let us know how it turns out in the comments!
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