Instructions
Step 1: Activate the Yeast
In a small bowl, combine warm milk, warm water, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This shows the yeast is active!
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 (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 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.
Step 5: Shape the Brioche
Punch down the dough to release air. 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 ends under.
Step 6: Second Rise
Cover and let rise for 45-60 minutes, or until doubled.
Step 7: Prepare the Egg Wash
Whisk together egg yolk and milk. Brush 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
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 for proper rising. Use a slightly warm oven (turned off) if needed.
- Kneading: Thorough kneading is essential for the perfect texture. Aim for a smooth, slightly sticky dough.
Variations
Chocolate Chip Brioche
Add 1 cup of chocolate chips to the dough before shaping.
Cinnamon Swirl Brioche
Roll out dough into a rectangle, spread with softened butter, and sprinkle with cinnamon and sugar. Roll up and 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 (wrapped tightly) for up to 2 months.
Why Is My Brioche Dense?
Insufficient rising (first and second rise) can result in a dense brioche. Ensure the dough doubles in size each time.
Enjoy your delicious homemade Milk Brioche! Let us know how it turned out in the comments!