Milk Brioche: The Ultimate Soft and Buttery Bread You’ll Fall in Love With

There’s nothing quite like the aroma of freshly baked Milk Brioche
wafting through your kitchen — a sweet, buttery scent that promises pure comfort
in every bite. This soft, golden bread is the epitome of indulgence, with a rich,
tender crumb that almost melts in your mouth.

Whether enjoyed warm from the oven, spread with butter and jam, or transformed
into decadent French toast the next morning, milk brioche is a timeless classic
every baker should master.

Unlike ordinary bread, brioche strikes the perfect balance between bread and pastry —
airy, rich, and slightly sweet. Made with simple ingredients like milk, butter,
eggs, and flour, its luxurious texture feels straight out of a Parisian bakery.
With this step-by-step guide, you’ll achieve perfect brioche at home.

🥖 Ingredients & Their Roles

• 2¾ cups (340g) all-purpose flour
  The foundation of the dough, providing structure while keeping the crumb soft.
• ¼ cup (50g) granulated sugar
  Adds gentle sweetness and helps create a tender texture.
• 2¼ teaspoons (1 packet) active dry yeast
  Gives the brioche its light, airy rise.
• ½ cup (120ml) warm milk
  Activates the yeast and adds softness and richness.
• 3 large eggs, room temperature
  Provide richness, color, and a delicate crumb.
• ½ cup (115g) unsalted butter, softened
  Creates the signature buttery flavor and melt-in-your-mouth texture.
• 1 teaspoon salt
  Balances sweetness and enhances overall flavor.
• 1 egg + 1 tablespoon milk (for egg wash)
  Gives the brioche its glossy, golden crust.

👩‍🍳 Step-by-Step Instructions

1. Activate the Yeast

In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top
and let sit for 5–10 minutes until foamy.

2. Make the Dough

In a large bowl, mix flour and salt. Add the yeast mixture and eggs, mixing
until a sticky dough forms.

3. Knead and Add Butter

Knead the dough by hand or mixer for 5–7 minutes. Gradually add softened butter,
one tablespoon at a time, kneading until fully incorporated and smooth.

4. First Rise

Place dough in a greased bowl, cover, and let rise in a warm place for 1½–2 hours,
or until doubled in size.

5. Shape the Brioche

Punch down the dough and divide into equal portions. Shape into balls and place
in a greased loaf pan or brioche mold.

6. Second Rise

Cover and let rise again for 45–60 minutes, until puffy.

7. Bake

Preheat oven to 350°F (175°C). Brush with egg wash and bake
for 25–30 minutes until deeply golden.

8. Cool

Let brioche cool slightly before slicing to preserve its soft texture.

❤️ Why This Milk Brioche Is Loved

• Ultra-soft, fluffy crumb with rich buttery flavor
• Perfect balance between bread and pastry
• Versatile — sweet or savory uses
• Bakery-quality results at home

✨ Pro Tips for Perfect Brioche

• Use room-temperature eggs and butter
• Don’t rush the rise — flavor develops with time
• Knead thoroughly for a silky dough
• Cover loosely during baking if browning too fast

🍽 Serving Suggestions

• Serve warm with butter, honey, or jam
• Use for French toast or bread pudding
• Pair with coffee, tea, or hot chocolate
• Toast lightly for breakfast sandwiches

🥐 Conclusion

This Milk Brioche is the ultimate comfort bread — soft, rich,
and beautifully golden. Whether enjoyed fresh or repurposed into indulgent
breakfasts, it’s a recipe you’ll return to again and again.
Once you try it, store-bought brioche will never compare.