Milk Brioche Soft Buttery (Printable version)

Tender milk brioche featuring a golden crust and rich buttery crumb, perfect for any time of day.

# What You'll Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 2/3 cup unsalted butter, softened, cut into cubes

→ Egg Wash

08 - 1 egg yolk
09 - 1 tablespoon whole milk

# Directions:

01 - In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add the room temperature eggs and lukewarm milk to the dry ingredients. Mix on low speed for 2-3 minutes until a shaggy, sticky dough forms.
03 - Increase mixer speed to medium and knead for 5 minutes until the dough begins to smooth out and develop some elasticity.
04 - With the mixer running on medium-low speed, gradually add the softened butter cubes, one piece at a time. Wait for each addition to fully incorporate before adding the next. Continue kneading for 10-12 minutes until the dough is glossy, extremely elastic, and cleanly pulls away from the bowl sides.
05 - Shape the dough into a smooth ball and place in a lightly buttered bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free area for 1 to 1 1/2 hours until doubled in bulk.
06 - Gently press down the dough to deflate. Transfer to a lightly floured surface and divide into three equal portions. Roll each portion into a 12-inch rope and braid them together, pinching the ends to seal. Alternatively, shape into a ball and place in a buttered 9x5-inch loaf pan.
07 - Cover the shaped loaf loosely with plastic wrap or a clean kitchen towel. Let rise for 45 minutes until puffy and nearly doubled in size.
08 - Preheat the oven to 350°F with the rack positioned in the center.
09 - Whisk the egg yolk with 1 tablespoon of milk until blended. Gently brush the entire surface of the risen loaf with the egg wash, being careful not to deflate the dough.
10 - Bake for 25-30 minutes until deeply golden brown and a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil during the last 10 minutes.
11 - Let the brioche cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack. Cool completely before slicing to prevent the crumb from becoming gummy.

# Expert advice:

01 -
  • The dough transforms into something impossibly tender, like eating a edible hug
  • Your kitchen will smell like a French bakery and neighbors might actually knock on your door
02 -
  • If your butter starts oozing out of the dough instead of incorporating, pop the whole bowl in the fridge for 15 minutes and try again
  • The dough might seem impossibly sticky after adding butter but keep kneading and it will come together beautifully
03 -
  • Weighing your ingredients is non negotiable for brioche, cup measurements will lead to disappointment
  • Patience during the butter incorporation phase is what separates good brioche from great brioche

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