Milk brioche is a delightful and rich bread that’s known for its soft, tender crumb and slightly sweet flavor. Making the best milk brioche involves paying attention to several key factors:
Ingredients:
- Flour: Use high-quality all-purpose or bread flour. Bread flour will give your brioche a slightly chewier texture.
- Milk: Use whole milk for a richer taste and tender crumb. You can also use half-and-half or a combination of milk and cream for extra richness.
- Yeast: Active dry yeast or instant yeast works well. Ensure it’s fresh for the best rise.
- Sugar: Granulated sugar adds sweetness to the bread. It also helps in yeast activation.
- Eggs: Eggs provide richness and contribute to the brioche’s soft texture. Use room temperature eggs.
- Butter: High-quality unsalted butter is essential. It should be softened but not melted.
- Salt: Salt enhances the flavor and controls yeast activity.
Instructions:
- Activate the yeast: In a small bowl, combine warm (but not hot) milk, a pinch of sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add eggs: Beat the eggs and add them to the dry ingredients. Mix until well combined.
- Incorporate the yeast mixture: Pour the yeast mixture into the flour mixture and mix until it forms a rough dough.
- Knead the dough: Turn the dough out onto a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. This step is crucial for developing the brioche’s texture.
- Incorporate the butter: Gradually add softened butter, a few tablespoons at a time, while continuing to knead. Knead until the butter is fully incorporated and the dough is silky and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place until it doubles in size. This can take 1-2 hours.
- Shape and second rise: After the first rise, gently punch down the dough and shape it into the desired brioche shape (loaf, buns, etc.). Place it in the baking pan and let it rise again until it’s puffy and nearly doubled in size.
- Bake: Preheat your oven to the recommended temperature (usually around 350°F or 180°C) and bake the brioche until it’s golden brown on top and sounds hollow when tapped on the bottom. The internal temperature should be around 190°F (88°C).
- Cool: Allow the milk brioche to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Enjoy your homemade milk brioche! It’s delicious on its own or as a base for French toast, bread pudding, or sandwiches.
