Go Back
Brioche is a type of bread that has its roots in France, dating back to the 15th century. Traditionally, it was considered a luxury bread, often enjoyed by the wealthy, and was made to celebrate special occasions. The word “brioche” itself is believed to derive from the Norman word "brier," which means to knead or to work dough. This delightful bread has stood the test of time, evolving from its humble beginnings into a beloved staple in French cuisine.

Milk Brioche

Discover the joy of baking with Milky Waves Brioche, a delectable, buttery loaf perfect for any occasion. This easy-to-follow recipe combines rich ingredients like milk, eggs, and butter to create a soft, fluffy texture. Ideal for breakfast with jam or as a base for elegant desserts, each step in making this brioche is a rewarding journey. Learn about its history and flavor possibilities while enjoying the delightful experience of fresh, homemade bread.
Print Recipe Pin Recipe

Ingredients
  

4 cups all-purpose flour

1/2 cup whole milk, warmed (about 110°F)

1/4 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 cup unsalted butter, softened

4 large eggs, at room temperature

1 tsp salt

1 tsp vanilla extract

2 tbsp milk powder (optional, for an extra rich flavor)

1 egg (for egg wash)

Coarse sugar (for sprinkling, optional)

Instructions
 

Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy.

    Mix the Dough: In a large mixing bowl, combine the flour, salt, and milk powder (if using). Create a well in the center and add the activated yeast mixture, eggs, and vanilla extract.

      Knead the Dough: Using a stand mixer with a dough hook, mix the ingredients on low speed until they start to come together. Then add the softened butter gradually, continuing to mix for about 8–10 minutes until the dough is smooth and elastic.

        First Rise: Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place until it doubles in size, about 1 to 2 hours.

          Shape the Brioche: After the dough has risen, punch it down to release the air. Divide the dough into three equal pieces. Roll each piece into a long rope (about 12 inches long) and braid them together. Place the braided dough into a greased loaf pan.

            Second Rise: Cover the pan and let the bread rise again in a warm spot until it’s puffy, about 30–45 minutes.

              Preheat the Oven: Preheat your oven to 375°F (190°C).

                Egg Wash: Whisk the remaining egg in a small bowl and brush it over the surface of the braided dough. Sprinkle coarse sugar on top if desired.

                  Bake: Place the loaf in the preheated oven and bake for 25–30 minutes or until the top is golden brown and the internal temperature reads 190°F (88°C).

                    Cool: Once baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

                      Enjoy your warm, buttery, and fluffy milk brioche as a delightful breakfast treat or a sweet indulgence any time of the day!

                        Prep Time, Total Time, Servings: 20 mins | 4 hours | 12 slices