Mastering Milk Brioche: Soft & Fluffy Homemade Bread

Introduction

Milk brioche is the ultimate luxurious bread — rich, buttery, soft, and slightly sweet with a beautifully golden crust. Unlike regular bread, this brioche is made with milk, butter, and eggs, giving it a tender crumb that melts in your mouth.

Whether you want it for breakfast, French toast, sandwiches, or simply with jam and butter, this homemade milk brioche is far better than anything store-bought. With a little patience and the right technique, you can bake bakery-quality brioche in your own kitchen.

Ingredients

For the dough:

• 3 ½ cups (420g) all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ½ cup (120ml) warm milk (not hot)
• 3 tbsp sugar
• 1 tsp salt
• 3 large eggs, room temperature
• ½ cup (115g) unsalted butter, softened

For egg wash:

• 1 egg + 1 tbsp milk

Instructions

Step 1 — Activate yeast

In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–8 minutes until foamy.

Step 2 — Make the dough

In a large bowl or stand mixer:

• Add flour and salt
• Pour in yeast mixture
• Add eggs
  Mix until a sticky dough forms.

Step 3 — Add butter slowly

Add softened butter, one tablespoon at a time, mixing well after each addition. Knead for 8–10 minutes until smooth and elastic.

Step 4 — First rise

Cover the bowl and let the dough rise in a warm place for 1–2 hours, or until doubled in size.

Step 5 — Shape the brioche

Punch down the dough. Divide into 3 equal pieces and braid them OR place as three balls in a loaf pan.

Step 6 — Second rise

Cover again and let rise for 45–60 minutes.

Step 7 — Bake

• Preheat oven to 350°F / 175°C
• Brush with egg wash
• Bake for 30–35 minutes until golden brown

Let cool before slicing.

Tips for Perfect Milk Brioche

• Always use room temperature eggs and butter
• Don’t rush the rise — brioche needs time
• If dough is too sticky, add 1 tbsp flour at a time
• For extra shine, brush with butter after baking

FAQs

1. What makes brioche different from regular bread?
   Brioche contains milk, butter, and eggs, making it richer and softer than regular bread.
2. Can I make brioche without a stand mixer?
   Yes — knead by hand for about 12–15 minutes.
3. Why is my brioche dense?
   You may have under-kneaded or under-proofed the dough.
4. Can I use instant yeast instead of active dry?
   Yes — mix it directly with flour.
5. Is milk brioche good for French toast?
   Absolutely — it’s one of the best breads for French toast.
6. Can I reduce sugar?
   Yes, but it will be less sweet and slightly less tender.