Milk Brioche

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

There’s nothing quite like the smell of freshly baked brioche filling your kitchen — that sweet, buttery aroma that promises something pillowy-soft and delicious. Milk brioche is the gentler, more tender cousin of traditional brioche. Enriched with butter, eggs, and milk, this bread boasts a dreamy texture that melts in your mouth and a golden crust that’s lightly sweet and aromatic. Whether you enjoy it plain, toasted with jam, or turned into French toast, this recipe will make you fall in love with homemade bread all over again.

---

### Ingredients

#### For the Dough

* **3 cups (375g) all-purpose flour** – The base for structure; bread flour works if you prefer a chewier texture.

* **¼ cup (50g) granulated sugar** – Adds subtle sweetness.

* **1 packet (2¼ tsp) active dry yeast** – Helps the dough rise beautifully.

* **½ teaspoon salt** – Balances flavor.

* **¾ cup (180ml) warm milk** – Activates the yeast and keeps the dough soft.

* **2 large eggs, room temperature** – Add richness and structure.

* **6 tablespoons (85g) unsalted butter, softened** – The secret to that signature buttery flavor and fluffy crumb.

#### Optional Glaze

* **1 egg yolk + 1 tablespoon milk** – For a shiny, golden finish.

---

### Instructions

1. **Activate the yeast**

   * Warm the milk (not hot — around 100°F / 38°C). Stir in the yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy.

2. **Mix the dough**

   * In a large mixing bowl, combine flour, sugar, and salt.

   * Add the yeast mixture and eggs. Mix until a shaggy dough forms.

   * Knead (by hand or mixer with a dough hook) for 5–6 minutes until smooth and elastic.

3. **Incorporate the butter**

   * Gradually add softened butter, one tablespoon at a time, kneading well after each addition.

   * Continue kneading for 8–10 minutes until the dough is glossy, smooth, and slightly tacky but not sticky.

4. **First rise**

   * Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1½ to 2 hours).

5. **Shape the brioche**

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

   * Cover and let rise again for about 45–60 minutes, until puffy and nearly doubled.

6. **Bake**

   * Preheat the oven to 350°F (175°C).

   * Brush with the egg wash for a glossy finish.

   * Bake for 25–30 minutes, until deep golden brown and the bread sounds hollow when tapped.

7. **Cool and enjoy**

   * Let cool slightly before slicing. Serve warm for the ultimate softness.

---

### Pro Tips

* **Use room temperature ingredients** — cold eggs or butter can slow yeast activity.

* **Don’t rush the kneading** — proper gluten development gives the bread its signature stretch.

* **Overnight option:** After the first rise, refrigerate the 

dough overnight for deeper flavor and easier shaping.