Milk brioche is one of the most beloved types of bread worldwide. Known for its soft, pillowy texture and rich buttery flavor, this bread can be enjoyed in various ways – from sandwiches to French toast, or simply as a delightful snack. Often referred to as Asian milk bread, its origin is a blend of traditional French brioche techniques and the lightness and sweetness characteristic of Asian baking.
In this article, we will break down the steps to make the perfect milk brioche at home, ensuring you can recreate this buttery, fluffy masterpiece in your kitchen. Whether you are an experienced baker or a novice, this recipe is simple, reliable, and absolutely delicious.
What Is Milk Brioche?
Milk brioche is a variation of traditional French brioche, but it has a softer, fluffier, and slightly sweeter texture. The key difference lies in the ingredients: milk, cream, and egg combine to create a light and airy bread with a slightly sweet taste. Often served as a breakfast treat, snack, or in savory dishes like sandwiches, milk brioche offers a balance of flavor and texture that makes it a favorite among bakers and food enthusiasts.
The soft texture of milk brioche comes from the use of a tangzhong technique, where flour and liquid are first cooked to create a smooth paste before being added to the dough, resulting in an ultra-moist bread.
Why This Milk Brioche Recipe Works
This recipe has been tested and perfected over the years. Its fluffy and airy texture is guaranteed, and it provides the ideal balance between sweetness and richness. Not only is it perfect for eating on its own, but it can also be used to make brioche burger buns, cinnamon rolls, or even French toast.
With clear instructions and simple ingredients, this recipe guarantees results. So, whether you’re baking for the first time or you’re an experienced baker, this milk brioche recipe will surely impress!
Ingredients for Milk Brioche
To make this deliciously soft milk brioche, gather the following ingredients:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk works fine)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (for a lighter texture, use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- Egg wash (1 egg beaten with 1 teaspoon water for brushing)
- Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water to brush over the bread for added sweetness and shine)
Step-by-Step Instructions: How to Make Milk Brioche
Step 1: Mixing the Dough
Start by placing all your ingredients in a stand mixer with a dough hook attachment. Add them in this specific order:
- Heavy cream
- Milk
- Egg
- Sugar
- Cake flour
- Bread flour
- Active dry yeast
- Salt
Begin by mixing the dough on the “stir” setting until everything is combined. Once combined, increase the speed and knead for about 15 minutes. You should occasionally stop the mixer to scrape down the sides of the bowl, ensuring the dough comes together. If the dough is too sticky and clinging to the sides, add a tablespoon of flour at a time until it starts pulling away from the sides but still sticks slightly to the bottom of the bowl. If kneading by hand, you will need to knead for an additional 5 to 10 minutes to develop the dough’s structure.
Step 2: First Proofing
Once the dough has been kneaded, it’s time to let it rise. Cover the dough with a damp towel and place it in a warm area to proof for 1-2 hours, or until it has doubled in size. To speed up the proofing process, you can place the dough in a microwave with a mug of freshly boiled water for added warmth and humidity.
Step 3: Preparing the Pans
While the dough is proofing, grease two baking vessels with butter. You can use two standard loaf pans, two 9-inch round pans, or a combination of a loaf pan and a round pan. Greasing ensures the dough won’t stick and helps the bread rise properly in the oven.
Step 4: Shaping the Dough
After the dough has risen, return it to the mixer for 5 more minutes to knock out any air bubbles. Then, turn the dough out onto a lightly floured surface. Cut the dough in half. You can now shape the dough in several ways:
- For loaves: Shape each half of the dough into a rough rectangle and cut it crosswise into three equal pieces. Place these pieces into the greased loaf pans.
- For rolls: Cut each dough half into 8 equal pieces, shape them into balls (or ropes, which you can twist into buns), and place them in round pans.
- For a mix: You can also make 2 loaves and 16 rolls or a combination of 1 loaf and 8 rolls. The possibilities are endless!
Cover the shaped dough and let it proof again for 1 hour or until the dough has risen to about double its size.
Step 5: Baking the Brioche
Position a rack in the center of the oven and preheat to 350°F (175°C). Once the dough has finished proofing, brush the tops with egg wash (1 beaten egg mixed with 1 teaspoon of water). This will give the bread a beautiful golden-brown color when baked.
Bake the bread for 23-25 minutes, or until golden brown. You can check for doneness by tapping on the bottom of the loaf—if it sounds hollow, it’s ready.
Step 6: Finishing Touches
Once the brioche has baked, remove it from the oven and brush the warm bread with simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water). This adds a glossy finish to the bread and a subtle sweetness.
Let the brioche cool before slicing into it. The result will be soft, buttery, and absolutely irresistible.
Storage and Tips for Milk Brioche
Milk brioche is best enjoyed fresh, but if you have leftovers, here’s how to store them:
- Room temperature: Keep the bread in an airtight container for up to 3 days. The bread will remain soft and fluffy.
- Freezing: If you want to store the brioche for a longer period, freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to 3 months. To thaw, simply leave it at room temperature or warm it in the oven.
Variations of Milk Brioche
While this milk brioche recipe is perfect on its own, you can easily customize it with a few variations:
- Brioche Burger Buns: Shape the dough into smaller, round rolls and bake them as burger buns.
- Cinnamon Rolls: After the first rise, roll the dough flat, spread with butter, cinnamon, and sugar, then roll it up and slice into rolls before baking.
- Milk Brioche French Toast: For a decadent breakfast, use slices of milk brioche to make French toast.
Conclusion
Milk brioche is the ultimate comfort bread. With its fluffy texture, buttery flavor, and subtle sweetness, it is sure to become a staple in your baking repertoire. Whether you’re making classic loaves, buns, or cinnamon rolls, this versatile bread will elevate any meal.
Now that you have the perfect recipe for milk brioche, give it a try and indulge in the wonderful taste of this homemade bread. Enjoy!