Oh, let me tell you about my absolute weakness—this milk brioche! There’s something magical about that first slice: cloud-soft, buttery, and just sweet enough to make you close your eyes and sigh. I’ve been baking this version for years—ever since my pastry instructor in Paris nudged me to swap water for milk and cream. The result? A golden loaf with a tender crumb that practically melts on your tongue. Whether it’s Sunday brunch or a midnight snack (no judgment here!), this brioche turns ordinary moments into little celebrations. Trust me, once you taste it warm from the oven, you’ll understand why my family hides the last piece.
Why You’ll Love This Milk Brioche
This isn't just any bread—it's a little slice of happiness! Here’s why it’s become my go-to recipe:
- That dreamy texture: The combo of milk and cream gives it an impossibly soft crumb—like biting into a sweet, buttery cloud.
- Foolproof flexibility: Shape it into a loaf for sandwiches, rolls for breakfast, or even tear-and-share knots for dinner parties.
- Crowd magnet: My neighbors can literally smell when I’m baking it. The golden crust and glossy syrup finish make it Insta-worthy before you even take a bite.
- Secretly simple: No fancy techniques here—just good ingredients and a little patience while it rises. Even my 8-year-old helps knead the dough!
Seriously, this brioche turns toast into an event and French toast into a masterpiece.
Ingredients for Milk Brioche
This recipe works because every ingredient plays its part perfectly. Here’s what you’ll need:
- Wet Ingredients:
- ⅔ cup heavy cream (room temp—cold cream won’t blend right)
- 1 cup + 1 tablespoon milk (whole milk makes it richer, but any works)
- 1 large egg (room temp—trust me, it matters)
- Dry Ingredients:
- ⅓ cup sugar (granulated or caster)
- 4 cups all-purpose flour (or swap ½ cup for cake flour for extra softness)
- 1 tablespoon active dry yeast (instant works too—just skip the proofing)
- 1 ½ teaspoon salt (fine sea salt blends best)
Plus egg wash (1 beaten egg + 1 teaspoon water) and simple syrup (1 tablespoon each sugar and hot water) for that gorgeous finish!
Ingredient Notes & Substitutions
The heavy cream is non-negotiable—it gives that signature richness. For milk, I’ve used oat milk in a pinch, but the crust won’t brown as nicely. Honey can replace sugar (use ¼ cup), but reduce other liquids slightly. And whatever you do, don’t swap bread flour for all-purpose—it’ll make the brioche too chewy. This dough is forgiving, but stick close to the script for cloud-soft results!
How to Make Milk Brioche
Okay, let's get our hands doughy! This is where the magic happens—follow these steps for brioche so good, you’ll pat yourself on the back.
- Mix it up: Dump all your wet ingredients into a big bowl (yes, all at once—I’m lazy like that). Sprinkle the yeast over the flour before mixing everything together. The dough will be shaggy at first—that’s normal!
- Knead with love: Turn it onto a floured surface and knead for 8-10 minutes until it’s smooth and stops sticking to your hands. (Pro tip: If it fights you, walk away for 5 minutes—the gluten will relax.)
- First rise: Pop the dough in a greased bowl, cover with a damp towel, and let it double in size—about 1-1.5 hours. Your kitchen should smell like sweet promise!
- Shape it: Gently deflate the dough (no punching—be kind!) and form into your desired shape (see below for ideas).
- Second rise: Let it puff up again for 45-60 minutes—it should look noticeably rounder and spring back slowly when poked.
- Bake to golden perfection: Brush with egg wash, then bake at 350°F for 25-30 minutes until the top sounds hollow when tapped. That heavenly aroma? That’s your victory scent.
- The finishing touch: Brush warm brioche with simple syrup for a glossy, slightly sweet crust. Resist eating it for 10 minutes—if you can!
Shaping the Dough
This dough is your playground! For a classic loaf, tuck the edges under to form a smooth ball. Want rolls? Divide into 12 pieces and roll into tight balls. Feeling fancy? Braid three ropes or twist into a stunning turban shape—just don’t fuss too much. Imperfections taste delicious!
Baking Tips for Perfect Milk Brioche
Watch that oven! If your brioche browns too fast, tent it with foil after 15 minutes. And listen—if the dough hasn’t doubled in size during rises, your yeast might be old or the room’s too cold (I sometimes use a slightly warmed oven as a proofing box). An oven thermometer is your secret weapon for even baking—most home ovens lie about their temps!
Serving Suggestions for Milk Brioche
Oh, the possibilities! My favorite way? Thick slices slathered with salted butter while still warm—the butter melts into those pillowy layers. For breakfast, toast it lightly and pile on raspberry jam (the seeds add nice texture). Leftovers? Make French toast so decadent, you'll skip the syrup. And don't get me started on bread pudding—this brioche turns it into custardy heaven!
Storing and Reheating Milk Brioche
This brioche stays dreamy soft for days if you treat it right! At room temp, tuck it into an airtight container or ziplock bag—it’ll keep for 2 days (if it lasts that long). For longer storage, wrap slices in foil before freezing; they’ll stay fresh for a month. To revive, pop frozen slices straight into a 300°F oven for 5-8 minutes. The microwave works in a pinch (10-second bursts), but the oven gives you back that fresh-baked crispness. Pro tip: Toast day-old brioche—it brings back the magic!
Milk Brioche FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Can I use instant yeast instead of active dry?
Absolutely! I use them interchangeably. Just skip the proofing step—toss instant yeast right in with the flour. (It’s my little time-saver trick!)
Why brush with simple syrup after baking?
That glossy finish isn’t just pretty—the syrup keeps the crust soft and adds a whisper of sweetness. Grandma’s trick: rewarm leftover syrup slightly before brushing for extra shine.
My dough didn’t rise much—what went wrong?
Probably chilly yeast or a drafty spot. Next time, test your yeast in warm milk with a pinch of sugar—if it doesn’t bubble in 5 minutes, it’s dead. Also, try rising in a turned-off oven with the light on.
Can I make this dough ahead?
Yes! After the first rise, punch it down, wrap tightly, and fridge overnight. Let it come to room temp before shaping—it’ll develop even more flavor!
Nutritional Information
Keep in mind these numbers are estimates—your actual counts might vary slightly based on specific ingredients. For detailed nutritional info, check the recipe card above. This brioche is rich but balanced, with protein from the eggs and milk creating that signature tender bite we all love!
Share Your Milk Brioche Experience
I want to hear about YOUR brioche adventures! Did you braid it into a showstopper? Burn the first batch (we’ve all been there)? Maybe your kids stole bites before it cooled? Spill the flour-dusted details below—your stories make this recipe come alive!
Print
Milk Brioche: 12 Secrets to the World’s Softest Bread
- Total Time: 2 hours 50 minutes (includes rising time)
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A soft and fluffy brioche made with milk, enriched with cream and egg for a tender crumb and rich flavor.
Ingredients
- ⅔ cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
- 1 large egg (at room temperature)
- ⅓ cup sugar
- 4 cups all-purpose flour (or use a combination of ½ cup cake flour and 3 ½ cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 ½ teaspoons salt
- Egg wash (1 beaten egg with 1 teaspoon water)
- Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)
Instructions
- Mix heavy cream, milk, egg, sugar, flour, yeast, and salt in a bowl.
- Knead until the dough is smooth and elastic.
- Let the dough rise until doubled in size.
- Shape the dough into your desired brioche form.
- Let it rise again until puffy.
- Preheat your oven to 350°F (175°C).
- Brush the brioche with egg wash.
- Bake until golden brown, about 25-30 minutes.
- Brush with simple syrup while warm for a glossy finish.
- Cool before serving.
Notes
- Use room temperature ingredients for best results.
- Adjust baking time based on your oven and the size of your brioche.
- Store in an airtight container to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: milk brioche, soft bread, homemade brioche, enriched dough
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