MILK BRIOCHE – Best Fluffy like cloud and super soft

Step 1: Prepare the Dough

1. In a large bowl, combine the flour, sugar, salt, and yeast. Make sure salt and yeast don’t touch directly, as salt can kill the yeast.

2. Add the warm milk and eggs. Mix until a sticky dough forms.

Step 2: Knead the Dough

1. Knead the dough on a lightly floured surface for 10–15 minutes, or use a stand mixer with a dough hook.

2. Gradually add the softened butter, a little at a time, kneading until fully incorporated. The dough should be smooth, elastic, and slightly tacky.

Step 3: First Rise

1. Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap.

2. Let it rise in a warm, draft-free area for 1–2 hours, or until doubled in size.

Step 4: Shape the Brioche

1. Punch down the dough gently to release excess air.

2. Divide the dough into equal portions and shape as desired: classic loaf, buns, or a braided brioche.

3. Place shaped dough into a greased baking pan or on a parchment-lined tray.

Step 5: Second Rise

1. Cover and let rise again for 45 minutes to 1 hour until puffy.

Step 6: Bake

1. Preheat the oven to 180°C (350°F).

2. Brush the dough gently with the egg yolk and milk mixture for a golden, shiny finish.

3. Bake for 25–30 minutes (for buns) or 35–40 minutes (for loaves) until golden brown and cooked through.

Step 7: Cool and Serve

• Let the brioche cool slightly before slicing to preserve its soft, airy texture. Serve with butter, jam, or enjoy plain — it’s perfect for breakfast, brunch, or an afternoon snack.

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Tips for the Softest Brioche

• Don’t skimp on butter: It’s essential for that tender, cloud-like texture.

• Use room temperature ingredients: Eggs and butter blend better and create a consistent dough.

• Avoid overbaking: Check the internal temperature; brioche is done at 90–95°C (195–205°F).

• Optional flavor boosters: Add chocolate chips, raisins, or a swirl of cinnamon sugar for variety.

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Why Homemade Brioche Beats Store-Bought

• Freshness: Nothing beats the smell of brioche straight from the oven.

• Control: You control the ingredients — no preservatives or artificial flavors.

• Customizable: Sweet or savory, plain or filled, you can tailor it to your taste.

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Conclusion

This milk brioche recipe is perfect for anyone who dreams of bakery-quality bread at home. Soft, fluffy, and slightly sweet, it’s a treat that elevates breakfast or brunch to something special. With patience and the right technique, you can make a loaf that’s truly cloud-like and melt-in-your-mouth perfect.

Try it today and bring the magic of homemade brioche to your kitchen!