If you’ve ever bitten into a perfectly soft, fluffy brioche, you know it’s a little piece of heaven. But achieving that bakery-level cloud-like texture at home can seem intimidating. The secret lies in using the right combination of ingredients, gentle kneading, and patience during rising. Today, we’ll show you how to make the best milk brioche, soft, tender, and irresistible.
500 g all-purpose flour (or bread flour for extra elasticity)
70 g sugar
1 tsp salt
10 g instant yeast
200 ml warm milk
3 large eggs
100 g unsalted butter, softened
1 egg yolk + 1 tbsp milk for egg wash
Optional: A teaspoon of vanilla extract or lemon zest for extra flavor
1. Milk for Softness: Milk tenderizes the dough and keeps the crumb soft. It also adds a subtle richness that makes brioche taste luxurious.
2. Butter for Fluffiness: The softened butter incorporated into the dough creates a tender, melt-in-your-mouth texture.
3. Eggs for Structure and Flavor: Eggs enrich the dough, giving it structure and a golden color, while also enhancing the flavor.
4. Proper Kneading and Rising: Gentle kneading and allowing the dough to rise slowly is key to achieving that light, airy texture.
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