Milk Brioche is a soft, buttery bread with a tender crumb and delicate sweetness. Originating from France, this luxurious bread is enriched with milk, cream, and eggs, giving it a melt-in-the-mouth texture that works beautifully for both sweet and savory dishes. I find it perfect for making everything from French toast to elegant sandwiches.
Why You’ll Love This Recipe
I love how versatile and indulgent this Milk Brioche is. It boasts a rich, buttery flavor with a subtle sweetness that makes it feel truly special. The dough is easy to work with, and the final bread comes out golden and fluffy. Plus, making it at home brings a touch of French bakery magic into my kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2/3 cup heavy cream (at room temperature)
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1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2%)
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1 large egg (at room temperature)
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1/3 cup sugar
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4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
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1 tablespoon active dry yeast (or instant yeast)
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1 1/2 teaspoons salt
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Egg wash (1 beaten egg with 1 teaspoon water)
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Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)
directions
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I start by adding the heavy cream, milk, egg, sugar, flours, yeast, and salt into the bowl of a stand mixer fitted with a dough hook. I knead on “stir” for 15 minutes, scraping the sides when necessary and adjusting with extra flour if needed.
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After kneading, I cover the dough with a damp towel and leave it to rise in a warm place for about 1–2 hours, until it doubles in size. I sometimes place it in a microwave with a mug of hot water to create the perfect environment.
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Once the dough has risen, I grease two pans with butter—either loaf pans or round pans.
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I stir the dough again in the mixer for 5 minutes to remove air bubbles, then divide it into two halves. I shape them into rectangles, cut into smaller pieces, and arrange them into the pans. After that, I let them proof for another hour, covered.
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I preheat the oven to 350°F (175°C), brush the dough with egg wash, and bake for 23–25 minutes until beautifully golden. Once out of the oven, I immediately brush them with simple syrup for a glossy finish.
Servings and timing
This recipe yields 2 loaves or about 16 rolls. Preparation and proofing together take around 3 hours (including waiting time), and baking takes about 25 minutes.
Variations
Sometimes I add a handful of chocolate chips to the dough for a sweet version, or sprinkle sesame seeds on top before baking for a more savory touch. I also love shaping the dough into small rolls for an elegant dinner table presentation.
storage/reheating
I store Milk Brioche in an airtight container at room temperature for up to 3 days. If I want it to last longer, I freeze it tightly wrapped for up to 2 months. To reheat, I simply warm it in a 300°F oven for about 5–7 minutes or briefly microwave slices for about 10–15 seconds.
FAQs
How do I know when the brioche dough has proofed enough?
I check if the dough has doubled in size and gently press it; if the indentation slowly springs back, it’s ready.
Can I knead the dough by hand?
Yes, I can knead by hand—it just takes about 20–25 minutes of continuous kneading to develop the gluten properly.
Why brush the brioche with simple syrup after baking?
I brush it to create a beautiful shine and a slightly sweet glaze that enhances both flavor and appearance.
Can I make the dough ahead of time?
I often prepare the dough the night before and let it proof in the fridge overnight, then shape and bake it the next day.
What’s the best flour to use for brioche?
I like combining cake flour and bread flour to get the ideal soft yet structured texture, but all-purpose flour also works beautifully.
Conclusion
Baking Milk Brioche at home feels like a small luxury I can enjoy any time. Its tender, buttery crumb and subtle sweetness make it a standout bread for any occasion. Whether I’m making sandwiches, French toast, or just enjoying a slice with jam, this recipe never fails to impress. It’s a true French classic that’s surprisingly easy to master in my own kitchen.
Print
Milk Brioche
- Prep Time: 2 hours 30 minutes (including rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 2 loaves or approximately 16 rolls
- Category: Bread, Breakfast, Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Milk Brioche is a rich, buttery, and tender French bread made with milk, cream, and eggs. Perfect for sweet treats like French toast or savory sandwiches, this homemade milk brioche recipe offers a soft crumb and irresistible golden crust. Learn how to bake this versatile and luxurious bread at home!
Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2%)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- Egg wash (1 beaten egg with 1 teaspoon water)
- Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)
Instructions
- In a stand mixer with a dough hook, combine cream, milk, egg, sugar, flours, yeast, and salt. Knead on “stir” for 15 minutes, scraping down sides if needed.
- Cover dough with a damp towel and let rise in a warm place for 1–2 hours, until doubled.
- Grease two loaf or round pans with butter.
- Deflate the dough by kneading again for 5 minutes in the mixer.
- Divide dough into two, shape into rectangles, cut into smaller pieces, and arrange in pans.
- Cover and let proof for another hour.
- Preheat oven to 350°F (175°C). Brush dough with egg wash.
- Bake for 23–25 minutes until golden brown.
- Immediately brush baked brioche with simple syrup for a shiny finish.
Notes
- Add chocolate chips for a sweet variation.
- Top with sesame seeds for a savory version.
- For overnight preparation, refrigerate the dough after the first rise and bake the next day.
- Store at room temperature for 3 days or freeze for up to 2 months.
