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.
