Introduction
Milk brioche is a rich, tender bread known for its ultra-soft crumb and light, fluffy texture. Made with milk, butter, and eggs, this super soft brioche bread is airy like a cloud yet slightly sweet and buttery. Perfect for breakfast, sandwiches, or French toast, this recipe delivers bakery-quality results at home.
Origin
Brioche originated in France as an enriched bread made with butter and eggs. Over time, variations emerged using milk to create an even softer crumb. Milk brioche became especially popular in home baking for its versatility and pillowy texture, ideal for both sweet and savory uses.
Cultural Significance
Brioche symbolizes comfort and indulgence in French and global baking traditions. Milk brioche, in particular, is favored in Asian and European bakeries for its delicate texture and subtle sweetness. It is commonly enjoyed as breakfast bread, sandwich buns, or dessert bread.
Ingredients and Quantities
Milk Brioche Ingredients (1 large loaf or 12 buns)
- 3½ cups bread flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm whole milk (110°F / 43°C)
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 1 teaspoon salt
Egg Wash
- 1 egg
- 1 tablespoon milk
Tips for Success
- Use warm, not hot, milk to activate yeast properly
- Knead dough until smooth and elastic for best structure
- Add butter gradually to allow proper absorption
- Allow full rise time for maximum fluffiness
- Bake until golden but not overbrowned
Instructions
- In a bowl, dissolve yeast and sugar in warm milk. Let sit 5–10 minutes until foamy.
- Add eggs and mix until combined.
- Gradually add flour and salt, mixing to form a soft dough.
- Knead dough for 8–10 minutes until smooth.
- Add softened butter a little at a time, kneading until fully incorporated and dough is elastic.
- Place dough in a greased bowl, cover, and let rise for 1½–2 hours or until doubled in size.
- Punch down dough and shape into a loaf or rolls.
- Place in greased pan, cover, and let rise again for 45–60 minutes.
- Preheat oven to 350°F (175°C).
- Brush dough with egg wash.
- Bake 25–30 minutes until golden and fluffy.
- Cool slightly before slicing.
Description
This milk brioche bread is exceptionally soft, light, and tender. The crumb is airy and pillowy, while the flavor is rich and buttery with a subtle sweetness. It tears easily and melts in your mouth, making it ideal for both sweet spreads and savory fillings.
Nutritional Information (Approximate per slice)
- Calories: 220–240
- Carbohydrates: 30 g
- Protein: 6 g
- Fat: 9 g
- Sugar: 5 g
- Sodium: 180 mg
Values vary depending on loaf size and butter content.
Conclusion
Milk brioche is the ultimate soft bread for anyone seeking cloud-like texture and rich flavor. This recipe delivers consistent, bakery-quality results and is versatile enough for everyday enjoyment or special occasions.
Recommendation
Serve warm with butter and jam, use for sandwiches, or transform into French toast. Milk brioche stays soft for days when stored properly and freezes well.
Embracing Healthful Indulgence
- Use reduced-fat milk if desired
- Enjoy moderate portions due to richness
- Pair with protein-rich toppings for balance
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