Name: Milk Brioche Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 40 min
Cuisine: French
Ingredients: 2/3 cup heavy cream (at room temperature); 1 cup milk plus 1 tablespoon (at room temperature; whole, 1%, or 2% milk); 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)

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Introduction

Milk brioche is a soft, tender bread enriched with cream and milk, perfect for breakfast or afternoon tea. This recipe yields a beautifully golden, slightly sweet loaf that melts in your mouth with every bite.

A round bread ring with eight large, shiny golden-brown sections forms a soft, fluffy wreath shape on a white plate with a gold rim. Each section shows a smooth, slightly glossy crust with visible air bubbles and delicate cracks near the edges, revealing the light, airy inside. The plate sits on a white marbled surface, and a white bowl filled with smooth, creamy white sauce sits blurred in the background, partially covered by a white and blue checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup heavy cream (at room temperature)
1 cup milk plus 1 tablespoon (at room temperature; whole, 1%, or 2% milk works)
1 large egg (at room temperature)
1/3 cup sugar
4 cups all-purpose flour (or use 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

Step 1: In the bowl of a stand mixer fitted with a dough hook, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt in that order. Mix on the “stir” setting and knead for 15 minutes, stopping occasionally to push the dough together. If the dough sticks to the sides, add flour one tablespoon at a time until it pulls away but still sticks slightly to the bottom. If kneading by hand, knead for an additional 5-10 minutes.
Step 2: Cover the dough with a damp towel and place it in a warm spot to proof until doubled in size, about 1-2 hours. For best results, keep it in a closed microwave with a mug of just-boiled water to create ideal humidity.
Step 3: Grease two baking vessels (loaf pans, 9-inch round pans, or a combination) with butter on all sides.
Step 4: After the first proof, knead the dough in the mixer for 5 minutes to release air bubbles. Turn it onto a floured surface, divide in half, and shape each half into a rough rectangle. For loaves, cut each into three equal pieces; for rolls, divide into eight pieces. Place the shaped dough in the prepared pans and cover to proof again for 1 hour.
Step 5: Preheat the oven to 350°F (175°C) and position a rack in the center. Brush the risen dough with egg wash and bake for 23-25 minutes until golden brown.
Step 6: Remove from oven and immediately brush warm brioche with simple syrup to add a shiny glaze and a touch of sweetness. Let cool slightly before serving.

Tips & Variations

Use a mix of cake flour and bread flour for a perfect balance of tenderness and structure.
Letting the dough proof in a warm, humid environment helps achieve a light, airy crumb.
Substitute brown sugar for white sugar to add a subtle molasses flavor.
Try adding a teaspoon of vanilla extract or citrus zest to the dough for extra aroma.

Storage

Store brioche in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked bread wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature, then warm slightly in the oven before serving to restore softness.

How to Serve

A metal baking tray holds nine golden brown sweet buns arranged in three rows of three, each bun with a shiny, slightly cracked top that reflects soft light, showing a smooth, golden outer layer that appears fluffy and soft underneath; the buns are closely packed, with light visible between some edges, revealing their airy texture. The tray is set on a white marbled surface with a white cloth nearby, and a clear glass filled with a creamy white liquid behind the buns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make brioche without a stand mixer?

Yes, you can knead the dough by hand. It will take a bit longer—about 20-25 minutes—but the results are just as delicious.

What type of yeast is best for this recipe?

Both active dry yeast and instant yeast work well. If using instant yeast, you can mix it directly with the dry ingredients. Active dry yeast should be proofed in warm milk before adding if you want to ensure it’s active.