Milk Brioche

Milk brioche is a soft, buttery bread that holds a special place in my heart. Its tender crumb and rich flavor make it perfect for breakfast, dessert, or a delightful snack. Crafting this bread at home fills my kitchen with an irresistible aroma, and the satisfaction of pulling a golden loaf from the oven is unmatched. Let’s embark on this baking journey together, creating a milk brioche that will surely become a favorite in your household.

Tools You Need

Before we dive into the recipe, having the right tools on hand ensures a smooth baking experience:

• Stand Mixer with Dough Hook Attachment: Kneading enriched doughs like brioche can be labor-intensive; a stand mixer simplifies this process.
• Mixing Bowls: Various sizes for mixing and proofing the dough.
• Measuring Cups and Spoons: Accuracy is key in baking.
• Kitchen Scale: For precise measurement of ingredients, especially flour.
• Loaf Pans: Standard 9×5-inch pans work well for this recipe.
• Plastic Wrap or Clean Kitchen Towels: To cover the dough during rising periods.
• Pastry Brush: For applying the optional egg wash.

Recipe Ingredients

For the Sponge:

• 1/3 cup warm whole milk (110°F)
• 2.25 teaspoons active dry yeast (instant or rapid-rise is fine too)
• 1 large egg at room temperature
• 10 ounces all-purpose flour, by weight (2 cups, measured), divided

For the Dough:

• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 4 large eggs, lightly beaten
• 7.5 ounces all-purpose flour, by weight (1.5 cups, measured)
• 3/4 cup unsalted butter at 65-70°F
• Butter for greasing (optional)
• Egg wash (1 egg beaten with 1 tablespoon of water) for a glossy finish (optional)

How To Make Milk brioche

1. Prepare the Sponge: In the bowl of your stand mixer, combine warm milk, yeast, egg, and 1 cup of flour. Mix with a spatula until a sticky batter forms. Sprinkle the remaining cup of flour over the batter, covering it completely. Let this mixture rest uncovered in a warm place for 30 minutes. You’ll notice cracks forming on the surface, indicating active yeast.
2. Mix the Dough: Add sugar, salt, lightly beaten eggs, and 1 cup of flour to the sponge. Attach the dough hook to your stand mixer and mix on low speed for about a minute until the dough starts to come together. Gradually add the remaining 1/2 cup of flour. Once incorporated, increase the speed to medium and knead for 15 minutes. If the dough seems too loose after 10 minutes, add up to 3 tablespoons more flour to achieve a cohesive consistency.
3. Incorporate Butter: Reduce the mixer speed to medium-low and add the softened butter, a few pats at a time, ensuring each addition is fully absorbed before adding the next. Once all the butter is incorporated, increase the speed to medium-high for a minute, then continue kneading on medium speed for an additional 5 minutes. The dough should be soft and slightly sticky.
4. First Rise: Cover the mixing bowl tightly with plastic wrap and let the dough rise at room temperature for about 2 hours, or until it has doubled in size.
5. Refrigerate: After the initial rise, gently deflate the dough by turning it over with a spatula. Re-cover the bowl and refrigerate overnight or for at least 8 hours. This slow fermentation develops the brioche’s rich flavor.
6. Shape the Loaves: After refrigeration, divide the dough into three equal sections. Further divide each section into six pieces, shaping each into a ball. Place six balls into each greased loaf pan, arranging them in two rows of three.
7. Second Rise: Cover the loaf pans with plastic wrap and let the dough rise in a warm place for about 2 hours, or until doubled in size.
8. Bake: Preheat your oven to 375°F. If desired, brush the tops of the loaves with egg wash for a glossy finish. Bake for approximately 30 minutes, or until the internal temperature reaches 190°F. If the loaves brown too quickly, tent them loosely with aluminum foil.
9. Cool: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Temperature Matters: Ensure your ingredients, especially butter and eggs, are at room temperature. This helps in achieving the desired dough consistency.
• Butter Consistency: Softened butter should be pliable but not melting. This ensures it incorporates smoothly into the dough.
• Kneading Time: Kneading for the full 15 minutes is crucial for developing gluten, which gives brioche its characteristic texture.
• Overnight Rise: Refrigerating the dough overnight not only enhances flavor but also makes it easier to handle during shaping.

Ways to Serve

Milk brioche is versatile and can be enjoyed in various ways:

• Breakfast: Sliced and spread with butter, jam, or honey.
• French Toast: Its rich texture makes it ideal for soaking up custard mixtures.
• Sandwiches: Use slices for gourmet sandwiches, pairing well with both sweet and savory fillings.
• Bread Pudding: Cubed brioche adds a luxurious touch to this classic dessert.

Storage Tips

• To keep your milk brioche fresh and delicious, proper storage is essential. Once the brioche has cooled completely, place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil. This method helps maintain its softness and flavor for up to two days at room temperature.

• If you plan to enjoy the brioche over a longer period, freezing is a suitable option. After the brioche has cooled, wrap it securely in heavy-duty plastic wrap and place it in a freezer-safe zip-top bag. Stored this way, the brioche can last for up to a month. When you’re ready to indulge, thaw the brioche at room temperature.

Milk brioche FAQs

Can I use skim milk instead of whole milk?

While whole milk provides a richer taste, skim milk can be used for a lighter version.

How do I know if my yeast is still active?

If the yeast doesn’t froth when mixed with lukewarm milk, it’s time to replace it.

Can I freeze brioche dough?

Yes, you can freeze brioche dough. After the initial rise, divide the dough into desired portions, wrap each piece tightly in heavy-duty plastic wrap, and place them in freezer bags. When ready to use, thaw the dough overnight in the refrigerator before shaping and baking.

What should I do if I don’t have a stand mixer?

While a stand mixer makes the process easier, you can knead the dough by hand. Be prepared for an upper-body workout, as brioche dough requires extensive kneading to develop the gluten and incorporate the butter properly.

Why is my brioche dense and not fluffy?

A dense brioche can result from insufficient kneading, not allowing the dough to rise adequately, or using inactive yeast. Ensure you’re following the recipe’s instructions carefully and giving the dough enough time to rise.

Conclusion

Baking milk brioche at home is a rewarding experience that fills your kitchen with enticing aromas and yields a versatile, buttery bread. Whether enjoyed fresh out of the oven, toasted with a pat of butter, or as the base for a decadent French toast, this brioche is sure to delight. With proper storage, you can savor its goodness over several days or freeze portions for future indulgence.

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