This Milk Brioche recipe creates the most soft, buttery, and rich bread with a tender crumb and golden crust. Perfect for breakfast, sandwiches, or desserts this classic French-inspired brioche loaf is easy to make and irresistibly delicious.
Soft and Fluffy Milk Brioche Recipe Buttery Perfection Every Time
Few breads are as indulgent, aromatic, and soft as a perfectly baked Milk Brioche. This French-inspired bread combines the richness of butter and milk with a pillowy, cloud-like texture that melts in your mouth.
A brioche is more than just bread — it’s a cross between a pastry and a loaf, made with eggs, milk, sugar, and butter to create a tender, slightly sweet crumb. It’s perfect for breakfast toasts, French toast, or as a base for sandwiches and burgers.
Unlike some brioche recipes that can be intimidating, this version uses milk to achieve softness without requiring complicated techniques. Whether you’re a home baker or a beginner, this step-by-step guide will help you master the art of making a soft, golden, and buttery milk brioche right from your kitchen.
Ingredients
For the Dough:
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3 cups (375 g) all-purpose flour (plus extra for dusting)
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¼ cup (50 g) granulated sugar
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1 packet (2 ¼ tsp) active dry yeast
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½ cup (120 ml) warm milk (about 100°F or 38°C)
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2 large eggs, room temperature
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1 teaspoon salt
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6 tablespoons (85 g) unsalted butter, softened and cubed
For the Egg Wash:
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1 egg yolk
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1 tablespoon milk
Equipment Needed
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Stand mixer (or large mixing bowl)
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Dough hook attachment or sturdy spoon
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Loaf pan (9×5 inch or similar)
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Kitchen towel or plastic wrap
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Oven thermometer (optional but helpful)
Step-by-Step Directions
Step 1: Activate the Yeast
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Warm the milk until it’s just slightly warmer than body temperature — not hot.
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In a small bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy.
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Once foamy, the yeast is active and ready to use.
Tip: If the yeast doesn’t foam, your milk may have been too hot, or the yeast could be expired. Start over for best results.
Step 2: Make the Dough
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In a large bowl or stand mixer, combine flour, remaining sugar, and salt.
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Add the activated yeast mixture, eggs, and softened butter cubes.
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Mix on low speed (or by hand) until the dough starts coming together.
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Continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
If kneading by hand, stretch and fold the dough repeatedly to develop gluten — this is key for that soft, pull-apart texture.
Step 3: First Rise
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Shape the dough into a ball and place it in a lightly greased bowl.
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Cover with plastic wrap or a damp kitchen towel.
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Let it rise in a warm, draft-free place for 1½ to 2 hours, or until doubled in size.
Tip: A slightly warm oven (turned off) makes the perfect proofing spot.
Step 4: Shape the Brioche
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Once doubled, gently punch down the dough to release excess air.
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Transfer it onto a lightly floured surface.
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Divide the dough into three equal portions for a braided loaf or six small balls for pull-apart style.
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Shape or braid as desired and place into a greased loaf pan.
This shaping step gives brioche its signature soft, domed top.
Step 5: Second Rise
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Cover again and let the shaped dough rise for 45–60 minutes, or until it has puffed up and nearly doubled in size.
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Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
Step 6: Apply the Egg Wash
In a small bowl, whisk together 1 egg yolk and 1 tablespoon milk.
Gently brush it over the surface of the dough using a pastry brush.
This gives your brioche a shiny, golden crust once baked.
Step 7: Bake
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Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
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If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
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Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Serve and Enjoy
Once cooled slightly, slice and enjoy the pillowy, buttery goodness.
Serve your milk brioche with:
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A pat of butter and honey for breakfast
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Jam or Nutella for a sweet treat
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Ham and cheese for a savory sandwich
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Use it as the base for French toast or bread pudding
Tips for Perfect Milk Brioche
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Use Room Temperature Ingredients: Cold eggs or butter can slow yeast activation.
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Don’t Rush the Rising Time: Brioche needs patience to develop its airy texture.
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Check Dough Texture: It should be soft, elastic, and slightly tacky.
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Avoid Over-Baking: Once golden, remove promptly to maintain softness.
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Cool Before Slicing: Warm bread can appear gummy inside if cut too soon.
Flavor Variations
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Chocolate Chip Brioche: Add mini chocolate chips to the dough before shaping.
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Cinnamon Swirl: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon and roll into the dough.
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Orange or Lemon Zest: Add zest for a fragrant, citrusy aroma.
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Brioche Buns: Divide into small rounds for burger buns or dinner rolls.
Storage Instructions
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Room Temperature: Store in an airtight container or bread box for up to 3 days.
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Refrigerator: Wrap tightly and refrigerate for up to 1 week (warm before serving).
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Freezer: Slice, wrap, and freeze for up to 2 months. Thaw overnight and reheat lightly before serving.
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 6 g |
| Carbohydrates | 28 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Cholesterol | 70 mg |
| Sodium | 180 mg |
| Fiber | 1 g |
| Sugar | 6 g |
Note: Nutritional values may vary based on ingredients and portion size.
Serving Suggestions
Milk Brioche is incredibly versatile. Try serving it:
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Toasted with butter and jam for a simple breakfast
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As a base for French toast, drizzled with maple syrup
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With soup or stew to soak up hearty flavors
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As sandwich bread for ham, turkey, or chicken salad
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For dessert, topped with whipped cream and berries
Whether you serve it sweet or savory, its rich, buttery texture complements any meal.
Problem Solving Instructions
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Dough too sticky: Add 1–2 tablespoons flour, a little at a time.
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Dough not rising: Check that your yeast is fresh and that your proofing spot is warm enough.
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Dense texture: Under-kneading or rushing the rise can result in heavy dough.
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Dry crust: Cover the dough while rising and bake with a small pan of water in the oven for moisture.
In the final analysis
This Milk Brioche recipe delivers the perfect combination of buttery richness and delicate softness that defines true French-style brioche. The use of milk gives it a velvety, moist texture, while the buttery aroma fills your kitchen with irresistible warmth.
From breakfast to dessert, this bread is pure comfort — soft on the inside, golden on the outside, and versatile enough for any occasion. Once you bake it, it will quickly become a household favorite and a bakery-worthy showstopper.
Whether enjoyed warm with butter, turned into French toast, or sliced for sandwiches, this homemade Milk Brioche proves that simple ingredients can create something truly extraordinary.
