Here’s a full detailed recipe Milk brioche is a soft, buttery, slightly sweet bread with a tender crumb — amazing for breakfast, sandwiches, or just toasted with butter and jam.

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🥛 Milk Brioche Recipe

Ingredients (1 loaf or 12 rolls)

• 3 ½ cups (420 g) bread flour (or all-purpose flour, but bread flour gives better texture)

• ¼ cup (50 g) granulated sugar

• 1 packet (2 ¼ tsp / 7 g) instant yeast

• 1 tsp salt

• ½ cup (120 ml) warm milk (about 100°F / 38°C)

• 2 large eggs (room temperature)

• ½ cup (115 g) unsalted butter, softened and cubed

• 1 egg + 1 tbsp milk (for egg wash)

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Directions

Step 1: Make the Dough

1. In a large bowl (or stand mixer), whisk together flour, sugar, yeast, and salt.

2. Add warm milk and eggs. Mix until a dough forms.

3. Knead (by hand or dough hook) for 5 minutes until smooth.

4. Gradually add butter cubes, kneading until fully incorporated.

5. Continue kneading for 8–10 minutes until dough is smooth, elastic, and slightly tacky (but not sticky).

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Step 2: First Rise

1. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth.

2. Let rise in a warm place until doubled in size (1 ½ – 2 hours).

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Step 3: Shape the Brioche

• For a loaf: Punch down dough, shape into a rectangle, and place into a greased 9×5-inch loaf pan.

• For rolls: Divide into 12 equal pieces, roll into balls, and place in a greased 9×13-inch pan or muffin tin.

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Step 4: Second Rise

1. Cover shaped dough loosely with a towel.

2. Let rise again until puffy and nearly doubled (45–60 minutes).

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Step 5: Bake

1. Preheat oven to 350°F (175°C).

2. Brush tops with egg wash (for golden shine).

3. Bake:

   • Loaf: 30–35 minutes, until deep golden brown.

   • Rolls: 20–22 minutes.

4. If browning too quickly, cover loosely with foil halfway.

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Step 6: Cool & Serve

• Let brioche cool in pan for 10 minutes, then transfer to a wire rack.

• Best served warm with butter, jam, or Nutella.

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🌟 Tips & Variations

• For extra richness, replace half the milk with heavy cream.

• Add chocolate chips, raisins, or cinnamon before shaping for a sweet twist.

• Brioche is excellent for French toast if slightly stale.