Milk Brioche Soft Buttery Bread (Printer-Friendly)

Tender, golden milk brioche with a soft buttery crumb and rich flavor, ideal for brunch or indulgent toast.

# What You'll Need:

→ Dough

01 - 4 ¼ cups all-purpose flour
02 - ¼ cup granulated sugar
03 - 2 ¼ teaspoons instant yeast
04 - 1 ½ teaspoons fine sea salt
05 - 4 large eggs, room temperature
06 - ½ cup whole milk, lukewarm
07 - ⅔ cup unsalted butter, softened, cubed

→ Egg Wash

08 - 1 egg yolk
09 - 1 tablespoon whole milk

# How to Make It:

01 - Place flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix briefly to combine.
02 - Add room temperature eggs and lukewarm milk. Mix on low speed until a shaggy, sticky dough forms, about 1 minute.
03 - Increase mixer to medium speed. Knead for 5 minutes until the dough begins to smooth out and develop structure.
04 - Add softened butter cubes gradually, allowing each addition to fully absorb before adding more. Continue kneading on medium speed for 10 minutes until dough is glossy, elastic, and cleanly pulls away from bowl sides.
05 - Shape dough into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap or damp towel. Let rise in a warm, draft-free area for 1 to 1 ½ hours until doubled in bulk.
06 - Gently press down dough to deflate. Transfer to lightly floured surface. Divide into 3 equal pieces, roll each into a 12-inch rope, and braid tightly. Alternatively, shape into a ball and place in a buttered 9x5-inch loaf pan.
07 - Cover loosely with plastic wrap or towel. Let rise for 45 minutes until puffy and nearly doubled in size.
08 - Position oven rack to center position. Preheat to 350°F.
09 - Whisk egg yolk and milk until blended. Gently brush the entire surface of the risen loaf with egg wash, being careful not to deflate.
10 - Place loaf in preheated oven. Bake for 25 to 30 minutes until deep golden brown and a wooden skewer inserted into the center emerges clean.
11 - Let cool in the pan for 10 minutes. Carefully remove and transfer to a wire rack. Cool completely before slicing, about 1 hour.

# Expert Advice:

01 -
  • The texture is somewhere between cloud and cake, which sounds impossible until you take that first bite
  • This bread keeps beautifully for days and makes the absolute best French toast you have ever tasted
02 -
  • Room temperature ingredients are non negotiable here. Cold butter will coagulate the fats and ruin the dough development completely.
  • The windowpane test is your best friend. Stretch a small piece of dough between your fingers until it becomes translucent without tearing.
03 -
  • If your kitchen runs cold, rise the dough in your oven with just the light on. That tiny bit of warmth creates the perfect environment.
  • Resist the urge to slice into warm bread. Let it cool completely for the best texture and cleanest slices.

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